JP2002142693A - Retort packed cooked rice and method for producing the same - Google Patents

Abstract

PROBLEM TO BE SOLVED: To obtain a retort packed cooked rice having excellent appearance and palatability and producible in high productivity using an existing production line, especially a retort packed cooked rice suitable as a food product for the late stage of weaning period, and provide a method for producing the rice. SOLUTION: A part of washed and water-absorbed raw rice is added to a cooking liquid containing a viscosity-modifying component and partly cooked by keeping at a cooking temperature. After cooling the partly cooked product below the cooking temperature, the remaining part of the raw rice is mixed with the partly cooked rice and the mixture is passed through a pressurized transfer circuit, filled in a sealing vessel, sealed and subjected to heat-cooking treatment and sterilization treatment to produce the objective retort packed cooked rice.

Description

DETAILED DESCRIPTION OF THE INVENTION

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to retort cooked rice and a method for producing the same. More specifically, the present invention relates to retort cooked rice which is excellent in appearance and texture and which can be produced with increased productivity using an existing production line, particularly retort cooked rice suitable as a late weaning food and a method for producing the same.

[0002]

2. Description of the Related Art In recent years, due to the social advancement of women and changes in lifestyles, and the development of food processing and sterilization techniques,
Many retort foods have been developed and used as baby foods to be given to infants at the time of weaning. In addition, rice cooked softly, rice cooked with porridge, porridge, or risotto does not impose a burden on digestive organs and has good absorption of nutrients.
In addition, from the viewpoint of having a unique texture, not only the above-mentioned infants or the sick, elderly, but also healthy people,
In particular, even young people and women with high preference have been eating a lot of these days.

[0003] Under such circumstances, retort cooked rice containing these cooked rice in a retort pouch (heat-resistant packaging container) has been developed and marketed so that such porridge and porridge can be easily used or eaten. ing. For example, conventionally, the retort porridge first drains the water-absorbed raw material, fills the retort pouch with a predetermined amount, and further fills the pouch with water or a seasoning liquid in a predetermined amount, then seals the pouch and heat-treats it. And cooked rice at the same time as sterilization.

[0004] However, in the conventional manufacturing method, it is necessary to perform filling manually in the above-mentioned steps, so that the processing cost is increased. In addition, the manual filling process involves a large amount of loss of raw materials, which necessitates an increase in raw material costs. Further, when a seasoning solution containing starch is used as the seasoning solution added in the step (2), unevenness in water absorption of rice is likely to occur, and there is a possibility that the texture of the final product may decrease.

[0005] In addition, rice, which is a raw material, is cooked softly with water or a seasoning liquid or porridge, filled in a retort pouch, sealed, and heat-treated, so that rice can be passed through a line without human intervention. Although a method that allows the filling of raw materials has also been attempted, there has been a problem that when the rice grains are cooked and transferred through a line, they are crushed by pressure during the transfer. Further, it is necessary to heat-treat for retort sterilization after sealing, but the heat at this time causes excessive cooking of cooked rice.
For this reason, the shape of the rice grains further collapsed, so that the rice grains exhibited a paste-like form, and the flavor and texture were significantly reduced.

[0006] For example, when retort cooked rice is a product as a baby food from the late weaning period to the weaning completion period, it is eaten during the final preparation period of shifting to a normal food. It is a very important requirement that the form of the rice grain remains, but it is not possible to obtain a product that meets such requirements by the method of soft-cooking rice or making rice porridge in advance as described above. It was difficult.

[0007]

SUMMARY OF THE INVENTION Accordingly, an object of the present invention is to provide an improved retort cooked rice in which the above-mentioned problems in the prior art are solved and a method for producing the same. Another object of the present invention is to provide a retort cooked rice which is excellent in appearance and texture, and can be manufactured with increased productivity using an existing production line, particularly a retort cooked rice suitable as a late weaning food and a method for producing the same. I do.

[0008]

DISCLOSURE OF THE INVENTION In the production of retort cooked rice, the present inventors have made it possible to uniformly fill a retort pouch with rice or other auxiliary materials as raw materials through a line, and sealed and heat sterilized the pouch. In the latter product, as a result of intensive research, to provide a product in which rice grains retain their shape and exhibit good texture and flavor, some of the rice used was adjusted in viscosity. After heating to the incomplete cooking state by heating with the cooking liquid, once cooling to a predetermined temperature, the remaining rice is charged, stirred and filled into a retort pouch through a line, and then the pouch is sealed and heat-treated. The present inventors have found that the above-mentioned desired problems can be achieved, and have reached the present invention.

