JP2004057758A

JP2004057758A - Preserved cooked rice

Info

Publication number: JP2004057758A
Application number: JP2002252020A
Authority: JP
Inventors: Masashige Asano; 浅野　正成
Original assignee: Individual
Current assignee: Individual
Priority date: 2002-07-26
Filing date: 2002-07-26
Publication date: 2004-02-26
Anticipated expiration: 2022-07-26
Also published as: JP4038765B2

Abstract

<P>PROBLEM TO BE SOLVED: To provide preserved cooked rice which enables attainment of a mouthfeel of freshly boiled rice by only heating and is picked off easily and which can meet various uses and besides clears the theme of making a cooking time nil. <P>SOLUTION: Processed quick-cooking rice having a moisture value of 5-50wt.% is made to absorb water so that the moisture value be an optimum one in the range of 50-65wt.%. The rice in a prescribed quantity after the absorption of water is put hermetically in a container and cooked with pressure and heat for 10-30minutes at a temperature of 85-125°C. By heating the rice in the container and taking it out on eating, boiled rice having the mouthfeel of the freshly boiled one is obtained and the theme of making the cooking time nil substantially can be cleared. <P>COPYRIGHT: (C)2004,JPO

Description

【０００１】
【発明の属する技術分野】
本発明は、温水加熱、蒸気加熱、電磁波加熱などにより、貯蔵米飯を短時間且つ容易に、通常炊飯と同じような炊き立てご飯とすることができる貯蔵米飯に関する。
【０００２】
【従来の技術】
近年の傾向として、米の消費が落ち続け、それに加えて米の輸入圧力により、減反につぐ減反が繰り返され、田んぼが放置され荒廃している。いざ米を含めた食料品の輸入が種々の要因により減少した際、一旦荒廃した田んぼを活用しようとしても、元に復元するには放置した年数だけかかると言われているから、対応出来ないことになる。幸いにも、米に関しては、味の点で価格の安い輸入米に勝っているため、国内産米は高価格であっても飯米として太刀打ち出来ている。しかしながら、米の主食としての良さが見直され、食生活の変化による米の消費減退は頭打ちとなり、微増に転じているものの、国内産米の豊作が続き、国内産米同士の価格競争が起き価格下落につながり、更なる減反が予測されるところである。
【０００３】
その一方で単身者は無論、外食産業や一般家庭まで米の炊飯時間を計来るだけ省きたいという機運が、無洗米の普及に代表されるように今までにない強さで起きている。この機運は、外食産業では価格競争の激化により人件費の圧縮を図りたいということから起き、一般家庭では専業主婦の減少から単身者と同じように炊飯自体からの開放により起きている。かって、電気釜の普及により米を失敗せずに、美味しく炊けるようになり、炊飯の苦労から開放されたが、今また電気釜によっても解消することの出来ない炊飯時間０（ゼロ）という命題が突き付けられている。
【０００４】
上記命題に対して、すでに今までの炊飯時間を１／３程度に短縮でき、しかも長期にわたり貯蔵でき、上記電気釜による通常炊飯と同じような炊き立てご飯を得ることができる早炊き米が市場に提供され、高い成果を上げている。しかし、これは炊飯時間を短縮出来てもゼロではない。一方、主に単身者向けに電子レンジ等で電磁波加熱するだけで、直ぐに食べることのできる貯蔵飯や、電子レンジで解凍し、更に加熱して食べることのできる調理飯があり、パンやカップ麺感覚で食べることの出来るものが出回りつつある。これらは、炊飯時間の取れない人や調理に不慣れな人にとって、時間や調理技能が無くても利用でき重宝である。
【０００５】
【発明が解決しようとする課題】
