JP2001275588A - Packaged processed rice for cooking - Google Patents

Abstract

PROBLEM TO BE SOLVED: To provide a processed rice for cooking that can be served after heating in a microwave oven for a short time, for example, one meal amount of the processed rice (100 grams of the processed rice and 100 grams of a seasoning solution) is heated for 45 seconds in the case of 1,300 Watts electronic oven, and can retain well the shape of boiled rice grains without grain shape opening collapse, prevents the rice texture from becoming too soft and inhibits the seasoning solution from clouding and thickening with eluted starch, even after passage of time, when the rice is heated together with a seasoning solution for, for example, porridge of rice and vegetables, Ochazuke, (bowl of rice with green tea poured on it) or risotto type rice meal and served. SOLUTION: The objective processed rice grains for cooking substantially includes no rice bran, has the moisture content of 54-60%, the content of the α-form starch is >=86% in the rice grains, the concretion degree of lump form of the boiled rice grains is <=50% and is stored in a vessel.

Description

DETAILED DESCRIPTION OF THE INVENTION

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to instant cooking suitable for cooked rice, such as porridge, ochazuke, risotto-style, etc., which can be mixed with a seasoning liquid and cooked in a microwave oven for a short time. Provide processed rice.

[0002]

2. Description of the Related Art In convenience stores, lunch box products that are heated and provided by microwave oven heating are popular with consumers because they are simple and tasty, and rice cooked rice accounts for a large percentage of sales. is there. Products that are warmed and provided in this way, such as lunch boxes and prepared foods, that cannot be stored for a long period of time, are manufactured daily, and when displayed and sold, they are kept at a low temperature of 18 ° C or lower or around 10 ° C to prevent spoilage. There is a need. Orders are made based on sales forecasts, but sales or top-selling products on that day are greatly affected by the weather, so unsold products are sold out, or conversely sold-out products are run out and products are run short.

[0003] On the other hand, frozen foods can be considered as a form of delicious food that can be rotated with a certain amount of stock without being affected by sales forecasts.
Technical challenges remain for uniform heating. Also,
It takes time and cost, such as the need for a freezer. Depending on the ingredients, freeze denaturation occurs, and the original taste of food materials,
Texture may be reduced.

As a product form that can solve these problems, cooked rice that can be stored at room temperature has been proposed. For example, Japanese Unexamined Patent Publication (Kokai) No. 2-295439 discloses "non-glutinous rice for microwave cooking in a container having a water content of 47 to 55% by weight which has been sterilized under pressure and heat". A container is filled with 100 g of immersed rice and 45 g of fresh water and steamed for 20 minutes. And heat until free water is gone,
Heat-sealed so as to leave 50 ml of air, retort-sterilized, processed rice with a water content of 50%. Open this, add 100 ml of clear water, and heat for 5 minutes in a 500 W household microwave oven. Steam for 3 minutes, then 2 more
It is described that it is heated for a minute and eat as it is.
This is a total of 7 minutes for microwave heating and 3 for the steaming process.
It takes as much as 10 minutes per minute, which is too long before you can eat. It is not realistic to provide at convenience stores.

Japanese Patent Application Laid-Open No. 6-303926 describes "a method for producing retort cooked rice having a flat appearance and a crisp texture with heating, cooling and retort sterilization while leaving bran without washing or dipping". It is possible to produce a polished feeling by leaving the bran to make processed rice, but as described in the gazette, it contains rice bran, so the taste is not impaired and it is not delicious, so it is used for porridge and tea pickling It cannot be used for those with a light flavor.

Japanese Patent Application Laid-Open No. 11-206326 discloses that "immersed rice is exposed to steam for 180 seconds or less, heated, and then heated to 65 ° C. or more to obtain a water content of about 51% or more and a degree of α-gelatinization of 85. % Of water-absorbed rice "is described.
Because the degree of α-formation is 85% or less, that is, the degree of α-formation is low, heating by microwave heating is required for a long time to eat. In addition, there is a statement that the shelf life is good even at normal temperature, but it is not sterilized that can be stored for a long period of time. The condition for storing food, that is, storage at room temperature (late October to early November) for 4 days, is a condition of extremely low temperature, which is substantially 20 to 35.
It cannot be stored for a long period of time, such as one month or six months at room temperature of about ° C.

