JP2018161089A - Frozen cooked rice food and method for producing same - Google Patents

Abstract

PROBLEM TO BE SOLVED: To provide a frozen cooked rice food that causes no spill by cooking, is rice-cooked in frozen state in a short time in accord with the situation of eating with the use of a microwave oven or the like just before eating, and provides a cooked rice having good taste and of just-cooked, and to provide a method for producing the same.SOLUTION: Provided are: a frozen cooked rice food obtained by freezing (A) a nonglutinous rice quickly cooked processed rice and (B) a glutinous rice quickly cooked processed rice; a frozen cooked rice food obtained by freezing (A) a nonglutinous rice quickly cooked processed rice, (B) a glutinous rice quickly cooked processed rice, (C) a seasoning, and/or (D) ingredients; a production method of frozen cooked rice food by blending (A) a nonglutinous rice quickly cooked processed rice and (B) a glutinous rice quickly cooked processed rice, and followed by subjecting to freezing; and a production method of frozen cooked rice food by blending (A) a nonglutinous rice quickly cooked processed rice and (B) a glutinous rice quickly cooked processed rice, and adding (C) a seasoning and/or (D) ingredients, and followed by subjecting to freezing.SELECTED DRAWING: Figure 1

Description

  The present invention relates to a frozen cooked rice food and a method for producing the frozen cooked rice food, and in particular, there is no spillage due to cooking, and the rice is cooked in a short time while frozen in accordance with the situation to eat in a microwave oven or the like immediately before eating. The present invention relates to a frozen cooked rice food that provides freshly cooked cooked rice and a method for producing a frozen cooked rice food.

  Traditionally, rice has been eaten as a staple food in Japan. However, in order to eat rice, it is necessary to sharpen the rice, soak it in water, then cook it, so-called cooked rice, and take time to make it ready to eat.

  Therefore, as a product that warms retort products, vendors provided at convenience stores, supermarkets, etc., and cooked rice made in the backyard, Patent Document 1 discloses that fresh seafood is first heat-treated and heat-treated seafood. Ingredient manufacturing process for producing seafood frozen ingredients by removing non-edible parts from seafood, cutting them into appropriate sizes, processing them into food ingredients, and storing the food ingredients in a container and quickly freezing them The frozen ingredients are thawed and subjected to a second heat treatment in the production stage of instant cooked rice, then cooled, quickly cooked rice in which moisture is impregnated with the ingredients, raw rice, seasoning liquid and an appropriate amount of water. There is disclosed an instant cooked rice for a microwave oven, which is prepared by mixing the ingredients into a mixed food, vacuum-packing the mixed food with a microwave container and then freezing the raw rice and ingredients. In addition, in Patent Document 2, an optimal moisture that can withstand edible in a range of 40% to 400% by weight is added to pregelatinized rice having a moisture value of 5% to 50% by weight, A predetermined amount of pregelatinized rice after water addition is vacuum-packed in a container, and heat-treated at 85 ° C. to 125 ° C. for 10 seconds to 60 minutes, cooled to room temperature, and then frozen. A frozen processed cooked rice is disclosed.

  Further, in Patent Document 3, the raw rice is freeze-treated, and the raw rice is further steamed. Then, water or hot water is added thereto to absorb the steamed rice, and then the absorbed steamed rice is freeze-dried, A process for producing microwave-cooked processed rice whose raw material rice is low amylose rice is disclosed, and in Patent Document 4, glutinous rice and glutinous rice cooked individually are mixed at a specific ratio. When the amylose content of glutinous rice is less than 20%, the ratio is raw rice. In the case of glutinous rice: glutinous rice = (95: 5) to (80:20), when the amylose content of glutinous rice is 20% or more, the ratio is raw rice. Rice which has improved taste is disclosed, characterized in that it is mixed with glutinous rice: glutinous rice = (80:20) to (30:70).

  Furthermore, Patent Document 5 describes that quick-cooked rice, glutinous rice flour, and seasoning liquid are contained in a pouch and packaged under reduced pressure for the purpose of producing seasoned cooked rice whose freshly cooked fragrance is maintained for a long time. A characteristic method for producing a processed food with pouched rice is disclosed.