上記の貯蔵飯や調理飯は、パンやカップ麺感覚で食べることが出来て都合が良いが、電磁波加熱の際これらから水分が飛び、米の表面が固くなりぱらぱら感のあるご飯になって、炊き立てのごはんの食感が得られず、逆にその水分が表面に戻ったりして、食感を著しく低下させている。したがって、上記した貯蔵飯や調理飯は、炊飯時間ゼロの命題をクリアーできても、あまり普及していない。また、この炊き立てのご飯の食感を得ることが出来ないこと以外に、これらの貯蔵飯や調理飯の中には、ほぐしがきかず包装状態の形状が解消できず、ご飯茶碗や皿などに自由に盛り付けることが出来ないものもあり、これは外食産業では絶対に受け入れることが出来ないし、一般家庭でも受け入れ辛い。更に、これらの貯蔵飯や調理飯は、最終ユーザー向けであって、業務用ではなく外食産業における人件費の圧縮を図りたいという目的になじまないものである。
【０００６】
そこで、本発明は、上記事情に鑑みてなされたもので、加熱するだけで、炊き立てのごはんの食感ばかりか、ほぐしが容易であり、且つ多種多様の用途に対応させ得て、しかも炊飯時間ゼロの命題もクリアーすることのできる貯蔵米飯を提供することを課題とする。
【０００７】
【課題を解決するための手段】
本発明者は、上記課題を達成することが、米の総需要を頭打ちから増加に転じさせ、ひいては減反が少なくなり田んぼの荒廃を減らし、いざ米を含めた食料品の輸入が種々の要因により減少した際にも、対応出来ることになるため、鋭意研究を行った。その結果、水分値が４２重量％の上記早炊き米であるアルファー化米の重量１に対して、重量０．２５の割合で熱水を加えかき混ぜ１０分ほど放置すると、水分値が５３〜５４重量％のアルファー化米となり、これを耐熱容器に入れ密封して１２０℃で２０分ほど加圧加温調理することで、利用時に耐熱容器に入った状態で加熱するだけで、炊き立てのごはんの食感ばかりか、ほぐしが容易で、炊飯時間ゼロの命題をクリアー出来ることを見い出し、本発明に到達したものである。
【０００８】
すなわち、請求項１の発明にかかる貯蔵米飯は、水分値が５重量％〜５０重量％のアルファー化米に対して、５０重量％〜６５重量％の範囲の最適水分値となるように水を吸水させ、該吸水後の所定量のアルファー化米を容器にて密封し、８５℃〜１２５℃の温度にて１０分間〜３０分間加圧加温調理してなることを特徴とするものである。
【０００９】
前記アルファー化米は、上記のとおり水分値が５重量％〜５０重量％の範囲にあり、米澱粉の少なくとも１部がアルファー化しているものであり、これ以外に特に限定が無い。例えば、通常に炊飯したものを大量の水で糊分を除去し、次いで乾燥してアルファー化状態を固定した乾燥米飯、更に、洗米及び吸水工程を済ませた米を、水蒸気以外の電子レンジによる電磁波加熱、赤外線加熱、遠赤外線加熱処理により、アルファー化米としたもの、あるいは美味しいご飯の水分値と言われる５３重量％〜６５重量％より若干少ない水分、仮に５０重量％程度の水分値となるように水を加えて炊飯したもの（これに不足している水分を吸水させて、容器に入れ加圧加温調理すれば貯蔵米飯となる）なども、上記に言うアルファー化米である。なお、米澱粉が全くα化していない通常の米は、本発明のアルファー化米にならない。すなわち、通常の米とおいしいご飯と言われる水分値とする量の水とを容器に入れ密封して、加圧加温調理してもその過程で、本発明の貯蔵米飯とすることが出来ないことは、実験により実証されている。
【００１０】
最適水分値は、米の種類や調理飯の場合にはその種類により異なり、更に人の好みによっても変わるから一概に決めることは出来ない。しかし、この最適水分値は、流動食でなければ５０重量％〜６５重量％の範囲に入るものと思われる。
【００１１】
上記した定義のアルファー化米に、上記最適水分値となるように水を吸水させる方法は、特に限定がない。但し、このアルファー化米は常温の水ではほとんど吸水しないので、少なくとも５０℃以上の湯である必要があり、１００℃に近い方が吸水時間を短縮できる。したがって、この水は５０℃〜１００℃、より好ましくは９０℃〜９８℃である。なお、この水は後に詳述するように調味液や調味液＋具材であっても良く、水、すなわちＨ_２Ｏとしてアルファー化米の水分値５重量％〜５０重量％の範囲のものを、美味しいご飯の水分値と言われる５３重量％〜６５重量％にするのに必要な量があれば良いのである。
【００１２】
最適水分値としたアルファー化米は、容器内に入れ密封するが、この容器は、第一義的に８５℃〜１２５℃の温度にて１０分間〜３０分間の加圧加温調理に耐えうるものでなければならない。第二義的にガスバリアー性を十分有するものでなかればならない。容器は上記した第一義的、第二義的の条件沿うものであれば袋状のものでも、トレー状のものでの良い。そして、この８５℃〜１２５℃、より好ましくは１００℃〜１２０℃の温度にて加圧加温調理時に、アルファー化米は当然殺菌され、更に、アルファー化していない米澱粉が存在している場合は、アルファー化が１００％に進むことになる。加圧加温調理が終了した後、常温まで冷却して製品としての貯蔵米飯となる。なお、これを食するには、容器内に密封した貯蔵米飯をそのままの状態で、蒸気加熱、電子レンジ加熱、熱水加熱などにより暖めた後、容器を開封して取り出せば、この貯蔵米飯は、炊き立てのごはんの食感ばかりか、ほぐしが容易で食器に自在に盛り付け出来、しかも暖めるだけで実質炊飯時間ゼロの命題もクリアーしたものとなっている。
【００１３】
また、請求項２の発明にかかる貯蔵米飯は、水分値が５重量％〜５０重量％のアルファー化米に対して、５０重量％〜６５重量％の範囲の最適水分値となるように水を加え、該加水後の所定量のアルファー化米を容器にて真空包装し、８５℃〜１２５℃の温度にて１０分間〜３０分間加圧加温調理してなることを特徴とするものである。
【００１４】
