Rice food product

Abstract

To provide a rice food product that has novel palatability and exhibits superior texture.SOLUTION: A rice food product comprises brown rice, glutinous rice, and barley.SELECTED DRAWING: None

Description

[Technical Field]

[0001] The present invention relates to rice food products. [Background technology]

[0002] In recent years, foods with a high variety and content of nutrients (so-called complete nutritional foods) have been attracting attention.

[0003] For example, Patent Documents 1 and 2 disclose bread and noodle foods that are designed to have a high variety and content of nutrients.

[0004] Incidentally, Patent Document 3 discloses a rice ball containing amaranth and barley. [Prior art documents] [Patent documents]

[0005] [Patent Document 1] Patent No. 7261521 [Patent Document 2] Japanese Patent Publication No. 2022-171870 [Patent Document 3] Utility Model Registration No. 3214525 Summary of the Invention [Problem to be solved by the invention]

[0006] As the inventors of the present invention were engaged in intensive research and development, they combined multiple grains with the aim of producing a nutritious rice food product while reducing the total weight of the rice product, but discovered that there were issues with the texture of the rice food product.

[0007] In view of the above circumstances, an object of the present invention is to provide a rice food product that has a unique palatability and an excellent texture. [Means for solving the problem]

[0008] [1] The present invention, which solves the above-mentioned problems, is a rice food product containing brown rice, glutinous rice, and barley.

[0009] The rice food in the above form is a highly nutritious rice food and also has an excellent texture.

[0010] [2] In a preferred embodiment of the present invention, the content by mass of the brown rice in the entire rice food product is 10% by mass or more and 30% by mass or less on a dry mass basis, The content by mass of the glutinous rice in the entire rice food is 2.5% by mass or more and 7.5% by mass or less on a dry mass basis, The rice food product according to [1], wherein the mass content of the barley in the entire rice food product is 2.5 mass % or more and 10 mass % or less on a dry mass basis. The rice food product in the above form is highly nutritious and has an excellent texture, particularly in terms of softness, chewiness, elasticity, plumpness, melt-in-the-mouth texture, and graininess. Furthermore, the rice food in the above form is a highly nutritious rice food, is not too hard, has a moderate chewiness, and is not too sticky while maintaining cohesiveness.

[0011] [3] In a preferred embodiment of the present invention, the moisture content of the entire rice food product is 15% by mass or more. [1] or [2]. The rice food product in the above form is highly nutritious and has an excellent texture, particularly in terms of softness, chewiness, elasticity, plumpness, melt-in-the-mouth texture, and graininess. Furthermore, the rice food in the above form is a highly nutritious rice food, is not too hard, has a moderate chewiness, and is not too sticky while maintaining cohesiveness.

[0012] [4] A preferred embodiment of the present invention is a rice food product according to any one of [1] to [3], which contains amaranth, the brown rice is germinated brown rice, and the barley is Barley Max barley. The rice food of the above form is highly nutritious and has an excellent texture. By using the above form, it is possible to produce a rice food that is particularly excellent in any one of softness, chewiness, stickiness, elasticity, plumpness, melt-in-the-mouth texture, and graininess. Furthermore, the rice food of the above form is highly nutritious and is not too hard, has a moderate chewiness, and is not too sticky while maintaining cohesiveness.

[0013] [5] In a preferred embodiment of the present invention, there is provided the rice food product according to any one of [1] to [4], wherein the amaranth content is 0.5% by mass or more and 5% by mass or less on a dry mass basis. The rice food of the above form is highly nutritious and has an excellent texture. By using the above form, it is possible to produce a rice food that is particularly excellent in any one of softness, chewiness, stickiness, elasticity, plumpness, melt-in-the-mouth texture, and graininess. Furthermore, the rice food of the above form is highly nutritious and is not too hard, has a moderate chewiness, and is not too sticky while maintaining cohesiveness.

[0014] [6] In a preferred embodiment of the present invention, the rice food product is a frozen rice ball and / or a rice ball that has been frozen during distribution, as described in any one of [1] to [5]. The rice food product in the above form is highly nutritious and has an excellent texture, even when it has been frozen during distribution. By using the above form, it is possible to obtain a rice food product that is particularly excellent in any of the following: softness, chewiness, elasticity, plumpness, melt-in-the-mouth texture, and graininess. Furthermore, the rice food in the above form is a highly nutritious rice food, is not too hard, has a moderate chewiness, and is not too sticky while maintaining cohesiveness.

