JP2013240311A - Frozen storage cooked rice - Google Patents

Abstract

PROBLEM TO BE SOLVED: To provide frozen cooked rice capable of not only achieving texture of freshly cooked rice but also being easily loosen and forming favorable appearance, coping with a variety of use such as risotto, etc., and clearing a proposition of substantially zero cooking time by only heating it in a container.SOLUTION: An optimal amount of water that is good for eating within a range of 40% and 400% ratio by weight is added to pregelatinized rice with moisture value of between 5 wt.% and 50 wt.%; a prescribed amount of pregelatinized rice is vacuum-packaged in a container after water being added, heat-treated for 10 seconds to 60 minutes at 85°C to 125°C under such condition, froze after cooling it to a normal temperature, and heated in a frozen state in the container and opened. Then, the texture of freshly cooked rice, being easy loosen, coping with a variety of use such as risotto, etc., and clearing a proposition of substantially zero cooking time can be achieved.

Description

  The present invention relates to a frozen processed cooked rice that can be made into cooked cooked rice in the same manner as normal cooked rice in a short time and easily by microwave heating, steam heating, hot water heating, or the like while still in a container.

  As a recent trend, rice consumption has continued to decline, 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, recently, the goodness of rice as a staple food has been reviewed, and the decline in rice consumption due to changes in dietary habits has peaked, and although there has been a slight increase, rice varieties have improved and their cultivation techniques have advanced, and abundant production of domestic rice Will become steady, and price competition between domestic rice will occur, leading to a decline in prices, and further decline is expected.

  On the other hand, of course, there is an unprecedented strength that singles want to save rice cooking time as much as possible to the food service industry and general households, as represented by the spread of washing-free rice. 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.

  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.

  The above-mentioned stored rice and cooked rice can be eaten as if they were bread or cup noodles, but it is convenient to cook rice. The texture of standing rice is not obtained. On the contrary, the moisture returns to the surface of the rice and the texture is remarkably lowered. Therefore, even if the above-mentioned stored rice and cooked rice can clear the proposition of zero rice cooking time, they are still lacking in excitement. 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. Some things cannot be arranged freely. This does not meet the tastes of Japanese people who place importance on the appearance of food, and can never be accepted in the restaurant industry, and it is difficult to accept in ordinary households. Furthermore, since these stored rice and cooked rice are intended for individuals as end users and not for business use, they are not suitable for the purpose of reducing labor costs in the restaurant industry.

  Therefore, the present invention has been made in view of the above circumstances, and by simply heating the entire container, not only the texture of freshly cooked rice, it can be easily loosened and can be well formed, and a wide variety of risottos etc. It is an object of the present invention to provide a frozen processed cooked rice that can be used for various purposes and can clear the proposition of substantially zero rice cooking time.

  The inventor achieves the above-mentioned problems, which shifts the total demand for rice from the peak to an increase, and consequently reduces the decline, reduces the devastation 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, for example, when hot water is added at a ratio of 0.25 to the weight of alpha 1 rice having a moisture value of 42% by weight and stirred for 10 minutes, the alpha value having a moisture value of 53 to 54% by weight is left. It becomes converted rice, put in a heat-resistant container together with ingredients containing some moisture, vacuum packaged and boiled for about 20 minutes, then cooled to room temperature and frozen, and in a heat-resistant container at the time of use The present inventors have found that not only the texture of freshly cooked rice but also the ease of unraveling can be substantially cleared, and the proposition of zero cooking time can be substantially cleared by simply heating the rice.

  That is, the freeze-processed cooked rice according to the invention of claim 1 is optimally edible in a range of 40% to 400% by weight with respect to alpha-rice rice having a moisture value of 5% to 50% by weight. Water is added, a predetermined amount of pre-alpha rice after the addition of water is vacuum-packed in a container, and heat-treated at 85 ° C. to 125 ° C. for 10 seconds to 60 minutes, until it reaches room temperature. It is characterized by being cooled and then frozen.

