CN106793814A - The long-term manufacture method for preserving rice and the long-term manufacture method for preserving rice dumpling - Google Patents
The long-term manufacture method for preserving rice and the long-term manufacture method for preserving rice dumpling Download PDFInfo
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Abstract
The present invention is provided can for a long time be preserved and not damage taste of food, the manufacture method of direct-edible long-term preservation rice and the long-term manufacture method for preserving rice dumpling.The long-term manufacture method for preserving rice dumpling possesses following operation：To the operation (S20) of meter Jin Hang boilings, rice after boiling is cooled to less than 90 DEG C of operation (S30), amylolytic enzyme is made an addition to the operation (S40) of the rice after cooling, the rice that amylolytic enzyme will be with the addition of is shaped to the operation of rice dumpling (S50), the amylolytic operations of the α (S60) that will be shaped in the rice of rice dumpling, the rice dumpling that α starch will have been decomposed is put into heat-resisting bag and closed, it is closed after be heated up to more than 95 DEG C of operation (S90, S110).
Description
Technical field
The present invention relates to the long-term manufacture method for preserving rice and the long-term manufacture method for preserving rice dumpling.More particularly to exist
Need not carry out i.e. direct-edible long-term preservation rice and the long-term manufacture method for preserving rice dumpling such as heating when edible.
Background technology
The understanding of the importance of emergency food when in recent years, for disaster increases, and generally to lay in emergency food.Make
It is emergency food, all the time, has used the excellent food of keeping quality such as rusk can cooking food instant food.
However, between the crowd with rice as staple food, the demand for rice in terms of emergency food is also very big.Conventional long-term preservation
Rice, α meters of (Japanese obtained from the rice after boiling is rapidly dried：ァ meters of ア Le Off) it is main flow, in order to eat,
So that carrying out reheating water Reversal.Therefore, do not applied in the case of without heating utensil.
It is thus proposed that a kind of long-term manufacture method for preserving rice, wherein, rice is submerged, with steamed, cooling
After absorb water, be put into sealing container, enter line replacement with non-active gas, followed by boiling (with reference to patent document 1).
However, even if the aging of rice can also occur under aseptic conditions, taste of food is sent out if rice is preserved for a long time
Raw to deteriorate, this is truth.And then, emergency food purposes during as disaster etc., even if people are very urgent it is desirable that, not having
Dining table is also convenient for eating, and rice is not reheated, for example, such as provided with " rice dumpling ".Therefore, problem of the invention exists
In, there is provided it is a kind of can for a long time preserve and not damage taste of food, the manufacture method of direct-edible long-term preservation rice and
The long-term manufacture method for preserving rice dumpling.
Prior art literature
Patent document
Patent document 1：Japanese Unexamined Patent Publication 2011-10559 publications
The content of the invention
In order to solve above-mentioned problem, the manufacture method of the long-term preservation rice in the 1st implementation method of the invention, for example such as
Shown in Fig. 4, possesses following operation：To the operation (S210) of meter Jin Hang boilings, the rice after boiling is cooled to less than 90 DEG C
Operation (S220), by amylolytic enzyme make an addition to cooling after rice operation (S230), the α in rice is amylolytic
Operation (S240), the rice after α starch is decomposed is heated up to the operation (S280) of more than 95 DEG C of temperature.
When so constituting, the α starch in the rice after boiling is decomposed in the presence of amylolytic enzyme, is added behind
The temperature of heat to more than 95 DEG C, thus amylolytic enzyme is inactivated, the state after keeping α starch to decompose.Therefore, as can be long-term
Preserve and do not damage taste of food, the manufacture method of direct-edible long-term preservation rice.It is explained, in this book
In, refer to just to decompose the α of α starch-Isosorbide-5-Nitrae key as long as no especially explanation in advance on " decomposition of α starch ", not decompose
It is glucose, alcohol etc..
Used as the manufacture method of the long-term preservation rice of the 2nd implementation method of the invention, it is to implement the of the invention 1st
It is that will with the addition of the rice of amylolytic enzyme by the amylolytic operations of α in the manufacture method of the long-term preservation rice in mode
Less than 35 DEG C are kept for more than 18 hours more than 4 DEG C.
When so constituting, due to rice and amylolytic enzyme being preserved more than 18 hours for less than 35 DEG C more than 4 DEG C, thus
α starch in rice is fully decomposed by amylolytic enzyme.