[0015] [7] In a preferred embodiment of the present invention, the rice food is one described in any one of [1] to [6], in which the mass content of vitamin A in the entire rice food is 0.05 mass% or more, and the mass content of vitamin K in the entire rice food is 0.015 mass% or more. The rice food in the above form is a rice food with higher nutritional value and an excellent texture. By using the above form, it is possible to produce a rice food that is particularly excellent in any one of softness, chewiness, elasticity, plumpness, melt-in-the-mouth texture, and graininess. Furthermore, the rice food in the above form is a rice food with high nutritional value, but is not too hard, has a moderate chewiness, and is not too sticky while maintaining cohesiveness.

[0016] The present invention also provides a method for producing a nutritious rice food product, comprising: The mass of brown rice in the entire rice food after cooking is 10% by mass or more and 30% by mass or less as a dry mass, The content of glutinous rice in the entire rice food after cooking is 2.5% by mass or more and 7.5% by mass or less as a dry mass, The mass of the barley contained in the entire rice food after cooking is 2.5% by mass or more and 10% by mass or less as a dry mass, It is also a method for producing rice foods that includes cooking rice so that the moisture content of the entire rice food after cooking is 15% by mass or more. By using the above-mentioned form, it is possible to produce a rice food that is both highly nutritious and has an excellent texture, particularly in terms of softness, chewiness, elasticity, plumpness, melt-in-the-mouth texture, or graininess. [Effects of the Invention]

[0017] According to the present invention, rice foods with unprecedented palatability can be provided. [Brief explanation of the drawings]

[0018] [Figure 1] FIG. 1 is a chart and a table showing the evaluation results in the physical property tests of this example. DETAILED DESCRIPTION OF THE INVENTION

[0019] The following describes embodiments of the present invention to help understand the present invention. Note that the following embodiments are examples of specific embodiments of the present invention, and can be modified as appropriate within the scope of the claims. In this specification, when describing the content (content ratio) of each ingredient, "whole rice food product" refers to the entire edible portion contained in the container, and does not include the container, unless otherwise specified. Furthermore, "as dry mass" refers to the mass of grain in a dry state for each grain, or the value obtained by subtracting the amount of moisture that may be contained in the grain from the total mass of the grain after cooking.

[0020] <1> Rice Food

[0021] The rice food of the present invention is characterized by containing brown rice, glutinous rice, and barley.

[0022] The preferred forms of each ingredient contained in the rice food product of the present invention will be described below.

[0023] (i) Brown rice In a preferred embodiment of the present invention, the rice food product comprises brown rice. In a preferred embodiment of the present invention, germinated brown rice is more preferably used as the brown rice.

[0024] The mass of brown rice contained in the entire rice food product is preferably 5% by mass or more, more preferably 7% by mass or more, more preferably 10% by mass or more, more preferably 18% by mass or more, and more preferably 20% by mass or more, on a dry mass basis.

[0025] Furthermore, the mass of brown rice contained in the entire rice food product is preferably 40 mass% or less, more preferably 35 mass% or less, more preferably 30 mass% or less, more preferably 24 mass% or less, more preferably 23.5 mass% or less, and more preferably 22.5 mass% or less, on a dry mass basis.

[0026] By keeping the mass content of brown rice in the entire rice food product within the above range, it is possible to produce a rice food product that is excellent in any one of softness, chewiness, elasticity, plumpness, melt-in-the-mouth texture, and graininess. Furthermore, the rice food in the above form is a highly nutritious rice food, is not too hard, has a moderate chewiness, and is not too sticky while maintaining cohesiveness.

[0027] The brown rice used in the present invention may be commercially available brown rice.

[0028] (ii) Glutinous rice A preferred embodiment of the present invention comprises glutinous rice.

[0029] The mass content of glutinous rice in the entire rice food product is preferably 2 mass% or more, more preferably 2.5 mass% or more, more preferably 3 mass% or more, more preferably 4 mass% or more, more preferably 4.5 mass% or more, and more preferably 5 mass% or more, on a dry mass basis.

[0030] Furthermore, the mass content of glutinous rice in the entire rice food product is preferably 9 mass% or less, more preferably 8 mass% or less, more preferably 7.5 mass% or less, more preferably 6.5 mass% or less, and more preferably 5.5 mass% or less, on a dry mass basis.

[0031] The mass ratio of glutinous rice to brown rice, in terms of dry mass, is preferably 1:15 to 1:1.25, more preferably 1:10 to 1:1.25, more preferably 1:5 to 1:1.25, more preferably 1:5 to 1:2, more preferably 1:5 to 1:3.

