JP2007151483A - Frozen boiled rice product formed with grain cluster, and method for producing the same - Google Patents

Abstract

<P>PROBLEM TO BE SOLVED: To provide frozen boiled rice product formed into grain clusters slightly reduced in volume at sight even when charged in a vessel of height such as a rice ball and thawed with a microwave oven, maintaining the condition so-called "boiled rice stands" where spaces are made among cooked rice grains, and reduced in unevenness of temperature after the boiled rice grains are thawed so as to obtain favorable palate feeling, and to provide a method for producing the same. <P>SOLUTION: The frozen boiled rice product formed into grain clusters is obtained through the following process: adding coating liquid to scattered frozen boiled rice obtained by freezing the boiled rice grains in a scattered state and stirring the mixture to form the rice grains into clustered state where a plurality of rice grains are joined, and cooling the boiled rice in the clustered state so as to have freezing temperature to be frozen. With respect to the clustered state of the frozen boiled rice, the cluster including four or more boiled rice grains accounts for ≥60 wt.% of the whole of the frozen boiled rice and the cluster including 20 or less boiled rice grains accounts for ≥90 wt.% of the whole of the frozen boiled rice. The specific volume of the clustered frozen boiled rice grains is ≥2.0 ml/g. <P>COPYRIGHT: (C)2007,JPO&INPIT

Description

  The present invention relates to a double-grained frozen cooked rice and a method for producing the same. Specifically, when thawing and heating with a microwave oven, a fluffy feeling close to that of cooked rice is obtained, and even when thawing and heating with a tea bowl The present invention relates to a method for producing a double-grained frozen cooked rice that hardly causes temperature unevenness.

  Conventional general frozen cooked rice is in a state in which the rice grains are frozen in a rose shape, that is, in the form of rose-shaped frozen rice. The unevenness is avoided. When such rose-shaped frozen rice is placed in a high-sized container such as a teacup and heated in a microwave oven, the apparent volume is greatly reduced, and the appearance of the plumpness with a moderate air retention is lost. As the volume decreased, the air permeability between the grains deteriorated, and it was easy to have a sticky texture with water vapor. Furthermore, there is a problem in that the steam is not sufficiently distributed and temperature unevenness occurs, resulting in partial defrosting. Also, because the rice is in a rose shape, it is difficult to eat with chopsticks, and conventional frozen rice in the form of rose is mainly fried rice or pilaf eaten with a spoon, or a bowl or risotto with a lot of soup Yes.

For this reason, a method has been proposed in which frozen rice in a state that can be thawed and heated in a tea bowl and easy to eat with chopsticks is frozen in a double-grained state, for example, frozen in a lump. The rice can be crushed with a crusher or the like, the rice can be filled in a small mold and frozen (see, for example, Patent Document 1), or the rice can be sheared into small chunks with a net and then frozen. It has been proposed (see, for example, Patent Document 2).
JP-A-5-146264 JP 2004-141209 A

  However, even if the conventional method freezes into a double-grained state, there is a process of physically suppressing the cooked rice to some extent in the process. turn into. For this reason, although a certain improvement is recognized compared with rose-shaped frozen cooked rice, compared to the ideal state "rice is standing (the state where the adhesion between the rice grains are made with dots rather than surfaces)" The plumpness of appearance is still not sufficient, and the texture of some cooked rice in the double grain has become sticky.

  Therefore, the present invention maintains a state where “the rice stands” with little space reduction between the grains, even if the bowl is thawed in a microwave oven and thawed with a microwave oven. An object of the present invention is to provide a double-granulated frozen cooked rice that has little unevenness in the temperature after thawing and can produce a good texture, and a method for producing the same.

  In order to achieve the above-mentioned object, the double-grained frozen cooked rice of the present invention is a double grain in which a plurality of rice grains are connected by stirring while adding the coating liquid to the rose-shaped frozen rice that has been frozen in a rose shape. It is characterized in that it is frozen in the double-grained state.