この発明は、上記した請求項１の発明にかかる貯蔵米飯が、水分値５重量％〜５０重量％のアルファー化米を、最適水分値５０重量％〜６５重量％の範囲にしてから容器にて密封し、加圧加温調理をするのに対して、水分値５重量％〜５０重量％のアルファー化米と、最適水分値５０重量％〜６５重量％の範囲にするのに必要な量の水とを容器に入れ真空包装し、加圧加温調理しその過程で吸水、殺菌、未アルファー化の米澱粉のアルファー化を図るものである。したがって、吸水工程が独立して無い分、この貯蔵米飯は作り易いことになる。他は上記の請求項１の発明と全く同様である。
【００１５】
また、請求項３の発明にかかる貯蔵米飯は、前記アルファー化米は、所定の洗米及び吸水工程を済ませた米を水蒸気で蒸し且つ必要に応じて水蒸気で蒸す過程で加水して米澱粉の少なくとも一部をアルファー化して、更に必要に応じて乾燥しその蒸し米の水分を５重量％〜５０重量％にしたあと、無菌状態で冷却してなる早炊き米であることを特徴とするものである。
【００１６】
まず、貯蔵米飯となる原料米を洗米する。この洗米方法は水洗や水を使用しない方法、例えば、蒸気を使用したり、精米機でぬかの部分まで精米する、などいずれの方法でもよい。次に、洗米した原料米に吸水させる。この吸水方法も、常温の水、５０℃〜６０℃の湯あるいは生蒸気を使用するなどいずれでもよい。常温の水では２０分間〜１２０分間の浸漬が必要となり、５０℃乃至６０℃の湯では１０分間〜６０分間の浸漬が必要となって、更に生蒸気では１０分間未満とすることができる。所定の浸漬乃至蒸気吸水を終えた原料米を水切りして、蒸し器に投入し、０．２５ｋｇ／ｃｍ^２〜１．５ｋｇ／ｃｍ^２の水蒸気で蒸す。この蒸し器で８分間〜１２分間ほど蒸し、少なくとも米澱粉の一部をアルファー化させる。なお、上記の０．２５ｋｇ／ｃｍ^２〜１．５ｋｇ／ｃｍ^２の水蒸気で８分間〜１２分間ほど蒸すと、米澱粉のアルファー化度は９０乃至９９％程度になり、その水分値は、３５重量％±２重量％〜４２重量％±２重量％程度となる。従って、水分値を５重量％〜３５重量％±２重量％未満の範囲にするには、得られた３５重量％±２重量％〜４２重量％±２重量％のものを乾燥させる必要がある。同様に，水分値を４２重量％±２重量％を越え〜５０重量％までの範囲にするには、蒸し器で水恭気で蒸す過程で１〜３回ほど加水する必要があり、その分全体として蒸し時間が長くなる。
【００１７】
蒸し器内で水蒸気で蒸し場合により加水して所定の水分値及びアルファー化度となった蒸し米、あるいはその蒸し米を乾燥して所定の水分値とした乾燥蒸し米を、熱い状態のまま直ちに無菌状態のガスバリアー性の袋に入れ、袋を開いたまま真空冷却容器内に入れて真空冷却容器を密封し、減圧して急速に真空冷却する。この真空冷却容器内を−６００ｍｍＨｇほどの真空状態を１０秒間〜３０秒間保持できるまで真空冷却を継続すると、蒸し米あるいは乾燥蒸し米はほぼ常温となるから、この真空冷却容器内に無菌エアーを送り大気圧とし、この真空冷却容器内で無菌エアーを入れた状態の袋の口をシールする。そして、真空冷却容器を開けて口をシールした袋入り蒸し米あるいは乾燥蒸し米を取り出し、常温にて２４時間〜４８時間放置してアルファー化した米澱粉を均質化、換言すれば熟成させて、早炊き米、すなわち、前記アルファー化米を得る。この状態の早炊き米であるアルファー化米は、塊状になっているから、袋の上から揉みほぐして単粒化すると、あたかも炊飯する前の通常の流通米のような状態になる。そして、この単粒化状態のアルファー化米から前記貯蔵米飯を得るのは、上記した請求項１又は２の通りである。なお、上記の所定の水分値及びアルファー化度となった蒸し米、あるいはその蒸し米を乾燥して所定の水分値とした乾燥蒸し米を真空冷却する工程は、上記の請求項１又は２に記載のとおり最終的に加圧加熱調理するから、例えば、常圧の無菌室にて冷却するなど、上記したような厳格な無菌保持を簡略化しても良い。
【００１８】
そして、上記の方法にて得られたアルファー化米の水分値は、上記のとおり５重量％〜５０重量％の範囲であるが、好ましくは３５重量％±２重量％〜４２重量％±２重量％の範囲である。その理由はすでに述べたように０．２５ｋｇ／ｃｍ^２〜１．５ｋｇ／ｃｍ^２の水蒸気で８分間〜１２分間ほど蒸すと、アルファー化度は９０乃至９９％程度になり、その水分値は、３５重量％±２重量％〜４２重量％±２重量％程度となり、この蒸し米から３５重量％±２重量％未満とするには別途乾燥機により乾燥させなければならないからである。一方、水分値を４２重量％±２重量％を越え〜５０重量％の範囲にするには、すでに述べたように蒸し器で蒸す過程で１〜３回ほど加水する必要があるが、同じ蒸し器内での加水操作が増えただけであり、更に美味しいご飯の水分値と言われている５０重量％〜６５重量％により近づき、あと処理がなお一層容易になる。
【００１９】
また、請求項４の発明にかかる貯蔵米飯は、前記水は調味液であることを特徴とするものである。
【００２０】
前記水は、すなわち、Ｈ_２Ｏとしてアルファー化米の水分値５重量％〜５０重量％の範囲のものを、美味しいご飯の水分値と言われる５０重量％〜６５重量％にするのに必要であり、それに見合う十分な量があれば良いのである。したがって、それに見合う十分な量の水さえ確保されていれば、その水に調味料が添加され調味液となっていても何ら差し支えないのである。また、この調味料には限定がないから、貯蔵米飯の味を増したり栄養価も向上させたり、その他種々のものが利用出来る。
【００２１】
また、請求項５の発明にかかる貯蔵米飯は、前記調味液はこれに調理済みの具材を含有させたことを特徴とするものである。
【００２２】
