JP2012130327A - Processed cooked rice - Google Patents

Abstract

PROBLEM TO BE SOLVED: To provide processed cooked rice easy in production management, capable of preserved at room temperature, giving a small amount of just-cooked rice or ingredient-added seasoned rice in a short time with simple devices and capable of responding to wide variety of uses.SOLUTION: The processed cooked rice is provided by adding water at a weight ratio of 200%-100% to rice having rice starch at least partially pregelatinized to have a moisture value within of range of not less than 0.1 wt.% but less than 15 wt.%, and filling the obtained to seal in a container, the pregelatinized rice in the container is heated for 10-30 min at a temperature of 85°C-125°C to obtain cooked rice when served, so that the supply of the pregelatinized rice provides with simple devices such as a steamer a necessity minimum of just-cooked rice or ingredient-added seasoned rice because easy in control on the processed cooked rice production procedure owing to low moisture value of the pregelatinized rice.

Description

  The present invention relates to processed cooked rice that can be stored at room temperature and can easily obtain cooked rice similar to normal cooked rice or cooked rice containing ingredients by steam heating or the like.

  As a trend in recent years, the number of single people (hereinafter referred to as single persons) is increasing regardless of age and age, and the degree of cooking rice using an electric rice cooker, making side dishes, and eating is decreasing. This fact does not lead to the flourishing of the so-called restaurant industry such as soba restaurants, fast food and family restaurants. Then, as for what a single person is doing, he buys a bento that can be eaten immediately and takes it home. Therefore, in order to cope with such a trend well, how to make basic rice such as lunch boxes or cooked rice with ingredients in a sales place where only simple equipment can be prepared, It depends on how easy it is to provide small amounts to suit your taste.

  In order to cope with the above tendency, water contained in a container containing 54 to 60% water free from rice bran, rice starch alpha content of 86% or more, and 50% or less of rice grain nodules not passing through 8mm mesh There is cooked rice for cooking. As a result, the food can be eaten with a short-time microwave heating, and the rice grains do not become well bloomed over time, the texture does not become too soft, and the rice starch flows into the seasoning liquid. This makes it possible to obtain cooked processed rice in a container that is difficult to cook and does not become cloudy and does not become sticky (see, for example, Patent Document 1).

  Further, the present inventor and the applicant of the present application, the rice having been subjected to the predetermined washing and water absorption process is steamed with steam and, if necessary, steamed with steam to add at least a portion of the rice starch to alpha. , And if necessary, dry the steamed rice to a moisture content of 5 to 50% by weight, and then cool it under aseptic conditions. Water is absorbed so as to obtain an optimum moisture value in the range of 65 to 65% by weight, and a predetermined amount of the pregelatinized rice after the water absorption is sealed in a container, and is heated at a temperature of 85 ° C. to 125 ° C. for 10 minutes to 30 minutes. There is processed cooked rice that is cooked under pressure. As a result, even though 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 a wide variety of uses, and with a rice cooking time of zero It is possible to obtain processed cooked rice that can be cleared (see, for example, Patent Document 2).

  Moreover, the 1st water absorption process which makes a rice grain absorb water without making water penetrate | infiltrate into the center part of a rice grain, and the heating which gelatinizes the outer part of the rice grain which water permeate | transmitted, without gelatinizing the center part of a rice grain substantially A process for producing cooked rice comprising a step, a second water-absorbing step in which the rice grain absorbs an amount of water necessary for cooking rice, and a rice-cooking step in which rice is cooked in the absence of water substantially around the rice grain There is. By adopting this production method, it is possible to obtain a processed cooked rice that prevents the surface of the rice grains from being moist and loses the graininess and prevents the texture from becoming weak (see, for example, Patent Document 3).

  JP 2001-275588 A   JP 2004-57758 A   JP 2008-000086 A

  The cooked processed rice in the container of the above-mentioned Patent Document 1 tends to harden the obtained cooked rice and easily causes uneven cooking. As is apparent from this document, it can be used for cooking, risotto, gratin, rice. Good for croquettes and rice salads. However, it is not suitable for eating as it is or cooking rice with ingredients. Furthermore, since the manufacturing equipment tends to be large, it is not suitable for business use, for example, in a lunch box department such as a supermarket or a department store basement, because a small quantity and a wide variety are required.