[0032] By setting the mass content of glutinous rice in the entire rice food product within the above range, it is possible to produce a rice food product that is excellent in any one of softness, chewiness, elasticity, plumpness, ease of dissolving in the mouth, and graininess. Furthermore, the rice food product in the above form is a rice food product that is highly nutritious, is not too hard, has a moderate chewiness, and is not too sticky while maintaining cohesiveness.

[0033] As the glutinous rice used in the present invention, commercially available glutinous rice can be used.

[0034] (iii) Barley In a preferred embodiment of the present invention, the rice food product comprises barley.

[0035] Here, in a preferred embodiment of the present invention, the barley is more preferably super barley. Here, the super barley can include the Barley Max variety of barley.

[0036] Furthermore, the barley preferably contains fructan, β-glucan, and resistant starch.

[0037] Furthermore, the barley preferably contains dietary fiber in an amount of 15 g or more, more preferably 20 g or more, more preferably 20 g or more, per 100 g of barley. Barley that can be used preferably contains dietary fiber in an amount of 30 g or less per 100 g of barley. Furthermore, the barley preferably contains 65 g or less, more preferably 60 g or more, and more preferably 50 g or less of carbohydrates per 100 g of barley. Furthermore, the barley preferably contains 8 mg or more, more preferably 10 mg or more, and more preferably 12 mg or more of protein per 100 g of barley. Barley that can be used preferably contains 20 mg or less, more preferably 15 mg or less of protein per 100 g of barley. Furthermore, the barley preferably contains minerals in an amount of 3 mg or more, more preferably 4 mg or more, and even more preferably 5 mg or more per 100 g of barley. Barley that can be used preferably contains 15 mg or less, more preferably 10 mg or less of protein per 100 g of barley.

[0038] The mass of barley contained in the entire rice food product is preferably 2 mass% or more, more preferably 2.5 mass% or more, more preferably 3 mass% or more, more preferably 4 mass% or more, more preferably 4.5 mass% or more, and more preferably 5.5 mass% or more, on a dry mass basis.

[0039] Furthermore, the mass of barley contained in the entire rice food product is preferably 20 mass% or less, more preferably 15 mass% or less, more preferably 10 mass% or less, more preferably 8 mass% or less, and more preferably 7.5 mass% or less, on a dry mass basis.

[0040] The mass ratio of barley to brown rice, in terms of dry mass, is preferably 1:15 to 1:0.9, more preferably 1:10 to 1:0.9, more preferably 1:5 to 1:0.9, more preferably 1:5 to 1:1.5, more preferably 1:5 to 1:2, and more preferably 1:5 to 1:2.5.

[0041] The mass ratio of glutinous rice to barley, in terms of dry mass, is preferably 1:0.5 to 1:1.5, more preferably 1:0.7 to 1:1.2, more preferably 1:0.8 to 1:1.2, more preferably 1:0.8 to 1:1.1.

[0042] By setting the mass of barley in the entire rice food product within the above range, the rice food product can be made to have excellent softness, chewiness, elasticity, plumpness, melt-in-the-mouth texture, or graininess. Furthermore, the rice food product in the above form is a highly nutritious rice food product that is not too hard, has a moderate chewiness, and maintains cohesiveness without being too sticky.

[0043] As the barley used in the present invention, commercially available barley can be used.

[0044] (iii) Amaranth In a preferred embodiment of the present invention, the rice food product comprises amaranth. In addition to the three grains mentioned above, rice foods containing amaranth are superior in softness, chewiness, stickiness, elasticity, plumpness, melt-in-your-mouth texture, and graininess.

[0045] The mass of amaranth contained in the entire rice food product is preferably 0.2 mass% or more, more preferably 0.5 mass% or more, more preferably 1 mass% or more, more preferably 2 mass% or more, more preferably 2.5 mass% or more, and more preferably 3 mass% or more, on a dry mass basis.

[0046] In addition, the mass of amaranth contained in the entire rice food product is preferably 10 mass% or less, more preferably 7 mass% or less, more preferably 5 mass% or less, more preferably 4.5 mass% or less, and more preferably 4 mass% or less, on a dry mass basis.

[0047] The mass ratio of amaranth to brown rice, in terms of dry mass, is preferably 1:15 to 1:3, more preferably 1:10 to 1:3, more preferably 1:8 to 1:4, and more preferably 1:7.5 to 1:4.5.