前記調味液は、単に水に調味料のみを添加したものばかりか、調理済みの具材を含有させたものと定義する。すなわち、調味液にアルファー化米の水分値５重量％〜５０重量％の範囲のものを、美味しいご飯の水分値と言われる５０重量％〜６５重量％にするのに必要にして十分な量の水が含まれていれば良く、この量の水が確保されている限り、その水に調味料ばかりか具材が入っていても何ら差し支えないのである。
【００２３】
【発明の実施の形態】
以下、本発明の貯蔵米飯の優位性を実施例により実証する。
〈実施例１〉
早炊き米（もち米）１０００ｇに９５℃にした２５０ｃｃの赤飯の調味液を加え攪拌し、５分間放置した後、再び攪拌して５分間放置する。これにより得られた１２５０ｇ、水分値５３％〜５４％の吸水後の早炊き米を容器に入れシールした後、レトルト釜にて１２０℃、２０分間加圧加熱調理したあと、水冷し３０℃にして製品とする。更に、この製品を包装状態のまま蒸し器にて１００℃、２０分間加熱して、容器を開封し出来たての赤飯を得た。なお，ここで早炊き米は、もち米を流水により洗米し、水に９０分間浸漬して水分値を４２％として、蒸気にて１０分間加熱して米澱粉をα化し、常圧の無菌室にて冷却することで得た。また、赤飯の調味液は、小豆を煮ることにより得た煮汁に食塩５ｇを溶かして得た。
〈実施例２〉
実施例１と同じ容器に実施例１と同じ早炊き米（もち米）１０００ｇ及び常温の２５０ｃｃの赤飯の調味液を入れ真空包装した後、レトルト釜にて１２０℃、２０分間加圧加熱調理したあと、水冷し３０℃にして製品とする。更に、この製品を包装状態のまま蒸し器にて１００℃、２０分間加熱して、容器を開封し出来たての赤飯を得た。
〈比較例１〉
実施例１、２と対比するため、現在業務用として一般的に行われている赤飯の製造方法にて赤飯を得た。すなわち、実施例１と同じもち米７５０ｇを流水により洗米し、水に１２時間浸漬して水分値が４２％の浸漬もち米１０００ｇを得、これを蒸し器にて１０分間蒸したあと、実施例１と同じ赤飯の調味液を１００ｃｃ噴霧した。再度５分間蒸しそのあと同じ赤飯の調味液を１００ｃｃ噴霧して、更に５分間蒸したのち同じ赤飯の調味液を１００ｃｃ噴霧し、その後１０分間蒸して出来たての赤飯を得た。
【００２４】
実施例１、２及び比較例１で得られた赤飯を対比するため、▲１▼各赤飯のほぐし状況を目視観察する。▲２▼各赤飯をご飯茶碗及び皿に盛り付け、その盛り付け状況を目視観察する。▲３▼５人のパネラーに各赤飯を一口ずつ食味してもらい、その有意差があるかどうか見てもらう。すなわち、５人のパネラーにはどれが実施例１、２及び比較例１で得られた赤飯かを知らせず、順位を付けてもらうことにより行う。パネラーが１番としたものに３点、２番は２点、３番は１点とした。
【００２５】
上記の結果、▲１▼の結果は各赤飯ともほぐし状況はほぼ同じで、その有意差が認められなかった。▲２▼の結果は各赤飯とも盛り付け状況もほぼ同じで、その有意差が認められなかった。▲３▼５人のパネラーの合計点で一番高ったの実施例１で、比較例１、実施例２の順であったが、有意差が認められるほどの差がない。
【００２６】
【発明の効果】
以上詳述したように、請求項１の発明によれば、アルファー化米においしいと言われる水分値に足りない水を吸水させ、その後加圧加熱調理する過程で米澱粉を１００％α化して包装状態で保管するから、利用時に加熱するだけで、炊き立てのごはんを得る。したがって、長期保管が可能なのに、加熱するだけで炊き立てのごはんの食感が得られ、そればかりか、ほぐしが容易で、且つ多種多様の用途に対応させ得て、しかも炊飯時間ゼロの命題もクリアーすることができる効果がある。
【００２７】
また、請求項２の発明によれば、アルファー化米と、おいしいと言われる水分値に足りない水とを容器に入れ真空包装し、加圧加熱調理する過程で吸水、殺菌、米澱粉を１００％α化して包装状態で保管しても、請求項１の発明と同じように炊き立てのごはんを得る。したがって、請求項１の発明の効果に加えて、吸水工程がない分製造が容易となる。
【００２８】
また、請求項３の発明によれば、既に米澱粉の一部がアルファー化し、その水分が５重量％〜５０重量％の早炊き米であるから、加圧加熱調理する過程で、容器内で残りの未アルファー化の米澱粉をアルファー化し、更に不足水分を補充して、加熱するだけで炊き立てのごはんの食感を得ることが出来る貯蔵米飯になる。したがって、早炊き米を利用するから、長期保管の貯蔵米飯なのに炊飯時間を０にし、炊き立てのご飯を得るという、上記発明の効果を可能にする。
【００２９】
また、請求項４の発明によれば、利用時に加熱するだけの、炊き立ての味付けごはんを得る。したがって、業務用、家庭用にかかわりなく、炊飯時間の取れない場合や炊飯に不慣れな人にとって、時間や炊飯技能が無くても利用できる。
【００３０】
また、請求項５の発明によれば、利用時に加熱するだけの、炊き立ての具材も含んだ味付けごはんを得る。したがって、業務用、家庭用にかかわりなく、炊飯や調理時間の取れない場合や炊飯や調理に不慣れな人にとって、時間や炊飯も含めた調理技能が無くても利用でき、重宝である。[0001]
BACKGROUND OF THE INVENTION
The present invention relates to stored cooked rice that can be made into cooked cooked rice similar to normal cooked rice in a short time and easily by hot water heating, steam heating, electromagnetic wave heating, or the like.