[0007] Japanese Patent No. 2814163 discloses that
"Water content is 30-50% by mass, and degree of gelatinization of starch is 80%
The above-mentioned “packaged fast-cooked rice” is described, but even if it is a fast-cooked rice, in the case of non-glutinous rice, as described in Example 1, water is added to eat, and rice is cooked by an electric rice cooker. At 1
Cooking for 6 minutes is required.

Further, Japanese Patent Publication No. 61-33539 proposes an instant flowering porridge that can be stored at room temperature. The surface of the rice grains is cracked and swells in a so-called flowering shape.When used as cooked rice for cooking such as porridge or risotto, starch flows out and the seasoning liquid part becomes cloudy, and the product looks good. Over time, the starch paste becomes muddy due to starch paste.

[0009] In addition, cooked rice that can be stored at room temperature, which is already on the market, has rice grains attached to it and is heated as it is, and it is plump and delicious to eat as white rice. Then, it absorbs moisture and swells, the texture becomes too soft, and the starch melts out, and the seasoning liquid becomes cloudy and muddy, which is inferior in terms of appearance and taste.

[0010]

In order to provide cooked rice which is provided by heating rice with a seasoning liquid such as porridge, ochazuke, risotto, etc., one microwave (for example, processing) 100 g of rice, 100 seasonings
g) In the case of microwave oven 1300W, it can be eaten by heating for about 45 seconds to 1 minute 30 seconds, and even after a long time, flowers do not bloom, rice grain remains well, and the texture becomes too soft It is an object of the present invention to provide cooked rice for cooking in which the starch of rice does not easily flow out into the seasoning liquid, and the seasoning liquid does not become cloudy or sticky.

[0011]

Means for Solving the Problems In order to achieve the above object, the present inventor has completed the following present invention. That is, the present invention relates to (1) processed rice for cooking, which does not substantially contain rice bran, and has a water content of 54 to 60% and a degree of gelatinization of starch of 86%.
Thus, 50 nodules of rice grains that do not pass through a mesh of 8 mm on a side
% Of cooked cooked rice in a container, which is not more than 40% per 100 g of cooked rice at normal pressure, and (2) cooked cooked rice in a container according to (1), (3) 20 ° C.
(1) The processed rice for cooking in a container according to (1) or (2), which can be stored at 35 ° C. or lower for at least one month, or (4) any of (1) to (3) containing a water-soluble polysaccharide. The processed cooked rice in a container according to any one of (1) to (4), wherein the cooked cooked rice in a container described in (1) or (5) is composed of non-glutinous rice.

[0012]

DESCRIPTION OF THE PREFERRED EMBODIMENTS The present invention will be described below in detail. In the present invention, “%” means “% by mass” unless otherwise specified.

The processed cooked rice of the present invention refers to cooked cooked rice for cooking cooked rice that is heated and eaten with a seasoning liquid. Cooked rice here refers to porridge, ochazuke, gomoku rice, cooked rice, risotto, and opppa that can be eaten by simple heating such as microwave heating, heating with a direct heat using a pot, pouring hot water and warming. , Pilaf, paella, doria, fried rice, rice salad, etc., which is equivalent to a dish that seasons and eats rice. Further, these may be processed into omurice or rice croquette. Among them, the processed rice of the present invention is particularly suitable for porridge, ochazuke, and risotto to which a large amount of seasoning liquid is added. This is because even if a large amount of water is added, it is difficult for the rice grains to absorb water more than necessary.

The seasoning liquid is preferably added in an amount of at least 40 parts by mass, more preferably at least 100 parts by mass, based on 100 parts by mass of the processed rice. If the ratio is less than this, it is difficult for moisture to spread throughout the cooked rice as a whole, and unevenness tends to occur. On the other hand, any amount of the seasoning liquid may be added to 100 parts by mass of processed rice, but if the amount is usually about 500 parts by mass or less, it is suitable for eating as cooked rice. In addition, the processed rice for cooking of the present invention can be used as porridge for the remaining juice of a hot pot dish, and in this case, the seasoning liquid may exceed 500 parts by mass. As the seasoning liquid, it may be a seasoning liquid that can be seasoned as desired, such as porridge style, cooked rice style, gomoku rice style, ochazuke style, risotto style, cupper style, pilaf style, paella style, doria style, rice salad style, etc. . In addition, these seasonings may contain ingredients such as vegetables, livestock meat, fish and shellfish, eggs, and the like, and the seasonings may be sterilized under pressure and heat in a sealed container so that they can be stored for a long period of time. The one that is done is good. A seasoning liquid that can be added by adding water to the dried seasoning may be used.

