JP2000060459A - Production of steamed and cooked rice - Google Patents

Abstract

PROBLEM TO BE SOLVED: To provide a method for producing a steamed and cooked rice especially suitable for freezing by which adhesion of a rice grains to each other after the steaming can be improved, and the flavor, the texture, the tone, and the gloss, etc., of the cooked rice are also improved. SOLUTION: This method for producing the steamed and cooked rice comprises (A) a stop for steaming a raw rice washed with water so that a water content of the rice after the steaming may be 25-40 wt.%, (B) a step for bringing the rice obtained in the step A into contact with the solution containing gelatin to attach the solution to the rice, and (C) a step for completely pregelatinize the rice obtained in the step B by steaming the rice.

Description

Detailed Description of the Invention

[0001]

TECHNICAL FIELD The present invention relates to a method for producing steamed cooked rice having an improved texture and the like, and more specifically, it can improve the adhesion of rice grains after steaming, and the flavor and texture of cooked rice. The present invention also relates to a method for producing steamed cooked rice, which can improve color tone, luster, etc. and is particularly suitable for freezing.

[0002]

2. Description of the Related Art Generally, cooked rice has a tendency that starch is eluted by heating and rice grains adhere to each other. This tendency is not desirable because, in particular, when cooking pilaf, fried rice, and mixed rice, and further when freezing them, problems such as deterioration of loosening workability due to adhesion of rice grains and deterioration of texture occur. Therefore, in order to suppress the tendency of the rice grains to adhere to each other and improve the texture and the like, various oil and fat compositions for cooking have been proposed. For example, rice cooking oil containing edible oil and fat, lecithin and a food surfactant (Japanese Patent Laid-Open No. 3-175937);
Additives added during cooking of cooked rice consisting of gelatin or gelatin and edible oil (Japanese Patent Publication No. 61-7311); cooking oil composition comprising cooking oil and glycerin carboxylic acid fatty acid ester (JP-A-7-298843). Gazette); oil for cooking rice comprising liquid oil and fat, polyglycerin-condensed ricinoleic acid ester and oil-soluble preservative (JP-A-8-
No. 154602) has been proposed. As for the usage method of these, only the usage method in which they are added and mixed at the time of cooking to uniformly disperse them in the water used for cooking and to uniformly contact the rice is described.

On the other hand, an oil and fat for cooked rice comprising an oil and fat containing an emulsifier consisting of polyglycerin condensed ricinoleic acid ester and mono- or polyglycerin fatty acid ester has been proposed (JP-A-3-175940). In this gazette, oils and fats for cooked rice excellent in dispersibility are added when cooking rice.
It is disclosed that it can be used during cooking, after cooking, or after cooking, but in actual examples, only examples added during cooking are shown.

Generally, the above-mentioned various oil and fat compositions for cooked rice, which have been proposed so far, are liable to be crushed rice when added and mixed after cooking, so that the process is complicated in industrial production. Is intended. this is,
It does not stop that additive mixing after cooking rice is not intended. That is, since the above-mentioned generation of crushed rice occurs when added after cooking rice, the fact that such a method of adding and mixing after cooking rice cannot be industrially carried out. This also applies to the case where the cooked rice is added and mixed. In addition, when steaming without using water used for cooking rice, it is difficult to uniformly contact and adhere with the above-described method of adding and mixing various oil and fat compositions for cooked rice to rice, and it depends on the oil and fat composition for cooked rice. It is difficult to obtain the desired effect.

[0005]

DISCLOSURE OF THE INVENTION The object of the present invention is to improve the adhesion of rice grains after steaming, and to improve the flavor of cooked rice.
The object of the present invention is to provide a method for producing steamed cooked rice, which can improve texture, color tone, luster, etc. and is particularly suitable for freezing.