[0048] The mass ratio of amaranth to glutinous rice, in terms of dry mass, is preferably 1:5 to 1:0.5, more preferably 1:4 to 1:0.8, more preferably 1:3 to 1:1, and more preferably 1:2 to 1:1.5.

[0049] The mass ratio of amaranth to barley contained is preferably 1:5 to 1:0.5, more preferably 1:4 to 1:0.8, more preferably 1:3 to 1:1, and more preferably 1:2 to 1:1.5, in terms of dry mass.

[0050] By setting the mass content of amaranth in the entire rice food product within the above range, the rice food product can be made to have excellent softness, chewiness, stickiness, elasticity, plumpness, melt-in-the-mouth texture, or graininess. Furthermore, the rice food product in the above form is a highly nutritious rice food product that is not too hard, has a moderate chewiness, and maintains cohesiveness without being too sticky.

[0051] The amaranth used in the present invention may be commercially available amaranth.

[0052] (iv) Nutrients In a preferred embodiment of the present invention, the rice food product contains vitamin A.

[0053] The mass content of vitamin A in the entire rice food is preferably 0.001 mass% or more, more preferably 0.002 mass% or more, more preferably 0.05 mass% or more, more preferably 0.1 mass% or more, and more preferably 0.3 mass% or more. By ensuring that the mass content of vitamin A in the rice food falls within the above range, it is possible to provide a rice food that is more nutritious and has an excellent texture.

[0054] Furthermore, the mass content of vitamin A in the entire rice food is preferably 1 mass % or less, more preferably 0.7 mass % or less, more preferably 0.5 mass % or less, and more preferably 0.3 mass % or less.

[0055] In the present invention, vitamin A can be derived from vitamin A-containing foodstuffs such as spinach, whitebait, perilla, chicken thigh, hijiki, ground pork, Japanese mustard spinach, and roasted seaweed.

[0056] The mass content of vitamin A-containing ingredients in the entire rice food product is preferably 10 mass % or more, more preferably 15 mass % or more, more preferably 20 mass % or more, and more preferably 23 mass % or more. By ensuring that the mass content of vitamin A-containing ingredients in the rice food falls within the above range, it is possible to provide a rice food that is more nutritious and has an excellent texture.

[0057] Furthermore, the mass content of vitamin A-containing ingredients in the entire rice food product is preferably 35 mass % or less, more preferably 30 mass % or less, and more preferably 25 mass % or less.

[0058] Here, the vitamin A content in the entire rice food product in the present invention can be a value measured by known means, or a calculated value of the vitamin A content in the vitamin A-containing ingredients contained in the rice food product.

[0059] In a preferred embodiment of the present invention, the rice food product also contains vitamin K.

[0060] The mass content of vitamin K in the entire rice food product is preferably 0.001 mass% or more, more preferably 0.002 mass% or more, more preferably 0.05 mass% or more, more preferably 0.1 mass% or more, and more preferably 0.3 mass% or more. By ensuring that the mass content of vitamin K in the rice food falls within the above range, it is possible to provide a rice food that is more nutritious and has an excellent texture.

[0061] Furthermore, the mass content of vitamin K in the entire rice food product is preferably 1 mass % or less, more preferably 0.7 mass % or less, more preferably 0.5 mass % or less, and more preferably 0.3 mass % or less.

[0062] In the present invention, vitamin K can be derived from vitamin K-containing foods such as spinach, whitebait, perilla, chicken thigh, hijiki, ground pork, komatsuna, and roasted seaweed.

[0063] The mass content of vitamin K-containing ingredients in the entire rice food product is preferably 10% by mass or more, more preferably 15% by mass or more, more preferably 20% by mass or more, and more preferably 23% by mass or more. By ensuring that the mass content of the vitamin K-containing ingredient in the rice food falls within the above range, it is possible to provide a rice food that is more nutritious and has an excellent texture.

[0064] Furthermore, the mass content of vitamin K-containing ingredients in the entire rice food product is preferably 35 mass % or less, more preferably 30 mass % or less, and more preferably 25 mass % or less.

[0065] Here, the vitamin K content in the entire rice food product in the present invention can be a value measured by known means, or a calculated value of the vitamin K content in the vitamin K-containing ingredients contained in the rice food product.

