Substitute food for cooked rice and method for producing substitute food for cooked rice

Abstract

To provide a substitute food for cooked rice advantageous in obtaining a feeling of fullness.SOLUTION: The boiled rice-substitute food is obtained by using as a main raw material heated edible cartilage ≥60% of the whole of which is larger than a cube having a side of 2 mm and is within a cube having a side of 12 mm.SELECTED DRAWING: Figure 1

Description

[Technical Field]

[0001] The present invention relates to a cooked rice substitute food and a method for producing the cooked rice substitute food. [Background technology]

[0002] In Japan, cooked rice is a traditional staple food that is eaten in combination with various main dishes. However, in today's age of overabundance, rice is prone to being high in calories because its main nutrient is carbohydrates, which is one of the factors that leads to obesity. In this context, cauliflower rice (Patent Document 1) and konjac rice (Patent Document 2) have been developed as low-calorie alternatives to cooked rice. [Prior art documents] [Patent documents]

[0003] [Patent Document 1] Japanese Patent Application Publication No. 2023-84797 [Patent Document 2] Japanese Patent Application Publication No. 05-304904 Summary of the Invention [Problem to be solved by the invention]

[0004] However, since the main ingredient of cauliflower rice is cauliflower and the main ingredient of konjac rice is konjac, it is difficult to say that they are sufficient substitutes in terms of satisfaction in terms of taste and texture.

[0005] As a result of intensive research to solve the above problems, the inventors focused on edible cartilage, a low-calorie, high-protein food ingredient that can be used as a substitute for cooked rice. They found that edible cartilage is white in appearance and often has a mild taste, making it suitable as a substitute for cooked rice. Furthermore, they found that edible cartilage is chewier than cooked rice, which inevitably increases the number of times one chews, resulting in an increased feeling of fullness even with the same amount of cartilage, and they succeeded in developing a substitute for cooked rice that is advantageous in terms of providing a feeling of fullness. [Means for solving the problem]

[0006] In order to solve the above problems, the present invention is characterized in that the main ingredient is heated edible cartilage, of which 60% or more is larger than a cube with sides of 2 mm and fits within a cube with sides of 12 mm. [Effects of the Invention]

[0007] According to the present invention, for example, it is possible to provide a rice substitute food that is advantageous in terms of providing a feeling of fullness. [Brief explanation of the drawings]

[0008] [Figure 1] FIG. 1 is a photograph showing a cooked rice substitute food product obtained by the manufacturing method of this example. DETAILED DESCRIPTION OF THE INVENTION

[0009] Hereinafter, embodiments of the present invention will be described in detail.

[0010] <Method of manufacturing rice substitute food> The method for producing a cooked rice substitute food according to an embodiment of the present invention is characterized by comprising the following steps (a) to (c): (a) preparing edible cartilage as a raw material; (b) cutting the edible cartilage into pieces larger than a cube with a side of 2 mm and smaller than a cube with a side of 12 mm; (c) A step of heating the cut edible cartilage.

[0011] In step (a), edible cartilage is prepared as the main ingredient. Here, edible cartilage may be, for example, animal cartilage such as chicken breast (yagen) or knee cartilage, pig ear (mimiga) or rib cartilage (pika), or bovine throat cartilage (urute, utagoe), or fish cartilage such as salmon nose cartilage (hima), shark cartilage, ray cartilage, or squid cartilage, but is not limited to these, as long as it is edible cartilage. In particular, yagen cartilage, which is chicken breast cartilage, is more preferred because it is relatively soft, has a good texture, and has a mild taste among edible cartilages. Here, it is preferable to prepare edible cartilage that has not been heated.

[0012] Edible cartilage is a low-calorie, high-protein food, and is suitable as a substitute for rice for dieters and those with a low-carb diet. Chicken cartilage, in particular, is white in color, and when cut into small pieces, it looks similar to rice.