As a heating method, a method usually used for heating food may be used, such as microwave heating, direct heat in a pot or the like, heating in an electromagnetic cooker, heating in an oven or a toaster,
There are steaming, hot water pouring directly with hot water, hot water bath, and the like. Of these, microwave heating is particularly convenient and effective.

As the polished rice used in the processed rice of the present invention, there are non-glutinous rice, glutinous rice, long grain rice, and the like, and non-glutinous rice is particularly preferable. Non-glutinous rice, when used for cooking, gives a smooth feeling and the texture is not too soft and, on the contrary, not too hard, which is preferable. The processed rice of the present invention is steamed, heated,
The moisture content and the degree of pregelatinization can be adjusted by cooling operation and adjustment of fresh water. In addition, if necessary, fats and oils such as monoglyceride, gums (xanthan gum, tamarind gum, guar gum, etc.), seasonings (salts, sugar, sodium glutamate, soy sauce, miso, etc.), starch (including various processed starches) Etc. can also be added. However, the desired processed rice of the present invention can be obtained without adding any optional components other than the fresh water. It is desirable not to add any components other than Shimizu from the aspect of flavor, and from the viewpoint of improving smoothness, looseness, and texture, it is better to add any components other than Shimizu, which is suitable for the use scene. You should select

The processed rice of the present invention does not substantially contain rice bran. This may be such that rice bran is removed only to the extent that rice washing is performed, which is usually performed as a method for treating rice. Further, polished rice such as unwashed rice, which is obtained by removing rice bran in advance, may be used. When this unwashed rice is used, it can be used without washing.
When used without removing rice bran,
As described in Japanese Patent Publication No. 26, the taste is impaired, and when used as Western food rice such as risotto-style or doria-style,
The taste is intense, so the taste is inferior even if slightly messed up. Especially when seasoned with Japanese-style tea pickle style, porridge style, light risotto style, or rice salad style, the taste is poor and has no commercial value.

The water content of the processed rice is between 54% and 60%
The following is good. If it is less than 54%, it takes a long time to heat, and the heating tends to cause discoloration of the rice grains, resulting in an unfavorable appearance. If it exceeds 60%, it is possible to obtain what can be eaten as it is by heating. However, when it is used as cooked rice by heating together with the seasoning liquid as in the present invention, it absorbs water, swells, and eats. Feeling too soft,
It becomes sulky and looks bad. In addition, rice grains adhere in the container, and looseness during cooking is poor,
It is difficult to get out of the bag. In addition, as a method for measuring the moisture of rice, an infrared moisture meter (manufactured by Kett) was used, and the drying temperature was 1
It shall be measured under conditions of a drying time of 20 minutes at 40 ° C.

The degree of gelatinization of the starch of the processed rice is 8
6% or more is preferable, and 90% or more is more preferable.
Below this value, the time required for heating and eating becomes longer. As the degree of α-formification approaches 100%, heating is completed in a shorter time, which is more desirable. 86% of gelatinization degree of starch
The above means that 86% or more of the total starch contained in rice is pregelatinized, and the degree of pregelatinization is measured according to the diastase method.

Next, in the present invention, a rice grain nodule that does not pass through a mesh of 8 mm on a side means that processed rice is placed on a mesh of 8 mm on a side and lightly sieved, and rice grains remaining on the mesh without passing through the mesh. Refers to a lump. In the processed rice of the present invention, the mass of rice grains that do not pass through the 8 mm mesh is preferably 50% or less of the whole,
More preferably, it is 10% or less. When the rice grains adhere to each other to form a nodule in an amount exceeding 50%, when the seasoning liquid is mixed and heated, it becomes a dumpling, which is unpleasant in appearance, and the dumpling-like part is unpleasant. It will be. Conversely, if the proportion of the rice lumps is 50% or less, the removal from the container is smooth, and even when heated with the seasoning liquid, the appearance is good because the rice grains do not adhere to each other, and the whole is smooth. It has a good texture and can be eaten delicious. In addition, it can be easily mixed with a high-viscosity seasoning cream. In particular, if the proportion of the rice lumps is less than 10%, the proportion of rice grains falling apart when cooked rice such as porridge, ochazuke, and risotto-style is increased. The appearance is beautiful and beautiful, the smoothness increases, and the texture is more favorable.