[0066] (v) Water content Here, the moisture content of the rice food product of the present invention is preferably 10% by mass or more, more preferably 15% by mass or more, more preferably 20% by mass or more, more preferably 25% by mass or more, more preferably 30% by mass or more, and more preferably 35% by mass or more. By keeping the moisture content of the entire rice food within the above range, it is possible to produce a rice food that is excellent in any one of softness, chewiness, elasticity, plumpness, melt-in-the-mouth texture, and graininess. Furthermore, the rice food in the above form is a rice food that is highly nutritious, is not too hard, has a moderate chewiness, and maintains cohesiveness without being too sticky.

[0067] Furthermore, the rice food product of the present invention has a moisture content of 70% by mass or less, more preferably 60% by mass or less, more preferably 50% by mass or less, more preferably 45% by mass or less, more preferably 40% by mass or less.

[0068] The content mass ratio of water to brown rice (dry mass) is preferably 1:1.5 to 1:0.3, more preferably 1:1 to 1:0.4, more preferably 1:0.9 to 1:0.5, and more preferably 1:0.7 to 1:1.0.5.

[0069] The mass ratio of water to glutinous rice (dry mass) is preferably 1:0.5 to 1:0.1, more preferably 1:0.4 to 1:0.1, more preferably 1:0.3 to 1:0.1, and more preferably 1:0.2 to 1:0.1.

[0070] The mass ratio of water to barley (dry mass) is preferably 1:0.5 to 1:0.1, more preferably 1:0.4 to 1:0.1, more preferably 1:0.3 to 1:0.1, and more preferably 1:0.25 to 1:0.1.

[0071] The mass ratio of the moisture content to the amaranth (dry mass) is preferably 1:0.3 to 1:0.05, more preferably 1:0.2 to 1:0.06, and more preferably 1:0.15 to 1:0.07.

[0072] By keeping the mass content of water and grains (brown rice, glutinous rice, barley, amaranth; dry mass) in the entire rice food product within the above ranges, it is possible to produce a rice food product that is excellent in any one of softness, chewiness, stickiness, elasticity, plumpness, melt-in-the-mouth texture, and graininess. Furthermore, the rice food product in the above form is a rice food product that is highly nutritious, is not too hard, has a moderate chewiness, and maintains cohesiveness without being too sticky.

[0073] (v) More preferred product forms of the rice food product of the present invention A more preferred product form of the rice food product of the present invention will be described below.

[0074] The rice food product of the present invention is preferably rice balls.

[0075] The present invention also relates to frozen foods. In this specification, frozen foods refer to foods that are eaten in a frozen state (below -18°C). Frozen foods include foods that are distributed in a frozen state (below -18°C) and foods that are distributed at room temperature and then frozen at home.

[0076] Here, the rice food product of the present invention is preferably frozen rice balls and / or rice balls that have been frozen during distribution. However, in the present invention, there are no particular limitations on the form of the rice food product.

[0077] In addition, the rice food product of the present invention can generally contain any other ingredients as long as the effects of the present invention are not impaired.

[0078] The total mass of the rice food product of the present invention is preferably 50 g or more, more preferably 100 g or more. Furthermore, the total mass of the rice food product of the present invention is preferably 250 g or less, more preferably 200 g or less. By using the above-mentioned form, it is possible to provide a food with excellent nutritional value that can supplement one-third of the daily nutritional needs by consuming two to four rice food products per meal.

[0079] In a preferred embodiment of the present invention, the rice is substantially free of additives such as rice food additives, pH adjusters, vitamins, antioxidants, antioxidant aids, thickeners, preservatives, and stabilizers. According to the present invention, it is possible to provide rice foods that are highly nutritious and have excellent shape retention, even without containing additives such as rice food additives, pH adjusters, vitamin supplements, antioxidants, antioxidant aids, thickeners, preservatives, and stabilizers. In this specification, "substantially free of the above additives" means that the content of the above additives is 2% by mass or less, more preferably 1% by mass or less, more preferably 0.5% by mass or less, and furthermore, the film does not contain any of the above additives.

[0080] <2> Rice food manufacturing method

[0081] The method for producing the rice food product of the present invention will now be described. The components, physical properties, and preferred product forms are the same as those described above for the rice food product of the present invention.

[0082] (1) Preparation process The preparation step is a step of preparing the grain raw material before cooking. This involves blending grain ingredients to include brown rice, glutinous rice, and barley.

[0083] In this case, in a preferred embodiment of the method for producing a rice food product of the present invention, the mass content of brown rice in the entire rice food product after cooking is 10% by mass or more and 30% by mass or less on a dry mass basis.