In addition to solve above-mentioned problem, thus the long-term preservation rice dumpling in the 3rd implementation method of the invention manufacture
In method, for example as shown in Figure 4, possesses following operation：To the operation (S210) of meter Jin Hang boilings, by the rice after boiling
Less than 90 DEG C of operation (S220) is cooled to, amylolytic enzyme is made an addition to the operation (S230) of the rice after cooling, will be described
The amylolytic operations of α (S240) in rice, the rice after α starch is decomposed is shaped to the operation (S250) of rice dumpling, by institute
State rice dumpling and be put into heat-resisting bag and closed, it is closed after be heated up to more than 95 DEG C of operation (S270, S280).
When so constituting, the α starch being shaped in the rice of rice dumpling is decomposed in the presence of amylolytic enzyme, is put behind
Enter heat-resisting bag and closed, be heated to more than 95 DEG C of temperature, thus amylolytic enzyme is inactivated, after keeping α starch to decompose
State.Further, seal and maintain moisture.Therefore, as can preserve for a long time and do not damage taste of food, it is direct-edible
The long-term manufacture method for preserving rice dumpling.
Used as the manufacture method of the long-term preservation rice dumpling of the 4th implementation method of the invention, it is to implement the of the invention 3rd
In the manufacture method of the long-term preservation rice dumpling in mode, to addition agar and pulullan polysaccharide in the rice being cooked
(pullulan)。
When so constituting, due to addition agar and pulullan polysaccharide in the rice being cooked, thus the grain of rice one being cooked
Grain grain ground is coated with by agar, and, because of pulullan polysaccharide so that water-retaining property is uprised, so that being formed, outward appearance is good and taste of food is good
Long-term preservation rice dumpling manufacture method.
As the manufacture method of the long-term preservation rice dumpling of the 5th implementation method of the invention, its be the of the invention 3rd or
In the manufacture method of the long-term preservation rice dumpling of the 4th implementation method, for example as shown in Figure 2, it is put into heat-resisting bag by rice dumpling 10
Before 40, rice dumpling 10 is wrapped up using film 20, paper 30 is configured in the outside of film 20.
When so constituting, rice dumpling is wrapped up with film, paper is configured in the outside of film, be then placed in heat-resisting bag, thus
The manufacture method of the long-term preservation rice dumpling that the moisture of formation rice dumpling is maintained and taste of food is good.
The manufacture method of the long-term preservation rice dumpling of sixth embodiment of the present invention, it is to implement the of the invention 5th
In the manufacture method of the long-term preservation rice dumpling of mode, for example as shown in Figure 4, rice dumpling is put into after heat-resisting bag, with nitrogen pair
Enter line replacement in heat-resisting bag, be de-gassed behind (S270).
When so constituting, then rice dumpling is put into heat-resisting bag, enters line replacement with nitrogen and deaerate, thus do not remain lower sky
Gas, anti-oxidation, in addition, prevented also from because of the caused pollution such as the bacterium in air.
In addition to above-mentioned problem is solved, the manufacture method of the long-term preservation rice dumpling of the 7th implementation method of the invention, for example
As shown in fig. 1, possesses following operation：To the operation (S20) of meter Jin Hang boilings, by the rice after boiling be cooled to 90 DEG C with
Under operation (S30), by amylolytic enzyme make an addition to cooling after rice operation (S40), amylolytic enzyme will be with the addition of
Rice is shaped to the operation (S50) of rice dumpling, the amylolytic operations of the α (S60) that will be shaped in the rice of rice dumpling, will decompose
The rice dumpling of α starch is put into heat-resisting bag and closed, it is closed after be heated up to more than 95 DEG C of operation (S90, S110).
When so constituting, the α starch being shaped in the rice of rice dumpling is decomposed in the presence of amylolytic enzyme, is put behind
Enter heat-resisting bag and closed, be heated to more than 95 DEG C of temperature, thus amylolytic enzyme is inactivated, after keeping α starch to decompose
State.Further, seal and maintain moisture.Therefore, formed can for a long time preserve and not damage taste of food, it is direct-edible
The long-term manufacture method for preserving rice dumpling.
Used as the manufacture method of the long-term preservation rice dumpling of the 8th implementation method of the invention, it is to implement the of the invention 7th
In the manufacture method of the long-term preservation rice dumpling of mode, for example as shown in Figure 2, the rice dumpling 10 that will decompose α starch be put into
Before heat-resisting bag 40, rice dumpling 10 is wrapped up using the paper tinsel 20 of heat resistance, paper 30 is configured in the outside of the paper tinsel 20 of heat resistance.