  In addition, the method of producing the double-granulated frozen cooked rice of the present invention has a double-granulated state in which a plurality of rice grains are connected by stirring while adding the coating liquid to the rose-shaped frozen rice obtained by freezing the rice grains in a rose shape. , Characterized by being cooled to the freezing temperature in the double-grained state and frozen, wherein the double-grained state is a state in which 60% or more of the whole rice grains are connected by 4 or more and 90% or more are connected by 20 or less. And the specific volume is 2.0 ml / g or more.

  As the rose-shaped frozen cooked rice serving as a base, it is preferable to use one in which 40% or more of the whole rice grains are separated into three or less grains, and the coating liquid contains grain starch, particularly As the cereal starch, it is preferable to use a powdered rice flour mixed with water and heated with the individual cell units inside the glutinous rice remaining. Furthermore, the temperature of the rose-shaped frozen cooked rice when the coating solution is added is in the range of −40 ° C. to −5 ° C., and stirring when the coating solution is added to the rose-shaped frozen rice is stirred. It is preferable to use a rotating drum having no blades.

  According to the present invention, the rice grains frozen in a double-grained state via the coating liquid adhering to the surface of each rice grain are not simply connected to a plurality of rice grains, but about 6 rice grains are jungle. They are linked with a space like a gym. When this double-grained frozen rice is heated in a microwave oven, the water in the gelatinized part of the rice surface is evaporated, and the thin starch layers on the surface of the rice grain adhere strongly to each other, maintaining the double-grained state before thawing Thaw and heat. As a result, the cooked rice after thawing and heating is in a “rice standing” state where there is a space between the grains of the rice, and has a plump appearance as a whole, so that the quality is close to that of ordinary white rice or Japanese rice.

  In addition, since the space between the rice grains is open, the steam generated during heating spreads evenly, and the occurrence of temperature unevenness can be suppressed, so it can be thawed and heated in a microwave oven in a bowl with a height such as a teacup. Can also obtain cooked rice in good condition. In addition, since the thawed rice is in a double-grained state, it has the effect of being easily entangled with chopsticks and easy to eat.

  First, the cooked rice used as the raw material (base) of the frozen cooked rice of the present invention is previously washed, soaked, and cooked in the usual manner, and then used in a rose shape using ultra-low temperature air, liquid nitrogen, dry ice, etc. as a refrigerant. It is possible to use frozen rice that is generally called rose-shaped frozen rice. It is preferable to use a rose-shaped frozen cooked rice with as few lumps as possible so that the surface of each cooked rice can be coated as uniformly as possible on the surface of each cooked rice. It is desirable to use rose-shaped frozen cooked rice in which 40% or more, preferably 50% or more of the whole rice grains have been changed to a state of 3 grains or less.

  As the coating liquid added to the rose-shaped frozen cooked rice, various liquids can be used as long as a plurality of rice grains can be connected to each other. However, the coating liquid contains starch, particularly cereal starch, and the liquid itself. It is preferable to use a liquid having a paste-like viscosity. For example, it is possible to suitably use as the coating liquid a mixture containing cereal starch that has been mixed with water and heated to gelatinize rice flour in a state where the individual cell units inside the glutinous rice remain.

  Specifically, the rice flour having a mesh size of 100 to 300 mesh is mixed with water in an amount of 1 to 10% by weight, preferably 2 to 5% by weight, and the degree of gelatinization is 85% or more, preferably 90% or more. And a viscosity of 100 cP or less, preferably 60 cP or less, is optimal as a coating solution. In this coating liquid, the gelatinized starch granules in the liquid remain as granules, and not in an independent state, more than 50% of the whole starch is connected to a plurality of starch grains in a bunch of straw What is in a state is preferable.

  The temperature of the rose-shaped frozen cooked rice when adding the coating liquid varies depending on the temperature of the coating liquid to be added, but is preferably in the range of −40 ° C. to −5 ° C., particularly −10 ° C. or less. If the temperature at this time is too low, the coating liquid freezes in contact with the low temperature rice grains, and the function of connecting the rice grains decreases, making it difficult to form a double grain state, and the formation of double grains It will be disturbed. Conversely, if the temperature of the rose-shaped frozen cooked rice is too high, the added coating solution will not freeze, so the connected state of the double grains will weaken, and the next freezing process will destroy the double-grained state or form a large lump. It may end up.

