JP2001078690A - Cooked rice food contained in heat-resistant sheet bag with spout - Google Patents

Abstract

PROBLEM TO BE SOLVED: To produce a cooked rice food preservable at normal temperature for a long period, directly edible from a container and intactly and freely carriable and preservable even in the course of eating and to provide a method for producing the cooked rice food. SOLUTION: This cooked rice food is produced by mixing a food material containing rice with water, heating the resultant mixture, converting the mixture into a fluid state, filling the prepared fluid material in a container composed of a heat-resistant sheet bag with a spout, sealing the end face of a mouth part of the spout with a sealing material, further sealing the sealed part with a cap and thermally sterilizing the sealed cooked rice food under pressure. The grain size of the solid material in the fluid material is preferably <=8 mm and the dried solid content in the fluid material is preferably 5-30%.

Description

DETAILED DESCRIPTION OF THE INVENTION

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a porridge in a heat-resistant sheet bag with spout, which is called a so-called cheer pack, and a method for producing the same.

[0002]

2. Description of the Related Art As food processing technology has advanced, a large number of cooked rice foods in retort pouches and plastic containers have come to be marketed. Such cooked rice foods are very convenient foods that can be easily cooked simply by boiling the whole container or heating in a microwave oven.

[0003] Cooked rice foods containing retort pouches include rice,
Water and other materials are cooked as they are or cooked, then put in a bag made of heat-resistant resin sheet, sealed, and sterilized by heating in a retort pot.
No. 9347 discloses a method for producing instant porridge in a packaging container.

[0004]

However, when eating the above-mentioned retort pouch or cooked rice food in a plastic container, transfer the contents to another container and use a chopstick or a spoon or the like to perform the same operation as a normal meal. They could not eat, for example, from a container while walking. And, once the retort pouch or the plastic container is opened, it cannot be resealed, so it is difficult to carry or store it as it is after opening.

On the other hand, a so-called cheer pack, which is a bag-shaped container made of a flexible sheet having a mouthpiece that can be covered, can be freely opened even during eating by closing the mouthpiece. Although it can be carried and stored, conventional cheer packs have low heat resistance and pressure resistance and cannot be retorted, so they cannot be filled with perishable foods.

[0006] Further, due to its structure, cheer packs are difficult to fill foods containing solids or to suck out from food intakes. Therefore, cheer packs are used only for foods such as beverages and jelly-like foods that have no or little solids. It was not a satisfying food in terms of satiety and stomach holding compared to cooked rice food. And the idea of filling a cheer pack with porridge has never been made before.

Accordingly, an object of the present invention is to provide a cooked rice food product which can be stored at room temperature for a long period of time, can be eaten directly from a container, and can be freely carried and stored as it is during eating, and a method for producing the same. It is in.

[0008]

Means for Solving the Problems In order to achieve the above object, the present invention relates to a cooked rice food product in a heat-resistant sheet bag with a spout, which is filled with porridge in a container comprising the heat-resistant sheet bag with a spout. The end face is sealed with a sealing material, further sealed with a cap, and sterilized under pressure and heat.

In this case, the cooked rice food in a heat-resistant sheet bag with a spout of the present invention can be eaten even when warmed, at room temperature, or refrigerated, but is suitable as a food to be eaten at 65 ° C. or lower.

[0010] Further, in the method for producing cooked rice food in a heat-resistant sheet bag with spout according to the present invention, a food material containing rice and water are mixed and heated to a fluid state, and the fluid is heat-resistant with spout. The spout is filled in a container made of a conductive sheet bag, the mouth end face of the spout is sealed with a sealing material, further sealed with a cap, and sterilized under pressure and heat.

In the method for producing cooked rice food in a heat-resistant sheet bag with a spout, it is preferable that the particle size of the solid in the fluid is 8 mm or less. Further, it is preferable that the dry solid content in the fluid is 5 to 30%.

According to the present invention, a container made of a heat-resistant sheet bag with a spout is filled with porridge, the mouth end surface of the spout is sealed with a sealing material, further sealed with a cap, and sterilized under pressure and heat. It allows long-term storage at room temperature, and can be eaten directly from the container by sucking out or squeezing out of the spout, and by covering the spout, it can be freely carried and stored even during eating. Cooked rice food in a heat-resistant sheet bag with spout can be obtained.