[0006]

According to the present invention, a step (A) in which cooked raw rice is cooked so that the moisture content of the cooked rice is 25 to 40% by weight, and a step (A) ) The rice obtained in) contains gelatin and, if necessary, edible oil and / or
Alternatively, a step (B) of contacting and attaching a solution containing an emulsifier
And a step (C) of steaming the rice obtained in the step (B) to make it completely alpha, and a step (D) of freezing the cooked rice obtained in the step (C), if necessary. A method for producing steamed cooked rice is provided.

[0007]

The present invention will be described in more detail below. In the production method of the present invention, first, the raw rice washed with water is subjected to a step (A) of steaming so as to have a specific water content ratio. In the step (A), the raw rice is cooked under the condition that the moisture content of the cooked rice is 25 to 40% by weight, preferably 27 to 30% by weight. If the water content of the steamed rice obtained in this step (A) is less than 25% by weight, the desired effect of the gelatin-containing solution will not be sufficiently exerted in the soaking in the step (B) described later. If the amount is more than weight%, the texture of the finally obtained cooked rice may be deteriorated. The water content ratio of this rice can be measured, for example, by a normal pressure heat drying method.

The conditions for steaming to have the above water content ratio can be appropriately selected. For example, in the case where the vapor pressure is usually 0.01 to 0.1 kgf / cm ³ , it is preferable that unevenness does not occur. As always with a constant vapor pressure,
It is preferable to steam for 15 minutes, particularly for 8.5-10 minutes.

In the production method of the present invention, a step (B) of bringing a solution containing gelatin into contact with and adhering to the rice having a specific moisture content obtained in the step (A) is carried out. In the step (B), the rice with the specific water content ratio obtained in the step (A)
The method of contacting and adhering the gelatin-containing solution is not particularly limited, and the gelatin-containing solution is sprayed and mixed, or the rice having a specific water content obtained in step (A) is immersed in the gelatin-containing solution. Methods and the like. The dipping method is preferable because it prevents the generation of crushed rice when contacting and adhering and it is easy to uniformly contact and adhere the solution containing gelatin to the surface of the rice grain.

The solution containing gelatin is not particularly limited as long as it is a solution in which gelatin is dissolved, and other components are dissolved.
It may be an emulsified or dispersed solution. Other components include, for example, edible oil, emulsifier or a mixture thereof. The type of edible oil is not particularly limited, and examples thereof include vegetable edible oils such as rapeseed oil, corn oil, soybean oil and palm oil; animal edible oils such as lard, beef tallow and milk fat; hardened oils, fractionated oils and esters thereof. Exchanged oil or mixed oils thereof may be mentioned. The type of emulsifier is not particularly limited and may be appropriately selected, and examples thereof include glycerin carboxylic acid ester, glycerin fatty acid ester, sorbitan fatty acid ester, propylene glycol fatty acid ester, sucrose fatty acid ester or a mixture thereof, and the like. Is glycerin fatty acid ester.

In the gelatin-containing solution, the concentration of each component can be appropriately selected depending on the method of contact / adhesion, particularly in the case of the immersion method, in relation to the immersion time. For example, in the case of the immersion method,
Industrially, the gelatin concentration is usually 1.0 to 5.0% by weight, preferably 2.0 to 3.0% by weight. When the gelatin concentration is less than 1.0% by weight, the steamed cooked rice obtained may have unraveled property (adhesiveness) or hardness, while when it is less than 5.0% by weight, it may be obtained. It is not preferable because the color tone and texture (flavor) of the steamed cooked rice may deteriorate. When the edible oil is added to the solution containing gelatin, the concentration of the edible oil is industrially usually 0.1 to 1.0% by weight, preferably 0.3 to 0% by weight. It is 0.4% by weight. On the other hand, when the emulsifier is contained, the concentration of the emulsifier is, for example, in the case of the dipping method, industrially usually 0.01 to 1.0% by weight,
It is preferably 0.2 to 0.3% by weight.

In step (B), the conditions under which the solution containing gelatin is brought into contact with and adhered to the steamed rice obtained in step (A) can be appropriately selected so as to obtain a desired effect. For example, the immersion conditions in the case of the immersion method can be appropriately selected depending on the gelatin concentration and the like. Specifically, the liquid temperature of the solution containing gelatin is 70 to 95 ° C.,
80-88 degreeC is especially preferable. Immersion time is 3.0-
It is preferably 6.5 minutes, particularly preferably 3.0 to 6.0 minutes.

