Ready-to-eat food

Abstract

The present invention provides a ready-to-eat food using puffed dried rice that can be eaten with thick and viscous sauce such as curry and Korean rice bowl, and can be cooked to be edible even in a house without a microwave oven. The ready-to-eat food uses puffed dried rice that can be eaten by injecting hot water, and the puffed dried rice is directly contained in a container together with solid seasoning. In addition, the bulk specific gravity of the puffed dried rice is 0.43-0.53 g / ml, and the final moisture content is 5 mass% or more and 10 mass% or less.

Description

TECHNICAL FIELD

[0001] The present application relates to instant food. More specifically, it relates to instant food using puffed dried rice which can be eaten with thick and viscous sauce by pouring hot water. BACKGROUND

[0002] In recent years, the demand for instant food which can be immediately provided is increasing. As an example of instant food, instant food using puffed dried rice can be given.

[0003] Here, puffed dried rice refers to puffed dried rice which is dried at high temperature after making starch α, and puffing the texture. In order to eat puffed dried rice, generally, water is added and heated to cook to restore, or hot water is poured to restore (for example, refer to Patent Literature 1, 2).

[0004] In addition, among instant food using puffed dried rice, instant food which is eaten with thick and viscous sauce is commercially available. As an example, curry, onigiri, and the like can be given.

[0005] PRIOR ART DOCUMENT

[0006] PATENT LITERATURE

[0007] Patent Literature 1: Japanese Patent Application Laid-Open No. 2014-158423

[0008] Patent Literature 2: Japanese Patent Application Laid-Open No. 51-32751 SUMMARY

[0009] However, commercially available curry, onigiri, and the like using instant food of puffed dried rice are filled with granulated powder soup and puffed dried rice in a container. And, by pouring water or hot water and heating with a microwave oven, it becomes edible.

[0010] However, if you want to cook only by pouring hot water in the outdoor or the like without a microwave oven, the powder soup and the puffed dried rice compete for water absorption, so there is a problem that the puffed dried rice cannot absorb water and the restoration is poor. In addition, the powder soup which absorbs water covers part of the surface of the puffed dried rice, further hindering the water absorption of the puffed dried rice. These problems are due to the fact that only pouring hot water cannot cause convection in the container, and the puffed dried rice cannot sufficiently absorb water. In particular, it becomes a problem for the puffed dried rice of Patent Literature 1 which is easily deposited at the bottom of the container. Therefore, it is extremely difficult for the conventional curry, onigiri, and the like using instant food of puffed dried rice to be cooked only by hot water.

[0011] The present application is made in view of the above-described problems. That is, the object of the present application is to provide a ready-to-eat food using puffed dried rice which can be eaten with thick and viscous sauce such as curry, and rice with gravy, which can be cooked to a ready-to-eat food even in a house or outside without a microwave oven.

[0012] The present inventors have made intensive studies on a method of making puffed dried rice preferentially absorb water compared to powdered seasoning when cooked with hot water. As a result, it has been found that by changing the powdered seasoning to solid seasoning and making the puffed dried rice temporarily float when hot water is poured, the puffed dried rice can be made to preferentially absorb water compared to the solid seasoning, thereby completing the present application.

[0013] To solve the above-described problems, the present application provides a ready-to-eat food which is a ready-to-eat food using puffed dried rice which can be eaten by cooking with hot water, the puffed dried rice being directly contained in a container together with solid seasoning.

[0014] According to the above-described configuration, by making the seasoning solid, the puffed dried rice can be made to preferentially absorb water. Thus, the puffed dried rice can be cooked in a manner that it can be eaten with thick and viscous sauce even by pouring only hot water without using a heating appliance such as a microwave oven. In addition, since the puffed dried rice and the solid seasoning are directly contained in the container, the cooking can be easily performed.

[0015] In the above-described configuration, it is preferable that the bulk specific gravity of the puffed dried rice be 0.43 to 0.53 g / ml, and the final moisture content be 5 mass% or more and 10 mass% or less.