JP 2009-124966 A JP 2013-240311 A JP 2008-131887 A JP-A-5-227904 JP2012-115185A

  However, it is unclear whether the technology of Patent Document 1 uses two types of quick-cooked rice and quick-cooked rice of glutinous rice and glutinous rice. There was a problem such as a problem. Moreover, since the technique of patent document 2 does not have the concept of using two types of quick-cooked rice with quick-cooked rice of glutinous rice and quick-cooked rice of glutinous rice, it uses quick-cooked rice. However, since it requires water addition and heat treatment, it has not been possible to provide frozen cooked rice food that can be cooked in a short time.

  Moreover, although the technique of patent document 3 uses the low amylose rice, since there is no concept of using two types of quick-cooked rice with quick-cooked rice of glutinous rice and quick-cooked rice of glutinous rice In addition, it has a good taste, does not spill during cooking with a microwave oven, and cannot provide a frozen cooked rice food that can be cooked in a short time with a microwave oven or the like. Furthermore, since the technology described in Patent Document 4 does not use quick-cooked processed rice, it cannot provide a frozen cooked rice food that can be cooked in a short time in a microwave oven or the like, and the amylose content of the sticky rice is 20 If the ratio is less than%, the ratio is raw rice, and glutinous rice: glutinous rice = (95: 5) to (80:20) is in the preferred range, so there is room for improvement in preventing spilling during cooking with a microwave oven. It was what had.

  In addition, the technology described in Patent Document 5 uses glutinous rice flour instead of glutinous rice, so the taste is good in cooking in a microwave oven, and there is no spilling when cooking with a microwave oven, It has not been possible to provide frozen cooked rice food that can be cooked in a short time.

  Therefore, the object of the present invention is to solve the above-mentioned problems of the prior art, there is no spillage due to cooking, the rice is cooked in a short time while frozen in accordance with the situation to eat in a microwave oven etc. The object is to provide a frozen cooked rice food that provides freshly cooked cooked rice and a method for producing the frozen cooked rice food.

  As a result of intensive studies to solve the above problems, the present inventors have found that the object can be achieved by using different types of quick-cooked rice, and have completed the present invention. .

  That is, the frozen cooked rice food of the present invention is characterized by being obtained by freezing (A) quick-cooked processed rice of glutinous rice and (B) quick-cooked processed rice of glutinous rice.

  Moreover, the frozen cooked rice food of this invention freezes (A) quick-cooked processed rice of glutinous rice, (B) quick-cooked processed rice of glutinous rice, (C) seasoning and / or (D) ingredients. It is characterized by being obtained.

  The method for producing a frozen cooked rice food of the present invention is characterized in that (A) quick-cooked processed rice of glutinous rice and (B) quick-cooked processed rice of glutinous rice are blended and frozen.

  Moreover, the manufacturing method of the frozen cooked rice food of this invention mix | blends (A) quick-cooked processed rice of glutinous rice, and (B) quick-cooked processed rice of glutinous rice, (C) Seasoning and / or (D). It is characterized by adding ingredients and freezing.

  In this invention, it is preferable that the mass ratio of the (A) quick-cooked rice of glutinous rice and the (B) quick-cooked rice of glutinous rice is 2: 8-8: 2.

  In the present invention, the glutinous rice used for the (A) glutinous rice quick-cooked processed rice preferably has an amylose content of 15% by mass or less, and the glutinous rice used for the (A) glutinous rice quick-cooked processed rice, A milky queen is preferred.

  According to the present invention, there is no spilling due to cooking, and it is cooked in a short time while frozen in accordance with the situation to be eaten in a microwave oven etc. just before eating, a frozen cooked rice food that has a good taste and provides freshly cooked rice A method for producing frozen cooked rice food can be provided.

It is a figure which shows the flow of an example of the manufacturing method of the frozen cooked rice food of this invention.

Hereinafter, the present invention will be specifically described.
The frozen cooked rice food of the present invention is characterized by being obtained by freezing (A) quick-cooked processed rice of glutinous rice and (B) quick-cooked processed rice of glutinous rice. As a result, there is no spilling due to cooking, and the frozen cooked rice food is cooked in a short time while frozen in accordance with the situation to eat in a microwave oven etc. just before eating, providing a freshly cooked cooked rice with good taste be able to.