[0084] In a preferred embodiment of the method for producing a rice food product of the present invention, the mass content of glutinous rice in the entire rice food product after cooking is 2.5 mass % or more and 7.5 mass % or less on a dry mass basis.

[0085] In a preferred embodiment of the method for producing a rice food product of the present invention, the mass content of the barley in the entire rice food product after cooking is 2.5 mass % or more and 10 mass % or less on a dry mass basis.

[0086] Furthermore, a preferred embodiment of the method for producing a rice food product of the present invention includes blending grain ingredients so that the water content of the entire rice food product after cooking is 15% by mass or more.

[0087] (2) Rice cooking process The rice cooking process is a process in which the prepared grain raw material is filled into a rice cooker and heated. When filling a rice cooker with grain ingredients, moisture that is not contained in the rice food due to evaporation can be added depending on the technical common sense of a person skilled in the art and the type of rice cooker, etc.

[0088] In the method for producing rice food products of the present invention, as long as it includes the steps (1) and (2) above, the conditions for cooking rice can be adjusted as appropriate, such as the heating temperature and / or heating time, within the range normally used by a person skilled in the art.

[0089] (3) Nutrient addition process After the rice cooking step (2), necessary nutritional sources can be added as needed.

[0090] Here, the preferred embodiment of the method for producing rice food of the present invention is as described above. <1> The contents of rice food can be used as a reference. [Example]

[0091] The present invention will be described in more detail below with reference to examples, but the present invention is not limited to the following examples as long as it does not depart from the gist of the invention.

[0092] (1) Rice food manufacturing First, each grain (germinated brown rice, glutinous rice, super barley (Barley Max variety), and amaranth (whole amaranth grain)) was weighed so that the dry mass of each ingredient contained in the manufactured rice food product would be the mass shown in Table 1 below.

[0093] Next, as a preliminary treatment, germinated brown rice and glutinous rice were soaked in water for 12 hours. Then, water was added to the rice food product after processing, together with super barley (Barley Max variety) and amaranth (whole amaranth grains), so that the moisture content of the rice food product after processing (moisture content in rice food product after processing in Table 1) would be the amount shown in Table 1.

[0094] After that, the water content (0.75 kg; the amount of water added) that was estimated to be lost by the rice cooking process when using the rice cooker used in this example was added, and the rice was cooked in the usual way (soaking the grains for 30 minutes, cooking for 17-19 minutes, and steaming for 20 minutes). The conditions for the rice cooking process were the same in each test example.

[0095] After cooking, spinach and whitebait (corresponding to the vitamin A-containing foodstuff and vitamin K-containing foodstuff in the present invention) were added in the amounts shown in Table 1, and the rice was formed into rice balls weighing 130 g each.

[0096] The produced rice food was then frozen by storing it in a freezer.

[0097] [Table 1]

[0098] The details of the test / evaluation are explained below.

[0099] <1> Sensory evaluation by panelists

[0100] (1) Test Contents The frozen test products (Examples 1 to 4, Comparative Example 1) were heated in a microwave oven at 500 W for 3 minutes and 10 seconds, and immediately subjected to the following evaluation. Sensory evaluation of texture (evaluation items (i) to (vii) below) was conducted by five evaluators (Panelists A to E in Table 2) who are experts in food manufacturing. The visual analog scale (VAS) was used for the sensory evaluation. For the VAS, a 200 mm scale bar was used, with the left end defined as 0 (lowest score, poorest texture as an onigiri (evaluation items (i) to (vii) below)) and the right end defined as 200 (highest score, best texture as an onigiri (evaluation items (i) to (vii) below)) with the smallest unit being 10. In defining the score of 200 (the highest score, excellent in terms of texture as an onigiri (evaluation items (i) to (vii) below)), the evaluators tasted onigiri made only from white rice produced using the same manufacturing method as in this example (control; see Reference Example in Table 1) and assigned the texture a score of 200. Here, the higher the numerical value in the above results, the more it can be evaluated as "a rice food product that complements the required nutrients by combining specific ingredients (a highly nutritious rice food product) while also having excellent texture (evaluation items (i) to (vii) below)."

[0101] (2) Results and Discussion The results are shown in Table 2.

[0102] [Table 2]

[0103] As shown in Table 2, the results of sensory evaluation by panelists (see the average values ​​of the evaluators) showed that the rice foods containing brown rice, glutinous rice, and barley (Examples 1 to 4) were highly nutritious rice foods and had an excellent texture. In particular, the rice foods containing brown rice, glutinous rice, and barley were found to be excellent in any of the following: softness, chewiness, elasticity, plumpness, melt-in-the-mouth texture, and graininess.

