JP2002084993A - Cooked rice - Google Patents

Abstract

PROBLEM TO BE SOLVED: To obtain a cooked rice having various advantages as compared with conventional ones by improving the granular shape. SOLUTION: The cooked rice is characterized by setting the shape of cooked rice grains as follows, reducing the major axis and increasing the minimum minor axis of the cross section as compared with those of the conventional cooked rice and providing the round cooked rice grains nearly similar to that of milled rice grains. The shape is set so as to provide 2.0 <=L/S0<=3.0 when the minor axis to be the maximum width expressed in terms of trunk part outside diameter of the cooked rice grains is S, the major axis to be the length is L and the minimum minor axis in the cross section in the minor axis direction to be the maximum thickness of the cooked rice grains is S0.

Description

DETAILED DESCRIPTION OF THE INVENTION

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a rice grain shape of cooked rice.

[0002]

2. Description of the Related Art Focusing on the rice grain shape of cooked rice, the conventional cooked rice has a longer diameter of 1.0 when cooked compared to the rice grain shape of polished rice.
It becomes about 5 to 2 times, and does not swell as a whole due to the inclusion of moisture, but has a long and thin shape.

[0003] As a result, automatic weighing becomes unstable. In other words, for example, the proportional correlation between volume measurement and weight is weak, and automatic subdivision into rice balls, sushi, lunch boxes, etc., is a possibility,
There is a problem that the amount is insufficient, the accuracy and efficiency of automation are inferior, and because of the long thinness, fried foods such as fried rice are hardly flavored, and the grains are easily broken and hard to fry.

[0004] In addition, since the surface area is large, the contact area with the liquid is large, and melting of the hot water and boiling down easily occur.

[0005] As described above, it has been found that the rice grain shape itself of cooked rice has various problems to be improved.

The present invention breaks down the conventional stereotype and focuses on the rice grain shape itself of the cooked rice, and by improving this, it is a breakthrough that has various advantages over the conventional cooked rice (rice). The purpose is to provide cooked rice.

[0007]

The gist of the present invention will be described with reference to the accompanying drawings.

[0008] The shape of cooked rice grains is set as follows,
The present invention relates to cooked rice characterized by having a short major axis, a shortest cross-sectional diameter, and a round cooked rice grain substantially similar to white rice grain. Assuming that S _{1 is} the shortest diameter that becomes the maximum width in the outside diameter of the body of cooked rice grains, L is the long diameter that becomes the length, and S ₀ is the shortest diameter in the short diameter direction cross section that becomes the maximum thickness of the cooked rice grains. 0 ≦ L / S ₀
Set so that ≦ 3.0.

[0009] In addition, polished rice is immersed in a liquid, subjected to a high pressure of at least 100 atm and at most 4,000 atm, and then cooked to make the shape of the cooked rice grain 2.0 ≦ L / S ₀ ≦ 3.0. The cooked rice according to claim 1, wherein the rice is cooked.

[0010]

BEST MODE FOR CARRYING OUT THE INVENTION An embodiment (how to carry out the invention) of the present invention, which is considered to be the best, will be briefly described with reference to the drawings, showing its operation and effects.

In the present invention, the shape of the cooked rice grain is a round cooked rice grain having a shorter major axis and a larger cross-sectional minimum diameter than conventional cooked rice, and substantially similar to white rice grain. Specifically, as shown in FIG. 1, in the short diameter direction cross-section in which the shortest diameter which becomes the maximum width in the body outer diameter of the cooked rice grain is S ₁ , the long diameter which becomes the length is L, and the maximum thickness of the cooked rice grain becomes the maximum thickness. when the shortest diameter is S _0, was set to be _{2.0 ≦ L / S 0 ≦ 3.0} .

Means for setting such a shape include:
Although various means are conceivable, in the present invention, for example, it is realized by immersing polished rice in a liquid, applying a high pressure of 100 to 4000 atm, and then cooking rice.

[0013] If this means for applying high pressure is used, simply applying high pressure to the polished rice before cooking can shorten the major axis, increase the shortest cross-sectional diameter, and produce round cooked rice grains. You will excel.

[0014]

DESCRIPTION OF THE PREFERRED EMBODIMENTS Specific embodiments of the present invention will be described with reference to the drawings.

In this embodiment, the size of the rice grain shown in FIG.
And the major axis L is short and the shortest section diameter S ₀The bigger and more traditional
L / S compared to cooked rice₀And almost similar to white rice grains
Round rice grains were used. In other words, the outer diameter of the body of cooked rice
Large minor axis is S₁, L is the major axis of the length, cooked rice grains
S is the shortest diameter in the cross section in the short diameter direction which is the maximum thickness of
₀2.0 ≦ L / S₀Set so that ≤3.0
I do. This 2.0 ≦ L / S₀As means for setting ≦ 3.0,
In this embodiment, as described above, polished rice is immersed in a liquid,
After applying a high pressure of 00 to 4000 atm, cook rice
Adopt it.

More specifically, in this embodiment,
The rice varieties were changed, and the measurement with 10 grains was performed 12 times (120 measured grains), and each numerical value was measured and averaged. First, the rice grains of the polished rice before cooking are as shown in the table of FIG.

The rice grains of the conventional cooked rice obtained by simply cooking the polished rice are as shown in the table of FIG.

On the other hand, the cooked rice of this embodiment subjected to the high pressure treatment is as shown in the table of FIG.