In the manufacturing method of the present invention, the step (B)
The step (C) of steaming the rice obtained in step (3) is performed. Steamed cooked rice is obtained by this step (C). The steaming in the step (C) is not particularly limited as long as it is a condition for completely pregelatinizing the soaked rice obtained in the step (B). For example, steam is usually steamed in a range of 0.01 to 0.1 kgf / cm ³ , preferably at a constant steam pressure so that unevenness does not occur, for 10 to 20 minutes, particularly 14 to 16 minutes. Preferably. Particularly preferably, the water content of the cooked rice obtained in the step (C) is
It is desirable to cook under the conditions of 50 to 65% by weight, more preferably 58 to 62% by weight. The moisture content of the obtained cooked rice is less than 50% by weight, or 65% by weight
If it exceeds the range, the steamed cooked rice obtained may have a particularly unraveled property or hardness, which is not preferable. In the present invention, the above-mentioned complete α conversion means, for example, α of the obtained cooked rice.
"The hygiene test method commentary" edited by the Pharmaceutical Society of Japan
The degree of alpha conversion as measured by the method described in "Degree of Chemistry (1990)" is about 100%.

In the production method of the present invention, further, if desired,
The steamed cooked rice obtained in the step (C) is mixed with various ingredients such as livestock meat, fish meat, vegetables, etc. which have been subjected to a heat treatment in advance, seasonings and the like to mix rice, pilaf, fried rice, etc. Can also be

In the production method of the present invention, a step (D) of freezing the steamed cooked rice obtained in the step (C) or a mixture of the steamed cooked rice with the various ingredients, seasonings and the like may be carried out. It can be made into a frozen food by this process (D).

In step (D), freezing can be carried out by a known method, for example, freezing at about -40 ° C to -18 ° C. The frozen food obtained by freezing can be eaten by subjecting it to various thawing heat treatments such as a microwave oven, a frying pan, and boiling water. By using the steamed cooked rice of the present invention, the adhesiveness between rice grains, that is, the loosening property, can be favorably maintained even when this thawing heat treatment is performed.

The steamed cooked rice obtained by the production method of the present invention, or the one obtained by adding and mixing the above-mentioned various ingredients and seasonings, etc., is put in any desired container to be a room temperature distribution food, a chilled food or a frozen food. Besides, it can be made into retort food.

[0018]

EFFECT OF THE INVENTION In the production method of the present invention, after steaming raw rice to a specific water content ratio, contacting and adhering a solution containing gelatin and steaming again, the steamed cooked rice obtained is rice grains. The adhesiveness of each other is improved, and the flavor, texture, color tone, luster, etc. of cooked rice are also improved, and it is expected that such effects can be maintained even by thawing heat treatment after freezing. It is useful as various frozen foods containing.

[0019]

The present invention will be described in more detail with reference to Examples and Comparative Examples, but the present invention is not limited thereto. Example 1 The washed raw rice was washed with water at a vapor pressure of 0.05 kgf / cm ³ for 10
Cooked for minutes. The water content of the steamed rice was measured by the atmospheric pressure heating and drying method, and was found to be 28.4% by weight.
Next, the obtained rice is immersed in a gelatin aqueous solution having a gelatin concentration of 1.0% by weight and a liquid temperature of 85 ° C. for 5 minutes, and then the rice is taken out from the gelatin aqueous solution, followed by vapor pressure of 0.05 kg.
Steamed cooked rice was obtained by steaming at f / cm ³ for 14 minutes. The steamed cooked rice obtained is completely pregelatinized and has a water content of 5
It was 9.8% by weight. This steamed cooked rice was evaluated by a specialized panel based on the following various evaluation criteria. The results are shown in Table 1 together with the production conditions.