[0104] It was also found that by using a form containing brown rice, glutinous rice, and barley in a specified ratio, the rice food product is superior in any of the following: softness, chewiness, elasticity, plumpness, melt-in-the-mouth texture, and graininess. More specifically, it was found that when the mass content of brown rice in the entire rice food product is 10% by mass or more and 30% by mass or less on a dry mass basis, the rice food product is excellent in any of the following: softness, chewiness, elasticity, plumpness, melt-in-the-mouth texture, and graininess. Furthermore, it was found that when the mass content of the glutinous rice in the entire rice food is 2.5 mass% or more and 7.5 mass% or less on a dry mass basis, the rice food is excellent in any one of softness, chewiness, elasticity, plumpness, melt-in-the-mouth texture, and graininess. It was found that when the mass of the barley contained in the entire rice food product is 2.5 mass% or more and 10 mass% or less on a dry mass basis, the rice food product is excellent in any of the following: softness, chewiness, elasticity, plumpness, melt-in-the-mouth texture, or graininess.

[0105] It was also found that adjusting the moisture content can improve rice foods in any of the following areas: softness, chewiness, elasticity, plumpness, melt-in-the-mouth texture, or graininess. More specifically, it was found that a moisture content of 15% by mass or more results in rice foods that are excellent in any one of softness, chewiness, elasticity, plumpness, melt-in-the-mouth texture, and graininess.

[0106] As shown in Table 2, the results of sensory evaluation by panelists (see the average values ​​of the evaluators) showed that rice foods containing brown rice, glutinous rice, barley, and amaranth (Examples 1 to 3) were highly nutritious rice foods and also had excellent texture. In particular, it was found that by using a form containing brown rice, glutinous rice, barley, and amaranth, the rice food was excellent in any of the following: softness, chewiness, stickiness, elasticity, plumpness, melt-in-the-mouth texture, and granular texture. It was also found that by using a form containing brown rice, glutinous rice, barley, and amaranth in a specified ratio, the rice food was excellent in any of the following: softness, chewiness, stickiness, elasticity, plumpness, melt-in-the-mouth texture, and granular texture.

[0107] Furthermore, the results of this test showed that by making the rice food product in the above form, even frozen rice balls and / or rice balls that had been frozen during distribution were superior in any of the following: softness, chewiness, stickiness, elasticity, plumpness, melt-in-the-mouth texture, and graininess.

[0108] Furthermore, the results of this test, as shown in Table 2, showed that by making rice foods in the above-mentioned form, even when nutrients such as vitamins were included, the rice foods were superior in any of the following: softness, chewiness, stickiness, elasticity, plumpness, melt-in-the-mouth texture, and graininess.

[0109] <2> Physical property evaluation Next, the physical properties of the produced test products (Examples 1 to 4, Comparative Example 1) were evaluated.

[0110] (1) Cooking conditions The frozen test samples (Examples 1 to 4, Comparative Example 1) were heated in a microwave oven at 500 W for 3 minutes and 10 seconds, and immediately subjected to the following measurements.

[0111] (2) Measurement (TPA test; 2-byte measurement) A TPA test (2-bite measurement) was conducted, simulating a situation in which frozen and thawed rice food is chewed with the back teeth.

[0112] (2-1) Measurement conditions After cooking, the test products were subjected to the TPA test. Each test product was measured 10 times, and the average value was used as the measured value. The measurement conditions are as follows. ·Equipment used: TENSIPRESSER My BoyII SYSTEM (manufactured by Taketomo Electric Co., Ltd.) Use plunger: round Φ18mm Measurement point of the test piece; center of the test piece Compression conditions: The same area is compressed twice until the thickness of the test piece is 90% of the thickness before the test, and the stress is measured.

[0113] (2-2) Evaluation Contents The rice food products were evaluated for hardness, chewiness, stickiness, cohesiveness, and elasticity based on the stress chart and evaluation criteria shown in Figure 1. The results are shown in Table 3.