[0013] In step (b), the edible cartilage prepared in step (a) is diced to a size larger than a cube with sides of 2 mm and smaller than a cube with sides of 12 mm. In other words, it is cut to a size that will pass through a sieve with 12 mm openings but not pass through a sieve with 2 mm openings. More preferably, it is cut to a size the size of a grain of rice, specifically, larger than a cube with sides of 3 mm and smaller than a cube with sides of 9 mm. In other words, it is cut to a size that will pass through a sieve with 9 mm openings but not pass through a sieve with 3 mm openings. Here, it is sufficient that 60% or more of the entire edible cartilage is cut to the above-mentioned size, and preferably 80% or more of the entire edible cartilage is cut to the above-mentioned size.

[0014] The means for cutting the edible cartilage is not particularly limited. For example, it can be cut using a dice cutter or the like with a blade width set to 2 to 12 mm, preferably 3 to 9 mm. It may also be cut manually using a blade such as a kitchen knife.

[0015] The results of the comparative evaluation showed that when edible cartilage is cut into cubes smaller than 3 mm on a side, the cartilage loses its chewiness and the chewiness may be insufficient to be used as a substitute for cooked rice. Specifically, the texture becomes closer to that of couscous (fine millet-like pasta) than cooked rice. On the other hand, when edible cartilage is cut into cubes larger than 12 mm on a side, the pieces are too large and become just cartilage rather than cooked rice, making it unsuitable as a substitute for cooked rice.

[0016] In step (c), the edible cartilage cut in step (b) is heated. There are no particular limitations on the heating method, but the heating step preferably includes (c-1) a step of boiling the edible cartilage and (c-2) a step of baking the edible cartilage. As a result of comparative evaluation, it was found that the taste of the produced cooked rice substitute food was improved by including (c-1) a step of boiling the edible cartilage and (c-2) a step of baking the edible cartilage.

[0017] (c-1) In the step of boiling the edible cartilage, the edible cartilage is boiled. Specifically, for example, water 1 to 1.5 times the weight of the edible cartilage (raw material) is placed in a heating mixer and heated to 80°C. After the edible cartilage is added, it is removed when the temperature reaches 75°C.

[0018] (c-2) In the step of baking the edible cartilage, the edible cartilage is baked. Specifically, for example, boiled edible cartilage is spread to a uniform thickness on an iron plate and then passed over a belt conveyor that is directly exposed to fire (e.g., a gas burner) from above. The belt conveyor is, for example, about 2 meters long, and the time for baking the edible cartilage is about several tens of seconds, preferably 15 to 30 seconds.

[0019] It was confirmed that when beech cartilage is used as edible cartilage and heated using the method described above, the crunchy texture (chewiness) unique to beech cartilage is not lost even after heating.

[0020] It is preferable that the heating step be carried out so that the core temperature of the edible cartilage does not continue to reach 100°C for more than 2 minutes. This is because when beech cartilage is used as the edible cartilage, the texture of the beech cartilage is lost if the core temperature remains high for a long period of time.

[0021] 1 is a photograph of the cooked rice substitute food product obtained by the manufacturing method of this Example. The cooked rice substitute food product produced by the above manufacturing method is white and has a flaky appearance because no binder is used, giving it an appearance similar to cooked rice.

[0022] The rice substitute food produced by the above-mentioned production method has lower calories and higher protein content than rice. Therefore, by eating this rice substitute food instead of rice at mealtimes, a meal with lower calories and higher protein than rice can be achieved. In particular, although beet cartilage has a mild taste, it is chewier than rice, which inevitably increases the number of times you chew, resulting in a greater feeling of fullness even with the same amount. In addition, beet cartilage is healthy and rich in nutrients such as protein and calcium, making it more advantageous in terms of nutrition than rice.

[0023] The rice substitutes mentioned above have a mild taste, just like cooked rice, so they can be eaten with a variety of main dishes. They are particularly compatible with side dishes that are eaten on top of or mixed with cooked rice, such as curry rice, hayashi rice, oyakodon (chukadon), gyudon (chukadon), gyudon (gyudon), natto rice, and raw egg rice. Some people have commented that they are particularly compatible with relatively strong-flavored side dishes.