[0002]
[Prior art]
As a trend in recent years, rice consumption has continued to fall, and in addition to that, rice pressure has been repeatedly reduced due to the import pressure of rice, and rice fields have been neglected and devastated. When imports of foodstuffs including rice have declined due to various factors, it is said that it will not be possible to restore the original rice fields, even if they try to use the devastated rice fields. become. Fortunately, because rice is better than imported rice, which is cheaper in terms of taste, domestically produced rice can be beaten as rice. However, although the goodness of rice as a staple food has been reviewed and the decline in consumption of rice due to changes in dietary habits has peaked and has started to slightly increase, domestic rice production continues to grow and price competition occurs between domestic rice This will lead to a decline, and further decline is expected.
[0003]
On the other hand, of course, there is an unprecedented strength, as represented by the spread of washing-free rice, that singles, of course, want to save time to cook rice in the restaurant industry and general households. This momentum is caused by the desire to reduce labor costs by intensifying price competition in the food service industry, and in ordinary households due to the decrease in full-time housewives, as well as single persons, due to opening up from cooking rice itself. In the meantime, the spread of electric kettles has allowed rice to be cooked deliciously without any failure, and it has been freed from the hardship of cooking rice, but now there is a proposition that rice cooking time is 0 (zero), which cannot be solved even by electric kettles. It is pointed.
[0004]
Quick-cooked rice that can shorten the cooking time to about 1/3 of the above proposition and store it for a long period of time and obtain freshly cooked rice similar to the regular cooking with the electric kettle Provided with high results. However, this is not zero even if the cooking time can be shortened. On the other hand, there are stored rice that can be eaten immediately by simply heating electromagnetic waves in a microwave etc. for singles, and cooked rice that can be thawed in a microwave and then heated to eat, such as bread and cup noodles Things that can be eaten with a sense are on the market. These are useful for those who cannot cook rice or who are unfamiliar with cooking without having time or cooking skills.
[0005]
[Problems to be solved by the invention]
The above stored rice and cooked rice are convenient because you can eat them like bread or cup noodles, but when electromagnetic waves are heated, water is released from these, and the surface of the rice becomes harder and becomes a rice with a feeling of crispness. The texture of freshly cooked rice cannot be obtained, and the water content returns to the surface, which significantly reduces the texture. Therefore, even if the above-mentioned stored rice and cooked rice can clear the proposition of zero rice cooking time, it is not so popular. In addition to being unable to obtain the texture of this freshly cooked rice, some of the stored and cooked rice cannot be loosened and the shape of the package cannot be resolved. There are some things that cannot be arranged freely, which is absolutely unacceptable in the restaurant industry and difficult to accept in ordinary households. Further, these stored rice and cooked rice are intended for end users and are not suitable for the purpose of reducing labor costs in the restaurant industry, not for business use.
[0006]
Therefore, the present invention has been made in view of the above circumstances, and by simply heating, not only the texture of freshly cooked rice, it can be easily loosened, and can be adapted to a wide variety of uses, and rice cooking The issue is to provide stored cooked rice that can clear the zero-time proposition.
[0007]
[Means for Solving the Problems]
The inventor achieves the above-mentioned problem, which shifts the total demand for rice from the peak to an increase, and consequently reduces the decline, reduces the desolation of rice fields, and imports of foodstuffs including rice are due to various factors. In order to be able to cope with the decrease, we conducted intensive research. As a result, with respect to the weight 1 of the pre-cooked rice having a moisture value of 42% by weight, when the hot water is added at a rate of 0.25 and stirred for about 10 minutes, the moisture value becomes 53 to 54. The rice is cooked and cooked in a heat-resistant container at the time of use by cooking in a heat-resistant container at 120 ° C for about 20 minutes. As a result, the present inventors have found that the proposition of easy cooking and clearing of rice cooking time can be cleared.
[0008]
That is, the stored cooked rice according to the invention of claim 1 has a water content of 50% to 65% by weight with respect to the pregelatinized rice having a water value of 5% to 50% by weight. Water absorption is performed, and a predetermined amount of pregelatinized rice after the water absorption is sealed in a container and cooked under pressure and heating at a temperature of 85 ° C. to 125 ° C. for 10 minutes to 30 minutes. .