  In addition, the processed cooked rice of Patent Document 2 can be stored for a long period of time, but the texture of freshly cooked rice can be obtained just by heating, it can be easily loosened, and can be used for a wide variety of purposes, and the cooking time It is excellent in that the proposition of zero can be cleared. However, although it is convenient for mass-produced food manufacturing companies and single consumers, the manufacturing facilities tend to be large, so there are many small quantities in commercial use, for example, at lunch boxes in supermarkets and department store basements. It is unsuitable because a variety is required.

Furthermore, the processed cooked rice obtained by the production method of Patent Document 3 is excellent in the ardente property that is an index of graininess and crunchiness, but like the cooked processed rice of Patent Document 1, it can be directly eaten as rice, It is not suitable for making cooked rice with ingredients, tends to be large in production facilities, and is unsuitable for demanding small quantities and many varieties such as lunch boxes. In addition, instead of alpha rice, it is conceivable to add seasoning liquid and ingredients to freshly washed and water-absorbed raw rice and fill the container, but the rice cracks due to vibration during transportation, and the taste and appearance deteriorate. In addition, cooking takes too much time.
In addition to the above situation, processed rice is strongly desired to be easy to manage during the production process, especially when it is hot and humid, such as in the summer or during the rainy season. is there.

  Therefore, the present invention has been made in view of the above circumstances, is easy to manage in the production process, and with simple equipment, a small amount of freshly cooked rice or ingredients-containing cooked rice can be prepared in a relatively short time. It is an object to provide processed cooked rice that can be obtained and can be used for a wide variety of purposes.

The present invention has been proposed to solve the above-described problems, and has the following configuration.
That is, the processed cooked rice according to the invention of claim 1 has a water value of 0.1% by weight to less than 15% by weight. To 100%, and these are filled and sealed in a container. When used, the pregelatinized rice in the container is heated at a temperature of 85 ° C. to 125 ° C. for 10 to 30 minutes, Obtain cooked rice.

  The processed cooked rice of Claim 1 shows the case where it eats as rice as it is. And the pregelatinized rice used for this processed cooked rice has a moisture value in the range of 0.1% by weight to less than 15% by weight as described above, and at least a part of the rice starch is pregelatinized. The pregelatinized rice is put in a container, and water is added at a ratio of 200% to 100% by weight of the pregelatinized rice and sealed. The added weight ratio of water is set to an optimum moisture value at which delicious rice can be obtained when the pregelatinized rice in the container is heated at a temperature of 85 ° C. to 125 ° C. for 10 minutes to 30 minutes.

  The optimum moisture value varies depending on the type of rice and the type of cooked rice, and also varies depending on the taste of the person, so it cannot be determined in general. However, this optimum moisture value would be in the range of 50% to 65% by weight for non-liquid foods. Therefore, when the moisture value of pregelatinized rice is 0.1% by weight, the weight ratio of water is 180% to 200%, and the moisture value is less than 15% by weight, that is, the moisture value does not reach 15% by weight. The water addition weight ratio is 100% to 130%, and within this range, the optimal moisture value is set according to the type of rice and the type of cooked rice, and the water addition weight ratio is determined accordingly. It will be.

  It should be noted that the moisture value of the pregelatinized rice is within the range of 0.1 wt% to less than 15 wt% because it is used at high temperatures and high humidity such as in summer and rainy season. This is in order to prevent the production of processed cooked rice from the alpha-modified rice that is used as a raw material, thereby changing the taste and causing spoilage and mold at worst. If the water content of the alpha rice exceeds 15% by weight, it will be necessary to always supply new alpha rice or to store the alpha rice in refrigeration according to the amount of processed rice to be produced. It will be.

  The process for producing the pre-alpha rice is a single and mass production, and the process for producing the processed rice using the pre-alpha rice produced in this process is a small amount of various varieties, which are very different. In other words, since it is almost impossible to always supply new alpha rice in accordance with the process of manufacturing processed rice, which is a small quantity of various varieties, temporary storage of alpha rice is absolutely necessary. Therefore, if the water content of the alpha rice is less than 15% by weight, temporary storage at room temperature is possible without refrigerated storage, and if it exceeds 15% by weight, temporary storage at room temperature is difficult. It must be refrigerated and this requires advanced production management techniques.