  Moreover, the frozen cooked rice food of this invention freezes (A) quick-cooked processed rice of glutinous rice, (B) quick-cooked processed rice of glutinous rice, (C) seasoning and / or (D) ingredients. It is characterized by being obtained. Specifically, (A) Frozen cooked rice of glutinous rice, (B) Frozen cooked rice food obtained by freezing cooked rice of glutinous rice and (C) Seasoning, (A) Frozen rice Cooked and cooked rice, (B) Frozen cooked rice obtained by freezing glutinous rice, (D) Frozen rice food obtained by freezing ingredients, (A) Quick cooked rice of glutinous rice, (B) It is a frozen cooked rice food obtained by freezing quick-cooked processed rice and (C) seasonings and (D) ingredients. As a result, there is no spilling due to cooking, and the frozen cooked rice food is cooked in a short time while frozen in accordance with the situation to eat in a microwave oven etc. just before eating, providing a freshly cooked cooked rice with good taste be able to.

  Furthermore, the manufacturing method of the frozen cooked rice food of this invention mix | blends (A) quick-cooked processed rice of glutinous rice, and (B) quick-cooked processed rice of glutinous rice, It is characterized by the above-mentioned. This is a method for producing a frozen cooked rice food that is cooked in a short time while frozen in accordance with the situation to be eaten in a microwave oven etc. just before eating, and has a good taste and provides freshly cooked cooked rice. Can be provided.

  Moreover, the manufacturing method of the frozen cooked rice food of this invention mix | blends (A) quick-cooked processed rice of glutinous rice, and (B) quick-cooked processed rice of glutinous rice, (C) Seasoning and / or (D). It is characterized by adding ingredients and freezing. Specifically, (1) (A) quick-cooked processed rice of glutinous rice, (B) quick-cooked processed rice of glutinous rice, (C) manufacture of frozen cooked rice food that is frozen by adding seasonings (2) (A) A method for producing a frozen cooked rice food in which (A) a quick-cooked rice of glutinous rice and (B) a quick-cooked rice of glutinous rice are blended, and (D) ingredients are added and frozen. 3) Manufacture of frozen cooked rice food containing (A) quick-cooked rice of glutinous rice and (B) quick-cooked rice of glutinous rice, and (C) seasoning and (D) ingredients added and frozen. Is the method. As a result, there is no spillage due to cooking, and the method for producing frozen cooked rice food that cooks rice in a short time while frozen in accordance with the situation to be eaten in a microwave oven etc. immediately before eating, provides a freshly cooked cooked rice Can be provided.

  In addition, according to the present invention, cooked cooked rice can be provided to a single-living household in an aging society by simply preparing a range. Furthermore, it can be heated and provided at a supermarket or convenience store as much as it is needed compared to chilled distribution, eliminating food loss, and providing as many hotels and tourist facilities as you need. Therefore, it is possible to solve the shortage of labor, to avoid the risk of disposal and inventory (according to the ingredients). Furthermore, full-fledged cooked rice can be provided without cooks or dedicated staff such as leisure hotels, golf courses, health lands (hot spring facilities), and mass retailers.

  Further, in the present invention, “microwave oven or the like” is not limited to heating cooking by a microwave oven, but also a heating method using a gas range, a stove, a solid fuel, etc., and is not particularly limited. In the above-mentioned Patent Document 1, two-stage heating and cooking by a microwave oven are used, whereas the present invention is not only cooking by a microwave oven by one heating, but also by a gas range, a stove, a solid fuel, or the like. Heating is also possible. However, as a heating method, in consideration of fire and convenience, cooking by a microwave oven is most preferable.

  In the present invention, glutinous rice includes amylose and amylopectin. Sticky rice contains only amylopectin.

  Further, in the present invention, the quick-cooked rice is a rice that has been polished and polished and made alpha after washing and soaking. As a method for producing fast-cooked processed rice, for example, raw rice is polished with a rice mill, polished with a rice mill, washed with a rice washer, immersed in a dipping tank, and then steamed with a steamed rice machine, After cooling with a cooler, it can be produced by drying.

  Furthermore, examples of the quick-cooked rice include Cook Rice series manufactured by Kewpie Corporation.

