JP2011010559A - Method for producing packaged cooked rice - Google Patents

Abstract

PROBLEM TO BE SOLVED: To provide a method for producing packaged cooked rice enabling production of cooked rice having a long shelf life and having palate feeling (balance of hardness, stickiness and the like) comparable to that of cooked rice obtained through an ordinary process in a production process comparable to that for canned cooked rice or retort cooked rice.SOLUTION: The method for producing packaged cooked rice includes: a soaking process for soaking raw material rice after washed in water for a prescribed period of time; a steaming process for draining the rice after the soaking process and steaming the drained rice with steam at ≥100°C; a water-absorbing process for putting the rice after the steaming process in a container for water absorption after cooled, adding water to the rice to keep the temperature in the container at 40-60°C while stirring the mixture so as to make the rice absorb water; a packaging process for moving the rice after the water-absorbing process to a heat-resistant container, and exchanging the inside of the heat-resistant container with inert gas followed by hermetically sealing the container; and a cooking/sterilizing process for heating the rice in the heat-resistant container after the packaging process so as to raise the temperature of the rice in many stages for sterilization in parallel with rice cooking, and thereafter cooling the packaged rice.

Description

  The present invention relates to a method for producing cooked cooked rice that can be stored for a long time at room temperature and has a good texture.

As cooked rice that can be stored at room temperature for a long period of time (expiration date of about 3 to 5 years), aseptic cooked rice, canned cooked rice, retort cooked rice, pregelatinized rice, and the like are commercially available.
Aseptic rice is sterilized by steam under pressure after immersion in water. Thereafter, cooking in a clean room and sealing and packaging into a container are performed. A clean room is required, and the resulting cooked rice becomes expensive. In addition, the texture (balance of hardness, stickiness, etc.) also deteriorates with a soft texture. In order to further improve safety, PH adjusters may be added, and you can feel the sourness when heated to eat. Canned rice and retort cooked rice are pressurized and heated after filling the cooked rice into a container. It is to be sterilized. Although it does not require a clean room and can be manufactured at a low cost, the color of the cooked rice is poor and the texture is also deteriorated by heating twice, especially when exposed to a high temperature for sterilization, as in the case of the sterile cooked rice.
Alpha rice is freshly cooked rice dried with hot air. Although hot water or water is used back, it is bad with a loose texture even after it is returned.
Although it cannot be stored for a long time at room temperature, chilled cooked rice has the closest texture to cooked rice cooked in a normal process.

  The problem to be solved is to produce cooked rice that can be stored for a long period of time with a texture (balance of hardness, stickiness, etc.) that is similar to cooked rice cooked in a normal process in the same production process as canned cooked rice and retort cooked rice .

The invention of claim 1 includes a dipping step of immersing the raw rice in water for a predetermined time after washing the rice,
A steaming process of draining the rice after the dipping process and steaming with steam of 100 ° C. or higher;
A water-absorbing step of cooling the steamed rice after cooling into the water-absorbing vessel and adding water to the vessel while stirring and bringing the temperature inside the vessel to 40 to 60 ° C .;
A packaging process in which the rice after the water absorption process is transferred to a heat-resistant container, the inside of the heat-resistant container is replaced with an inert gas, and then sealed,
It is characterized by comprising a cooking sterilization step in which the rice in a heat-resistant container after the packaging step is heated at multiple stages, sterilized with cooked rice, and then cooled.
The invention of claim 2 is characterized in that the packaging step is a step of adding ingredients seasoned to the rice after the water absorption step and putting it in a heat-resistant container, substituting the inside of the heat-resistant container with an inert gas, and sealing it. To do.
The invention of claim 3 is a step in which the water absorption step is to cool the rice after the steaming step into a water absorption vessel, add water and seasoning liquid, and stir the water at 40-60 ° C. while stirring. The packaging step is a step of adding ingredients seasoned to the rice after the water absorption step and placing it in a heat-resistant container, substituting the inside of the heat-resistant container with an inert gas, and then sealing.
In the invention of claim 4, the water absorption step is a step of cooling the steamed rice into a container after cooling and adding water, red bean broth and boiled red beans to a container temperature of 40-60 ° C while stirring. It is characterized by being.
The rice may be either sticky rice or sticky rice.
Further, japonica rice is most suitable as the kind, but indica rice and jabonica rice may be used. Further, the degree of milling may be any of milled rice, brown rice or the like. Furthermore, germinated rice and germinated rice may be used. Further, it may be rice of minor grains such as five grains of rice and ten grains of rice. Black rice and red rice may also be used.