[0009]
As described above, the pregelatinized rice has a moisture value in the range of 5% by weight to 50% by weight, and at least one part of the rice starch is pregelatinized, and there is no particular limitation other than this. For example, dry cooked rice that has been cooked normally with a large amount of water and then dried to fix the pre-alpha state, and then washed and water-absorbed are treated with microwaves other than water vapor. Heat, infrared heating, far-infrared heat treatment, so that the rice is made into alpha rice, or the water content of 53% to 65% by weight, which is said to be the water content of delicious rice, so that the water value is about 50% by weight. Rice that has been cooked with water added to it (water that is deficient in water and then put in a container and cooked under pressure and heating is stored rice) is also alpha rice. Note that normal rice in which the rice starch is not pregelatinized does not become the pregelatinized rice of the present invention. That is, normal rice and a quantity of water that is said to be delicious rice are put in a container and sealed, and even when heated under pressure, it cannot be used as the stored rice of the present invention in the process. This has been proved by experiments.
[0010]
The optimum moisture value varies depending on the type of rice and cooked rice, and also varies depending on the taste of the person, so it cannot be determined unconditionally. However, this optimum moisture value is considered to fall within the range of 50% to 65% by weight unless it is a liquid food.
[0011]
There is no particular limitation on the method for causing the pre-alpha rice defined above to absorb water so that the optimal moisture value is obtained. However, since this pre-alpha rice does not absorb water at room temperature, it must be at least 50 ° C. or higher, and water closer to 100 ° C. can shorten the water absorption time. Therefore, this water is 50 ° C to 100 ° C, more preferably 90 ° C to 98 ° C. In addition, this water may be a seasoning liquid or a seasoning liquid + ingredients as will be described in detail later. Water, that is, H ₂ O having a water content in the range of 5% to 50% by weight of pregelatinized rice. What is necessary is just to have an amount necessary to make it 53 to 65% by weight, which is said to be the moisture value of delicious rice.
[0012]
The pregelatinized rice with the optimum moisture value is put in a container and sealed, but this container can withstand pressure heating cooking for 10 minutes to 30 minutes at a temperature of 85 to 125 ° C. Must be a thing. Secondarily, it must have sufficient gas barrier properties. The container may be a bag or a tray as long as it meets the above-mentioned primary and secondary conditions. And when this is 85 ° C to 125 ° C, more preferably 100 ° C to 120 ° C, the pregelatinized rice is naturally sterilized at the time of pressure and heating cooking, and further, there is a non-pregelatinized rice starch Will be 100% alpha. After pressurizing and heating cooking is completed, the product is cooled to room temperature and becomes stored rice as a product. In order to eat this, the stored cooked rice sealed in the container is kept as it is, heated by steam heating, microwave heating, hot water heating, etc. In addition to the texture of freshly cooked rice, it is easy to unravel and can be placed freely on tableware, and it has cleared the proposition of virtually zero cooking time just by heating.
[0013]
In addition, the stored cooked rice according to the invention of claim 2 has a water content of 5% to 50% by weight with respect to pregelatinized rice so that the optimal water value is in the range of 50% to 65% by weight. In addition, a predetermined amount of the pregelatinized rice after the hydration is vacuum-packed in a container and cooked under pressure at 85 to 125 ° C. for 10 to 30 minutes. .
[0014]
In this invention, the stored cooked rice according to the first aspect of the present invention is used in a container after the alpha moisture rice having a moisture value of 5 wt% to 50 wt% is adjusted to the optimum moisture value in the range of 50 wt% to 65 wt%. It is sealed and cooked under pressure and heated, while alpha-rice rice with a moisture value of 5% to 50% by weight and the amount necessary to make the optimum moisture value range from 50% to 65% by weight. Water is placed in a container, vacuum-packed, cooked under pressure and heat, and water-absorbed, sterilized, and pre-alphared rice starch is made alpha in the process. Therefore, since the water absorption process is not independent, the stored cooked rice is easy to make. The rest is exactly the same as the invention of claim 1 above.
[0015]
Further, the stored cooked rice according to the invention of claim 3 is characterized in that the pregelatinized rice is watered in a process of steaming steamed rice with steam washing and steaming with steam as necessary at least of rice starch. It is characterized in that it is quick-cooked rice that is partially alphalated, dried if necessary, and the moisture of the steamed rice is 5% to 50% by weight, then cooled in a sterile state. is there.
[0016]
First, the raw rice that is stored rice is washed. This rice washing method may be any method such as washing with water or using no water, for example, using steam or polishing rice to a portion with a rice mill. Next, the washed raw rice is allowed to absorb water. This water absorption method may be any method such as using room temperature water, hot water of 50 ° C. to 60 ° C. or live steam. Soaking at room temperature requires immersion for 20 minutes to 120 minutes, hot water at 50 ° C. to 60 ° C. requires immersion for 10 minutes to 60 minutes, and further with live steam it can be less than 10 minutes. Predetermined immersion or by draining the Rice finishing the steam water, was placed in a ^steamer, steaming with steam of ^{0.25kg / cm 2 ~1.5kg / cm 2} . Steam for about 8 to 12 minutes in this steamer to alphalize at least a portion of the rice starch. Incidentally, the steam as the 12 minutes 8 minutes in the above 0.25kg ^/ cm ² ~1.5kg ^/ cm 2 of steam, alpha degree of rice starch becomes about 90 to 99 percent, its moisture content, 35 The weight percentage is about ± 2 wt% to 42 wt% ± 2 wt%. Therefore, to obtain a moisture value in the range of 5 wt% to 35 wt% ± 2 wt%, it is necessary to dry the obtained 35 wt% ± 2 wt% to 42 wt% ± 2 wt%. . Similarly, in order to make the moisture value in the range of more than 42% ± 2% by weight to 50% by weight, it is necessary to add water 1-3 times in the steaming process with a steamer. As steaming time becomes longer.