  The amount of the coating liquid added to the rose-shaped frozen cooked rice varies depending on the properties of the coating liquid, but is usually 5% by weight or more, desirably 10 to 15% by weight, preferably too small with respect to the rose-shaped frozen cooked rice. It becomes difficult to make a double-grained state without sufficiently connecting rice and rice. On the other hand, if the coating solution is too much, the texture and taste of the cooked rice after thawing and heating may be impaired.

  Various stirring means can be used for stirring the rose-shaped frozen cooked rice when the coating solution is added as long as the coating solution can be spread over the entire surface of the rice grain in a relatively short time. If it is physically suppressed, the space between the grains in a double-grained state may be crushed, so a rotating drum type stirring means that does not have stirring blades and has a stirring assist function similar to a baffle plate is optimal. is there. In this case, if the rice sticks to the rotating drum, uniform mixing cannot be performed. Therefore, it is desirable that the inside of the rotating drum be processed to prevent adhesion.

  Addition of the coating liquid to the stir-frozen frozen cooked rice can be performed by an appropriate means depending on conditions such as the viscosity of the coating liquid, but can be performed using a general spray or dropping device. is there.

  Therefore, when the coating liquid is added, after the liquid adheres thinly to the surface of the rice grain, it begins to freeze slowly with the cold heat of the rice grain, and the rice grains that are in contact at that time are connected by the frozen liquid, and by stirring Each condition is set so as to obtain a double-grained state having an appropriate size (number of grains). After the coating solution is added, it is cooled to a predetermined freezing temperature so as not to break the double-grained state, and a frozen cooked rice containing many double-grained rice grains is obtained. Even during this freezing process, if the rice grains are physically constrained, the space will be crushed, so freeze with a refrigerant while stirring with the rotating drum type stirring means as described above, or spray ultra-low temperature air with a flow freezer Is preferred.

  The frozen rice thus obtained is a double-grained state in which 60% or more of the whole rice grains are connected by 4 or more grains and 90% or more are 20 grains or less, and the specific volume is 2.0 ml / g. The above is preferable. That is, if the number of connected rice grains is many or less, or if the specific volume is small, the feeling of plumpness of the cooked rice after heating may be insufficient, and if the mass exceeding 20 grains increases, Unevenness may occur or the texture may be impaired.

  As described above, frozen cooked rice containing a large amount of double-grained rice grains, especially frozen cooked rice using a coating liquid based on the above-mentioned rice flour, evaporates moisture when heated in a microwave oven. The double-grain state of the rice grains is reliably maintained by the coating liquid thus formed, and further, a part of the other adjacent rice grains is attached at that time. As a result, the double-grained state does not easily collapse, and it is heated while maintaining the space between the rice grains, so that it becomes a so-called “rice standing” state, and it looks like a plump whole, normal white rice or Japanese rice Closer quality. In addition, the generated steam is distributed evenly throughout, and there is almost no temperature unevenness. Therefore, it can be heated well even in a state where it is placed in a high height container such as a bowl, and cooked rice that can be easily eaten with chopsticks can be obtained.

  First, prepare Koshihikari's first-class rice as raw rice, and after washing and soaking in normal operation, add 130 g of water and 3 g of emulsified oil to 100 g of rice, cook rice, and cool to room temperature. Frozen rice was produced by freezing into roses. The distribution state of the rice grains in this rose-shaped frozen cooked rice is shown in Table 1 and FIG.

The total number of grains here means “the number of rice forming grains × the number of grains”, and% means “the total number of grains forming the grains ÷ the total number of grains (1417 grains) × 100 ”means cumulative percentage means“ the total from 1 to the total number of rice grains forming the grain / the total number of grains (1417 grains) × 100 ”.

  On the other hand, 3 g of rice flour (made by Niigata Flour: Rice Powder CK) is mixed with 97 cc of water, heated to 90 ° C. in a hot water bath with slow stirring in a beaker charged in boiling water, and held for about 10 minutes to maintain viscosity. Of 7 to 25 cP, and an average of about 20 cP. In addition, the gelatinization degree of this coating liquid is 90% or more, and in some experiments, a coating liquid whose viscosity was increased by increasing the holding time was used.