  In this invention, it is preferable that the mass ratio of said (A) quick-cooked rice of glutinous rice and said (B) quick-cooked rice of glutinous rice is 2: 8-8: 2, 5: 5-8: 2 is more preferable. When 100% of cooked rice of glutinous rice is used, spilling occurs 10 minutes after heating in a microwave oven (500W), and when 100% of cooked rice of glutinous rice is used, it is glutinous and eaten The rice is too sweet and has a problem of texture and taste, but by blending in the above range, the problem of spray spill, texture and taste can be solved. In addition, the blend ratio of 7: 3 as the mass ratio of (A) quick-cooked rice of glutinous rice and (B) quick-cooked rice of glutinous rice is the most suitable ratio as frozen rice food. ) When the mass ratio of the quick-cooked rice of glutinous rice and the above-mentioned (B) quick-cooked rice of glutinous rice is blended at 5: 5, a frozen cooked rice food suitable for paella can be provided. When the mass ratio of the rice and the cooked rice of (B) glutinous rice is blended at a ratio of 3: 7 to 2: 8, a frozen cooked rice food suitable for koji can be provided.

  In this invention, it is preferable that the amount of amylose is 15 mass% or less in the glutinous rice used for the above-mentioned (A) quick-cooked processed rice of glutinous rice. By setting the amount of amylose within such a range, cooking time in a microwave oven or the like can be shortened. In addition, even if the amount of amylose is more than 15% by mass as the glutinous rice of the (A) glutinous rice and the cooked rice of the glutinous rice and the (B) glutinous rice is used to adjust the total amount of amylose. The above-mentioned (A) glutinous rice quick-cooked processed rice glutinous rice having an amount of amylose of 15% by mass or less and (B) the glutinous rice quick-cooked processed rice can be used to obtain the superior effect of the present invention. It is not something that can be done.

  In the present invention, (A) the glutinous rice used for the quick-cooked rice of glutinous rice includes, for example, Snow Pearl, Milky Queen, Soft 158, Aya, Hanabusa, Nekari Win, Yumekochi, Sawapikari, Jukukomachi, Okuha 343 No., Oku feather 354, etc., among which the milky queen is preferable. (A) Providing frozen cooked rice food that has the best taste, no squirting, and can be cooked in a microwave oven etc. in a short time when milky queen is used as the glutinous rice to be used for the cooked rice of (A) Can do.

  In the present invention, the seasoning (C) is not particularly limited as long as it can be added as necessary and can be used for ordinary cooked rice food, but those that can be used for ordinary frozen cooked rice food are particularly preferable. Such (C) seasonings include, for example, soy sauce, salt, miso, vinegar, sake, mirin, edible fats and oils (eg, vegetable oil, animal oil, etc.), seaweed (eg, kelp, wakame etc.), fruits (fruit juice, fruit paste) Etc.), eggs (eg, whole egg, egg yolk, egg white, etc.), extracts (eg, meat extract, vegetable extract, seafood extract, yeast extract, etc.), sweeteners (eg, granulated sugar, sugar alcohol, high sweetness) Sweeteners, etc.), acidulants (eg, citric acid, etc.), spices (eg, pepper, etc.), amino acids (eg, sodium glutamate, sodium aspartate, etc.), nucleic acids (eg, inosinic acid, guanylic acid, etc.) As long as it is a seasoning that matches with cooked rice, any material can be used.

  In the present invention, the blending amount of the (C) seasoning is not limited as long as the effects of the present invention are obtained, but the (A) quick-cooked rice of glutinous rice and the (B) quick-cooked of glutinous rice The mass is preferably 0.1 to 2.0 times the total mass of the processed rice, and more preferably 0.2 to 0.6 times the mass.

  In the present invention, the ingredient (D) can be added as necessary and is not particularly limited as long as it can be used for ordinary cooked rice food, but those that can be used for ordinary frozen cooked rice food are particularly preferable. Examples of such ingredients (D) include carrots, burdock, sweet potatoes, shiitake mushrooms, bamboo shoots, konjac, mushrooms, hijiki, chicken, beef, beans, plums, rice cakes, rice cakes, rice cakes, etc. Any can be used. In addition, the said (D) ingredient can also mix | blend the component of the said (C) seasoning for seasoning, prior cooking, etc., and can also be used as the said (D) ingredient.