[0016] According to the above-described configuration, the puffed dried rice temporarily floats when hot water is poured. Thus, the puffed dried rice and the solid seasoning are separated in the container, and the puffed dried rice can be reliably made to absorb water without being affected by the solid seasoning.

[0017] In the above-described configuration, it is preferable that the container be a foamed heat-insulating paper container.

[0018] According to the above-described configuration, the container is easily held at the time of eating by virtue of the heat-insulating effect.

[0019] By the present application, a ready-to-eat food which is a ready-to-eat food using puffed dried rice which can be eaten with thick and viscous sauce by cooking with hot water can be provided. Thus, the food can be eaten even in an environment without a microwave oven, such as a mountain, sea, or at the time of a disaster. DETAILED DESCRIPTION

[0020] Hereinafter, a suitable mode for carrying out the present application will be described.

[0021] The raw rice used in the present application is not particularly limited and various kinds of rice can be used, such as japonica rice, indica rice, long-grain rice, short-grain rice, and the like. In addition, old rice can also be effectively used.

[0022] Next, the manufacturing process of the puffed dried rice using the raw rice will be described.

[0023] First, the rice washing process will be described. In the rice washing process, the refined raw rice is washed. At this time, the rice washing method is not particularly limited, and a publicly known technique can be used.

[0024] Next, the steeping process will be described. Note that the steeping process is not an essential process, and can be appropriately selected.

[0025] In the steeping process, the washed raw rice is steeped in water so that it absorbs water. The steeping time is related to the season, air temperature, type and state of the rice, and is preferably 30 minutes or more for white rice. By steeping the washed raw rice in water, the rice absorbs water, and cooked rice with good taste and texture can be produced.

[0026] Note that in the present application, oil, emulsifiers, polyphosphates, antioxidants, enzymes such as amylase, and the like can be added as a sub-raw material. In addition, seasonings such as salt, soy sauce, and sugar can be used for seasoning.

[0027] Next, the cooking process will be described. The cooking method of the rice in the present application is not particularly limited, and cooking using a gas-type rice cooker, an electric-type rice cooker, an IH-type rice cooker, cooking based on steaming, or the like can be used. In addition, the amount of water added at the time of cooking can be appropriately adjusted so that cooked rice with a desired viscosity and hardness can be obtained after cooking. For example, cooking can be performed by appropriately adjusting the amount of water so that the cooking yield becomes 1.6 to 2.6 (corresponding to 49 to 68% in terms of cooked moisture content).

[0028] In general, in order to obtain cooked rice with moderate viscosity and hardness, the cooking yield is preferably set to about 1.8 to 2.4 (corresponding to 53 to 63% in terms of cooked moisture content).

[0029] Finally, the processing process will be described. The processing process is a process of processing the cooked rice into puffed dried rice by drying, flattening, and puffing the cooked rice.

[0030] Specifically, after the cooked rice or steamed rice is spread out, the moisture content is adjusted by once drying until the flattening process can be performed. The once drying is preferably performed at 100°C or lower under ventilation, and the moisture content is preferably dried to 20 to 30% (wt%: the same hereinafter), and particularly preferably to 22 to 28%. By drying within this range, a state in which the rice does not break even when flattened is obtained.

[0031] After the moisture is adjusted by the first drying, the rice is subjected to a flattening treatment. As the flattening treatment, a method in which the rice is passed between narrow rollers is the simplest, and the rice can be pressed by a press, a crusher, or the like. In the case of flattening by rollers, the interval between the rollers is set to about 0.1 to 1 mm, and the interval is particularly preferably 0.10 mm or more and 0.60 mm or less. In addition, the flattening can be performed a plurality of times. The flattening causes a tissue disruption in the rice, and the disruption facilitates the puffing. Note that the more the flattening is performed, the easier the puffing is. In the present application, the interval is preferably 0.15 mm or more and 0.45 mm or less in order to achieve a better taste.