  As described above, the moisture value of the pregelatinized rice is in the range of 0.1% by weight to less than 15% by weight, but in consideration of the cost, it is preferably in the range of 1.0% by weight to less than 15% by weight. More preferably, it is in the range of 5.0% by weight to less than 15% by weight.

As described in detail later, the above-described water may be a seasoning liquid or a seasoning liquid + ingredients, and water, that is, H ₂ O, the water value of alpha rice is less than 0.1% by weight to less than 15% by weight. If there is an amount required to make the water content of 53% to 65% by weight, which is said to be the moisture value of delicious rice, it is good.

  As described above, alpha rice and water are put in the container and sealed, but it is not necessary to deaerate or deaerate. However, it is better to deaerate from the viewpoint of preservability, and further, if not deaerated, there is a disadvantage that it is necessary to open the container when heating at the time of use. This container must be able to withstand heating at a temperature of 85 ° C. to 125 ° C. for 10 minutes to 30 minutes when used primarily, and secondarily has sufficient gas barrier properties. Must be a thing. As long as the above-mentioned primary and secondary conditions are met, the container may be a bag or a tray and is not particularly limited.

  When the pregelatinized rice in the container is heated at a temperature of 85 ° C to 125 ° C, more preferably 95 ° C to 100 ° C and the container is sealed or opened, for example, by steam heating, the pregelatinized rice is naturally obtained. When rice starch that has been sterilized and has not been pre-gelatinized is present, the degree of pre-gelatinization will increase to 100%, and the optimum moisture value will be obtained. The alpha rice in this container becomes delicious freshly cooked rice through this steam heating.

  The processed cooked rice according to the invention of claim 2 is a process in which the pregelatinized rice is heated in a process in which the rice that has been subjected to predetermined washing and water absorption processes is heated with steam, hot air, microwaves, and the like, and heated as necessary. Then, at least a part of the rice starch is alphatized, and further, the moisture of the rice that has been dried and pregelatinized is made 0.1 wt% to less than 15 wt%.

Alpha-ized rice, which is a quick-cooked rice serving as the above-described processed rice, is produced, for example, as follows.
First, the raw material rice to be processed rice is washed. This rice washing method may be any method that does not use water, for example, steam, or rice milling to some portion with a rice mill. Next, the washed raw rice is allowed to absorb water. This water absorption method may be any method using room temperature water, hot water of 50 ° C. to 60 ° C. or live steam. Soaking at room temperature requires immersion for 20 to 120 minutes, hot water at 50 ° C. to 60 ° C. requires immersion for 10 to 60 minutes, and with live steam it can be less than 10 minutes. . The raw material rice that has been subjected to predetermined immersion or water absorption is drained, put into a steamer, and steamed with 0.25 kg / cm 2 to 1.5 kg / cm 2 of steam. The raw rice that has finished water absorption in this steamer is steamed for 8 to 12 minutes, and at least a part of the rice starch is made alpha.

  In addition, when steaming with the above 0.25 kg / cm 2 to 1.5 kg / cm 2 of water vapor for about 8 to 12 minutes, the pregelatinization degree of rice starch is about 90 to 99%, and its moisture value is 35% by weight It is about ± 2 wt% to 42 wt% ± 2 wt%.

  Steamed with steam in a steamer, and the steamed rice that has reached the specified moisture value and alpha level is immediately placed in a sterile gas barrier bag while still hot, and placed in a vacuum cooling container with the bag open. The vacuum cooling container is sealed, and the vacuum is rapidly reduced by vacuum. 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 becomes almost normal temperature, so aseptic air is sent into the vacuum cooling container to the atmospheric pressure, Inside the vacuum cooling container, the mouth of the bag filled with sterile air is sealed. Then, open the vacuum cooling container and take out the steamed rice in the bag with the mouth sealed, leave it at room temperature for 24 to 48 hours to homogenize the alpha starch, in other words, let it ripen and cook quickly, , Get alpha rice.