As the rice grains passing through the 8 mm mesh,
There are ones in which one grain is separated and one in which two to three grains are attached. It is more desirable that each of the grains is in a so-called single grain state in which the grains fall apart. This is because in the single-grained state, almost 100% of processed rice passes through the 8-mm mesh, and the appearance or the texture when cooked rice is more preferable, and the commercial value increases.

The container to be used is one which can prevent invasion of bacteria and the like, and its form is not limited. Desirably, a container (bag) made of a synthetic resin such as polyethylene or polypropylene, which has good air impermeability, and a container obtained by combining a metal foil with the container are preferred. After heat sterilization of processed rice, there is no problem when aseptically filling and sealing the container,
If the container is filled and sealed and then sterilized by heating, the container may be resistant to heating.

When the container is filled with processed rice and sealed, it is preferable to provide a space in which at least rice grains can move and seal the container. When the space is provided, it is possible to prevent rice grains from adhering to each other. As a guideline having a space where rice grains can move, for example, in the case of a soft container such as a retort pouch, if the whole container is lightly pressed with a finger, it is sufficient if there is enough space for the rice particles to move, specifically, At normal pressure, the gas is preferably sealed with gas of 40 ml or more per 100 g of processed rice, and more preferably 70 ml or more. Processed rice 1
When the amount is 40 ml or more per 00 g, even if rice grains adhere to each other, the rice grains are easily loosened. Further, the upper limit of the gas to be sealed in the container is only required to be able to seal the container. Practically, depending on the size of the container, about 150 ml is sufficient. Note that as a gas to be sealed in the container, an inert gas such as air or nitrogen may be filled. Then, in order to maintain the taste during the storage period, an oxygen absorber that absorbs oxygen in the container may be used.

The processed cooked rice in a container according to the present invention comprises:
It can be stored at room temperature of 20 ° C. to 35 ° C. for one month or more, and can be stored for a long period of substantially six months or more. In order to be able to be stored at room temperature, it is made by heat sterilization, and as the heat sterilization, the heating temperature and the heating time may be determined according to a conventional method according to the form and the filling amount of the container. ~ 13
It is preferable to perform heating at about 5 ° C. for about 4 to 100 minutes.

Further, when the water-soluble polysaccharide is added to the processed rice, the degree of monogranulation is increased, the product is easily taken out of the bag, and the product is suitable for cooking. When the processed rice is heated together with the seasoning liquid, the smoothness is further increased, the flower does not bloom, the liquid does not thicken, and a good texture can be obtained. As the water-soluble polysaccharide used in the present invention, for example, xanthan gum,
Guar gum, gums such as tamarind seed gum, corn starch, rice starch, water-soluble starch derived from potato starch,
Further, water-soluble hemicellulose or the like can be used alone or in combination. In addition, commercially available water-soluble soybean polysaccharide, Fuji Oil Co., Ltd. "Soya Five-
S "can be used.

The amount of the water-soluble polysaccharide to be added depends on the type of the water-soluble polysaccharide. For example, when water-soluble hemicellulose is used, it is preferably 0.1 to 3% based on the milled rice.
More preferably, it is 0.2-1%. If the amount of the water-soluble hemicellulose is less than 0.1% based on the milled rice, the effect of the water-soluble hemicellulose is difficult to be obtained, and if it exceeds 3%, the water-soluble hemicellulose is added to the seasoning liquid when heated together with the seasoning liquid. The resulting turbidity causes the rice grains to tend to stick together.

Next, a typical production method of the present invention will be described. First, the rice is washed and pickled. For the rice, raw rice having a water content of about 15% that has been refined according to a conventional method is used. The time for immersion is suitably about 1 to 3 hours. Next, the rice is withdrawn from the water and the drained rice is steam-heated. The steam heating is suitably performed at an average temperature of about 90 to 100 ° C. for about 3 to 10 minutes. In the present invention, the steam heating may be performed using a continuous or batch steamer. At this point, the water content of the rice is about 30-40%. Next, after cooling and loosening the rice, the rice is filled in a container, and further filled with water and sealed. The water content is finally 5% water content in rice
Adjust to 4-60%. In sealing,
It is preferable to seal with gas so as to provide a space in which rice grains can move after heat sterilization. Next, the packaged rice is sterilized by heating using a hot water bath or a pressurized heat sterilizer. The heating temperature and the heating time vary depending on the size and the filling amount of the container, but are performed at 110 to 120 ° C. for about 10 to 60 minutes. When rice is heat-sterilized so as to be evenly spread in a container, pressure bonding of rice grains is suppressed, and rice lumps are less likely to be generated. The cooked cooked rice in the container is sterilized by this sterilization process, and a substantially sterile state is obtained in which the number of bacteria in 1 g of the processed rice is 30 or less. Next, reduce the temperature to
Leave it for more than a day, then relax. The loosening is performed in a state of being contained in a container, for example, through a roller or the like, so that the processed cooked rice in the container of the present invention is obtained.