So constitute when, rice dumpling is wrapped up with the paper tinsel of heat resistance, heat resistance paper tinsel outside configure paper, be then placed in
Heat-resisting bag, thus form the manufacture method of the moisture and the good long-term preservation rice dumpling of taste of food that keep rice dumpling.
As the manufacture method of the long-term preservation rice dumpling of the 9th implementation method of the invention, in the 8th implementation method of the invention
Long-term preservation rice dumpling manufacture method in, for example as shown in Figure 3, parcel by α starch decompose after rice dumpling heat resistance
Paper tinsel 20 on, form multiple holes 22.
When so constituting, due to foring multiple holes, thus the mistake in rice dumpling on the paper tinsel of the heat resistance of parcel rice dumpling
The moisture of amount is deviate from from the hole of the paper tinsel of heat resistance, so as to be absorbed by paper, in addition, then pass through the paper tinsel of heat resistance when rice dumpling is dried
The moisture of hole and absorption paper so that the moisture of the rice dumpling during preservation obtains appropriate holding.
It is real the of the invention 7th to the 9th as the manufacture method of the long-term preservation rice dumpling of the 10th implementation method of the invention
In the manufacture method of the long-term preservation rice dumpling for applying any one implementation method in mode, for example as shown in fig. 1, it is further equipped with
Rice dumpling after α starch is decomposed is bakeed to imparting surface with burn score (Japanese：Baked I mesh) operation (S80).
When so constituting, the manufacturer as the better long-term preservation rice dumpling of taste of food for baking rice dumpling is formed
Method.
The long-term manufacture method for preserving rice of the invention, due to possessing：Operation to meter Jin Hang boilings, by boiling
Rice afterwards is cooled to less than 90 DEG C of operation, amylolytic enzyme made an addition to the operation of the rice after cooling, by the α in rice
Amylolytic operation, will decompose α starch rice be heated up to more than 95 DEG C temperature operation, thus formation can protect for a long time
Deposit and do not damage taste of food, the manufacture method of direct-edible long-term preservation rice.
In addition, the long-term manufacture method for preserving rice dumpling of the invention, due to possessing：Operation to meter Jin Hang boilings,
Rice after boiling is cooled to less than 90 DEG C of operation, amylolytic enzyme is made an addition to the operation of the rice after cooling, by rice
Amylolytic operations of α in meal, the rice that will decompose α starch be shaped to the operation of rice dumpling, rice dumpling be put into heat-resisting bag and
It is heated up to more than 95 DEG C of operation after closed and closed, thus formation can for a long time preserve and not damage taste of food, can directly eat
The manufacture method of long-term preservation rice dumpling.
The application is based on the Patent 2014-200088 filed an application for 30th in September in 2014 in Japan, and its content is made
It is present context, forms the part of the application.
In addition, the present invention further can completely be understood by following detailed description.But, describe in detail and specific
Embodiment be it is of the invention preferred embodiment, recorded just to descriptive purpose.It is various according to the detailed description
The change of various kinds, change are to those skilled in the art clear and definite.
Applicant is not intended to for any one implementation method in described implementation method to be presented to the public, open
Change case, alternatives among, the content that may be not included in patent claims on sentence also constitutes impartial opinion
Under invention a part.
In the record of this specification or claims, the use on noun and same deictic word, only
Nothing is specified, or so long as not the logicality (Wen Veins according to context) and negate clearly that should just be construed to include
Odd number and plural both of these case.On provided in this specification any one illustrate or exemplary term (for example,
" etc. ") use, also only just for the sake of easily explanation the present invention, particularly as long as not remembering in detail in the claims
Carry, then be not just that the scope of the present invention is applied to limit.
Brief description of the drawings
Fig. 1 is the flow for illustrating the manufacture method as the long-term preservation baking rice dumpling of an embodiment of the invention
Figure.
Fig. 2 is to represent to wrap up rice dumpling using the paper tinsel or film of heat resistance, paper tinsel or the outside of film in heat resistance
Configuration paper, is put into a sectional view for example of the state in heat-resisting bag.
Fig. 3 be represent parcel rice dumpling heat resistance paper tinsel and be the heat resistance for foring multiple holes paper tinsel an example
The figure of son.
Fig. 4 is to illustrate the stream as embodiments of the present invention, the long-term manufacture method that preserves rice dumpling different from Fig. 1
Cheng Tu.