[0009] That is, the present invention for solving the above-mentioned problems,
To the cooking liquid, a portion of the washed water-absorbed raw rice was added, and after this was maintained at the cooking temperature and incompletely cooked, once cooled to the cooking temperature or lower and the remaining raw rice was added and mixed. Thereafter, the obtained mixture is filled into a container for sealing via a pressure transfer circuit, and after sealing, heat cooking and sterilization are performed.

[0010] The present invention also provides a method for producing the above retort cooked rice, wherein the cooking liquid contains a viscosity adjusting component. The present invention for solving the above-mentioned problems is also a retort cooked rice characterized in that rice grains having at least two different cooking histories are present in the same container. The present invention further provides the retorted cooked rice cooked using a cooking liquid containing a viscosity adjusting component.

[0011]

DESCRIPTION OF THE PREFERRED EMBODIMENTS The present invention will be described below in detail based on embodiments. As the retort cooked rice of the present invention,
Soft-cooked rice, porridge, porridge, risotto, and other types of rice with fluidity, such as risotto, are not particularly limited in terms of water content (solid-liquid ratio). It can be.
In addition, the retort cooked rice according to the present invention is not only a product intended for the general public, but also a product as a baby food for infants in the weaning period, other special products such as for illness, for the elderly, and even for pets. Can be products for various subjects, of which, in particular, baby food, and furthermore,
The product as a baby food from the late weaning period to the weaning completion period can be suitably formed.

The raw rice used in the present invention includes:
The place of production, type, quality, etc. are not particularly limited. For example, the place of production may be in Japan or in any other foreign country such as China, India, Indonesia, Bangladesh, Thailand, Vietnam, and Myanmar. In addition, any discrimination such as so-called Japonica rice or Indica rice can be used. Furthermore, as a variety, as domestic non-woven rice,
For example, glutinous rice such as Koshihikari, Sasanishiki, Akita Komachi, Kirara 397, Hitomebore, Haenuki, Akinishiki, Japanese fine weather, Koganemasari, Hinohikari, Reihou, Yumehikari, Toyonishiki, Kiyonishiki, Norin 22, Ouha 239, etc. Gane,
Milky Queen, Ouha 344, Aya developed as low amylose rice (amylose content 5 to 15%) can be exemplified, but not limited to these, of course. etc,
Developed as high amylose rice (amylose content of 25% or more) Yume Joshi, Hoshiyutaka etc., Sally Queen developed as fragrant rice, Kanto 172, Kagino Kaori etc., Asahi purple developed as pigmented rice, Beniroman etc. Produced in Japan, including LGC-1 developed as low-grade rice, LA-1 developed as low-globulin rice, Kitakai 269 and China 137 developed as giant embryo rice, and Ochikara developed as large grain rice Any variety that has been developed or developed may be used. As foreign rice, for example, as rice from China, non-glutinous rice, rice, irritable rice, deep-water rice, etc., and as Indian rice, Aman, Aus, and boro rice, etc.
As Indonesian rice, bull, Gundir, Churay, etc. are known, and as Myanmar rice, Emata, Reyuezin, Nugassein, Midon, Byats, etc. are known, but any of them can be used. Yes, various types of products made in other countries can also be used.

[0013] Although not particularly limited, when the retort cooked rice according to the present invention is a baby food product, domestic non-glutinous rice, particularly, representative brand rice as exemplified above, such as Koshihikari and Sasanishiki, may be used. Preferably, it is used. In addition, the amylose content of Koshihikari is about 16%, and in the case of non-glutinous rice, when the amylose content is reduced, it becomes sticky and matches the taste of Japanese. The amylose content is not particularly limited, but the amylose content is preferably 25% or less, more preferably 5% to 20%.

[0014] Also, high amylose rice as described above, which is highly suitable for cooking and processing and suitable for porridge cooking, as well as large grain rice as described above which is highly suitable for cooking risotto, etc. It is suitably used for the retort cooked rice according to the invention. Furthermore, the degree of rice milling used is not particularly limited, and even brown rice is a type of milled rice such as 3 minutes, 5 minutes, 7 minutes, white rice, sake rice, etc. May also be fortified rice obtained by adding vitamins B ₁ and B _{2 to} white rice. However, of these, white rice is generally preferred.