The cooked cooked rice of the present invention thus obtained can be eaten by heating for a short period of time together with the seasoning liquid, hardly swell, and the starch paste flows into the seasoning liquid. The reason why it is less likely to be muddy is that during the process of adjusting the water content and the degree of gelatinization of starch by steaming, heating, cooling, and adding water, a strong film can be formed without cracking on the rice grain surface. Inferred. It is considered that since the film is strong, the rice grains hardly absorb moisture, and even if the rice grains swell due to the moisture, they do not become cracks, so that the starch in the rice grains does not flow out and the seasoning liquid does not become muddy. In this way, a strong film is formed on the rice grain surface, so adding only fresh water and heating it to eat it as white rice is not not impossible to eat, but it is not possible to eat rice that is generally eaten In comparison, the texture is somewhat firm and inferior. However, when a large amount of water is added and heated as a risotto style or as a risotto style with seasoning liquid, and heated, the surface of the cooked rice for cooking of the present invention is protected by a hard film, so that the remaining grains are good, It is presumed that the starch does not flow out, retains a smooth feeling, and cooked rice such as porridge or risotto that could not be obtained with ordinary cooked rice or conventional processed rice can be obtained.

[0029]

Example 1 Non-polished non-glutinous rice (water content: 15%) is washed, immersed in water for about 2 hours, and then drained. This was heat-treated at 98 ° C. for 5 minutes by a continuous steamer. The steamed rice discharged from the continuous steamer is rapidly cooled with a vacuum cooler, and the product temperature is reduced to about 35.
℃ or lower, and further stored in a refrigerator at 5 ° C. for 40 hours.
Cooled to ° C. At this point, the water content of the rice was 35%. Next, 65 g of the steamed rice was filled in a 15 cm × 17 cm polyethylene bag, and 35 g of water was further filled therein, followed by sealing with about 100 ml of air. Next, the rice sealed in a container was heated at 116 ° C. for 30
After heat sterilization for 5 minutes, it was placed in a low-temperature refrigerator at 5 ° C. for 3 days. Then, the whole container was unraveled between rollers to obtain processed rice for cooking in a container of the present invention.

The processed cooked rice in the container has a water content of about 58.
%, And the degree of pregelatinization was 96%, and the rice grains were in a state of moving in the container. Further, the rice grains could be sprinkled out without adhering to the bag. When sieved with a mesh having a side of 8 mm, 10% of the clumped rice grains did not pass through the mesh and remained on the mesh.

When 100 g of the obtained processed rice for cooking in a container was heated and cooked in a pan for 5 minutes together with 300 g of a seasoning liquid for porridge, both flavor and texture were extremely good. Further, even if left as it is for 20 minutes, the texture and taste of the rice grains were the same as in the state immediately after cooking, the flowers did not swell like flowers, and the seasoning liquid portion did not become cloudy or thick. 100 g of this cooked cooked rice in a container stored at a temperature of about 20 ° C. for 6 months after production was cooked in a pan for 5 minutes together with 300 g of a seasoning liquid for porridge, and the flavor, texture, and condition were immediately after production. It was not different at all.

Example 2 A set of 100 g of cooked cooked rice in a container manufactured in the same manner as in Example 1 and a mushroom-flavored creamy risotto sauce filled and sealed in a retort pouch, sterilized under pressure and heat according to a conventional method, was prepared. . The risotto sauce was filled with 100 g. Mix cooked rice with risotto sauce and add 130
When heated in a microwave oven of 0 W for 45 seconds, both the flavor and texture were extremely good. The cooked rice and the risotto sauce were mixed, stored at 5 ° C. for 3 days before heating, and then heated in a microwave oven at 1300 W for 45 seconds. Both flavor and texture were extremely good. No swelling was seen.

Example 3 Cooked processed rice 100 prepared in the same manner as in Example 1
g in a baking dish, add chicken and mushrooms, pour 100g of heated white sauce, put the cheese and heat it in an oven toaster for about 5 minutes until the surface is browned. Very good flavor and rice texture. Met.