Description of reference numerals
10 rice dumplings
20 aluminium foils (paper tinsel of heat resistance) or film
22 holes
30 paper
40 aluminium bag (heat-resisting bag)
Specific embodiment
Hereinafter, embodiments of the present invention are illustrated referring to the drawings.It is explained, in the various figures, for phase
Device or component mutually identically or comparably assigns same symbol, and the repetitive description thereof will be omitted.
Fig. 1 is the flow chart of the long-term manufacture method for preserving roasting rice dumpling of explanation.First, boiling preparatory process is carried out
(S10)。
In boiling preparatory process (S10), the rice that will eluriate, agar, pulullan polysaccharide mix with water.The species of rice can be with
It is any one, but for being made rice dumpling, japonica rice (Japonica rice) is good.Relative to the rice before elutriation
Weight, adds the weight % of agar 0.1~10, is preferably 1 weight %, adds the weight % of pulullan polysaccharide 0.1~10, is preferably 2
Weight %, this is good.By adding agar, the grain of rice can be coated with, protect the shape of the grain of rice.Also pectin can be added to substitute fine jade
Fat.It is explained, can be also added without agar and/or pectin.In addition, by adding pulullan polysaccharide, when can improve boiling
The grain of rice water-retaining property.Also the thickener or thickening polysaccharide of other edibilities can be added to substitute pulullan polysaccharide.Give
To illustrate, pulullan polysaccharide and/or thickener or thickening polysaccharide can be also added without.Water is in right amount for boiling
Can, 1.5 times of the weight of addition rice or 1.2 times of volume.
In cooking process (S20), agar that rice is mixed with the boiling preparatory process (S10), pulullan polysaccharide with
And water boiling together.Boiling can be identical with common boiling.
In refrigerating work procedure (S30), the rice after boiling in cooking process (S20) is cooled down.The temperature of cooling
It it is less than 90 DEG C, it is preferred that being cooled to less than 60 DEG C.On the refrigerating work procedure (S30), in order to be added in following enzyme
The enzyme of addition will not occur inactivation or activity will not be encumbered in operation (S40), and the rice after boiling is cooled down.
In the case of beta amylase be with the addition of as enzyme, if less than 90 DEG C will not then inactivate, if less than 60 DEG C then activity not by
Maintained with encumbering.
In enzyme adds operation (S40), amylolytic enzyme is added in the rice after cooling in refrigerating work procedure (S30),
Etc. ground mixing.Amylolytic enzyme refers to by the amylolytic enzyme of rice class, even if referring to edible also harmless enzyme, e.g. herein
Beta amylase.On amylolytic enzyme, 0.5~2 weight % is preferably added to relative to the weight of rice, but be not limited to this.Greatly
The addition of amount ground damages taste of food sometimes, completely can also be decomposed starch sometimes when a small amount of.But, decomposed by starch
Enzyme shortens or extends the diastatic time, so as to also can adjust taste of food.
In rice dumpling molding procedure (S50), the rice shaping of amylolytic enzyme is with the addition of during operation (S40) will be added in enzyme
It is rice dumpling.Shaping on rice dumpling, it is possible to use known method is molded.When rice dumpling is shaped to, preferably pass through
Set the amount (grams) of the rice in every 1 rice dumpling and be made the rice dumpling of even amount.
In maturation operation (S60), using the amylolytic enzyme that rice is made an addition in adding operation (S40) in enzyme, by rice
The α starch of meal is decomposed.Specifically, rice dumpling is put into the ripening chamber for keeping constant temperature with the time for specifying.Typically, will be ripe
4~35 DEG C are held in into room, rice dumpling is put into more than 18 hours.Preferably, ripening chamber is held in 4~18 DEG C, rice dumpling is put
Enter 18~30 hours or so.Further preferably rice dumpling is put into ripening chamber more than 24 hours.When being put into ripening chamber, preferably
Rice dumpling is put into the container high of the leak tightness with lid.Rice dumpling is put into leak tightness container high, because can prevent
Other bacterium etc. adhere to.
In rice, heating is carried out so as to α starch, therefore digestion and food by making contained β starch in rice and water
Taste all becomes good.If however, through after a while, α starch occurs β starch (aging) after boiling.Therefore, formed sediment by β
The amylolytic enzymes such as powder enzyme decompose α -1,4 keys of the amylopectin (amylopectin) of α starch.α -1,6 keys are not decomposed.Cause
This, α starch main decomposition is dextrin (limit dextrin) and/or maltose.Therefore, taste of food is not damaged evil.In addition, utilizing
Beta amylase, only decomposes the end branched moiety of amylopectin, can restrain β starch.The decomposition of the α starch is in maturation operation
In carry out.