[0017]
Steamed with steam in a steamer, steamed rice that has been added to the specified moisture level and alpha level, or dried steamed rice that has been dried to a specified moisture value, is immediately aseptic in a hot state Put the bag in a gas barrier bag in the state, put the bag in the vacuum cooling container with the bag open, seal the vacuum cooling container, and rapidly cool the vacuum by reducing the pressure. If the vacuum cooling is continued until the vacuum state of about -600 mmHg can be maintained for 10 seconds to 30 seconds in the vacuum cooling container, the steamed rice or the dried steamed rice will be at a room temperature, so aseptic air is sent into the vacuum cooling container. At atmospheric pressure, the mouth of the bag in which aseptic air is introduced is sealed in this vacuum cooling container. Then, open the vacuum cooling container and take out the bagged steamed rice or dry steamed rice with the mouth sealed, leave it at room temperature for 24 to 48 hours to homogenize, in other words, aged rice starch, Quickly cooked rice, that is, the alpha rice is obtained. Alpha rice, which is a quick-cooked rice in this state, is in the form of a lump, so if it is crushed from the top of the bag and made into a single grain, it will be in the state of ordinary rice before cooking. And it is as above-mentioned Claim 1 or 2 that the said stored rice is obtained from this alpha-ized rice of the single grain state. In addition, the process of vacuum-cooling the steamed rice having the predetermined moisture value and the degree of pregelatinization, or the dried steamed rice having the predetermined moisture value by drying the steamed rice is described in claim 1 or 2. Since it is finally cooked under pressure as described, the strict aseptic holding as described above may be simplified, for example, by cooling in a normal pressure aseptic room.
[0018]
And the moisture value of the pregelatinized rice obtained by the above method is in the range of 5 wt% to 50 wt% as described above, but preferably 35 wt% ± 2 wt% to 42 wt% ± 2 wt%. % Range. The reason is already mentioned as at 0.25kg ^/ cm ² ~1.5kg ^/ cm 2 steam steaming about 8 minutes to 12 minutes, Alpha degree becomes about 90 to 99%, its water content, This is because it becomes about 35 wt% ± 2 wt% to 42 wt% ± 2 wt%, and to make it less than 35 wt% ± 2 wt% from this steamed rice, it must be dried separately by a dryer. On the other hand, in order to make the moisture value more than 42% ± 2% by weight to ˜50% by weight, it is necessary to add water 1-3 times in the steaming process as described above. In addition, the amount of water added is increased, and the moisture content of the rice is closer to 50% to 65% by weight, which is said to be a delicious water content.
[0019]
The stored cooked rice according to the invention of claim 4 is characterized in that the water is a seasoning liquid.
[0020]
In other words, the water is necessary to bring the water content of alpha-rice from 5 wt% to 50 wt% as H ₂ O to 50 wt% to 65 wt%, which is referred to as the water content of delicious rice. There should be enough, and enough. Therefore, as long as a sufficient amount of water is secured, a seasoning can be added to the water to form a seasoning liquid. Moreover, since there is no limitation in this seasoning, the taste of stored rice can be increased, a nutritional value can also be improved, and other various things can be utilized.
[0021]
Further, the stored cooked rice according to the invention of claim 5 is characterized in that the seasoning liquid contains cooked ingredients.
[0022]
The said seasoning liquid is defined not only as what added only the seasoning to water but the thing containing the cooked ingredient. In other words, a seasoning liquid having a moisture content of 5% to 50% by weight of pre-alpha rice is necessary and sufficient to make it 50% to 65% by weight, which is referred to as the moisture value of delicious rice. It only needs to contain water, and as long as this amount of water is secured, it does not matter if the water contains seasonings or ingredients.
[0023]
DETAILED DESCRIPTION OF THE INVENTION
Hereinafter, the superiority of the stored cooked rice of the present invention will be demonstrated by Examples.
<Example 1>
Add 250cc red rice seasoning liquid at 95 ° C to 1000g of quick-cooked rice (glutinous rice), stir for 5 minutes, then stir again for 5 minutes. After 1250 g of the rice cake obtained in this way and the quick-cooked rice after moisture absorption with a moisture value of 53% to 54% are put in a container and sealed, the mixture is cooked under pressure at 120 ° C. for 20 minutes in a retort kettle and then cooled to 30 ° C. with water. Product. Furthermore, this product was heated in a steamer at 100 ° C. for 20 minutes in a packaged state to obtain fresh red rice that was able to open the container. Here, the quick-cooked rice is prepared by washing glutinous rice with running water, immersing it in water for 90 minutes, setting the moisture value to 42%, and heating it with steam for 10 minutes to α-form the rice starch, It was obtained by cooling at Moreover, the seasoning liquid of red rice was obtained by dissolving 5 g of salt in the broth obtained by boiling the red beans.