Example 4 Processed cooked rice 200 in a container manufactured in the same manner as in Example 1
g, chopped onion and 200 g of white sauce with ground beef were mixed and placed in a refrigerator for 3 hours. This is 7
Rolled 0 g each, added flour, beaten egg and bread crumbs and fried in oil to make rice croquettes. The flavor and rice texture were very good.

Example 5 Processed cooked rice 100 in a container manufactured in the same manner as in Example 1
g and consommé soup were mixed and heated in a pan for 3 minutes and cooled. Cucumber, tuna, peppers, mushrooms and shrimp were added to this and mixed with Italian dressing to make a rice salad. The flavor and rice texture were extremely good.

Example 6 Processed cooked rice 100 in a container manufactured in the same manner as in Example 1
300 g of hot water was poured into the g, and after 1 minute, the hot water was discarded. 300 g of boiling water was added to the powdered seasoning with porridge, and the mixture was mixed to prepare an instant porridge. Both the flavor and the texture of rice were very good.

Example 7 Non-polished non-glutinous rice (water content 15%) is washed, immersed in water for about 2 hours, and then drained. This was heat-treated at 98 ° C. for 5 minutes by a continuous steamer. The steamed rice discharged from the continuous steamer is rapidly cooled with a vacuum cooler, and the product temperature is reduced to about 35.
℃ or lower, and further stored in a refrigerator at 5 ° C. for 40 hours.
Cooled to ° C. At this point, the water content of the rice was 35%. Next, 65 g of the steamed rice was filled in a 15 cm × 17 cm polyethylene bag, further filled with 35 g of water, 0.25 g of water-soluble hemicellulose (0.5% based on milled rice), and filled with 100 ml of air. Sealed. Then, the rice sealed in a container was subjected to 116
After heat sterilization at ℃ for 30 minutes, put in a low-temperature refrigerator at 5 ℃
Days. Then, the whole container was loosened by passing between rollers to obtain a processed rice for cooking in a container of the present invention.

The processed cooked rice in the container has a water content of about 58.
%, And the degree of pregelatinization was 96%, and the rice grains were in a state of moving in the container. Further, the rice grains could be sprinkled out without adhering to the bag, and when sieved with a sieve having a side of 8 mm, 2% of the clumped rice grains did not pass through the mesh and remained on the mesh.

When 100 g of the obtained processed rice for cooking in a container was heated and cooked in a pan for 5 minutes together with 300 g of a seasoning liquid for porridge, the flavor and texture were extremely good. Further, even if left as it is for 20 minutes, the texture and taste of the rice grains were the same as in the state immediately after cooking, the flowers did not swell like flowers, and the seasoning liquid portion did not become cloudy or thick.

Example 8 Fifty grams of non-washed rice (non-glutinous rice, water content 15%) was 15 cm × 17
cm of polyethylene bags, and then add 50 ml of water.
g, and water-soluble hemicellulose 0.25 g (0.5% based on milled rice), and sealed with 100 ml of air. Next, the rice sealed in a container was sterilized by heating at 116 ° C. for 30 minutes using a pressurized heat sterilizer, and then placed in a low-temperature oven at 5 ° C. for 7 days. Then, the whole container was unraveled by passing between rollers to obtain cooked processed rice of the present invention.

The processed cooked rice in the container has a water content of about 58.
%, And the degree of pregelatinization was 96%. When sieved with a sieve of 8 mm on a side, 6% of the lumpy rice grains remained on the mesh without passing through the mesh.

When 100 g of the obtained processed rice for cooking in a container was cooked in a pan for 5 minutes together with 300 g of the seasoning liquid for porridge, the flavor and texture were extremely good.

Test Example 1 The same procedure was followed as in Example 1 except that the amounts of rice and water charged in a polyethylene bag were changed. A product was prepared, and the looseness of the obtained test product was evaluated based on the amount of rice lumps that do not pass through a mesh having a side of 8 mm. In addition, the color of the test article,
200 g of water was added to 00 g of the test product, and the hardness of the rice grains eaten by heating for 1 minute and 30 seconds in a 1300 W microwave oven,
The appearance, the degree of swelling of the rice grains after standing for 20 minutes, and the thickening of the liquid were evaluated by 10 expert panelists according to the following criteria. In addition, the average of the evaluation values of 10 persons was rounded off, and the results are shown in Table 1.