The cooked rice produced in the invention of claim 1 can be stored for a long period of time, and the texture is inferior to cooked rice cooked in a normal process.
In invention of Claim 2, it can preserve | save for a long period of time, and can mix what is mixed with ingredients, without adding seasoning to rice, such as rice, rice, and rice with good texture.
In invention of Claim 3, it can preserve | save for a long period of time, and can prepare what mixes ingredients, seasoning cooked rice, such as pilaf with good texture, cooked rice, and dry curry.
In invention of Claim 4, the red rice which can be preserve | saved for a long time and has a sufficient food texture can be manufactured.

Hereinafter, the manufacturing method of the cooked rice in a container concerning the present invention is explained.
First, the raw rice is washed and then immersed in water for about 30 minutes (immersion process).
Next, the rice after the dipping process is drained and steamed with steam at 100 ° C. for about 7 minutes. Alternatively, steam with steam at 120 ° C. for about 3 minutes. (Steaming process)
The steaming process improves the texture of cooked rice when performed at a high temperature in a short time. Therefore, it is better to steam with steam at 120 ° C. for about 3 minutes.
Next, after cooling the rice after the steaming process, transfer it to a water-absorbing container such as a kettle, add water and seasoning as necessary, slowly bring the temperature in the container to 40-60 ° C over 15-30 minutes And water absorption (water absorption process). Rice is 30-40% alpha in the above steaming process, and each rice can absorb water evenly in a short time of about 15-30 minutes.
The amount of water and seasonings in this water absorption step is adjusted as appropriate. When the total amount of water and seasoning is high, the rice is soft and cooked when it is low.
Next, the seasoned ingredients are added to the rice after the water absorption step if necessary, and then the mixture is placed in a heat-resistant container having a gas barrier property, and the inside of the heat-resistant container is replaced with an inert gas and sealed (packaging step).
Next, the rice in the container is heated to 100 ° C., and this state is maintained for 5 minutes. Then, the temperature is raised to 110 ° C., maintained for 25 minutes, further heated to 120 ° C. and maintained for 15 minutes. The temperature is increased in multiple stages and sterilized with cooked rice (F ₀ value is 3.1 to 6.0), and then cooled (cooking sterilization step).
Multi-stage heating and heating promotes the alpha conversion of rice after water absorption, resulting in cooked rice. In this step, rice is cooked by heating the water absorbed by each rice grain, so that the heat is evenly passed and there are no spots in the cooked rice as compared to the case where rice is soaked in water.
In addition, since the central part of the rice, which is harder to heat than the surface, is heated to a high temperature for sterilization after being heated to a predetermined temperature by multi-stage heating, the time for exposure to the high temperature for sterilization is short. Therefore, discoloration due to overheating can be prevented.

In the case of white rice, the seasoning is not added in the water absorption step, and the seasoning is not added in the packaging step.
In the case of adding seasoning ingredients to cooked rice such as pilaf, cooked rice, and dry curry, add the seasoning liquid according to each in the water absorption step, and then add the ingredients in the packaging step.
In the case of ingredients that are not seasoned, such as rice, rice, and rice, add ingredients in the packaging process without adding seasonings.
In the case of red rice, the bean soup and red beans are added in the water absorption process, and the ingredients are not added in the packaging process.

  Cooked rice in a container produced as described above is heated and eaten with a microwave oven or hot water. Since it is sealed in a container that has been sterilized by heating and pressure and replaced with an inert gas, it can be stored for a long time at room temperature.

  In the above embodiment, the type of rice is mainly japonica rice, but it may be indica rice or javanica rice. Moreover, not only sticky rice but sticky rice may be used. Further, the degree of milling may be any of milled rice or brown rice. Furthermore, any rice generally classified into rice, such as germinated rice, germinated rice, black rice, and red rice, may be used. In addition, cereal rice is also included.