  As described above, the pregelatinized rice has a moisture value in the range of 5% by weight to 50% by weight, and at least a 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 heating, etc. to make alpha rice, or a little less than 53% to 65% by weight, which is said to be the moisture value of delicious rice, and a moisture value of about 50% by weight. The rice cooked by adding water so that the rice is stored (if the water lacking in water is absorbed, and if heated in a container, the cooked rice is cooked) and the like is also alpha rice. In addition, normal rice in which 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 if heated, the processed rice before freezing of the present invention can be obtained in the process. The absence has been demonstrated by experiments.

  The optimum moisture that can withstand edibleness differs depending on the type of rice and cooked rice, and also varies depending on the taste of the person, so it cannot be determined in general. However, this optimal moisture is considered to fall within a moisture value range of 53 wt% to 65 wt% as a simple rice, unless it is a liquid food such as rice cake. On the other hand, in the case of miscellaneous foods, up to 400% of water may be added to alpha-rice rice having a moisture value of 5 to 50% by weight. For example, 40% by weight of pregelatinized rice with a water content of 40% by weight, even if a maximum of 400% by weight of seasoning liquid is added and heating is at about 100 ° C. for about 2 minutes. The seasoning liquid absorbed in the food is 20% to 30% by weight. Therefore, the moisture value of the rice alone is considered to fall within the range of 53% to 65% by weight, and the remaining 380% to 370% of the seasoning liquor will be entangled with the cooked alpha rice as a sauce.

  Although the optimal water | moisture content which can endure edible in the range of 40%-400% by weight ratio is added to the pre-alpha rice defined above, the water may be room temperature or hot water, and there is no particular limitation. However, since this alpha rice does not absorb water with water at room temperature, it must be at least 50 ° C. from the viewpoint of water absorption. However, in the present invention, since the heat treatment is performed at 85 ° C. to 125 ° C. for 10 seconds to 60 minutes in the next step, normal temperature water is sufficient. In addition, this water may be a seasoning liquid or a seasoning liquid + ingredients as will be described in detail later, and water, that is, water having a moisture value in the range of 5% by weight to 50% by weight of pregelatinized rice. It is sufficient that the amount required to make the moisture value of delicious rice 53% to 65% by weight is at a minimum.

  Alpha-modified rice with an optimal moisture value is placed in a container and vacuum-packed with the above-mentioned water or seasoning liquid or seasoning liquid + ingredients. This container is primarily at a temperature of 85 ° C to 125 ° C. It must be able to withstand a heating process of 10 to 60 minutes and withstand freezing. Secondarily, it must have sufficient gas barrier properties. The container may be a bag or a tray as long as the above-mentioned primary and secondary conditions are met. And, when the heat treatment is performed at a temperature of 85 ° C. to 125 ° C., more preferably 95 ° C. to 100 ° C., the pregelatinized rice is naturally sterilized, and further, when non-pregelatinized rice starch is present, Alpha conversion will proceed to 100%. After the heating process is completed, the product is cooled to room temperature and then frozen to obtain frozen processed rice as a product.

  In order to eat this, this frozen processed rice is vacuum-packed, so there is no need to open the container, and it was heated by microwave heating, steam heating, hot water heating, etc. while sealed in the container Later, if the container is opened and taken out, this frozen processed rice will not only have the texture of freshly cooked rice, it can be easily loosened and can be freely arranged on dishes, and it has also cleared the proposition of virtually zero cooking time just by heating it. It has become a thing. When eating this frozen processed rice, when the container is opened and warmed, moisture tends to be lost in microwave oven heating, and it is difficult to obtain a texture of freshly cooked rice. It tends to be high, making it difficult to obtain the texture of freshly cooked rice, and hot water heating cannot be used due to its nature. In addition, even if the frozen processed rice is cooked, if it is kept sealed in the container and heated by microwave heating, steam heating, hot water heating, etc., the container is opened and taken out. Is a miscellaneous dish with sufficient ardente (hard) properties.

  Moreover, the frozen processed rice according to the invention of claim 2 is characterized in that the pregelatinized rice is hydrolyzed in a process of steaming steamed rice with steam washing and steaming if necessary after steaming and washing. What is characterized in that it is a fast-cooked rice that is at least partially alphalated, further dried if necessary, and the moisture of the steamed rice is reduced to 5 to 50% by weight and then cooled in a sterile state. It is.