[0032] The moisture is adjusted by a second drying after the flattening and before the puffing drying. The second drying is performed in order to achieve an appropriate puffing state. The second drying is preferably performed at a temperature of 100°C or lower under ventilation, as is the first drying. The drying is performed until the moisture after the drying becomes 10% to 25%, and is particularly preferably 12% to 18%. After the drying, the rice is preferably sieved, and the puffing drying is performed at a high temperature of more than 100°C.

[0033] The puffing drying can be performed by a high-temperature hot-air drier for drying or baking food. In the present application, in order to sufficiently puff the rice and to achieve a good rehydration property, the temperature in the drier is set to a temperature higher than 100°C, and is preferably 130°C or higher, and is further preferably 140°C or higher. In the present application, in order to make the puffed rice float on water, the bulk specific gravity is adjusted to 0.43 g / ml or more and 0.53 g / ml or less. In order to puff the rice to such a bulk specific gravity, the degree of puffing is adjusted according to the temperature, the air speed, and the time, and the like.

[0034] However, if the puffing is performed at a very high temperature for a short time, the rice is easily excessively puffed and the bulk specific gravity becomes small. In addition, there are problems in that the puffing is not uniform, the moisture is high, and the drying is not sufficient. Therefore, in the present application, the temperature is preferably lower than 160°C in the case of using a drier with high-speed hot air.

[0035] In addition, in order to give the rice high-temperature heat uniformly and to puff the rice without unevenness, the rice is preferably subjected to the puffing drying by blowing a high-temperature high-speed air stream at a speed of 40 m / s or more to the rice. In addition, at this time, saturated steam can be added to the drier to increase the energy given to the rice. In addition, the rice can be puffed by blowing superheated steam in addition to the high-temperature high-speed air stream.

[0036] The time for the puffing drying varies depending on the temperature, the air speed, and the amount of the rice, and should be appropriately adjusted. In general, the time is about 30 seconds to 2 minutes. Thus, the puffing drying is preferably performed so that the moisture after the drying becomes about 5% to 12% and the bulk specific gravity becomes 0.43 g / ml or more and 0.53 g / ml or less.

[0037] As the solid seasoning used in the present application, there can be mentioned curry roux, braised food, and the like, and a solidified seasoning obtained by tabletting. The solid seasoning used in the present application is preferably heavier than water and maintains its shape without application of an external force such as stirring. Since it is heavier than water, it becomes a state of sinking to the bottom of the container when hot water is poured. By making the solid seasoning a state of sinking to the bottom of the container, the puffed and dried rice and the solid seasoning are separated in the container, and the influence on the water absorption of the puffed and dried rice can be reduced. Further, by making it maintain its shape without application of an external force, the surface of the puffed and dried rice can be prevented from being covered with the dissolved solid seasoning. Note that the solid seasoning is preferably made to maintain its shape as much as possible by the pouring of hot water, and on the other hand, to become soft. By becoming soft, it is easily mixed with the puffed and dried rice when an external force is applied.

[0038] The puffed and dried rice used in the present application is manufactured in the above-described manner, for example, and has the characteristic of temporarily floating on water. In the present application, such puffed and dried rice is directly filled in a container, and dry food materials and a solid seasoning are directly filled. Then, the container is sealed to become a product of instant rice put in the container.

[0039] The container is preferably a rigid container such as a cup or a bowl, and more preferably a heat-insulating foamed paper container. Further, it can be a soft packaging type container such as a stand-up pouch. In the container, a waterline showing the amount of water required for reconstitution cooking is given in advance, but in the case of a transparent container, the waterline can be given outside the container.