[0024] In step (a), meat or fish may be attached to the prepared cartilage. Alternatively, cartilage with remaining meat or fish may be used, or additional meat or fish may be prepared separately to further enhance the sense of satisfaction upon eating. For example, when additional meat or fish is prepared separately, steps (b) and (c) are performed on the meat or fish. The edible cartilage and the prepared meat or fish may be mixed and then cut (step (b)) and heated (step (c)), or they may be cut (step (b)) and heated (step (c)) separately and then mixed together. In this case, the proportion of edible cartilage is preferably at least 30% by mass. For example, by preparing meat separately in addition to the edible ointment and producing a rice substitute food using the above-described production method, the amount of side dishes at mealtimes can be reduced, or the side dishes can be replaced with meat-free dishes (e.g., meat-free curry roux), thereby maintaining satisfaction and ultimately reducing the calories of the meal. This also improves the eating experience.

[0025] The meat used is preferably chicken breast, but may also be chicken thigh or chicken fillet, or other meat or fish.

[0026] <Method of manufacturing frozen rice substitute food> The above-mentioned cooked rice substitute food is preferably in a frozen form during distribution and storage. When the product form during distribution and storage is frozen, in addition to the above-mentioned steps (a) to (c), the product is characterized by further comprising the following steps (d) to (g): (d) filling a predetermined amount of cooked rice substitute food; (e) inspecting the rice substitute; (f) sterilizing the cooked rice substitute; (g) A process of freezing the cooked rice substitute food.

[0027] In step (d), a predetermined amount of the produced cooked rice substitute food is filled into a heat-resistant bag or the like and then packed (packaged). Here, the predetermined amount is not particularly limited to a specific volume, but the following description will be given using an example in which 50 g is filled into one bag.

[0028] In step (e), the packaged cooked rice substitute food is inspected. For example, foreign matter inspection is performed using a metal detector, X-ray, manual inspection, or visual inspection. In addition, an inspection (weight check) is performed by weighing to ensure that the specified amount of cooked rice substitute food is filled per bag. Note that the inspection is not limited to these, and these inspections do not necessarily have to be performed in the same process, but may be performed in separate processes.

[0029] In step (f), heat sterilization is carried out, for example, for 20 minutes at 90° C. In this step as well, it is preferable that the core temperature of the edible cartilage is not allowed to reach 100° C. for more than 2 minutes.

[0030] In step (g), the produced cooked rice substitute food is frozen. There are no particular limitations on the freezing method, but rapid freezing is preferred. As a condition for rapid freezing, for example, rapid freezing at -35°C or below is preferred. When beech cartilage was used as the edible cartilage and frozen in a freezer at -35°C, it was confirmed that the texture of the beech cartilage was not impaired.

Claims

1. This rice substitute food is made primarily from heated edible cartilage, 60% or more of which is larger than a cube with a side of 2 mm and fits within a cube with a side of 12 mm.

2. 2. The rice substitute food according to claim 1, wherein the edible cartilage is larger than a cube with sides of 3 mm and fits within a cube with sides of 9 mm.

3. 2. The rice substitute food according to claim 1, wherein the edible cartilage is chicken ventricle cartilage.

4. 2. The rice substitute food according to claim 1, wherein the edible cartilage is contained in an amount of 30% by mass or more.

5. 2. The rice substitute food according to claim 1, further comprising cooked meat or fish meat of a size equivalent to that of the edible cartilage.

6. cutting edible cartilage into a size larger than a cube with a side of 2 mm and smaller than a cube with a side of 12 mm; and heating the cut edible cartilage.

7. 7. The method for producing a rice substitute food according to claim 6, wherein the heating step includes a boiling step and a baking step.

8. 7. The method for producing a rice substitute food according to claim 6, wherein the heating step is carried out so that the core temperature of the edible cartilage does not continue to reach 100°C for more than 2 minutes.

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