Evaluation Criteria [Color] 2: Good without browning. 1: Slightly browned. 0: Browning and poor appearance. [Rice hardness] 3: Too soft, gluey and unpalatable. 2: It has no core and has an appropriate texture. 1: Feels slightly hard. 0: It feels like the core remains and tastes bad. [Appearance] 2: Rice grains do not stick together and look delicious. 1: Some small dumplings can be seen, but the impression is not bad. 0: Dump-shaped lumps are scattered and the impression is poor. [Swelling degree of rice grains after 20 minutes] 1: The swelling is not excessive, the grain retention is good, and an appropriate texture is maintained. 0: Excessive swelling, flower-blooming, too soft, gluey and unpalatable. [State of the seasoning liquid after 20 minutes] 1: It looks clear and looks delicious. 0: It looks cloudy and tasteless.

[0045]

[Table 1]

From Table 1, it can be seen that when the water content is between 54% and 60%, 50% of rice grain nodules that do not
% Or less, indicating that the loosening property is good. In addition, there was no excessive browning, and there was no core when heated in a microwave oven for 1 minute and 30 seconds, there were no dumpling-like lumps, the appearance was good, and it had a moderate texture and swelled even after 20 minutes. It can be understood that it is not too much, the grain retention is good, and the seasoning liquid looks clear and delicious. In particular, when the water content is 58% or less, the amount of rice lumps that do not pass through the 8 mm mesh becomes 10% or less, which is more preferable. In addition, moisture is 56%
If it is above, it will be understood that browning does not occur, the texture after heating is not hard and appropriate, and it is more desirable.

Test Example 2 In Example 1, by changing the steaming time, the heating temperature, and the heating time, test samples of cooked cooked rice having different degrees of pregelatinization shown in Table 2 were prepared. 200 g of water was added, and the mixture was heated in a microwave oven of 1300 W for 1 minute and 30 seconds, and the taste at the time of eating was evaluated by 10 specialized panelists according to the following criteria. In addition, the average of the evaluation value of ten persons was rounded off. Further, the cells were stored at 35 ° C. for one month, and the increase in the number of bacteria was confirmed. Table 2 shows the results.

Evaluation Criteria [Taste] 2: It has a moderate texture and is delicious. 1: Slightly stiff, but can be eaten without problems. 0: Feel powdery and tasteless. [Preservability] ○: The number of bacteria in 1 g was 30 or less, and no increase in the number of bacteria was observed. ×: The number of bacteria increased.

[0049]

[Table 2]

As shown in Table 2, when the degree of pregelatinization is 86% or more, it can be eaten without any problem by heating in a microwave oven for a short time.
When the content is 90% or more, an appropriate texture can be felt, and it can be understood that the food is more delicious. When the degree of pregelatinization does not become 86% or more, it can be understood that bacterial problems occur when stored at 35 ° C. for one month.

Test Example 3 In the same manner as in Example 1, a test sample of cooked cooked rice in a container was manufactured by changing only the amount of air filled in a polyethylene bag, and the amount of air for the test sample processed rice. And the looseness was confirmed. As a method of checking the amount of air for processed rice,
Place the measuring cylinder filled with water upside down in a water tank filled with water, open the container in water and collect the air in the container,
The air volume was measured. In addition, looseness was confirmed by the amount of nodules of rice grains that did not pass through a mesh having one side of 8 mm. Table 3 shows the results
Shown in

[0052]

[Table 3]

As shown in Table 3, 100 g of cooked processed rice in a container
When the air volume is 40 ml or more per unit, the amount of rice lumps that do not pass through the 8 mm mesh is 50% or less, indicating that the loosening property is good. In particular, when the air volume is 70 ml or more, the amount of rice lumps that do not pass through the 8 mm mesh is 10% or less, which is more preferable.

Test Example 4 Processed cooked rice 10 in a container manufactured in the same manner as in Example 1
Example 1 was added to 0 g of the miscellaneous cooking seasoning liquid shown in Table 4.
The food was cooked in the same manner as described above, and the taste at the time of eating was evaluated by 10 specialized panelists according to the following criteria. In addition, the average of the evaluation value of ten persons was rounded off. Table 4 shows the results.

Evaluation Criteria 2: Smooth and smooth, easy to eat. 1: Smooth feeling is inferior due to low water content, but not unpleasant. 0: Moisture is not evenly distributed, and the taste is uneven and unpleasant.