  In the present invention, the blending amount of the ingredients (D) is not limited as long as the effects of the present invention can be obtained, but the (A) glutinous rice quick-cooked rice and the (B) glutinous rice quick-cooked The mass is preferably 0.1 to 2.0 times the total mass of the processed rice, and more preferably 0.2 to 0.6 times the mass. In addition, as the total blending amount of the (C) seasoning and the (D) ingredients, the total mass of the (A) quick-cooked rice of glutinous rice and the (B) quick-cooked rice of glutinous rice The mass is preferably 0.2 to 4.0 times, more preferably 0.4 to 1.2 times.

About the manufacturing method of the frozen cooked rice food of this invention, the flow of an example of the manufacturing method of the frozen cooked rice food of this invention is shown in FIG. For example, the following flows (1) to (5)
(1) Weighing seasoning, cooling and mixing, then cooling (2) Cooking ingredients (3) Seasoning after cooling, ingredients after cooking, and (A) Quick-cooked rice from glutinous rice (B) The baked glutinous rice can be produced by a method of vacuum packaging by weighing each baked rice and putting it into a mold (4) Quick freezing the mold (5) Packing frozen food. The temperature of the quick freezing is not limited as long as the cooked rice food can be frozen, but is -30 ° C to -20 ° C as an example, and the time of quick freezing is not limited as long as the cooked rice food can be frozen, but as an example 30 minutes ~ 120 minutes.

  The container for packaging the frozen cooked rice food of the present invention is not limited as long as it can be used in a microwave oven or the like and the effects of the present invention are obtained. For example, a range seal FK type standard bag manufactured by Fukusuke Kogyo Co., Ltd. ( Product name) can be used.

  Furthermore, in this invention, other components etc. can also be added suitably in the range which does not impair the effect of this invention. Arbitrary ingredients other than the above can be blended in qualitative and quantitative ranges, and ingredients usually blended into cooked rice foods, such as inorganic salts, vitamins, dietary fibers, flavoring agents, coloring agents, emulsifiers, A viscosity agent, a pH adjuster, an antioxidant, a preservative and the like can be blended.

  EXAMPLES Hereinafter, although this invention is demonstrated further in detail using an Example, this invention is not limited to these Examples.

Example 1
As seasonings, 87 g of water, 9 g of bonito boiled conc. YN, 4 g of true kelp extract and 5 g of white hot water soup are used. (A) 54 g of quick-cooked rice of glutinous rice (Milky Queen) and (B) 26 g of quick-cooked rice of glutinous rice, and the frozen rice of Example 1 according to the production flow shown in FIG. Food was manufactured.

(Comparative Example 1)
The frozen cooked rice food of Comparative Example 1 was used in the same manner as in Example 1 except that 80A of quick-cooked rice of (A) glutinous rice (Milky Queen) and (B) quick-cooked rice of glutinous rice were not used. Manufactured.

(Comparative Example 2)
(A) Frozen cooked rice food of Comparative Example 2 in the same manner as in Example 1 except that 80g of glutinous rice (Milky Queen) was not used and 80g of glutinous rice was used. Manufactured.

(Comparison between Example 1 and Comparative Examples 1 and 2)
The frozen cooked rice food of Example 1 could be cooked in a microwave oven at 600 W for 4 minutes, had good taste, had no spilling during cooking, cooked in a short time just before eating, and was able to provide freshly cooked cooked rice. The cooked appearance was also plump and good. On the other hand, when the frozen cooked rice food of Comparative Example 1 was cooked in the microwave oven 600W, spilled spilled food was produced and cooked rice could not be provided. The frozen cooked rice food of Comparative Example 2 could be cooked in a microwave oven at 600 W for 4 minutes, but it had a strong sweetness and “mochimochi” that was too sweet to taste. Furthermore, the cooked appearance was too “mochimochi” and was not suitable as cooked rice.