In seasoning operation (S70), rice dumpling or rice are seasoned.On seasoning, can be by salt, soy sauce, miso
Etc. the surface for coating rice dumpling, for example, it is coated from two sides, other liquid or powder flavoring can also be penetrated into.
By to seasoning is applied in rice dumpling, directly can individually eat, the canteen etc. of emergency food or open air when easily as disaster etc..
In calcining process (S80), the two sides of rice dumpling is bakeed to the degree for assigning burn score.Carried out by by rice dumpling
Bakee, so as to increase local flavor.Seasoning is applied to rice dumpling by seasoning operation (S70), by rice dumpling in calcining process (S80)
Bakee, though so that with α starch has for example been decomposed and taste of food will not also be reduced fresh rice dumpling compared with, also it is imperceptible carefully
The deterioration of micro- taste of food, is available for eating.
In packaging process (S90), as shown in Figure 2, rice dumpling 10 is put into aluminium bag 40.In order to prevent the oxygen of rice dumpling
Change, can simultaneously enclose deoxidier.It is explained, the bag 40 for adding rice dumpling is so-called pouch, aluminium bag is that have to represent
Property, but if the sack formed by the soft sheet material with barrier properties for gases, light-proofness and heat resistance, then not
Limit material.
It is explained, had been put into before aluminium bag 40, wrapped up rice dumpling 10 with aluminium foil 20, is configured in the outside of aluminium foil
Paper 30 is good.As shown in Figure 3, it is good that multiple holes 22 are formed on aluminium foil 20.The shape of hole is without special
Limit, but for example, circle of diameter 3mm~4mm.The quantity of hole is also not limited, but for example, 10~20, etc.
Compartment of terrain is arranged as 2 row.What is be explained is, it is possible to use other have the paper tinsel of heat resistance to substitute aluminium foil, obtain and aluminium foil
Equal effect.
As shown in Figure 2, paper 30 is configured in the both sides of the rice dumpling 10 wrapped up by aluminium foil 20, is put into aluminium bag 40.Paper 30
Preferably pure 100% paper pulp.By paper 30 be made with aluminium bag 40 inside dimension be same size when, even if then in rear operation
Vacuum/gas replace operation (S100), paper 30 will not also shift so that it is preferred that.Or, it is also possible to use foodstuff glue
Etc. being adhered to aluminium foil 20.Rice dumpling 10 is wrapped up using the aluminium foil 20 for foring multiple holes 22, paper 30 is configured on the outside of it.Such structure
Cheng Shi, then it is during moisture evaporation in rice dumpling 10, then de- from hole 22 for example, being heated in sterilization process described later (S110) etc.
Go out and go out to outside, absorbed by paper 30.Then in refrigerating work procedure (S120) during cooling, then moisture is restored to rice dumpling 10
In.Therefore, the moisture of rice dumpling 10 is moderately kept.What is be explained is, or from the rice dumpling 10 wrapped up by aluminium foil 20
Outside, is wrapped up with paper 30.
In vacuum/gas replace operation (S100), vacuum will be set in aluminium bag 40, or, carried out with non-active gas
Displacement, is behind carried out aluminium bag 40 closed.Because being made vacuum so that the moisture in rice dumpling 10 is also lentamente reduced, but will
Vacuum is made around rice dumpling, immediately by aluminium bag 40 carry out it is closed, thus evaporation moisture it is few, the taste of food to rice dumpling does not have
Influence.
In sterilization process (S110), the aluminium bag 40 that will add rice dumpling 10 is heated to more than 95 DEG C, carries out sterilization, and
The amylolytic enzyme of addition is inactivated during operation (S40) will be added in enzyme.For example, maintained above more than 45 minutes at 95 DEG C.
Or, kept for 45 minutes at 120 DEG C.By sterilization, even if also keeping germ-free condition so as to preserve for a long time, rice dumpling also will not be rotten
Erosion.Further, inactivated by by amylolytic enzyme, even if long-term preserve, the starch in rice can also be remained well
State.That is, rice is not hardened, and taste of food is not deteriorated.24 after addition amylolytic enzyme during enzyme adds operation (S40)
Sterilization process (S110) is carried out within 48 hours more than hour, this is good.It is explained, from seasoning operation (S70)
Processed within 3 hours to sterilization process (S110), this is preferred for the deterioration for preventing taste of food.