[0114] [Table 3]

[0115] (2) Results and Discussion The results in Table 3 demonstrate that the rice foods containing brown rice, glutinous rice, and barley (Examples 1 to 4) are highly nutritious and have an excellent texture. In particular, by using a form containing brown rice, glutinous rice, and barley, the rice food is not too hard, has a moderate chewiness, and is not too sticky while maintaining cohesiveness. Furthermore, by using a form containing brown rice, glutinous rice, and barley in a specified ratio, the rice food is not too hard, has a moderate chewiness, and is not too sticky while maintaining the cohesiveness of the rice food as a whole. Specifically, it was found that when the mass content of brown rice in the entire rice food product is 10% by mass or more and 30% by mass or less on a dry mass basis, the rice food product is not too hard, has a moderate chewiness, and is not too sticky while maintaining the cohesiveness of the entire rice food product. Furthermore, it was found that when the mass content of the glutinous rice in the entire rice food is 2.5 mass% or more and 7.5 mass% or less on a dry mass basis, the rice food is not too hard, has a moderate chewiness, and is not too sticky while maintaining the cohesiveness of the entire rice food. It was found that by ensuring that the mass of the barley contained in the entire rice food product is 2.5 mass% or more and 10 mass% or less on a dry mass basis, the rice food product is not too hard, has a moderate chewiness, and is not too sticky while maintaining the cohesiveness of the entire rice food product.

[0116] Furthermore, the results in Table 3 indicate that the rice foods containing brown rice, glutinous rice, barley, and amaranth (Examples 1 to 3) are highly nutritious rice foods and have an excellent texture. In particular, by using a form containing brown rice, glutinous rice, barley, and amaranth, the rice food is not too hard, has a moderate chewiness, and is not too sticky while maintaining the cohesiveness of the entire rice food. Furthermore, by using a form containing brown rice, glutinous rice, barley, and amaranth in a specified ratio, the rice food is not too hard, has a moderate chewiness, and is not too sticky while maintaining the cohesiveness of the entire rice food.

[0117] Furthermore, it was found that rice foods containing brown rice, glutinous rice, and barley and having a moisture content of 15% by mass or more throughout the rice food product are excellent in terms of hardness, chewiness, or stickiness.

[0118] Furthermore, as a result of the physical property evaluation, it was found that the forms of Examples 1, 2, and 4 had significantly different hardness and chewiness compared to Comparative Example 1, and therefore it was found that by using the forms of Examples 1, 2, and 4, rice foods that were soft and easy to chew could be produced.

[0119] Furthermore, as a result of the physical property evaluation, the form of Example 1-2 in particular had a significant difference in stickiness compared to Comparative Example 1. Therefore, it was found that the form of Example 1-2 makes the rice food less likely to stick to teeth.

[0120] Furthermore, as a result of the physical property evaluation, the form of Example 3 in particular had significant differences in hardness, chewiness, stickiness, and cohesiveness compared to Comparative Example 1. Therefore, it was found that the form of Example 3 resulted in a rice food product that was soft, easy to chew, did not stick to the teeth, and did not crumble. [Industrial Applicability]

[0121] The present invention can be applied to the production of rice foods.

Claims

1. Rice foods including brown rice, glutinous rice, and barley.

2. The content by mass of the brown rice in the entire rice food product is 10% by mass or more and 30% by mass or less in terms of dry mass, The content by mass of the glutinous rice in the entire rice food is 2.5% by mass or more and 7.5% by mass or less in terms of dry mass, The mass of the barley contained in the entire rice food product is 2.5% by mass or more and 10% by mass or less in terms of dry mass. The rice food product of claim 1.

3. 3. The rice food according to claim 2, wherein the moisture content of the entire rice food is 15% by mass or more.

4. Contains amaranth, The brown rice is germinated brown rice, 4. The rice food product of claim 3, wherein the barley is Barley Max barley.

5. 5. The rice food product according to claim 4, wherein the amaranth content is 0.5% by mass or more and 5% by mass or less on a dry mass basis.

6. The rice food product according to claim 5, wherein the rice food product is a frozen rice ball and / or a rice ball that has been frozen during distribution.

7. The vitamin A content by mass of the whole rice food is 0.05% by mass or more, 6. The rice food according to claim 1, wherein the mass content of vitamin K in the entire rice food is 0.015 mass% or more.

8. 1. A method for producing a nutritious rice food product, comprising: The mass of brown rice contained in the entire rice food after cooking is 10% by mass or more and 30% by mass or less in terms of dry mass, The mass of glutinous rice contained in the entire rice food after cooking is 2.5% by mass or more and 7.5% by mass or less in terms of dry mass, The mass of the barley contained in the entire rice food after cooking is 2.5% by mass or more and 10% by mass or less in terms of dry mass, A method for producing a rice food product, comprising cooking rice so that the moisture content of the entire rice food after cooking is 15% by mass or more.

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