(Example 2)
As seasonings, bonito soup 50g is used, and ingredients A25g, chicken 20g, shimeji 5g, trefoil 0.5g and thread kelp 0.2g are used as ingredients. (A) Quick cooking of glutinous rice (milky queen) Using the processed rice 30g and the (B) glutinous rice 70g quick-cooked processed rice, the frozen cooked rice food (Gomoku Okowa) of Example 2 was manufactured according to the manufacturing flow shown in FIG. The frozen cooked rice food of Example 2 could be cooked in a microwave oven at 600 W for 4 minutes, had good taste, had no spilling during cooking, cooked in a short time just before eating, and was able to provide freshly cooked cooked rice. The cooked appearance was also plump and good. Ingredient A was prepared in advance using 200 g of radish, 200 g of carrot, 100 g of beef bonito (small), 500 g of water, 40 g of cinnamon ST, and 20 g of yamasa soy sauce (dense).

(Example 3)
40g of bonito soup stock as seasoning, 30g of bamboo shoot, 10g of carrot and 0.5g of kelp as ingredients, (A) 54g of quick-cooked rice of Milky Queen (B) and (B) of glutinous rice The frozen cooked rice food of Example 3 was manufactured according to the manufacturing flow shown in FIG. The frozen cooked rice food of Example 3 could be cooked in a microwave oven at 600 W for 4 minutes, had good taste, had no spilling during cooking, cooked in a short time just before eating, and was able to provide freshly cooked cooked rice. The cooked appearance was also plump and good.

Example 4
40g chicken stock is used as a seasoning, 20g wild vegetable is used as ingredients, 54g rice cooked with (A) glutinous rice (Milky Queen) and 26g rice cooked with glutinous rice (B) And the frozen cooked rice food of Example 4 was manufactured according to the manufacturing flow of FIG. The frozen cooked rice food of Example 4 could be cooked in a microwave oven at 600 W for 4 minutes, had a good taste, had no spillage during cooking, cooked in a short time just before eating, and was able to provide freshly cooked cooked rice. The cooked appearance was also plump and good.

(Example 5)
As seasoning, 90g of risotto soup stock is used, and mushrooms 15g, cheese 15g and parsley 0.5g are used as ingredients. (A) 54g of quick-cooked processed rice with milky queen (B) Frozen cooked rice food (mushroom risotto) of Example 5 was produced according to the production flow shown in FIG. The frozen cooked rice food of Example 5 could be cooked in a microwave oven at 600 W for 4 minutes, had a good taste, had no spillage during cooking, cooked in a short time just before eating, and was able to provide freshly cooked cooked rice. The cooked appearance was also plump and good.

Claims (10)

  A frozen cooked rice food characterized by being obtained by freezing (A) quick-cooked rice of glutinous rice and (B) quick-cooked rice of glutinous rice.   Frozen cooked rice obtained by freezing (A) quick-cooked rice of glutinous rice, (B) quick-cooked rice of glutinous rice, (C) seasoning and / or (D) ingredients Food.   The frozen cooked rice food according to claim 1 or 2, wherein a mass ratio of (A) quick-cooked processed rice of glutinous rice and (B) quick-cooked processed rice of glutinous rice is 2: 8 to 8: 2.   4. The frozen cooked rice food according to any one of claims 1 to 3, wherein the amount of amylose used in the (A) quick-cooked processed rice of glutinous rice is 15% by mass or less.   The frozen cooked rice food according to any one of claims 1 to 4, wherein the sticky rice used for the (A) quick-cooked processed rice of the sticky rice is a milky queen.   A method for producing a frozen cooked rice food comprising blending (A) quick-cooked rice of glutinous rice and (B) quick-cooked rice of glutinous rice and freezing.   (A) Quick-cooked rice of glutinous rice and (B) Quick-cooked rice of glutinous rice are blended, and (C) seasoning and / or (D) ingredients are added and frozen. A method for producing frozen cooked rice food.   The method for producing a frozen cooked rice food according to claim 6 or 7, wherein a mass ratio of the (A) quick-cooked processed rice of glutinous rice and the (B) quick-cooked processed rice of glutinous rice is 2: 8 to 8: 2.   The method for producing a frozen cooked rice food according to any one of claims 6 to 8, wherein the (A) glutinous rice used for the quick-cooked processed rice of glutinous rice has an amylose content of 15% by mass or less. The method for producing a frozen cooked rice food according to any one of claims 6 to 9, wherein the (A) glutinous rice used for the rice cooked quickly is milky queen.

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