Further, the cooked rice food in a heat-resistant sheet bag with a spout of the present invention is preferably a food that eats at 65 ° C. or less, more preferably 60 ° C. or less, and particularly preferably 30 ° C. or less. If you can not hold it in your hand, it is too hot when sucked from the spout, it is hard to drink,
There is no risk of scalding the throat, it is possible to eat smoothly over the throat, and it is possible to eat deliciously even at such a low temperature.

[0014]

BEST MODE FOR CARRYING OUT THE INVENTION In the present invention, a rice-containing material refers to a material containing cooked rice or polished raw rice and, if necessary, seasonings and ingredients. As the rice, commercially available polished rice, brown rice and the like are used.

The ingredients include salmon, clams, scallops,
Seafood such as shrimp, crab, shark fin, cow, pig, chicken, sheep,
Meats such as horses and processed meats thereof, vegetables such as onions, tomatoes, carrots, radishes, green onions, mushrooms such as mushrooms, shimeji, mushrooms, shiitake mushrooms, hiratake mushrooms, eggs, plum dried, etc. it can.

[0016] Examples of seasonings include bonito dashi, kelp dashi, chicken gala extract, beef extract, shellfish extract,
Extracts such as vegetable extract and yeast extract, HVP, H
Examples include protein hydrolysates such as AP, salt, sodium glutamate, sodium inosinate, sodium citrate, and other seasonings, and one or more selected from these can be used as appropriate. Further, commercially available consommé soup ingredients, Chinese seasonings and the like may be used.

As other flavoring materials, butter, olive oil, sesame oil, white wine, pepper and the like can be appropriately used.

In the present invention, as a container comprising a heat-resistant sheet bag with a spout, various types of bag-type containers called as cheer packs, such as gusset type and standing type, which are already commercially available, can be used. For example, a container 11 composed of a heat-resistant sheet bag with a spout shown in FIG.
Becomes a box shape when the contents are filled, and is called a so-called gusset type. The container 11 has a container body 12 formed by heat-welding a heat-resistant sheet obtained by laminating a synthetic resin film and a metal foil to form a bag. The container body 12 is made of a rectangular sheet 12 before and after.
a, 12b, elongated side sheets 12c, 12
d is folded in half and sandwiched, and the front and rear sheets 1
2a, 12b and the lower edges of the side sheets 12c, 12d are joined together to form a bottom, and the front and rear sheets 12a, 12d
b Insert the spout 21 into the upper edge, and
The upper edges 2a, 12b and the side sheets 12c, 12d are integrally joined to the spout 21.

The spout 21 is inserted into the inside of the container main body 12 from the insertion hole 13 at the center of the upper edge of the container main body 12, and is sandwiched by the front and rear sheets of the container main body 12 and thermally welded as described above. Fixedly sealed. Straw part 1 inserted into container body 12 of spout 21
Reference numeral 4 extends below the container body 12 and serves as an inlet for eating porridge, and also serves to prevent the upper part of the container body 12 from being bent so as to hang down the head. The portion of the spout 21 protruding from the container body 12 serves as a filling port for the porridge and forms a mouth portion 15 serving as a suction port during eating.

A male screw portion 16 for screwing a cap 18 is formed on the outer periphery of a lower portion of the mouth portion 15, and a flange below the male screw portion 16 for fitting to a guide rail when supplying the container. 24 are formed. In addition, a female screw portion to be screwed into the male screw portion 16 of the mouth portion 15 is formed on the inner periphery of the cap 18. Further, a sealing material 17 that seals the opening after the contents are filled is provided at the tip of the opening 15. This can prevent the contents from leaking out of the mouth portion 15 even when pressurized and heated and sterilized. As the sealing material 17, a film or the like in which a synthetic resin film and a metal foil are laminated is preferably used, and a synthetic resin film in which an aluminum foil is laminated is particularly preferable. The sealing material 17 is welded to the opening at the distal end of the mouth 15 by means such as heat sealing.