[0040] As a method of eating the instant food containing the puffed and dried rice of the present application, the container is opened, and hot water is poured from the opening until the waterline shown in the container. Then, the puffed and dried rice is reconstituted by leaving it for a few minutes after the pouring of hot water. Thereafter, it is eaten by stirring with a spoon or the like so that the solid seasoning is integrated with the puffed and dried rice. In this case, the puffed and dried rice used in the present application temporarily floats on hot water when hot water is poured. On the other hand, the solid seasoning becomes a state of sinking. Therefore, the puffed and dried rice can be reconstituted by water absorption without being affected by the solid seasoning. The puffed and dried rice that has absorbed water gradually sinks and is constantly piled up on the solid seasoning, and therefore, it is not covered with the solid seasoning and can continue to absorb water. After leaving it for a prescribed time, it is stirred, and therefore, the solid seasoning and the puffed and dried rice are mixed and can be eaten.

[0041] Note that the product of the present application can be eaten even in mountains, seas, and disaster areas since it does not require a heating cooking machine such as a microwave oven.

[0042] Example

[0043] Hereinafter, the present application is further described in detail based on examples. Further, each characteristic of the present application is evaluated by the following method.

[0044] (Confirmation of the behavior of the puffed dried rice)

[0045] The behavior of the puffed dried rice due to the difference in the volume specific gravity was confirmed.

[0046] A method for producing the puffed dried rice was explained. After washing and draining 700 g of polished round grain rice, emulsified oil 14 g / kg, sucrose fatty acid ester 3 g / kg, and polyphosphate 0.3 g / kg were uniformly mixed. This was cooked in an electric rice cooker (Paloma gas electric rice cooker PR-200EF) with a water amount of 135% of the mass of the rice for 20 minutes, and steamed for 20 minutes to obtain cooked rice with a moisture content of 50%. This was spread using the device described in Japanese Patent No. 5436711.

[0047] The spread cooked rice was dried once in a drying oven at an oven temperature of 70°C, a wind speed of 2 to 3 m / s, and a drying time of about 30 minutes until the moisture content became 26%. After drying, the rice was left to stand for about 30 minutes, and then sieved to remove rice grains that were severely adhered. Further, the rice was flattened by passing it twice through rollers with a first roller interval of 0.25 mm and a second roller interval of 0.30 mm. The flattened rice was dried twice in an oven at an oven temperature of 80°C, a wind speed of 3 to 4 m / s, and a drying time of about 20 minutes until the moisture content became 16%.

[0048] After the second drying, the rice was left to stand for about 30 minutes, and then puffed dried using a high-temperature air flow dryer capable of injecting a high-temperature air flow at a high speed to obtain puffed dried rice with a moisture content of about 8%. Here, the high-temperature air flow temperature was set according to Table 1 in such a way that the target volume specific gravity was achieved, and the puffed drying was performed at a wind speed of 50 m / s and a drying time of 60 seconds.

[0049] [Table 1]

[0050] Puffing temperature (°C) Bulk specific gravity (g / ml) 150 0.43 146 0.47 144 0.50 143 0.53 140 0.56 138 0.60

[0051] Note that the volume specific gravity was calculated by pouring the puffed dried rice into a 100-ml graduated cylinder, tapping the bottom of the graduated cylinder about 10 times, and measuring the weight until the 100-ml mark. For example, in the case where the weight of the puffed dried rice in a 100-ml volume was 55 g, the volume specific gravity was calculated as 55 / 100 = 0.55.

[0052] Next, 30 g of the puffed dried rice produced according to the above method was placed in each of glass cups with an opening of about 7 cm, and 160 ml of hot water was poured into each glass cup to confirm the behavior of the puffed dried rice. The results of the behavior of the puffed dried rice due to the difference in the volume specific gravity are shown in Table 2.

[0053] [Table 2]

[0054] Bulk specific gravity (g / ml) Behavior of puffed and dried rice 0.43 Floating at the time of hot water injection, and rapidly precipitating after water absorption 0.47 Floating at the time of hot water injection, and rapidly precipitating after water absorption 0.50 Floating at the time of hot water injection, and slowly precipitating thereafter 0.53 Floating at the time of hot water injection, and slowly precipitating thereafter 0.56 Floating rice, but much of the rice is in a precipitated state 0.60 Floating rice, but most of the rice is in a precipitated state

[0055] As is clear from Table 2, the puffed dried rice having a bulk specific gravity of 0.43 to 0.53 g / ml showed a behavior in which most of the rice floated while hot water was being poured and then settled. Here, the puffed dried rice that temporarily floated settled due to the increase in weight by water absorption. The puffed dried rice having a bulk specific gravity of 0.43 g / ml started to settle immediately after hot water was poured, and thus it was particularly suggested that the water absorption speed was fast and hot water reduction was easy.