  Since the alpha rice in this state is in the form of a lump, if it is crushed from the top of the bag and made into a single grain, it will be as if it was a regular rice before cooking. And, in order to obtain the processed cooked rice from the alpha-grained rice in the single grain state, as described above, water is added to the alpha-rice that has a moisture value in the range of 0.1 wt% to less than 15 wt%. 200% to 100%, and these are filled and sealed in a container, and the alpha rice in the container is heated for 10 minutes to 30 minutes at a temperature of 85 ° C. to 125 ° C. during use. In addition, since the process of vacuum-cooling the steamed rice having the predetermined moisture value and the degree of alpha conversion as described above is finally heated at the time of use as described above, for example, it is cooled in a normal pressure aseptic room. The strict aseptic holding as described above can be simplified.

  The moisture value of the pregelatinized rice obtained by the above method is in the range of 35% by weight ± 2% by weight to 42% by weight ± 2% by weight as described above. That is, when the rice is steamed with water vapor of 0.25 kg / cm 2 to 1.5 kg / cm 2 for 8 to 12 minutes, the degree of alpha is about 90 to 99%, and the moisture value is 35 wt% ± 2 wt. It is because it becomes about% thru | or 42 weight% +/- 2 weight%. In order to obtain a moisture value in the range of 0.1% by weight to less than 15% by weight, the pregelatinized rice must be dried separately by a dryer. This drying method is not particularly limited, and the moisture value of the pregelatinized rice in the range of 35% by weight ± 2% by weight to 42% by weight ± 2% by weight can be set to 0.1% by weight to It may be in the range of less than 15% by weight.

  Moreover, the processed cooked rice concerning invention of Claim 3 uses the said water as a seasoning liquid.

In other words, the water has a water content of 0.1 to 15% by weight of H ₂ O in the range of 0.1 to 15% by weight, so that the water content of delicious rice is 50 to 65% by weight. It is only necessary if there is a necessary amount. Therefore, as long as a suitable amount of water is secured, a seasoning is added to the water, and there is no problem even if it becomes a seasoning liquid. Moreover, since there is no limitation in this seasoning, the taste of processed rice can be increased, a nutritional value can also be improved, and other various things can be utilized.

  Moreover, the processed cooked rice concerning invention of Claim 4 contains the cooked ingredient in the said seasoning liquid.

  The said seasoning liquid is defined not only as what added only the seasoning to water but the thing containing the cooked ingredient. That is, it is necessary and sufficient for the seasoning liquid to have a moisture value in the range of 0.1 wt% to less than 15 wt% of the pregelatinized rice to 50 wt% to 65 wt%, which is referred to as the moisture value of delicious rice. It is only necessary to contain a sufficient amount of water, and as long as this amount of water is secured, there is no problem even if the water contains seasonings or ingredients.

  According to the invention of claim 1, in a container along the required amount of rice, at least a part of the rice starch is already alphalated and the moisture content is 0.1 wt% to less than 15 wt%. Fill and seal the water that is insufficient for the water content, which is said to be delicious, and store it in a sealed or unsealed container at the time of use, and heat it to obtain freshly cooked rice. Therefore, if the above-mentioned alpha rice is supplied, it is possible to obtain a minimum amount of freshly cooked rice with simple equipment, and there is an effect that even a small amount can be used for various applications.

  Further, according to the invention of claim 2, since at least a part of the rice starch has already been alphatized, it is pregelatinized rice that is a quick-cooked rice having a moisture value in the range of 0.1 wt% to less than 15 wt%. By heating in the presence of an appropriate amount of water, the rice starch becomes 100% alpha and absorbs the insufficient water to obtain freshly cooked rice. Therefore, the above effect can be obtained with certainty.

  In addition, according to the invention of claim 3, the cooked seasoned rice is obtained simply by heating at the time of use. Therefore, it is possible to obtain the necessary minimum amount of seasoned rice with simple equipment, and there is an effect that a small amount can be used for various applications.

  Moreover, according to invention of Claim 4, the seasoning rice including the ingredients of a freshly cooked material is obtained only by heating at the time of utilization. Therefore, it is possible to obtain seasoned rice containing the necessary minimum ingredients with simple equipment, and there is an effect that even a small amount can be used for various applications.

  Hereinafter, the superiority of the processed cooked rice of the present invention will be demonstrated by Examples.