FIG. 2 shows an example of the spout. As shown in FIG. 2, the spout 21 is
2 and an ear portion 23a that is thermally welded. Further, a plurality of holes 22 are provided in the upper part of the straw portion 14. By providing the holes 22, porridge containing solid matter can be easily sucked out or squeezed out. Then, while supplementing the strength of the portion where the hole 22 is formed, the spout 21 is formed.
The ear portion 23b for stably disposing the inside of the bag is formed so as to extend downward continuously to the ear portion 23a.

The shape of the mouth portion 15 of the spout 21 is preferably a cylindrical shape or an elliptical cylindrical shape, and the outer diameter thereof may be a size suitable for being held in the mouth.
mm. Further, the inner diameter is preferably large enough to allow the solid matter of the porridge to easily pass along with the liquid part, and is preferably, for example, 6 to 13 mm. Similarly, the hole 22 preferably has an inner diameter similar to the above in order to allow the solid matter of the porridge to easily pass along with the liquid part. As a material of the spout 21, a thermoplastic resin such as polypropylene is preferably used.

Next, the method for producing cooked rice food in a heat-resistant sheet bag with spout of the present invention will be described.
Rice, an appropriate amount of water, and, if necessary, the appropriate amount of the above-mentioned seasonings and ingredients, etc., until appropriate fluidity is obtained.
That is, the mixture is heated and boiled until solids such as rice grains and ingredients are in a floating state. Water is enough to make regular porridge,
That is, it is preferable to add 5 to 16 times (weight ratio) of rice. The ingredients are preferably used after being finely cut by a chopper or the like in advance.

In the present invention, the fluid is a mixture of the above-mentioned rice-containing material and water, which is heated and boiled at, for example, 100 ° C. for about 15 minutes to gelatinize the rice starch to a certain extent, such as rice grains and ingredients. It refers to a state in which solid matter is suspended. With such a fluidized state, when the fluid is filled in the container, sedimentation of the solid can be prevented, and the ratio of the solid-liquid can be prevented from fluctuating. Further, the particle size of the solid in the fluid is preferably 8 mm or less. When the particle size exceeds 8 mm, it becomes difficult to fill the container,
When eating a product, it becomes difficult to eat solids together with the liquid part, which is not preferable. Further, the dry solid content in the fluid is preferably 5 to 30%. If the dry solids content exceeds 30%, sufficient fluidity is lost, and it becomes difficult to fill the container. If the dry solids content is less than 5%, the flavor of the porridge becomes poor.

An appropriate amount of the fluid obtained as described above is filled into a container made of the above-mentioned heat-resistant sheet bag with spout by a filling machine or the like, and the mouth end face of the spout is sealed with a sealing material. , And then heat and sterilize under pressure.

In the present invention, the sterilization conditions are preferably such that a Fo value of 4 or more is secured in the center of the product. Good. If the processing conditions are too weak, commercial aseptic conditions cannot be ensured, and in the worst case the product will rot, whereas if it is too strong, heat deterioration will proceed and the flavor of the product will be impaired.

The cooked rice food in a heat-resistant sheet bag with spout obtained as described above may be slightly warmed and eaten unlike ordinary retort cooked rice, and rice and ingredients are already sufficiently cooked. At room temperature,
Or you can eat it cold.

However, from the characteristic of the product that the porridge enters directly into the back of the throat when eaten directly from the hand and eaten from the spout, it is preferably 65 ° C. or less, more preferably 60 ° C. or less, and particularly preferably It is recommended that the food be eaten at a temperature of 30 ° C. or less, so that there is no risk of being too hot to hold in your hand, making it difficult to drink or burning your throat, so that you can eat smoothly through your throat. .
And, the cooked rice food in the heat-resistant sheet bag with spout of the present invention has a feature that it can be eaten delicious even at such a relatively low temperature because the solid content fluidity is enhanced.

Further, the cooked rice food in the heat-resistant sheet bag with spout of the present invention is preferably eaten at a product temperature of 65 ° C. or less, preferably 60 ° C. or less, more preferably 30 ° C. or less. In particular, it is delicious and easy to eat as it is at room temperature of 30 ° C. or lower, and when refrigerated, it is also delicious with a cool sensation. When the product temperature exceeds 65 ° C., as described above, there is a possibility that the product is too hot to be held in the hand, is difficult to drink, or the throat is burned, which is not practical.

