JP2000224962A - Production of package of boiled rice - Google Patents

Abstract

PROBLEM TO BE SOLVED: To provide a method for producing packed boiled rice that can inhibit unpleasant smell, while it is heated, (unpleasant retort smell) and browning deterioration. SOLUTION: (A) Polished rice grains are brought into contact with a sticky rice bran component to peel off the bran components remaining on the rice grain surfaces, (B) the treated rice grains are washed, (C) the rice grains and water is charged in a vessel and tightly sealed and (D) the tightly sealed vessel is subjected to heat treatment and the rice grains are boiled and sterilized thereby.

Description

DETAILED DESCRIPTION OF THE INVENTION

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a method for producing packed cooked rice which can prevent a heat smell (retort smell) and browning. At the same time, there is no hard part or sticky part of the texture, cooked rice cooked with uniform high quality texture, cooked rice such as retort cooked rice, and cooked rice that has been subjected to sterilization treatment. The method relates to a method for producing the same.

[0002]

2. Description of the Related Art As a prior art, Japanese Patent Laid-Open Publication No.
No. 8 discloses filling a mold container with polished rice after washing, immersing in water, and dewatering, and cooking water with an acidulant added so that the pH of cooked cooked rice becomes 5.0 to 5.4. The present invention proposes a method for producing cooked rice that can be distributed at room temperature, characterized in that the head space of the container is replaced with gas, sealed, heat-sterilized and cooked in the container. According to this, there is provided a method of producing rice that can be distributed at room temperature and that can be carried out using a retort facility in which the rice is cooked plumply in a container, the taste and aroma of which are as good as sterilized packaged rice. .

[0003] Japanese Unexamined Patent Publication No. Hei 7-236437 discloses that rice is immersed in an aqueous solution whose pH is adjusted to 2.7 to 4.3 for 50 to 160 minutes, and a specified amount of water is supplied to the rice with a weak acid aqueous solution. We propose a rice cooking method characterized by boiling and cooking rice. According to this, it is possible to cook rice with good productivity so as to be excellent in texture and taste. According to the above prior arts, the texture and taste of cooked rice are respectively improved, but there is still a problem in that packaged rice such as retort cooked rice still has a retort off-odor (muffled smell in the container) and browning.

[0004]

SUMMARY OF THE INVENTION It is an object of the present invention to provide a method for producing cooked rice, which does not have the above-mentioned problems and can prevent a heat smell (retort smell) and browning. At the same time, it is possible to manufacture cooked rice such as cooked rice and retort cooked rice, which have no hard and sticky texture, and cooked rice with uniform texture, and cooked rice that has been sterilized. An object of the present invention is to provide a method for producing packed rice.

SUMMARY OF THE INVENTION The present invention provides a method of washing rice which has been removed from the bran component remaining on the surface by a specific method.
This is based on the finding that the above-mentioned problem can be satisfactorily solved by filling and sealing this in a container together with cooking water and performing a heat treatment. That is, the present invention
(A) Bringing an adhesive bran component to the polished rice, peeling off the bran component remaining on the rice surface with the adhesive bran component,
(B) washing the treated rice; (c) filling and sealing the above rice and water in a container; and (d) cooking and sterilizing the cooked rice by heating. And a method for producing the same. Further, the present invention provides a method for producing a packaged cooked rice in which rice and an acid solution having a pH of cooked rice of 4.5 to 5.5 are filled and sealed in a container in the step (c). Also,
In the step (c), there is provided a method for producing cooked cooked rice in which the container is box-shaped. Further, in the above step (c), there is provided a method for producing packed cooked rice in which the porosity inside the container after sealing is 0 to 50%. Further, in the above step (d), there is provided a method for producing a rice cooked package in which the container is turned upside down during heating. Further, in the step (d), the heat treatment is first performed at 90 to 115 ° C. for 10 to 60 minutes.
Thereafter, there is provided a method for producing packed cooked rice, which is performed in two stages at 115 to 135 ° C. for 5 to 40 minutes.

[0005]

BEST MODE FOR CARRYING OUT THE INVENTION Hereinafter, the present invention will be described in detail. In the present invention, as the milled rice, raw rice obtained by milling non-glutinous rice, glutinous rice or the like by a conventional method can be used. Gelatinized rice may be used. In the present invention, (a) a bran component having an adhesive property is brought into contact with the polished rice, and the bran component remaining on the rice surface is peeled off with the adhesive bran component. A specific method for this is represented by the BG manufacturing method of Toyo Rice Milling Machine Co., Ltd., for example, the paragraph number in JP-A-7-16066.
[0018]. As the sticky bran component, skin bran is mainly used, so that the bran component remaining on the rice surface is preferably peeled off.

(B) Next, the treated rice is washed with a conventional method or washed with an acid solution. The rice is preferably washed with an acid solution, and examples of the acid solution include solutions of organic acids such as citric acid and fumaric acid. The acid solution described above is preferable because browning during the heat treatment described below can be reduced. The washed rice may be immersed in water or the above-mentioned acid solution according to a normal rice cooking method.