  First, the raw rice to be frozen processed 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 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 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. Steam for about 8 to 12 minutes in this steamer to alphalize at least a portion of the rice starch.

  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%. Therefore, to obtain a moisture value in the range of 5% to 35% by weight ± 2% by weight, it is necessary to dry the obtained 35% by weight ± 2% by weight to 42% by weight ± 2% by weight. . Similarly, in order to make the moisture value over 42% ± 2% by weight and up to 50% by weight, it is necessary to add water one to three times in the process of steaming with a steamer. The time will be longer.

  Steamed with steam in a steamer, steamed rice that has been added to the specified moisture value and alpha degree, or dried steamed rice that has been dried to a specified moisture value, immediately sterilized while still hot 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 normal 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 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 to obtain the said frozen processed cooked rice from the alpha-ized rice of this 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. Since the final cooking is performed as described above, the strict aseptic maintenance as described above may be simplified, for example, by cooling in a normal pressure sterilization chamber.

  The moisture value of the pregelatinized rice obtained by the above method is in the range of 5% by weight to 50% by weight as described above, but preferably 35% by weight ± 2% by weight to 42% by weight ± 2%. % Range. The reason is as described above, when steaming with steam of 0.25 kg / cm 2 to 1.5 kg / cm 2 for about 8 to 12 minutes, the degree of pregelatinization becomes about 90 to 99%, and the moisture value is 35 wt. % ± 2 wt% to 42 wt% ± 2 wt%, and in order to make this steamed rice less than 35 wt% ± 2 wt%, it must be dried separately by a dryer. On the other hand, in order to make the moisture value over 42% ± 2% by weight and within the range of 50% by weight, it is necessary to add water 1 to 3 times in the steaming process as described above. In addition, the amount of water is increased, and it is closer to 53 to 65% by weight, which is said to be the moisture value of delicious rice, and the post-treatment becomes even easier.

  The frozen processed cooked rice according to the invention of claim 3 is characterized in that the water is a seasoning liquid.

  That is, the water is at least necessary to make the water content of alpha-2 rice in the range of 5 wt% to 50 wt% as H2O to 53 wt% to 65 wt%, which is called 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 make a seasoning liquid. Moreover, since there is no limitation in this seasoning, even if the flavor of frozen processed cooked rice is increased or the nutritional value is improved, and various other things such as oil and dextrin are contained in the seasoning liquid, no matter what There is no problem.

  The frozen processed cooked rice according to the invention of claim 4 is characterized in that the seasoning liquid contains cooked ingredients.

  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 53% to 65% by weight of the 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.

  As described above in detail, according to the invention of claim 1, pre-alpha rice and water that is said to be tasty are lacking in water content and at least packed in a container, vacuum packed and heat-treated in the course of heat treatment. Since starch is made into 100% α and stored in a vacuum packaged state in a frozen state, it is possible to obtain freshly cooked rice and miscellaneous cooking having sufficient aldente by simply heating the container that has been frozen and stored at the time of use. 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 substantially cleared.

  Further, according to the invention of claim 2, since a part of the rice starch is already alphalated and the moisture is 5% by weight to 50% by weight of the quick-cooked rice, It becomes a frozen and cooked cooked rice that can be cooked with a freshly cooked rice just by heating the non-pregelatinized rice starch, replenishing deficient moisture, and heating it. Therefore, since quick-cooked rice is used, the effect of the above-described invention is obtained, in which the rice cooking time is set to 0 and the cooked rice is obtained even though it is frozen processed rice for long-term storage.

  Further, according to the invention of claim 3, a freshly cooked seasoned rice and a miscellaneous cooked food having sufficient aldente properties that are heated at the time of use are 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 use or home use.

  Moreover, according to the invention of Claim 4, the seasoning rice and miscellaneous cooking including the ingredients of the freshly-baked ingredients which only heat at the time of utilization are obtained. Therefore, it is useful even if it is not used for cooking or cooking, and it is useful for those who are not accustomed to cooking or cooking without using cooking skills including time and cooking.

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

  450 g of seasoned liquid and 100 g of ingredients are added to 500 g of alpha-glutinized rice (water content 32% by weight), and these are placed in a container, vacuum-packed, and heat-treated at 95 ° C. for 25 minutes and then cooled to room temperature. After that, it was quickly frozen to obtain frozen processed rice. This frozen processed rice was heated for 10 minutes in a container, then opened and loosened, and served in a bowl.