[0030]

The present invention will be specifically described below with reference to examples. In the following examples, ingredients such as salmon, clams, and vegetables were used after being finely chopped, minced, choppered, or the like, and reduced to a maximum diameter of 8 mm or less.

Example 1 (Japanese-style gauze) Each raw material shown in Table 1 was placed in a steam kettle and heated with stirring. Once boiled, the steam was reduced and heated for another 15 minutes. Using a filling machine, this is filled into a container 11 made of a heat-resistant sheet bag with a spout as shown in FIG.
The mixture was placed in a retort sterilizer and sterilized by heating at 120 ° C. for 20 minutes to obtain salmon in a heat-resistant sheet bag with spout.

[0032]

[Table 1]

Example 2 (Clam Risotto) Each raw material shown in Table 2 was put in a steam pot, and a clam risotto in a heat-resistant sheet bag with spout was obtained in the same manner as in Example 1.

[0034]

[Table 2]

Example 3 (Chinese gauze) Each of the raw materials shown in Table 3 was put in a steam pot, and in the same manner as in Example 1, a Chinese gauze in a heat-resistant sheet bag with spout was obtained.

[0036]

[Table 3]

The thus-obtained cooked rice food in each of the heat-resistant sheet bags with spouts of Examples 1 to 3 was opened by opening the cap, peeling off the seal, sucking the spout in the mouth, or squeezing out the spout. Was able to eat.

Test Example The cooked rice food in a heat-resistant sheet bag with a spout of Example 1 was heated or cooled to a temperature of 70 ° C., 65 ° C., 60 ° C., 5
Adjust to 0 ° C, 40 ° C, 30 ° C, 20 ° C, 10 ° C, 0 ° C, and let each of the five panelists eat at each temperature. It is a little hard to hold, but you can eat it.
The evaluation was based on the criteria that it was too hot to hold and could not eat, and the taste was evaluated by a sensory test. Table 4 shows the results.

[0039]

[Table 4]

As shown in Table 4, when the temperature is 70 ° C. or higher, it cannot be eaten because it is too hot and cannot be held in the hand. . Therefore, it was found that the cooked rice food in the heat-resistant sheet bag with spout can be eaten most deliciously and well through the throat when adjusted to 0 to 65 ° C.

[0041]

As described above, according to the present invention,
Fill the porridge into a container consisting of a heat-resistant sheet bag with a spout, seal the mouth end surface of the spout with a sealing material, seal it with a cap, and sterilize under pressure and heat to make it the same as ordinary retort food It can be stored at room temperature, can be sucked out of the spout, can be squeezed out and eaten. By closing the spout, you can obtain cooked rice food in a heat-resistant sheet bag with a spout that can be freely carried and stored even during eating. be able to.

[Brief description of the drawings]

FIG. 1 is a perspective view showing an example of a container comprising a heat-resistant sheet bag with a spout used in the present invention.

FIG. 2 is a perspective view showing an example of a spout used for the container.

[Explanation of symbols]

 DESCRIPTION OF SYMBOLS 11 Container made of heat-resistant sheet bag with spout 12 Container main body 13 Insertion port 14 Straw part 15 Portion 16 Male screw part 17 Sealing material 18 Cap 21 Spout 22 Hole 23a, 23b Ear

Claims (5)

[Claims] 1. A container made of a heat-resistant sheet bag with spout is filled with porridge, the mouth end surface of the spout is sealed with a sealing material, further sealed with a cap, and sterilized under pressure and heat. Cooked rice food in a heat-resistant sheet bag with spout. 2. A food which is eaten at 65 ° C. or lower.
Cooked rice food in a heat-resistant sheet bag with spout as described. 3. An ingredient containing rice and water are mixed, heated to a fluid state, and the fluid is filled in a container made of a heat-resistant sheet bag with a spout, and the mouth end face of the spout is sealed. A method for producing cooked rice food in a heat-resistant sheet bag with a spout, comprising sealing with a material, further sealing with a cap, and sterilizing under pressure and heat. 4. The method for producing cooked rice food in a heat-resistant sheet bag with a spout according to claim 3, wherein the particle size of the solid material in the fluid is 8 mm or less. 5. The dry solid content in the fluid is 5 to 30%.
The method for producing cooked rice food in a heat-resistant sheet bag with a spout according to claim 3 or 4.