As the raw rice in the present invention, any one of the above-mentioned various varieties, types and forms of rice can be used alone or in combination. The cooking liquid to be used is based on water and contains a seasoning and the like to be added as needed, and the cooking liquid preferably has a viscosity adjusting component.

[0016] The viscosity adjusting component contained in such a cooking liquid is defined as a base water, a seasoning added for flavoring, or other ingredients other than rice blended in the cooking liquid. Can be constituted by a component eluted into the cooking liquid when cooked by heating, or by a viscosity modifier separately added as needed for viscosity adjustment.

As the viscosity modifier, generally, for example,
Starches such as potato starch, corn starch, wheat starch, waste starch, tapioca starch, and other thickening agents and gelling agents designated as food additives can be used. When starch is used as a viscosity modifier in this way, the type and amount of additives and seasonings added in addition to the rice, the solid-liquid ratio in the cooked rice to be obtained, and, as described later, are added to the seasonings. It depends on conditions such as the mixing ratio of raw rice to be heated and raw rice not to be heated. For example, 9 to 11 relative to the total amount of raw rice that has been sufficiently absorbed and drained after being used as a raw material. %, More preferably from 9.3 to
It is desirable to be blended at a ratio of about 10.5%. If the blending amount of starch as a viscosity modifier is excessive, there is a possibility that the flavor and texture of the obtained product may be reduced,
On the other hand, if the blending amount is too small, the foodstuffs are unevenly dispersed, and when filling the raw materials into the retort pouch through the line, the filling variation of solids such as rice and other auxiliary materials blended in the raw materials is reduced. This is because there is a possibility of occurrence.

It is preferable to add calcium carbonate, eggshell calcium, calcium gluconate, calcium lactate, etc. together with such starch for the purpose of not only fortifying nutrients but also for enhancing the shape retention of ingredients with calcium. . The amount of addition is not particularly limited, but is 1.0% based on the total amount of raw rice used as a raw material.
It is desirable to be blended at a ratio of about 20%, more preferably about 1.5-9.0%.

The viscosity adjusting component contained in the cooking liquid is as follows:
Substantially all of the rice and accessory ingredients are mixed with the cooking liquor, and when the entire mixture is pumped through a pressure transfer circuit to fill a retort pouch, the mixture has the desired viscosity. It may be in any state at an earlier stage as long as it functions at least to present it. In other words, to describe this point more specifically, when the viscosity adjusting component is, for example, sugar or other seasoning, the cooking liquid is substantially adjusted to the expected viscosity at the stage of adjusting the cooking liquid. Will have. On the other hand, when the viscosity adjusting component is mainly composed of starch added to the cooking liquid as a viscosity adjusting agent, at the stage where this cooking liquid is prepared, the starch is not gelatinized (gelatinized) and the intended viscosity is still low. Although not expressed, in the subsequent process, a part of the raw rice is blended and heated, and at the stage where it is heated, the gelatinization of this starch progresses, the viscosity increases, and the remaining raw rice is blended and pumped. The cooking liquid has the desired viscosity.

As described above, in the present invention, when the retort pouch is filled with the raw material, the raw material is pumped through a line. The solid content of rice and other ingredients added to the cooking liquid is produced. At the time of the process, particularly at the time of pressure feeding through the above-mentioned line, the cooking liquid is prepared so as to exhibit a viscosity capable of maintaining a uniformly dispersed state in the cooking liquid (liquid phase) without being unevenly distributed for a predetermined time. Contains a viscosity adjusting component.

Examples of seasonings to be added to the cooking liquid include sugars such as salt, sugar and oligosaccharides, soy sauce (raw, thin, thick, etc.), miso, protein hydrolyzate seasonings, amino acids and nucleic acids. Seasonings, various extracts (meat,
Fish, yeast, oysters, etc.), mirin, fruit juice, animal and vegetable oils, etc., and can be used by appropriately selecting from various types according to the flavoring of the product to be obtained. In addition to the use for baby food, seasonings such as spices (pepper, pepper, herbs, etc.), bean soy sauce, and sake can also be used.