[0056] On the other hand, if the bulk specific gravity became 0.56 g / ml or more, although a part of the puffed dried rice floated, more than half was in a settled state. Here, in the case where the puffed dried rice was in a settled state, it was considered that the more the puffed dried rice was at the bottom, the more difficult it was to absorb water, as long as a situation in which the puffed dried rice was in convection did not occur. In fact, among the puffed dried rice after 5 minutes from the pouring of hot water, the puffed dried rice having a bulk specific gravity of 0.43 to 0.53 g / ml swelled to the water surface next to the glass cup. In contrast, the puffed dried rice having a bulk specific gravity of 0.56 g / ml or more did not much swell, and the height was about half the height when the puffed dried rice having a bulk specific gravity of 0.43 to 0.53 g / ml was rehydrated.

[0057] (Sensory evaluation)

[0058] Next, a sensory test was performed on instant food using the puffed dried rice. Examples and Comparative Examples were as follows.

[0059] (Example 1)

[0060] The puffed dried rice having a puffing degree of 0.47 g / ml was put in a cup-shaped container, and solid seasoning 38 g and dried food material 8 g were added, to produce instant food using the puffed dried rice.

[0061] (Example 2)

[0062] The puffed dried rice having a puffing degree of 0.53 g / ml was put in a cup-shaped container, and solid seasoning 38 g and dried food material 8 g were added, to produce instant food using the puffed dried rice.

[0063] (Comparative Example 1)

[0064] The same as Example 1 except that powder seasoning 38 g was used instead of solid seasoning.

[0065] (Comparative Example 2)

[0066] The same as Example 2 except that powder seasoning 38 g was used instead of solid seasoning.

[0067] (Comparative Example 3)

[0068] Example 1 was repeated except that the puffed dried rice having a puffing degree of 0.60 g / ml was used instead of the puffed dried rice having a puffing degree of 0.47 g / ml.

[0069] (Comparative Example 4)

[0070] Example 3 was repeated except that the powder seasoning 38 g was used instead of the solid seasoning.

[0071] Next, 230 ml of hot water at 98°C or higher was poured into each of the examples and comparative examples, and after the lid was gently put on and left for 5 minutes, the contents were sufficiently stirred. Five professional judges ate the instant food, and evaluated the rehydration, unevenness and the overall according to the following evaluation criteria. The most of the evaluations obtained were taken as the evaluation of the sample.

[0072] <Rehydration>

[0073] Evaluation

[0074] 5: Uniformly occurred hot water rehydration

[0075] 4: Occurred hot water rehydration, but a small amount of hot water rehydration was insufficient

[0076] 3: Occurred hot water rehydration, but a part of hot water rehydration was insufficient

[0077] 2: Overall hot water rehydration was insufficient

[0078] 1: Hot water rehydration did not substantially occur

[0079] <Unevenness>

[0080] Evaluation

[0081] 5: No rice with extremely poor hot water rehydration

[0082] 4: Very little rice with extremely poor hot water rehydration

[0083] 3: A small amount of rice with extremely poor hot water rehydration

[0084] 2: A certain amount of rice with extremely poor hot water rehydration

[0085] 1: A large amount of rice with extremely poor hot water rehydration

[0086] <Overall>

[0087] Evaluation

[0088] 5: Edible, and high in commercial value

[0089] 4: Edible, and has commercial value

[0090] 3: Edible

[0091] 2: edible, but no commercial value

[0092] 1: not edible

[0093] The results of the sensory test are shown in Table 3.