In refrigerating work procedure (S120), warmed-up aluminium bag 40 will be cooled down in sterilization process (S110).For example,
Impregnated 20 minutes in cold water, be cooled to normal temperature.Cooled down by the short time so that rice dumpling not Yin Re and go bad, in addition, can
Suppress the moisture from rice dumpling evaporation so that rice dumpling will not be hardened solid.
Using the operation of the above, the long-term preservation that manufacture can preserve more than 5 years bakees rice dumpling.It is explained, also may be used
Omit seasoning operation (S70).Can seasoning when edible, or, also can not seasoning and eat.In addition, can also omit calcining process
(S80), supplied as common rice dumpling not as rice dumpling is bakeed.
Be explained, not as rice dumpling, but when being supplied as common rice, can also omit rice dumpling into
Type operation (S50), seasoning operation (S70), calcining process (S80).It is explained, lower seasoning operation (S70) of residual, according to
Situation and additional food materials, so that also can be used as seasoning meal (Japanese：Chui き Write body ご meals) and supply.
[embodiment 1]
Preparation multiple passes through will be by boiling preparatory process (S10), cooking process (S20) and refrigerating work procedure (S30)
Rice be directly molded with hand obtained from rice dumpling and by the beta amylase of 2 weight % is added to rice and after mixing
This 2 kinds of rice dumplings of rice dumpling obtained from being molded with hand.Commercially available aluminium foil is cut out into the rectangle for 80mm × 160mm, profit
With 10 aluminium foils of the hole of diameter 3mm are formd, multiple 2 kinds of rice dumplings are individually wrapped up respectively.From its outside, using pure
The paper of pure paper pulp 100% is wrapped up, and is put into the aluminium bag boiled in rice steamer.Meanwhile, to aluminium bag and the paper of pure paper pulp 100% it
Between, add deoxidier (Mitsubishi's gas chemistry system " Ageless "：Registration mark).Thereafter, aluminium bag is carried out after carrying out application of vacuum
It is closed, carry out sterilization process (S110), refrigerating work procedure (S120).Often rice dumpling is taken out respectively by certain number of days, observation rice dumpling
The change of taste of food, smell, mouthfeel etc..
By the rice dumpling formed without the rice under beta amylase, direct boiling state, 7 days or so after fabrication, rice with
State before boiling be same degree be changed into hard solid, deteriorate to be not suitable for edible quality.On the other hand, by mixing β starch
Enzyme and the rice dumpling that molds, are all not changed in, edible by taste of food, smell, mouthfeel after July.
[embodiment 2]
For being manufactured as described above out by mixing the rice dumpling that beta amylase is molded with, 1) it is used without forming hole
The paper of aluminium foil and pure paper pulp 100% is put into aluminium bag, 2 after being wrapped up) only by being put after the aluminium foil parcel for foring hole
Enter aluminium bag, in addition, 3) only wrapped up in by the paper bag of pure paper pulp 100% and be put into aluminium bag, carry out after application of vacuum close
Close, implement sterilization process (S110) and refrigerating work procedure (S120).Next day, aluminium bag is broken a seal and rice dumpling is observed.
1) rice dumpling wrapped up in by the aluminium foil and paper bag that do not form hole, the surface of rice dumpling is tacky because of moisture.2) only by
The rice dumpling of the aluminium foil parcel of hole is formd, water droplet is attached with aluminium bag, the surface of rice dumpling is also tacky.3) only by pure paper
The rice dumpling that the paper bag of slurry 100% is wrapped up in, the paper of pure paper pulp 100% is pasted on the surface of rice dumpling, it is difficult to remove completely.It is explained
, the rice dumpling that the aluminium foil by foring hole of embodiment 1 and the paper bag of pure paper pulp 100% are wrapped up in can easily float completely
Removal aluminium foil, in addition, maintaining appropriate moisture in rice dumpling also without tacky on the surface of rice dumpling.