Ingredients as auxiliary materials are not particularly limited. For example, meats and processed foods thereof, seafood and processed foods thereof, eggs, cheese, vegetables, mushrooms, processed tofu foods such as tofu and fried foods, Any ingredients such as seaweeds, beans, sesame, and barley and other grains other than rice are appropriately selected and used depending on the cooking and seasoning form of the retort cooked rice to be obtained.

The production of the retort cooked rice of the present invention using the above-mentioned raw materials is performed, for example, as follows. FIG. 1 is a flow chart schematically showing each production process that can be used in a production example of retort cooked rice according to the present invention. In the method for producing retorted cooked rice of the present invention, raw rice as the above-mentioned raw material is first washed with water and, if necessary, immersed in water for a predetermined time to absorb water (not shown). The water absorption time cannot be unequivocally defined because it depends on the type of rice, the temperature of the water, and the like. However, when domestic non-glutinous rice is absorbed using water at normal temperature (20 ° C ± 5 ° C), for example, 120 minutes Immersion times of up to about 180 minutes are common. In addition, at the time of a water absorption process, it heated, for example, 50 degrees C or less, More preferably, it is 30-40.
It is also possible to shorten the immersion time by using water heated to about ° C. In this case, since the temperature of the heated water is 50 ° C. or less, there is no fear that the gelatinization of the immersed rice proceeds.

On the other hand, the cooking liquid used in the present invention is based on water, and a seasoning for performing a predetermined seasoning can be added as required. Further, if necessary, various ingredients as the above-mentioned auxiliary materials and a viscosity modifier for obtaining a predetermined viscosity are added and prepared. Ingredients to be added to the cooking liquid may be added in a raw state, but may also be added to the cooking liquid, prepared in advance by heating and half-cooked, or fully cooked. it can.

For example, as shown in FIG. 1 (a), in a cooking vessel 10 provided with a heating, cooling and stirring mechanism, the cooking liquid 1 contains these various ingredients, seasonings, and viscosity modifiers. It is mixed and further heated, if necessary, to prepare a composition containing the desired viscosity adjusting component. Thus, in the present invention, a portion 2a (hereinafter, also referred to as a "first blending component") of the raw rice washed and absorbed as described above is added to the cooking liquid 1 prepared as described above,
While heating to the cooking temperature, it is maintained for a predetermined time and incomplete cooking is performed ((b) in FIG. 1).

The first component 2 of raw rice added to the cooking liquid 1
The ratio of a is slightly different depending on the type of retort cooked rice to be obtained and the like, but, for example, 60 to 85% by mass of the total amount of raw rice that has been sufficiently absorbed and drained.
More preferably, the content is 70 to 80% by mass. When the proportion of the first compounding component 2a is extremely large, the proportion of the rice in which the grain shape has collapsed becomes extremely large in the finally obtained retort cooked rice product, which leads to a decrease in texture and flavor. If the proportion of the compounding component 2a is extremely small, it is difficult to uniformly transport solid components such as rice when the raw materials are pumped through a line in order to fill the raw materials into the retort pouch. Not preferred.

The cooking temperature may be a temperature at which the rice added to the cooking liquid is gelatinized, that is, a temperature equal to or higher than the gelatinization start temperature of the rice to be used. For example, normal pressure (10132
5 Pa), from 56 ° C. to 100 ° C., more preferably 9 ° C.
Temperatures on the order of 5 ° C to 100 ° C can be employed. of course,
It is also possible to adopt not only normal pressure conditions but also pressurization conditions.

The “temperature” shown in the present specification is:
The center temperature of the contents filled in the container or the center temperature of the cooking pot or the like in the process is shown, and the time for passing the fire from the temperature indicates the temperature after reaching the specified temperature. The processing time at the cooking temperature cannot be specified unequivocally because it depends on the variety of rice used, cooking temperature, pressure conditions, etc. To the extent that it does not happen, specifically, for example, the time required for complete cooking of the first blend is 30
% To about 60%, more preferably about 38% to 50%.

In this way, the cooking liquid 1 (hereinafter, referred to as "the cooking liquid 1a containing the first compounding component") to which the first compounding component 2a of the raw rice is added is maintained at the cooking temperature for a predetermined time to complete incomplete cooking. After that, as shown in FIG. 1 (c), the temperature of the first mixture-containing cooking liquid 1a is once lowered, and then the remaining raw rice 2b (hereinafter, also referred to as "second mixture") Is added to this cooking liquid. The temperature of the cooking liquid 1a containing the first blended component before the addition of the second blended component 2b of unpolished rice is usually
This is performed by forcibly cooling, and the temperature is lowered to a temperature sufficiently lower than the cooking temperature.