  To 650 g of pre-gelatinized rice (moisture 40% by weight) of glutinous rice, add 300 g of seasoning liquid and 50 g of ingredients, add 30 g of dextrin and 5 g of oil, put them in a container, and vacuum-wrap them at 95 ° C. After 20 minutes of heat treatment, the mixture was cooled to room temperature and then rapidly frozen to obtain frozen processed rice. This frozen processed rice was heated for 10 minutes in a container, then opened and loosened, and served in a bowl.

  100 g of seasoning liquid and 20 g of ingredients are added to 70 g of alpha-glutinized rice (moisture 40 wt%), and these are placed in a container, vacuum-packed, and heat-treated at 95 ° C. for 3 minutes and then cooled to room temperature. Then, it was quickly frozen to obtain risotto-style frozen processed rice. This risotto-style frozen processed rice was heated for 10 minutes in a container, then opened and loosened, and served in a bowl.

<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 ingredients are put in an electric rice cooker, stir, and the contents are transferred to a container, 1200 g cooked rice was obtained.
<Comparative example 2>
In order to contrast with Example 2, the red rice was obtained with the manufacturing method of the red rice currently generally performed for business use. That is, 500 g of the same glutinous rice as in Example 2 was washed with running water, immersed in water for 12 hours to obtain 667 g of glutinous rice having a moisture value of 42%, steamed for 10 minutes in a steamer, and then Example 2 67 cc of the same seasoning liquid was sprayed. Steamed again for 5 minutes, and then sprayed 67 cc of the same red rice seasoning liquid, steamed for another 5 minutes, sprayed 67 cc of the same red rice seasoning liquid, and then steamed for 10 minutes to obtain fresh red rice.
<Comparative Example 3>
In order to contrast with Example 3, 140 g of glutinous rice (moisture value 16% by weight) is cooked in an electric rice cooker (40% by weight moisture), and the cooked glutinous rice is mixed with 200 g of seasoning liquid and 40 g of ingredients in a frying pan. Heated for 1 minute to obtain a freshly risotto that was transferred to a vessel.

In order to compare each cooked rice obtained in Examples 1, 2, 3 and Comparative Examples 1, 2, 3,
1. Visually observe the state of loosening of each cooked rice.
2. Dispose each rice on a rice bowl and dish and visually observe the state of the arrangement.
Ask 3.5 panelists to eat a bite of each rice and see if there is a significant difference.
That is, it is performed by notifying which five panelists are the processed cooked rice obtained in Examples 1, 2, and 3 and Comparative Examples 1, 2, and 3, and having them rank. 3 points were assigned to the panel by the panelist, 2 points were given, 2 points were given 1 point.

1. As a result, the unraveling situation was almost the same for each cooked rice of Examples 1, 2, 3 and Comparative Examples 1, 2, 3, and no significant difference was observed.
2. As a result, the cooking conditions of Examples 1, 2, and 3 and Comparative Examples 1, 2, and 3 were almost the same, and no significant difference was observed.
3. As a result, the highest total score of the five panelists was Example 2, which was in the order of Comparative Example 1, Comparative Example 3, Example 1, Example 3, and Comparative Example 2, There was no significant difference clearly.

Claims (4)

  An optimum amount of water that can withstand edible content is added to the pregelatinized rice having a moisture value of 5% to 50% by weight in a range of 40% to 400% by weight, and a predetermined amount of alpha after the addition of the moisture is added. Frozen rice is packaged in vacuum in a container, heat treated at 85 ° C. to 125 ° C. for 10 seconds to 60 minutes, cooled to room temperature, and then frozen. Processed cooked rice.   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 freeze-processed cooked rice according to claim 1, wherein the cooked rice is quick-cooked rice obtained by cooling the steamed rice to 5 wt% to 50 wt% and then cooling it under aseptic conditions.   The frozen processed cooked rice according to claim 1 or 2, wherein the water is a seasoning liquid.   The frozen processed cooked rice according to claim 3, wherein the seasoning liquid contains cooked ingredients.