Then, reference picture 4, illustrate the manufacture method of another long-term preservation rice dumplings different from shown in Fig. 1.Shown in Fig. 4
Method it is also substantially identical with the method (hereinafter referred to as " method 1 ") shown in Fig. 1, thus the repetitive description thereof will be omitted, with difference
Part centered on illustrate.First, boiling preparatory process (S200) is carried out.Herein, such as Hozuappu is dissolved in water
PH adjusting agents such as (ホ ズ ア ッ プ, registration mark), rice is submerged 90 minutes.By adding pH adjusting agent, so as to micro- life can be suppressed
The propagation of thing, can extend the holding time of rice.It is explained, in method 1, can also adds pH adjusting agent.With side
Flavoring is further added in the same pulullan polysaccharide of method 1 and/or agar and is mixed, the mixed material addition that will be mixed to get
Rice in the water that with the addition of pH adjusting agent is immersed in, is mixed.Due to the addition of the taste of a side of flavoring before boiling
Road becomes uniform, thus preferably.It is explained, as flavoring, suitably uses soup, soy sauce, salt, sweetening material etc..
Then, in cooking process (S210), be mixed with using the carrying out with mixed mixed material, addition pH is adjusted
The water of agent is saved to meter Jin Hang boilings.On boiling, can be identical with common boiling.In refrigerating work procedure (S220), will be in boiling
The rice of boiling is cooled down in operation (S210).It is explained, cooling can be natural cooling.Operation is added in enzyme
(S230) in, to amylolytic enzyme is added in the rice cooled down in refrigerating work procedure (S220), equably blend.Cooking process
(S210), refrigerating work procedure (S220) and enzyme addition operation (S230) can be identical with method 1.
In maturation operation (S240), the rice that will blend amylolytic enzyme is cooled to 4 DEG C in freezer.Then,
Preserve 20 hours.In the meantime, as illustrated in method 1, α starch is decomposed by amylolytic enzyme.Preserved in freezer
When can prevent by season Festival of Xia Yudong difference caused by enzyme effect it is inconsistent, no matter when can all manufacture the meal of uniform quality
Group.It is preferred that the temperature of freezer is set into 4~10 DEG C, preserve 18~30 hours.It is explained, according to amylolytic enzyme
Addition, optimal storage temperature and time is variable.
Then, in rice dumpling molding procedure (S250), the rice by maturation takes out from freezer, does fragmentary, is shaped to
Rice dumpling.For example, the rice of 110g to be shaped to the rice dumpling of 65mm wide × height 55mm × thickness 30mm.Herein, typically meal
Group is the triangular prism that substantially corner has been rounded, and has regular triangle shape when facing.It can also be the rice dumpling of other shapes.
In packaging process (S260), as shown in Figure 2, be put into aluminium bag 40 and seal method it is identical with method 1.So
And, herein, it had been put into before aluminium bag 40, rice dumpling 10 is wrapped up with transparent membrane 20.Film 20 can also be opaque, but if
For it is transparent then taken out from aluminium bag 40 when be beautiful, thus trigger the appetite of the people of edible rice dumpling.Film 20 can be general
Food grade film, the e.g. stretched polypropene film of 30 μm of thickness.Rice dumpling 10 is wrapped up by with film 20, meal can be prevented
The drying of group 10.It is explained, there is no need to open hole as shown in Figure 3 on film 20.Wrapped by film 20
The both sides configuration paper 30 of the rice dumpling 10 wrapped up in.Paper 30 is pure 100% paper pulp preferably in the same manner as method 1, but can also inhale
Water sheet material.In addition, 1 sheet material can also be used, the rice dumpling 10 that will have been wrapped up by film 20 is clamped.In the rice dumpling wrapped up by film 20
Configured on 10 after paper 30, be put into aluminium bag 40.Also the deoxidiers such as silica gel can be put into aluminium bag 40.
In gas displacement degassing process (S270), line replacement will be entered in aluminium bag 40 with non-active gas such as nitrogen, entered
One step will be de-gassed in aluminium bag.When carrying out gas displacement in this wise and deaerating, then lower air will not be remained, anti-oxidation, separately
Outward, prevented also from by the caused pollution such as the bacterium in air.Following sterilization process (S280) is identical with method 1.
In refrigerating work procedure (S290), will be cold together with aluminium bag 40 in the rice dumpling after heating in sterilization process (S280)
But.Cooled down using cooling water in the same manner as method 1.Also cooling water can be sparged aluminium bag 40.At refrigerating work procedure (S290)
In, it is preferable that the central temperature of rice dumpling 10 is reduced to less than 30 DEG C.In the feelings that the cooling water of spraying is circulated and is used
Under condition, water temperature rising is caused because contact with aluminium bag 40, thus cooling water is replaced by new water preferably for example with 2 stages and
Cooling.
When manufacturing rice dumpling by operating in this wise, then the rice dumpling for being suitable to long-term preservation is made in the same manner as method 1.