If the temperature of the cooking liquid is not lowered, even after the heating in the incomplete cooking step is stopped, the raw rice (mainly the raw rice of the second compounding amount) added by the heat held by the cooking liquid is removed. Excessive pregelatinization causes thickening that makes it difficult to pump through the line for filling the retort pouch, or causes excessive cooking in the final product, resulting in reduced rice texture and flavor This is because the fear is great. The temperature to be lowered may be any temperature that can substantially delay the progress of the gelatinization of rice, and may be a temperature near the gelatinization start temperature of the rice to be used or a temperature less than the gelatinization start temperature. On the other hand, it is desirable from this point of view. On the other hand, if the temperature is too low, there is a problem that heat-resistant spores in the raw material and floating bacteria in the production environment may grow. More preferably, the temperature is lowered to about 70 to 80 ° C.

In order to perform such forced cooling,
The cooking vessel 10 can be configured as, for example, a cooling jacket that circulates a cooling medium such as cold water, which is provided separately from a steam jacket for heating.
After mixing the rice of the second compounding amount 2b with the cooking liquid 1a cooled to a predetermined temperature, as shown in FIG. 1 (d), stirring is performed so that the rice and other ingredients are uniformly dispersed in the cooking liquid. To obtain a cooking liquid containing the entire amount of rice (hereinafter, referred to as “all-mixed cooking liquid 1b”).

Subsequently, as shown in FIG. 1 (e), the whole mixed cooking liquid 1b is transferred to a stock tank 20 via a transfer line 11 having a pressure pump 12. The stock tank 20 is further supplied to a retort pouch filling device 30 via a transfer line 21 having a pressure pump 22.
It is connected to. The stock tank 20 is provided for temporarily storing a necessary and sufficient amount of the total blended cooking liquid 1b for efficiently filling the retort pouch with the total blended cooking liquid 1b. However, in the present invention, it is not always necessary to provide such a stock tank, and a configuration in which the cooking container 10 is directly connected to the filling device 30 is also possible. As these steps, not only a batch type but also a continuous type can be adopted.

Then, as shown in FIG. 1 (e), from the stock tank 20, the entire blended cooking liquid 1b is quantitatively pumped to the filling nozzle 31 of the filling device 30 through the line 21 to the filling device 30. I do. And this filling nozzle 31
Each retort pouch 3 is filled with a predetermined amount of a raw material (all mixed cooking liquid 1b) by one liquid. In the filling device 30 of this embodiment, the retort pouch 3 is continuously conveyed by conveying means 33 such as a belt conveyor so as to pass below the filling nozzle 31 of the filling device 30. The filling operation of each retort pouch 3 from 31 can be performed continuously. In this embodiment, the inner diameter of the pipe diameter is 3 with a rotary pump.
It is transported by an 8.1 mm pipe. The rotary pump used here has a rotation speed of 250 rpm,
When discharging a content having a viscosity of 500 cp, a pipe having a discharge rate of 4.5 L / min is used when the pipe resistance is 0.6 MPa.

In the embodiment shown in FIG. 1, a metal detector 23 is provided in the middle of the line 21 so as to continuously check whether or not foreign matter of metal is mixed in the whole mixed cooking liquid 1b. Inspection is possible. When an abnormality is detected, an emergency stop circuit (not shown) is activated, and the filling operation can be stopped. As described above, in the present invention, the cooking liquid contains a viscosity adjusting component, and the first blending of rice is not complete but cooked. At the time of transfer, the second mixture of rice is almost in a state similar to raw rice, but the mixture (total blended cooking liquid 1b) as a whole has properties as a somewhat viscous fluid, such as rice. The solid content can be pumped without easily separating and settling from the liquid phase while maintaining its uniform dispersibility.

It should be noted that the viscosity of the mixture of raw materials at the time of this pumping cannot be specified unconditionally because it depends on the output of the pump used and the like. At 3000 to 11
000 cP, more preferably 4000 to 8000 cP
Desirably. If it exhibits this degree of viscosity, it can be stably pumped using a general pressure transfer device, and the solid content will be biased in the course of flowing through the line. There is no fear that a problem such as a variation in the component amount occurs. In addition, the viscosity here is a value measured by a BL model of a viscometer VISCOMETER manufactured by TOKIMEC, which is a B-type viscometer.

