DE2310286A1 - PROCESS FOR THE PRODUCTION OF SEMI-FINISHED CANNED RICE DISHES - Google Patents

Description

PATENT ADVERTISERS HENKEL — KERN - FEILER - HÄNZEL - MÜ LLER

DR. PHIL. D1PL.-ING. DR. RtR. NAT. D1PL.-1NG. ÜIPL.-ING.

«L"o; = '«? ..".' ?. ² ». ¹ «,",., ¹ ! EDUARD-SCHMiD-STRASSE 2

TELEGRAMS: ELL ₁ PSO ₁ D MCNCHEN D-8000 MUNICH 90

D. Juan Antonio Solls Cuellar

Barcelona, Spain "1 March 1973

Process for the production of semi-finished canned rice

dishes

The subject of the invention is a new advantageous manufacture Treatment process for canned rice, in which canned rice of considerably higher quality than they were previously on the Have canned rice available on the market.

A wide variety of canned rice dishes have already been made, However, they all left a lot to be desired in terms of quality and, in particular, taste. So For example, a canned "paella" has already been served on the Brought to market, which however had nothing in common with the aforementioned court.

The reasons for this are mainly to be found in two factors: ignorance of the starting material and use of an inappropriate one Technology in the manufacture of these canned foods. Depending on the species, climatic conditions during harvest and The different types of rice behave during the cooking process during the treatment during filling into sacks and during processing different. If you transfer this variety of variables in rice cooking to an industrial production plant for Canned rice is what happens so far with all canned foods available on the market, namely more inconsistently Cooking point, poor appearance, and dull taste of the rice itself.

The other factor mentioned earlier is the use of one

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inappropriate technology. With the canned rice currently available on the market, the dish is prepared in such a way that as is usually done in the kitchen, then the dish is bottled and sterilized; this applies to both Bottling of undercooked as well as completely raw rice, relying on the fermentation process during sterilization. Since this cooking is very difficult to control, the preserves obtained in this way are also hardly uniform, the rice also becomes poor in appearance and taste as if it had been reboiled.

It has now been found, surprisingly, that the described The disadvantages of canned rice can be completely avoided if the following essential criteria are observed and adhered to will.

a) The rice to be used as a starting material must have certain properties that are only found in pre-cooked rice, that is to say of rice which is in ge before peeling. expensive way was moistened with warming and then dried, whereby the grain structure of the rice is changed and in particular the content of proteins and vitamins is increased, to be fulfilled. This treatment gives the rice special properties, so that the rice grains during the fermentation process In contrast to normal rice, it remains whole and fluffy.

b) The rice is subjected to a precisely controlled semi-cooking process. This takes place in a suitable container, where the rice is kept in constant motion during the semi-cooking process so that all the grains water evenly and at the same time avoid any lump formation. The amount of liquid to be poured into the container is so large that the rice, after it has completely absorbed the liquid, has a certain degree of hydration, which depends on the absorption coefficient of the rice. This degree of hydration can be used before the final bottling be monitored continuously, which is an essential additional guarantee that the rice is in the final Fermentation process behaves properly.

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c) The rice is poured into the final and completely dry container along with the remaining ingredients, whereby Particular care is to be taken that no liquid or juice is added. This ensures that during the sterilization no more cooking takes place.

The preserved rice prepared according to this new process arrives half-cooked to the consumer, where the rice is then subjected to a final fermentation process outside of its container must become.

The preserved rice prepared by the method according to the invention offer the following advantages:

a) When using pre-cooked rice varieties, the rice grains tend not to clump and / or break up.

b) Since the rice is pre-cooked using a precisely controlled process, a certain degree of hydration is achieved, so that the consumer is given precise information about the time and amount of water required for the final cooking of the rice can be.

c) Since there is no more cooking during the sterilization, remains the rice flavor is fully preserved; the grains of rice just soaked up the taste of the various sauces that were made with Cooking or braising the remaining ingredients were obtained and in which the rice had been partially cooked. Through this the same taste is achieved, for example, as with a freshly prepared "paella".

In the method according to the invention, the following are described Operations carried out in an uninterrupted sequence:

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1. All the ingredients that make up the dish are cooked separately or together, depending on the recipe or particular method of preparation. Boiled from these Ingredients such as meat, fish, vegetables, etc. become the broths and fatty sauces formed during cooking or braising separated for use in the following operation.

2. The rice is partially cooked in the separated broth or sauce, this undercooking in terms of time and temperature must be precisely controlled. The one described in the

partially / cooked rice comes with the taste, color and soaked through the aroma of the broth or sauce. This half-cooking is achieved when the desired degree of hydration is reached the rice is partially cooked, interrupted. Half-cooking takes place in a specially designed container.

3. The ingredients prepared in the first step and the half-cooked one Rice is placed in the final container in a completely dry state.

4. Finally, the canned food is prepared in the usual, known manner sterilized "

As already mentioned, are in the inventively producible Canned foods contain the ingredients and especially the rice in undercooked form, so that full cooking is still required is. The contents of the can are mixed with a certain amount of water specified on the label and also during the specified time so that the rice is completely cooked and has the appearance of a freshly prepared dish.

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Claims (4)

Claims 1) condensation for the production of semi-finished canned rice dishes, characterized in that the rice is placed in a container under precisely controlled conditions with such an amount of broth or sauce that has accrued during the previous cooking or braising of the other ingredients is treated so that it is after the complete absorption of this broth or sauce is half cooked and has a certain degree of moisture that the undercooked rice is then filled into the final container, and that the whole thing is finally known in the usual way Way is sterilized without further cooking. 2) Method according to claim 1, characterized in that the amount of broth or sauce required for half-cooking is selected according to the properties of the rice and is between 20 % and 50 % when filling into the final container. 3) Method according to claims 1 and / or 2, characterized in that the partially cooked rice is bottled soaked in the taste of the ingredients and spices. 4) Method according to one or more of the preceding claims, characterized in that the pre-cooked or braised ingredients are completely dry before or after the rice and filled into the final container without any additional liquid. 309842/0775