<Example 2>
The same quick-cooked rice (glutinous rice) 1000g as in Example 1 and 250cc red rice seasoning liquid at room temperature were put in the same container as in Example 1 and vacuum-packed, and then cooked under pressure in a retort kettle at 120 ° C for 20 minutes. Then, it is cooled with water to 30 ° C. to make a product. Furthermore, this product was heated in a steamer at 100 ° C. for 20 minutes in a packaged state to obtain fresh red rice that was able to open the container.
<Comparative example 1>
In order to compare with Examples 1 and 2, red rice was obtained by a method for producing red rice generally used for business purposes. That is, 750 g of the same glutinous rice as in Example 1 was washed with running water, immersed in water for 12 hours to obtain 1000 g of immersed glutinous rice having a moisture value of 42%, steamed for 10 minutes in a steamer, and then Example 1 100 cc of the same red rice seasoning liquid was sprayed. Steamed again for 5 minutes, and then sprayed 100 cc of the same red rice seasoning liquid, and further steamed for 5 minutes, sprayed 100 cc of the same red rice seasoning liquid, and then steamed for 10 minutes to obtain fresh red rice.
[0024]
In order to compare the red rice obtained in Examples 1 and 2 and Comparative Example 1, {circle around (1)} the loosening state of each red rice is visually observed. (2) Place each red rice on a rice bowl and a plate, and visually observe the arrangement. (3) Have 5 panelists taste each red rice a bite and see if there is a significant difference. That is, it is performed by notifying which five panelists are the red rice obtained in Examples 1 and 2 and Comparative Example 1, and having them rank. 3 points were assigned to the panel by the panelist, 2 points were given, 2 points were given 1 point.
[0025]
As a result of the above, the results of (1) were almost the same for each red rice, and no significant difference was observed. The result of (2) was almost the same for each red rice, and no significant difference was observed. {Circle around (3)} In Example 1, which was the highest in the total of the five panelists, it was in the order of Comparative Example 1 and Example 2. However, there was no difference that a significant difference was recognized.
[0026]
【The invention's effect】
As described in detail above, according to the invention of claim 1, alpha starched rice is made to absorb 100% of the water that is said to be delicious, and then the starch is heated to 100% in the process of pressure cooking. Since it is stored in a packaged state, just cook it when you use it, and you will get freshly cooked rice. Therefore, although it can be stored for a long time, the texture of freshly cooked rice can be obtained just by heating, as well as being easy to loosen and adaptable to various uses, and also has a proposition of zero cooking time There is an effect that can be cleared.
[0027]
In addition, according to the invention of claim 2, the water-absorbing, sterilizing, and rice starch in the process of vacuum-packing and vacuum-packing alpha-rice rice and water that is said to be delicious and having a water content that is said to be tasty into 100 Even if it is converted to% α and stored in a packaged state, the cooked rice is obtained in the same manner as the invention of claim 1. Therefore, in addition to the effect of the invention of claim 1, the production is facilitated by the absence of the water absorption step.
[0028]
Further, according to the invention of claim 3, since a part of the rice starch is already alphalated and the moisture is 5% to 50% by weight of the quick-cooked rice, The remaining non-pregelatinized rice starch is alphalated, further supplemented with deficient moisture, and becomes a stored cooked rice that can have a freshly cooked rice texture simply by heating. Therefore, since the cooked rice is used, the effect of the invention described above is obtained, in which the cooked rice is stored for a long period of time and the cooked rice time is set to 0 to obtain freshly cooked rice.
[0029]
According to the invention of claim 4, a freshly cooked seasoned rice that is heated at the time of use is obtained. Therefore, it can be used even if there is no time or cooking skills for those who are not accustomed to cooking or for those who are not accustomed to cooking, regardless of whether they are for business or home use.
[0030]
Moreover, according to invention of Claim 5, the seasoning rice including the ingredients of freshly cooked only to heat at the time of utilization is obtained. Therefore, regardless of whether it is for business use or home use, it can be used without cooking skills including time and rice cooking for those who cannot cook rice or cooking time or who are unfamiliar with cooking rice or cooking.

Claims

Water is absorbed so as to obtain an optimal moisture value in the range of 50 wt% to 65 wt% with respect to the pregelatinized rice having a moisture value of 5 wt% to 50 wt%, and a predetermined amount of the pregelatinized rice after the water absorption. Is stored in a container and cooked under pressure at 85 to 125 ° C. for 10 to 30 minutes.

Water is added to pregelatinized rice having a moisture value of 5% to 50% by weight so that the optimum moisture value is in the range of 50% to 65% by weight. Storage rice cooked by vacuum packaging in a container and cooked under pressure at a temperature of 85 ° C. to 125 ° C. for 10 to 30 minutes.

The pregelatinized rice is hydrolyzed in the process of steaming with steam and optionally steaming the rice that has been subjected to a predetermined washing and water absorption process, and at least a part of the rice starch is alphalated, and further dried if necessary. The stored cooked rice according to claim 1 or 2, wherein the cooked rice is quick-cooked rice which is cooled in an aseptic condition after the water content of the steamed rice is 5% to 50% by weight.

The stored cooked rice according to claim 1, 2 or 3, wherein the water is a seasoning liquid.

The stored rice according to claim 4, wherein the seasoning liquid contains cooked ingredients.