[0007] (c) The above rice and water (cooking water) are filled in a container and sealed. It is preferable to discard the water used for the immersion treatment and to add cooking water separately. It is preferable to use water or an acid solution as the cooking water, and to use the acid solution so that the pH of the cooked rice becomes 4.5 to 5.5. Also in this case, browning during the heat treatment can be reduced. Cooking water is preferably used in an amount of 1 to 1.4 times the weight of rice. The container may be any type such as a box type, a dish type, a bag type, and the like. The material is not limited as long as it can be heat-treated. A box-shaped container made of a shape-retaining material such as a synthetic resin is desirable. The capacity of the box-shaped container is, for example, 2 when serving one serving.
It is good to be about 00 to 400 cc.

When rice and cooking water are filled in a container and sealed, the porosity inside the container after sealing is preferably 0 to 50%, preferably 0 to 40%. The void may be replaced with an inert gas.

(D) Rice and cooking water filled and sealed in a container are cooked or sterilized by heating. The heat treatment can be performed by a conventional method using a retort pot or the like. The heating conditions are such that the rice can be cooked or sterilized together with the cooked rice.
In the case of cooking rice only, it is preferable to set the temperature at 90 to 115 ° C for 10 to 60 minutes.
20 minutes is good. The heat treatment is performed at 90-115 ° C for 1
It may be carried out in two stages of 0 to 60 minutes and then at 115 to 135 ° C for 5 to 40 minutes. Mainly, rice is cooked in the former, and sterilization is achieved in the latter. Note that the above temperature conditions are indicated by ambient temperature. If the container is turned upside down during heating, the cooked rice with excellent texture can be obtained without variation in the water content of the cooked rice. The reversal is preferably performed when the rice gelatinizes and swells. When the heating temperature is 90 to 135 ° C., the reversal may be performed 3 to 30 minutes after the start of heating. The cooked rice cooked after the heat treatment may be steamed by leaving it at room temperature as appropriate.

[0010]

According to the present invention, it is possible to provide a method for producing cooked cooked rice, which can prevent a heat smell (retort smell) and browning. At the same time, it is possible to produce cooked rice that has no hard or sticky texture and that has been cooked uniformly and with a good texture, and cooked and sterilized rice such as retort cooked rice. It is possible to provide a method for producing packed cooked rice.

Next, the present invention will be described with reference to examples. Example 1 Rice that has been subjected to a treatment in which an adhesive bran component is brought into contact with polished rice to remove the bran component remaining on the rice surface with the adhesive bran component (BG rice manufactured by Katoyoshi Co., Ltd .: Koshihikari) 90 parts by weight of the rice were washed with a 0.06% citric acid solution (pH 3.1). The above rice and 0.06% citric acid solution (pH 3.1)
110 parts by weight of a synthetic resin box-shaped container (90 mm × 1
(30 mm x 30 mm), and the container was filled and sealed. The porosity inside the container after sealing was 33%.

Subsequently, the above-mentioned container was heated at 98 ° C. for 40 minutes, and then gradually heated at a temperature of 121 ° C. for 15 minutes in a retort kettle to produce packaged cooked rice. After 10 minutes from the start of heating at 98 ° C., the container was moved up and down by 18
Inverted 0 °. Rice cooked rice obtained as described above,
When preserved at room temperature for 30 days and then eaten by heating in a microwave oven, there was no heated off-flavor or browning, and there was no hard or sticky portion of the texture, and the rice was cooked uniformly to a good quality texture.

Example 2 Heat treatment was first performed at 110 ° C. for 20 minutes and then at 135 ° C.
And cooked rice (so-called retort-packed cooked rice) was produced in the same manner as in Example 1 except that the container was turned upside down by 180 ° after 5 minutes from the start of heating at 110 ° C. The retort-packed cooked rice obtained as described above was preserved at room temperature for 6 months and then heated in a microwave oven and eaten without retort off-odor or browning, without any hard-to-texture or sticky parts, and evenly It was cooked with a good texture.

Claims (6)

[Claims] Claims 1. (a) contacting a polished rice with a sticky bran component, peeling off the bran component remaining on the rice surface with the sticky bran component, and (b) rice treated as described above. Wash rice,
(C) A method for producing packed cooked rice, comprising filling and sealing the above rice and water in a container, and (d) cooking and sterilizing the rice by heating. 2. The pH of rice and cooked rice in the step (c).
The method according to claim 1, wherein the container is filled with an acid solution having a pH of 4.5 to 5.5 and sealed. 3. The method according to claim 1, wherein in the step (c), the container is box-shaped. 4. The method according to claim 3, wherein in the step (c), the porosity inside the container after sealing is 0 to 50%. 5. The method according to claim 3, wherein in step (d), the container is turned upside down during heating. 6. In the step (d), the heat treatment is first carried out for 9 times.
0-115 ° C. for 10-60 minutes, then 115-135
The production method according to any one of claims 1 to 5, wherein the production is performed in two stages at 5 ° C for 5 to 40 minutes.