（Ａ）〜（Ｄ）は市販の無菌米飯である。（Ｅ）、（Ｆ）は市販のレトルト米飯である。
（Ｇ）〜（Ｉ）は本発明の米飯であり、（Ｇ）は新潟県産コシヒカリ、（Ｈ）は愛知県産コシヒカリ、（Ｉ）は宮城県産ひとめぼれを使用した。
（Ｊ）は市販のチルド米飯である。（Ｋ）は通常の炊飯を行った米飯（新潟県産コシヒカリ）である。
（Ａ）、（Ｃ）、（Ｄ）は軟らかく、粘り、付着性共に低い。（Ｂ）は軟らかく、粘り、付着性共に極めて低い。
（Ｅ）は付着性が低いが他は良好である。（Ｆ）は軟らかく、粘り、付着性共に低い。
本願発明品（Ｇ）〜（Ｉ）及びチルド米飯（Ｊ）の食感（硬さや粘りなどのバランス）が通常の炊飯を行った米飯（Ｋ）の食感（硬さや粘りなどのバランス）に近いことが分かる。チルド米飯（Ｊ）及び通常の炊飯を行った米飯（Ｋ）は常温での長期保存できないので、常温での長期保存ができる米飯としては本発明の米飯が食感がよいことになる。 Cooked cooked rice (white rice) of the present invention, commercially available sterile cooked rice, retort cooked rice, chilled cooked rice for 20 seconds in a microwave oven, respectively, hardness (force required to deform the cooked rice), aggregation (form of cooked rice) Force required for the internal bond that makes up the food), adhesiveness (force required to overcome the force that the surface of the cooked rice and the surface of the tongue, teeth, oral cavity, etc. are attached), stickiness (biting with the first chewing) I compared the texture of the force (feeling at the moment of crushing and opening the mouth) and the degree of balance (ratio of hardness and stickiness of cooked rice).
In order to evaluate the cooked rice as an aggregate, 20 g each was taken in a petri dish and a 1 kg load was taken as a sample over 1 minute.
For mastication, the sample was artificially placed in a petri dish and compressed to a strain rate of 60% of the thickness using a plunger.
The measurement was performed using RHEONER RE-3305 (trade name) manufactured by Yamaden Corporation.
The hardness was defined as the height of the mountain generated by the first mastication, and the aggregation was the area of the mountain generated by the second mastication / the area of the mountain generated by the first mastication. Adhesiveness was defined as the area of a mountain produced by pulling the plunger apart after the first mastication. The stickiness was the height of the mountain generated by pulling the plunger apart after the first chewing, and the balance was the stickiness / hardness.
The results are shown in the table below.
Table Comparison of texture of cooked rice

(A)-(D) are commercially available aseptic cooked rice. (E) and (F) are commercially available retort cooked rice.
(G) to (I) are cooked rice of the present invention, (G) is Koshihikari from Niigata Prefecture, (H) is from Kichihikari from Aichi Prefecture, and (I) is a pupil from Miyagi Prefecture.
(J) is commercially available chilled rice. (K) is cooked rice (Koshihikari from Niigata Prefecture) that has been cooked normally.
(A), (C), and (D) are soft and have low stickiness and adhesion. (B) is soft and has very low stickiness and adhesion.
(E) has low adhesion, but the others are good. (F) is soft and has low stickiness and adhesion.
The texture (balance of hardness, stickiness, etc.) of the invention products (G)-(I) and chilled cooked rice (J) is the texture (balance of hardness, stickiness, etc.) of cooked rice (K) where ordinary cooking is performed. You can see that they are close. Chilled cooked rice (J) and cooked cooked rice (K) cannot be stored for a long time at room temperature, so that the cooked rice of the present invention has a good texture as a cooked rice that can be stored for a long time at room temperature.

Claims (4)

An immersion step of immersing the raw rice in water for a predetermined time after washing the rice,
A steaming process of draining the rice after the dipping process and steaming with steam of 100 ° C. or higher;
A water-absorbing step of cooling the steamed rice after cooling into the water-absorbing vessel and adding water to the vessel while stirring and bringing the temperature inside the vessel to 40 to 60 ° C .;
A packaging process in which the rice after the water absorption process is transferred to a heat-resistant container, the inside of the heat-resistant container is replaced with an inert gas, and then sealed,
A method for producing cooked rice in a container comprising a heat-resistant container-heated rice after the packaging step, sterilized with cooked rice, sterilized with cooked rice, and then cooled.   The packaging step is a step of adding ingredients seasoned to the rice after the water absorption step and placing it in a heat-resistant container, replacing the inside of the heat-resistant container with an inert gas, and then sealing.   The water absorption step is a step of cooling the rice after the steaming step into a water absorption vessel and adding water and seasoning liquid and stirring to make the temperature inside the vessel 40-60 ° C., and the packaging step is a water absorption step It is a process of adding the seasoned ingredients to the later rice, placing it in a heat-resistant container, replacing the inside of the heat-resistant container with an inert gas, and sealing it.   The water-absorbing step is a step of cooling the steamed rice into a water-absorbing container, adding water, boiled red beans and boiled red beans and stirring the water at a temperature of 40 to 60 ° C. while stirring. And