In the present invention, the retort pouch is filled with a mixture of cooking liquid, rice and other ingredients as described above, but if necessary, water or refill is added to the retort pouch from another line. It is possible to add a liquid seasoning, a solid substance such as a meat dumpling contained in a pouch which needs to be controlled in number, or a large solid substance which is difficult to mix in the conventional process.

As shown in FIG. 1E, the retort pouch 3
After the mixture of the raw materials is filled in a predetermined amount, the opening of the retort pouch 3 is sealed by a sealer 32 such as a heat sealer or a high-frequency induction heating sealer in accordance with a conventional method. In the retort sterilizer 50, heat treatment is performed to perform final cooking and sterilization. In this embodiment,
A weight checker 40 is disposed between the sealer 32 and the retort sterilizer 50. After the retort pouch 3 is sealed, each retort is conveyed from the filling device 30 to the retort sterilizer 50 by the transport device 33. The configuration is such that the contents of the pouch are weighed to determine whether the content is a predetermined amount and defective products are eliminated.

The heat treatment conditions are not particularly limited, and are also affected by the type of raw rice, incomplete cooking conditions performed on the first blended rice, the number of heat-resistant spores in the raw materials, and the like. However, for example, the heating is performed at an atmosphere temperature of 115 to 125 ° C. for 30 to 50 minutes in the retort sterilizer, more preferably at 118 to 121 ° C. for 35 to 40 minutes.

The high-temperature heat treatment required for heat sterilization is limited to a short time, and the heat required for cooking, which is insufficient in the heat treatment for sterilization, is compensated for by heat treatment at a lower temperature. Stepwise heat treatment is also possible. In this case, the heat treatment step for heat sterilization can be placed before or after the supplementary heat treatment step for cooking. For example, for heat sterilization, 100
Heat treatment at a temperature of 100 ° C. or more, preferably 110 to 130 ° C. for 10 to 20 minutes at a pressure of 200 kPa, and additionally, heat treatment for cooking rice at 90 to 100 ° C. for about 20 to 30 minutes. It is.

The retort sterilization can be performed using an existing retort pot such as a hot water type or a steam type.
In this embodiment, as shown in FIG. 1E, after the retort sterilization, the retort pouch 3 is sent to the packing device 60 by the transfer device 33 and packed. The thus obtained retort cooked rice according to the present invention is characterized in that rice grains having at least two different cooking histories are present in the same container. That is, as one of them, cooked rice of the above-described first blend is cooked, and as a heat history, heating in the incomplete cooking process before filling the retort pouch and heating in the heating process after filling and sealing the pouch are sealed. Another is that the raw rice of the above-mentioned second blending is cooked, and the other one mainly has only heating in the heat treatment step after the pouch filling and sealing as the heat history. It is.

The difference between the above two rice grain groups is, for example,
It can be clearly distinguished by its crushing strength or texture, expanded volume or expanded diameter, color tone and the like. Although the latter rice grain group is cooked sufficiently, it retains a firmer rice grain shape than the former rice grain group. Therefore, as compared with the former rice grain group, the crushing strength is high, the solid texture is high, the expansion volume or diameter is small, and the color is white.

The former rice grain group (the first blend) has a large degree of swelling, and in some cases, is crushed to such an extent that the rice grain shape cannot be maintained, and the strength and texture are low. As a whole, the retort cooked rice according to the present invention exhibits good flavor and texture due to the presence of the latter rice grain group (second blending component) having relatively firm rice grains, and is particularly suitable for use in porridge products for late weaning. It will be. Further, the retort cooked rice according to the present invention contains a well-shaped group of rice grains, which is preferred from the viewpoint of appearance and product preference.

[0043]

As described above, according to the present invention, retort cooked rice which is excellent in appearance and texture and which can be produced with high productivity using an existing production line, particularly retort cooked rice suitable as a late weaning food, The manufacturing method can be provided.

[0044]

EXAMPLES Hereinafter, the present invention will be described more specifically based on examples.

[0045]

Examples 1 to 5 First, a predetermined amount of ingredients consisting of vegetables, meat or fish, and a seasoning, and a predetermined amount of starch were added to a predetermined amount of water, mixed, and then heated and boiled. The ingredients were cooked by heating to prepare a cooking liquid. Table 1 shows the amounts of ingredients, water and starch. On the other hand, 10 parts by weight of polished rice (Koshihikari seed) was washed, immersed in water, absorbed, and then drained.