  In addition, a commercially available rotary chef is used as a stirrer for agitation of the rose-shaped frozen cooked rice when the coating solution is added and during the freezing treatment after the coating solution is added. Snowy dry ice was used. Addition of the coating liquid was carried out by spraying on the frozen rice cake being stirred for 12 seconds, followed by stirring and mixing for 108 seconds (total stirring time of 2 minutes). Also in the freezing treatment, stirring was performed for 2 minutes after adding dry ice, and the cooked rice was cooled to a predetermined temperature and frozen.

As shown in Table 2, in No. 1 to No. 17, the temperature of the rose-shaped frozen cooked rice, the viscosity of the coating liquid, the addition amount and the temperature were set variously, and the stirring conditions and the freezing time when adding the coating liquid Each of the agitation conditions was set to produce double-grain frozen rice. Note that type A sets the temperature of the rose-shaped frozen cooked rice to a temperature different from the normal freezing temperature, and type C falls within the normal freezing temperature range. As an analysis result of the double-grain state in the obtained frozen cooked rice, the judgment of visual quality, specific volume and single-grain ratio (weight ratio of the rice grains that are in an independent state without being double-grained) are shown in Table 2. At the same time. Furthermore, the distribution state of the rice grains in the frozen cooked rice produced in No. 9 and No. 16 in Table 2 is shown in Table 3 and FIG.

  The rose-shaped frozen cooked rice used as a raw material and each frozen cooked rice produced in Example 1 were used, and these were heated in a 600 W microwave oven for 2 minutes in a state where 100 g was put into a teacup and wrapped. . As a result, submergence of cooked rice into the tea bowl by heating was observed in all cases, but the submerged amount of each frozen cooked rice produced in Example 1 was small compared to rose-shaped frozen cooked rice. The feeling remained, and the appearance was natural. In addition, the frozen cooked rice produced in Example 1 was clearly superior in any of the methods of entanglement with the chopsticks when eating, the taste, and the flavor.

It is a figure which shows the distribution state of the rice grain in the rose-shaped frozen cooked rice used in Example 1. FIG. It is a figure which shows the distribution state of the rice grain in the frozen cooked rice manufactured in Example 1. FIG.

Claims (8)

  A double-grained state in which a plurality of rice grains are connected to each other by stirring while adding the coating liquid to the rose-shaped frozen cooked rice obtained by freezing the rice grains in a rose shape, and is frozen in the double-grained state. Frozen rice.   Combining a plurality of rice grains into a double-grained state by stirring while adding a coating liquid to rose-shaped frozen cooked rice that has been frozen into a rose-like shape, and freezing in the double-grained state Of manufacturing frozen cooked rice.   The double grain state is a state where 60% or more of the whole rice grains are connected by 4 grains or more and 90% or more are connected by 20 grains or less, and the specific volume is 2.0 ml / g or more. Item 3. A method for producing a double-grained frozen cooked rice according to Item 2.   4. The double-grained rice according to claim 2 or 3, wherein the rose-shaped frozen rice serving as a base of the double-grained frozen rice is broken into a state in which 40% or more of the whole rice grains are 3 or less. Of manufacturing frozen cooked rice.   The said coating liquid contains the grain starch, The manufacturing method of the double-granulated frozen cooked rice of any one of Claim 2 thru | or 4 characterized by the above-mentioned.   6. The method for producing double-grained frozen cooked rice according to claim 5, wherein the cereal starch is rice flour that has been powdered with the unit of individual cells remaining in the glutinous rice.   The double-granulated frozen cooked rice according to any one of claims 2 to 6, wherein the temperature of the rose-shaped frozen cooked rice when the coating solution is added is in the range of -40 ° C to -5 ° C. Manufacturing method.   8. The production of double-granulated frozen rice according to any one of claims 2 to 7, wherein stirring when adding the coating liquid to the rose-shaped frozen rice is performed with a rotating drum having no stirring blades. Method.

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