<Evaluation of loosening property> ●: Rice grains are easy to work because they are scattered, ○: Most of rice grains are in a loose shape, Δ: A few lumps of rice grains are seen, ×:
Lots of rice grains make it difficult to work. <Hardness evaluation> ●: Slightly hard, ◯: Normal, Δ: Slightly soft, ×: Sticky. <Color evaluation> ●: White gloss, ○: Normal, Δ: Somewhat glossless,
X: Yellow. <Flavor Evaluation> ●: Good, ○: Normal, Δ: Somewhat off-taste, ×: Poor.

Examples 2 to 8 and Comparative Examples 1 to 4 Steamed cooked rice was prepared in the same manner as in Example 1 except that the conditions shown in Table 1 were followed, and the same evaluation as in Example 1 was performed. The results are shown in Table 1. In Comparative Example 1, the second steaming was not performed. Further, in Comparative Examples 2 to 4, the rice was obtained by the first steaming under the condition that the water content ratio was different from that of the present invention.

[0022]

[Table 1]

Example 9 Uncooked rice washed with water was treated at a vapor pressure of 0.05 kgf / cm ³ for 10 times.
Cooked for minutes. When the moisture content of the steamed rice was measured in the same manner as in Example 1, it was 29.1% by weight. Then, the obtained rice was immersed in a gelatin-containing aqueous solution having a gelatin concentration of 2.0% by weight and a vegetable edible oil concentration of 0.1% by weight and a liquid temperature of 82 ° C. for 5 minutes, and then the rice was taken out from the gelatin-containing aqueous solution. Then 1 at a vapor pressure of 0.05 kgf / cm ³ .
Steamed for 4 minutes to obtain steamed cooked rice. The steamed cooked rice obtained is
It was completely gelatinized, and the water content was 60.2% by weight. The steamed cooked rice was evaluated in the same manner as in Example 1. The results are shown in Table 2 together with the production conditions.

Examples 9 to 20, Comparative Example 5 Steamed cooked rice was prepared in the same manner as in Example 8 except that the conditions shown in Table 2 were followed, and the same evaluation as in Example 1 was performed. The results are shown in Table 2. In Comparative Example 5, immersion and steaming for the second time were not performed.

[0025]

[Table 2]

Reference Example 1 After adding 1.0 kg of cooking water to 1 kg of washed raw rice to cook the rice, 10 g of corn salad oil was added and mixed to obtain white rice.
In addition to the same evaluations as in Example 1, the appearance of the obtained white rice was evaluated. The results are shown in Table 3. The appearance was evaluated as follows: ●: No crushing, glossy, ○: No crushing,
No gloss, △: There is gloss, but crushing has occurred, ×:
There is no gloss and crushing has occurred.

Reference Example 2 1 kg of raw rice washed with water was cooked at a vapor pressure of 0.05 kgf / cm ³ for 25 minutes, and then 10 g of corn salad oil was added and mixed to obtain cooked cooked rice. The steamed cooked rice thus obtained was evaluated in the same manner as in Reference Example 1. The results are shown in Table 3.

Reference Example 3 1 kg of raw rice washed with water, 1.0 kg of cooking water, lecithin concentration of 1% by weight and glycerin fatty acid ester concentration of 0.1
White rice was obtained by adding and mixing rice cooking oil containing wt% to cook rice. The same evaluation as in Reference Example 1 was performed on the obtained white rice. The results are shown in Table 3.

[0029]

[Table 3]

Claims (3)

[Claims] 1. A step (A) of steaming cooked raw rice so that the moisture content of the steamed rice is 25 to 40% by weight, and gelatin is added to the rice obtained in the step (A). A method for producing cooked cooked rice, comprising: a step (B) of contacting and attaching a solution containing the solution; and a step (C) of steaming the rice obtained in the step (B) to completely gelatinize it. 2. The method for producing cooked cooked rice according to claim 1, wherein the solution containing gelatin further contains edible oil and / or an emulsifier. 3. The method for producing steamed cooked rice according to claim 1, further comprising a step (D) of freezing the cooked rice obtained in the step (C).