To the cooking liquid prepared as described above, a portion of the water-absorbed rice was added as a first compounding amount in the amount shown in Table 1,
The cooking liquid was heated to re-boil, and then heated for a predetermined time shown in Table 1 while maintaining a slightly boiling state. Thereafter, water was circulated through the cooling jacket of the cooking vessel, the cooking liquid was once forcibly cooled to a predetermined temperature shown in Table 1, and the remainder of the water-absorbed rice was added to the cooking liquid, followed by sufficient stirring.

In order to check the state of the cooking liquid in this state, a part of the cooking liquid was taken out, and the amount was measured using a B-type viscometer.
The viscosity was measured at 0 ° C. Table 1 shows the rotation speed and the measured viscosity used for the measurement. The cooking liquid to which the remainder of the water-absorbed rice was added was then pumped through a pumping line at a pressure of about 0.6 MPa, loaded into a retort pouch, sealed, and then filled with 11 g
Heat processing was performed at 8 ° C. for 38 minutes.

After processing, the retort pouch was opened and the appearance and texture of the contents were examined. The appearance was visually examined to see if there was any rice that had the perfect rice grain shape in the contents. Those with a small number were evaluated as △, and those that hardly existed were evaluated as x. In addition, the texture was actually selected by six randomly selected male and female co-workers. What was considered was evaluated as x, and the results were summarized.

[0049]

Comparative Examples 1 to 3 No starch was added to the cooking liquid, the heating time of the cooking liquid to which the first mixture was added was as shown in Table 1, and after heating the cooking liquid to which the first mixture was added. The same experiment as in Examples 1 to 5 was performed except that the cooling treatment was not performed. However, even if the remaining portion of the water-absorbed rice is added to the cooking liquid and then stirred, the rice or ingredients are settled and separated in the cooking liquid or a remarkable thickening occurs, so that the pumping through the line cannot be performed. Has been discontinued. Table 1 shows the results.

[0050]

Comparative Examples 4 and 5 The whole amount of water-absorbed rice was put into the cooking liquid from the beginning, and heat treatment was performed. Even if the remaining portion of the water-absorbed rice is added to the cooking liquid after the heat treatment and then stirred, the rice or ingredients are settled and separated in the cooking liquid or a remarkable thickening is caused, so that the pumping through the line cannot be performed. Has been discontinued. Table 1 shows the results.

[0051]

Comparative Examples 6 and 7 Table 1 shows the ratio, heating time and cooling temperature of the first and second components of raw rice mixed in the cooking liquid.
The same experiment as in Examples 1 to 5 was performed, except that it was as shown in FIG. However, even if the remaining portion of the water-absorbed rice is added to the cooking liquid and then stirred, the rice or ingredients are settled and separated in the cooking liquid or a remarkable thickening occurs, so that the pumping through the line cannot be performed. Has been discontinued. Table 1 shows the results.

[0052]

[Table 1]

[Brief description of the drawings]

FIG. 1 is a flow chart schematically showing each production process that can be used in a production example of retort cooked rice according to the present invention.

[Explanation of symbols]

 REFERENCE SIGNS LIST 1 cooking liquid 1a cooking liquid containing first raw rice blend 2 raw rice 2a first blend of raw rice 2b second blend of raw rice 3 retort pouch 10 cooking vessel 11 transfer line 12 pressure pump 20 stock tank Reference Signs List 21 transfer line 22 pressure pump 23 metal detector 30 retort pouch filling device 31 filling nozzle 32 sealer 33 transfer device 40 weight checker 50 retort sterilizer

Claims (4)

[Claims] Claims 1. A portion of washed water-absorbed raw rice is added to a cooking liquid, and this is maintained at a cooking temperature and is incompletely cooked. Add,
A method for producing retorted cooked rice, comprising mixing the obtained mixture into a container for sealing via a pressure transfer circuit, sealing, and then heating and sterilizing. 2. The method for producing retorted cooked rice according to claim 1, wherein the cooking liquid contains a viscosity adjusting component. 3. A retort cooked rice wherein at least two groups of rice grains having different cooking histories are present in the same container. 4. The retort cooked rice according to claim 3, which is cooked using a cooking liquid containing a viscosity adjusting component.