That is, the value of [L / S ₀ ] of the cooked rice of this embodiment subjected to the high pressure treatment is 2.66 on average, and 2.0.
≦ L / S ₀ ≦ 3.0.

Therefore, it is possible to make the range of 2.0 ≦ L / S ₀ ≦ 3.0 simply by performing the high pressure treatment before cooking rice,
By shortening the major axis L and increasing the shortest section diameter S ₀ , round rice cooked rice grains substantially similar to white rice grains can be realized.

That is, it is not long and thin compared to conventional cooked rice,
It was possible to easily improve the shape of the rice grain to a rounded spherical shape almost similar to white rice grain. That is, the shortest diameter [S ₀ ] of the polished rice is S ₀ ≒ 2.2, and the long diameter / shortest diameter [L /
The value of [S ₀ ] is L / S ₀ ≒ 2.50, whereas the value of [L / S ₀ ] of the high-pressure cooked rice of this embodiment is L / S ₀ ≒ 2.
66, which is a value close to 2.50 of polished rice, and a rounded spherical shape almost similar to white rice grains is maintained even after cooking rice. On the other hand, the short diameter of the cooked rice in untreated [S _1] but is almost the same value as the minor axis of the high pressure treatment Cooked Rice [S _1],
(Although S ₁ ≒ 3.8 in terms of average value.) However, [L
/ S ₀ ] exceeded 3.0 in all the measured values, and some values were 4.0 or more. That is, [L /
S ₀ ] is 3.0≪L / S ₀ , and when L is elongated, the grain shape becomes elongated.

As described above, unprocessed conventional rice becomes long and thin when cooked, causing various problems as described above. However, as shown in this embodiment, 2.0 ≦ L / S. ₀
If the shape is ≦ 3.0, the shape becomes close to a rounded sphere, and the above-mentioned problems are improved, and various advantages are provided as described later.

The symbol ≤ used in the present specification is A ≤
Taking B as an example, B means that it is greater than or equal to the value of A (A is less than or equal to the value of B).

Further, the symbol of Ｂ is BＢ, for example, A≪B.
Means much larger than the value of A (A is much smaller than the value of B).

[0025]

The present invention is constructed as described above, and the cooked rice has a shape of 2.0 ≦ L / S ₀ ≦ 3.0.

Since the shape is close to a spherical shape (L is small and S ₀ is large), there is a proportional correlation between volume measurement and weight, and accuracy and efficiency in automatic subdivision into rice balls, sushi (shari balls), lunch boxes, etc. And contribute to automation of the processed rice industry.
In conventional rice, the shape and weight are unstable, and the amount is apt to be excessive or insufficient, but in the cooked rice of the present invention, such deviation in measurement is unlikely to occur, and the accuracy and efficiency of automatic subdivision are improved. .

Since the shape is nearly spherical, fried foods such as fried rice can be easily seasoned, and the grains are less likely to break or break and are easy to fry.

[0028] Cooked rice is "porridge" or "ochazuke"
When processed into a small surface area, the surface area is small, so that the contact area with the liquid is small, and there is little melting and boiling. In other words, it does not collapse when processed into porridge or the like and subjected to retort sterilization. In conventional rice, the retort treatment causes the shape of the rice to collapse due to the expansion of the contained air, and the amount of molten metal increases with an increase in surface area. Even when rice is boiled with soup, such as "ochazuke", "porridge", or "risotto", ordinary rice will break down, the starch will flow out, the juice will turn white, cloudy and thick.

When the seed koji is used, the koji has a good mixing property with the seed fungus, and the bacteria penetrates into the inside. Conventional rice is unsuitable for koji, so steam has to be steamed many times while steaming water using steam instead of cooking rice.

Since water is more evenly distributed as compared with conventional rice, even when frozen rice is used, crystallization of water progresses evenly, freezing does not occur even when thawed, and dripping occurs and moisture is not generated. Little release.

[0031] As described above, cooked rice is extremely innovative.

Further, in the invention according to the second aspect, by using a high-pressure means, simply applying high pressure to the polished rice before cooking, the long diameter is shortened, the shortest diameter of the cross section is increased, and the round cooked rice grains are obtained. Can be easily realized, and excellent mass productivity can be achieved.

[Brief description of the drawings]

FIG. 1 is an explanatory view showing a dimension measurement site for specifying a rice grain shape.

FIG. 2 is a table showing measured values of polished rice.

FIG. 3 is a table showing measured values of conventional untreated cooked rice.

FIG. 4 is a table showing measured values of high-pressure cooked rice of the present embodiment.

Claims (2)

[Claims] 1. A cooked rice characterized in that the shape of the cooked rice grain is set as described below, the major axis is short, the shortest diameter of the cross section is large, and the cooked rice grain is a round rice cooked grain substantially similar to white rice grain. Assuming that S _{1 is} the shortest diameter that becomes the maximum width in the outer diameter of the body of cooked rice grains, L is the long diameter that becomes the length, and S ₀ is the shortest diameter in the short diameter direction cross section that becomes the maximum thickness of the cooked rice grains, 2. 0 ≦ L / S ₀
Set so that ≦ 3.0. 2. Polished rice is immersed in a liquid, subjected to a high pressure of 100 atm or more and 4000 atm or less, and then cooked to make the shape of the cooked rice grain 2.0 ≦ L / S ₀ ≦ 3.0. The cooked rice according to claim 1, wherein the rice is cooked.