Claims (10)
1. it is a kind of it is long-term preserve rice manufacture method, it is characterised in that possess following operation：
To the operation of meter Jin Hang boilings；
Rice after boiling is cooled to less than 90 DEG C of operation；
Amylolytic enzyme is made an addition to the operation of the rice after cooling；
By the amylolytic operations of α in the rice；And
Rice after α starch is decomposed is heated up to the operation of more than 95 DEG C of temperature.
2. it is according to claim 1 it is long-term preserve rice manufacture method, wherein, be by the amylolytic operations of the α,
The rice that the amylolytic enzyme will be with the addition of is kept for more than 18 hours for less than 35 DEG C more than 4 DEG C.
3. it is a kind of it is long-term preserve rice dumpling manufacture method, it is characterised in that possess following operation：
To the operation of meter Jin Hang boilings；
Rice after boiling is cooled to less than 90 DEG C of operation；
Amylolytic enzyme is made an addition to the operation of the rice after cooling；
By the amylolytic operations of α in the rice；
Rice after α starch is decomposed is shaped to the operation of rice dumpling；And
The rice dumpling is put into heat-resisting bag and closed, it is closed after be heated up to more than 95 DEG C of operation.
4. the long-term manufacture method for preserving rice dumpling according to claim 3, wherein, to adding fine jade in the rice for wanting boiling
Fat and pulullan polysaccharide.
5. the manufacture method of the long-term preservation rice dumpling according to claim 3 or 4, wherein, it is put into resistance to by the rice dumpling
Before hot bag, the rice dumpling is wrapped up with film, paper is configured in the outside of the film.
6. it is according to claim 5 it is long-term preserve rice dumpling manufacture method, wherein, the rice dumpling is put into heat-resisting bag
Afterwards, it is de-gassed behind to entering line replacement in the heat-resisting bag with nitrogen.
7. it is a kind of it is long-term preserve rice dumpling manufacture method, it is characterised in that possess following operation：
To the operation of meter Jin Hang boilings；
Rice after boiling is cooled to less than 90 DEG C of operation；
Amylolytic enzyme is made an addition to the operation of the rice after cooling；
The rice that the amylolytic enzyme will be with the addition of is shaped to the operation of rice dumpling；
The amylolytic operations of α that will be shaped in the rice of rice dumpling；And
The rice dumpling that α starch will have been decomposed is put into heat-resisting bag and closed, it is closed after be heated up to more than 95 DEG C of operation.
8. the long-term manufacture method for preserving rice dumpling according to claim 7, wherein, by the meal for having decomposed α starch
Group was put into before heat-resisting bag, was wrapped up the rice dumpling with the paper tinsel of heat resistance, and paper is configured in the outside of the paper tinsel of heat resistance.
9. the long-term manufacture method for preserving rice dumpling according to claim 8, wherein, wrapping up the α starch of having decomposed
On the paper tinsel of the heat resistance of rice dumpling, multiple holes are formed.
10. the manufacture method of the long-term preservation rice dumpling according to any one of claim 7 to 9, it is further equipped with：By institute
State decomposed α starch rice dumpling bake and bank up with earth to assign surface with the operation of burn score.
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| Application Number | Priority Date | Filing Date | Title |
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| JP2014-200088 | 2014-09-30 | ||
| JP2014200088 | 2014-09-30 | ||
| PCT/JP2015/077663 WO2016052585A1 (en) | 2014-09-30 | 2015-09-30 | Method for producing cooked rice for long-term preservation and method for producing rice ball for long-term preservation |
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| CN106793814A true CN106793814A (en) | 2017-05-31 |
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| JP (1) | JP6175197B2 (en) |
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| JP2017139986A (en) * | 2016-02-09 | 2017-08-17 | 株式会社エメラス | Production method of rice, production method of formed rice, and rice ball |
| JP6254313B1 (en) * | 2017-03-15 | 2017-12-27 | 峰雄 菅内 | Method for producing cooked rice, method for producing cooked rice, and method for producing rice balls |
| JP6667767B1 (en) * | 2019-08-05 | 2020-03-18 | 峰雄 菅内 | How to make cooked rice |
| JP7520297B1 (en) | 2024-03-01 | 2024-07-23 | 峰雄 菅内 | Cooked rice production method |
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| Publication number | Publication date |
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| JP6175197B2 (en) | 2017-08-09 |
| WO2016052585A1 (en) | 2016-04-07 |
| JPWO2016052585A1 (en) | 2017-05-25 |
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