[0056]

[Table 4]

As shown in Table 4, 100 g of processed cooked rice in a container
On the other hand, it is good that the seasoning liquid is 40 g or more, and if it is 100 g or more, it is clear that the flavoring liquid has a smooth taste and is more delicious.

Test Example 5 Processed cooked rice containing rice bran was prepared in the same manner as in Example 1 except that the rice was not washed.
Prepare processed rice for cooking in a container that does not contain rice bran, prepared in the same manner as described above, discoloration of the rice grains, add 200 g of water to 100 g of processed rice, and heat in a microwave oven of 1300 W for 1 minute and 30 seconds. Then, the flavor at the time of eating was evaluated by 10 specialized panelists. Table 5 shows the results.

[0059]

[Table 5]

From Table 5, it is understood that those without rice bran do not brown and have a good flavor, whereas those containing rice bran have brown and have a flavor of bran. it can.

Test Example 6 Processed rice for cooking in a container was prepared in the same manner as in Example 7 except that the amount of water-soluble hemicellulose added per polished rice was changed as shown in Table 6, and the looseness was measured on one side. Confirmed by the amount of nodules of rice grains that do not pass through the 8 mm mesh, the way out of the processed rice bag, further added 200 g of water to 100 g of processed rice, and heated for 1 minute 30 seconds in a 1300 W microwave oven Was evaluated by 10 expert panelists according to the following criteria. Table 6 shows the results.

Evaluation criteria [How to get out of the bag] 2: There is no stickiness at all, and it is very easy to get out. 1: Good without adhesion. 0: It is troublesome to adhere to the container and take out all the rice grains. [Liquid turbidity] 2: Very clear. 1: It is clear. 0: Cloudy.

[0063]

[Table 6]

From Table 6, it can be seen that, even when water-soluble hemicellulose is not added, the rice grains have good loosening properties, do not adhere to the bag, and do not become cloudy.
It can be understood that when 1% to 3.0% is added, the loosening property becomes better, there is no sticky feeling, and the liquid is clear. In particular, it can be seen that when the addition amount is 0.2% to 1.0%, it is more excellent. If the amount added exceeds 3%, it is considered that tackiness and turbidity derived from water-soluble hemicellulose occur.

[0065]

As described above, the processed rice for cooking in a container of the present invention is mixed with a seasoning liquid such as porridge, ochazuke, and risotto in a microwave oven such as a 1300 W microwave oven for 45 seconds to 1 hour. Even if the cooked rice coexists with a large amount of water for only a short time of about 30 minutes, the processed rice does not absorb too much water, does not swell too much, the texture does not become too soft, and the flowers bloom. Good cooked rice with good grain appearance is obtained, with good graininess and good taste as well as smooth taste. Moreover, since rice grains do not adhere to each other, they do not form a dumpling and have a good appearance. And the cooked cooked rice in a container can be stored at room temperature of about 20 ° C. to 35 ° C. for one month or more than six months, so that no labor and cost are required for storage and management,
It can be cooked in a short time with the seasoning liquid, and it does not easily become muddy over time, so it is possible to obtain cooked rice that can be easily provided to consumers at restaurants such as convenience stores and izakayas, and its commercial value as processed rice for cooking Is high.

 ────────────────────────────────────────────────── ─── Continuation of front page (72) Inventor Mitsuru Kawamura 5-13 Sumiyoshi-cho, Fuchu-shi, Tokyo 1F Co., Ltd. Research Institute F-term (reference) 4B023 LC07 LE03 LE12 LE20 LG01 LK08 LL01 LP07 LP19 LP19

Claims (5)

[Claims] 1. Processed rice for cooking, which is substantially free of rice bran, has a water content of 54 to 60%, a degree of gelatinization of starch of 86% or more,
Cooked cooked rice in a container in which no more than 50% of the rice lumps that do not pass through a mesh of 8 mm on a side are 50% or less. 2. The cooked cooked rice in a container according to claim 1, which is hermetically sealed with a gas of 40 ml or more per 100 g of cooked rice at normal pressure. 3. The processed cooked rice in a container according to claim 1, which can be stored at 20 ° C. to 35 ° C. for 1 month or more. 4. The processed cooked rice in a container according to claim 1, which comprises a water-soluble polysaccharide. 5. The processed cooked rice in a container according to any one of claims 1 to 4, wherein the processed cooked rice is made of non-glutinous rice.