  A 240mm x 300mm pouch is filled with 400g of rice that is pre-gelatinized (moisture value 8.0% by weight), 50g of soup stock, seasoning liquid, 550g of water, and 200g of Hijiki simmered food. Packaging. Next, after heating the pouch in a sealed state with steam at 100 ° C. for 25 minutes, the pouch was opened, the contents were transferred to a container, and stirred to obtain cooked rice with hijiki.

  A 240mm x 300mm pouch is filled with 500g of alpha rice (moisture value of 8.0% by weight) of sticky rice, 50g of soup stock as a seasoning liquid, 450g of water and 200g of Hijiki boiled food as ingredients, and deaerated and sealed. Packaging. Next, the pouch was heated with steam at 100 ° C. for 20 minutes in a sealed state, then the pouch was opened, the contents were transferred to a container, and the mixture was stirred to obtain a meal of hijiki.

<Comparative example 1>
In order to contrast with Example 1, 450 g of glutinous rice (moisture value 16% by weight), 50 g of soup stock as a seasoning liquid, 550 g of water and 200 g of boiled hijiki as ingredients are cooked in an electric rice cooker, stirred and mixed. Was transferred to a container to obtain 1200 g of hijiki cooked rice.
<Comparative example 2>
In order to contrast with Example 2, 530 g of sticky rice (moisture value 16% by weight), 50 g of soup stock as a seasoning liquid, 480 g of water and 200 g of simmered hijiki as ingredients are cooked in an electric rice cooker, stirred and mixed. Was transferred to a container to obtain 1200 g of hijiki.
In addition, it is because a water | moisture content evaporates during rice cooking that the total weight of a material and the weight after cooking in the comparative examples 1 and 2 do not become the same.

  In order to compare the cooked rice with hijiki and the cooked rice with hijiki obtained in Example 1 and Comparative Example 1 and Example 2 and Comparative Example 2, {circle around (1)} the loosening situation of each example is visually observed. {Circle around (2)} Each example is placed on a tea bowl and a plate, and the state of the placement is visually observed. (3) Have 5 panelists taste each sample bitely and see if there is a significant difference. That is, the five panelists are informed which of the rice cooked with hijiki obtained in Example 1 and Comparative Example 1 and which of the rice cooked in Example 2 and Comparative Example 2 was produced. First, it is done by getting a ranking. 3 points were assigned to the panel by the panelist, 2 points were given, 2 points were given 1 point. The obtained results are shown in Table 1.

  As a result of the above, the results of (1) were almost the same in each case, and no significant difference was observed. The result of (2) was almost the same in each case, and no significant difference was observed. (3) In Example 1 and Comparative Example 1, it was Example 1 that was the highest in the total points of the five panelists, but there was no difference from Comparative Example 1 that was significantly different. Furthermore, also in Example 2 and Comparative Example 2, it was Comparative Example 2 that was the highest in the total points of the five panelists, but there was no difference enough to recognize a significant difference.

  Although the best mode for carrying out the present invention has been described above, the specific configuration is not limited to these, and it should be understood that modifications can be made as appropriate without departing from the spirit of the present invention. is there.

  The processed cooked rice of the present invention can be easily managed in the production process, and with a simple facility, a small amount of freshly cooked rice or cooked rice with ingredients can be obtained in a relatively short period of time. In particular, the applicability is extremely high when it is desired to deal with the above-mentioned applications.

Claims (4)

  Water is added at a ratio of 200% to 100% by weight to the rice obtained by pregelatinizing at least one part of rice starch within a moisture value range of 0.1% to less than 15% by weight. Processed cooked rice obtained by filling and sealing, and heating cooked rice in the container at a temperature of 85 ° C. to 125 ° C. for 10 minutes to 30 minutes during use.   The pregelatinized rice is obtained by heating rice that has been subjected to predetermined washing and water absorption processes with steam, hot air, microwaves, etc., and adding water in the process of heating as necessary, so that at least a part of the rice starch is alpha. The processed cooked rice according to claim 1, wherein the water content of the rice that has been converted to a gelatin and further pregelatinized is controlled to fall within a range of 0.1 wt% to less than 15 wt%. The processed cooked rice according to claim 1, wherein the water is a seasoning liquid. The cooked rice according to claim 3, wherein the seasoning liquid contains cooked ingredients.