[0094] [Table 3]

[0095] Reduction Unevenness Overall Example 1 5 5 5 Example 2 4 5 4 Comparative Example 1 3 2 2 Comparative Example 2 2 2 2 Comparative Example 3 3 4 3 Comparative Example 4 2 2 2

[0096] As shown in Table 3, the instant food using the solid seasoning (Examples 1, 2, Comparative Example 3) received high evaluations in substantially all of the evaluation items compared to the instant food using the powder seasoning (Comparative Examples 1, 2, 4). In addition, Examples 1 and 2 using the puffed dried rice having a small bulk specific gravity (in other words, sufficiently puffed) received high evaluations in any one of the rehydration, unevenness, and overall. In particular, Example 1 received the best evaluation in all items. This is because the smaller the bulk specific gravity, the more sufficiently puffed, and thus the easier to absorb water and to rehydrate.

[0097] Example 2 received a lower evaluation than Example 1 in the item of "rehydration". This is considered to be because the bulk specific gravity is larger than that of Example 1, and thus it takes time to absorb water.

[0098] On the other hand, Comparative Example 3 was edible by hot water rehydration, but became a result of a low evaluation compared to Examples 1 and 2. This is because, in Comparative Example 3, there was a portion of the puffed dried rice that was not rehydrated with hot water, or there was sparsely present puffed dried rice that was poorly rehydrated with hot water, and the like. The reason for the presence of the portion of the puffed dried rice that was not rehydrated with hot water is considered to be because the majority of the puffed dried rice of Comparative Example 3 settled and the puffed dried rice became a state of overlapping. Thus, the more the puffed dried rice at the bottom of the container, the less likely to absorb water and the hot water rehydration became incomplete.

[0099] Next, the effects resulting from the difference between the solid seasoning and the powder seasoning were investigated. As shown in Table 3, the instant food using the powder seasoning became a low evaluation in all. This is considered to be because, in the case of comparing the powder seasoning to the puffed dried rice, the powder seasoning is more likely to absorb water than the puffed dried rice, and thus cannot perform the water absorption required for the hot water rehydration of the puffed dried rice. In addition, in the case of the powder seasoning, the dissolved powder seasoning covers the surface of a portion of the puffed dried rice, further hindering the water absorption of the puffed dried rice. Thus, it can be confirmed from Table 3 that, regardless of adjusting the bulk specific gravity of the puffed dried rice, the puffed dried rice becomes unable to absorb water.

[0100] On the other hand, in the cases of Example 1 and Example 2 using the solid seasoning, the puffed dried rice temporarily floats up, so that the solid seasoning can be separated from the puffed dried rice in the container. Thus, the puffed dried rice can reliably absorb water. In addition, since the solid seasoning maintains the shape as long as no external force is applied, the solid seasoning does not cover the surface of the puffed dried rice to hinder the absorption of water by the puffed dried rice as in the case of the powder seasoning. Note that the temporarily floated rice sinks after absorbing water to come into contact with the solid seasoning, and is sufficiently absorbed with water to some extent at the time of sinking. Thus, even if the contact with the solid seasoning is made after that, the rehydration is not hindered.

[0101] As explained above, the present application can provide an instant food which combines the puffed dried rice temporarily floated up by pouring hot water with the solid sauce block, so that the hot water rehydration can be performed without using a heating cooking machine such as a microwave oven. Thus, the instant food can be easily eaten even in mountains, seas, or at the time of disaster, etc.

Claims

1. A ready-to-eat food, It is an instant food made from puffed, dried rice that can be consumed by adding hot water. The puffed and dried rice is directly contained in the container along with the solid seasoning. After hot water is poured in, the solid seasoning retains its shape unless external force is applied. The solid seasoning is heavier than water. The puffed and dried rice has a volumetric specific gravity of 0.43 g / ml to 0.53 g / ml and a final moisture content of 5% by mass or more and 10% by mass or less.

2. The ready-to-eat food according to claim 1, wherein, The container is made of foamed, heat-insulating paper.