JP2019103497A - Rice in container and its production method - Google Patents

Abstract

To provide rice in a container having a better texture and nice taste and its production method.SOLUTION: Rice in a container having a normal temperature long-term preservability and an after-opening immediately edible property is provided. The rice has germination brown rice as a main material and still has a texture of a rice grain and does not have a sweet jellied bean paste-like physical property.SELECTED DRAWING: Figure 1

Description

  The present invention relates to a container-packed cooked rice and a method for producing the same.

  Conventionally, there is known a method for producing containerized cooked rice having quick preservation after opening, with room temperature long-term storage stability and no water addition (see, for example, Patent Document 1).

Patent No. 5384762

  However, in the method of producing containerized cooked rice of Patent Document 1, after steaming and cooling the rice with steam at 100 ° C. or higher, the loosened rice is put in a heat resistant container and sealed, and further heated at high temperature for a long time Cooked rice (It is heated to 100 ° C and maintained in this state for 5 minutes, then heated to 110 ° C and maintained for 30 minutes, and then heated to 120 ° C and maintained for 15 minutes), so time for cooking In addition, the shape of the rice grains is broken, and there is a problem that the cooked rice becomes like a yolk shape.

  The present invention is to provide a container-packed cooked rice having a good texture and a method for producing the same.

The container-embedded cooked rice according to the present invention is a container-embedded cooked rice having normal temperature long-term storage stability and immediate eating ability after opening, wherein the cooked rice contains germinated brown rice and leaves a texture of rice grains, and the cooked rice is in a sheepskin-like shape. It does not have physical properties.
In the above-described container-packed cooked rice, the cooked rice can be configured to use germinated brown rice as a main raw material.
In the above-described containerized cooked rice, the cooked rice can be configured to use a mixed rice of germinated brown rice and rice or perished rice.
In the above-described containerized cooked rice, it can be configured such that the blending ratio of the rice or the moist rice in the mixed rice is 80% or less.

  In the above-described containerized cooked rice, the germinated brown rice can be configured to have a water content of 70 to 90%.

  In the above-mentioned container-packed cooked rice, the cooked rice can be configured to further include a kelp extract.

  In the above-described container-containing cooked rice, the container can be configured to have an opening, a cutting portion below the opening, and a bottom portion so as to be able to stand on its own.

  In the containerized cooked rice, the container can be configured such that the individually packaged spoons are adhered.

  The method for producing containerized cooked rice according to the present invention is a method for producing containerized cooked rice having room temperature long-term storage stability and immediate eating ability after opening, wherein the cooked rice contains sprouted brown rice and is raw rice before water absorption. The germinated brown rice is sealed in a retort container and then heated to simultaneously carry out retort sterilization treatment and rice cooking treatment.

  In the above-described method for producing containerized cooked rice, the sprouted brown rice can be configured to cook so as to have a water content of 70 to 90%.

  In the method for producing containerized cooked rice, a seasoning containing kelp extract may be sealed together with the sprouted brown rice in a retort container so that the retort sterilization treatment and the rice cooking treatment are simultaneously performed.

  In the method for producing containerized cooked rice, when the retort sterilization treatment and the rice cooking treatment are simultaneously performed, heating may be performed at 115 to 125 ° C. for 20 to 40 minutes.

  According to the present invention, by using germinated brown rice as a main raw material, it is possible to prevent that the cooked rice has a mutton-like physical property, leave a texture of rice grains, and provide a delicious containerized cooked rice.

(A) is a front view of the container main body of the container-containing cooked rice according to the present embodiment, (B) is a cross-sectional side surface of the container main body, and (C) is a bottom view of the container main body. It is a figure for demonstrating the Example of the container-embedded cooked rice manufactured using the rice grain and sprouted brown rice of several types. It is a flowchart which shows the manufacturing method of the container-containing cooked rice which concerns on this embodiment.

First Embodiment
The containerized cooked rice according to the present embodiment can be stored at normal temperature for a long period of time (for example, several years, more preferably 5 years or more), and water and dishes should be prepared separately even during disasters or disasters. Instead, they can be opened and eat immediately. The container-packed cooked rice according to the present embodiment is cooked cooked rice containing sprouted brown rice as a main raw material and further containing seasoning liquid and ingredients, and is housed in a sealed state in the container body 1.

  Germinated brown rice is obtained by sprouting brown rice from which rice husk has been removed by grinding from rice seeds, and is not particularly limited, and commercially available rice can be used. In addition, in the present embodiment, germinated brown rice is used as a main raw material, but in addition to germinated brown rice, it may be configured to include beans such as black beans, grains such as bubbles and millets.

  The seasoning liquid is not particularly limited, but preferably contains kelp extract. By coating the surface of rice grain with polysaccharides (alginic acid, fucoidan, laminaran, etc.) contained in kelp extract, it is possible to suppress that the shape of rice grain is broken and rice is turned into a musk-like shape. It is. In addition, a kelp extract can be manufactured, for example by concentrating the boiled soup of a kelp. In addition, in place of kelp extract or in addition to kelp extract, depending on the seasoning, sake, bonito extract, bonito extract, bonito extract, fish sauce, tomato paste, grated garlic, basil, sugar, salt, miso according to the seasoning It can be added as appropriate.

  Ingredients are also not particularly limited, and may be appropriately added according to the seasoning. For example, ingredients such as carrots, shiitake mushrooms, bamboo shoots, clams, salmon flakes, hiratake shishiji, chirimen, burdock, lotus root, chicken meat, mushrooms, onions, scallops, etc., are cut into appropriate sizes.

  In the present embodiment, by placing the sprouted brown rice, the seasoning, and the ingredients in the container body 1 and heating and cooking, a container-containing rice is produced. In such containerized cooked rice, the water content of germinated brown rice after cooking is 70 to 90%, more preferably 78 to 88%. For example, by adding 40 to 62 g of sprouted brown rice, 200 to 178 g of seasoning liquid, and 40 g of ingredients to the container main body 1 as an example, cooked rice with a moisture content of 70 to 90% of sprouted brown rice is prepared. It can be manufactured. In addition, the manufacturing method of the container-containing cooked rice which concerns on this embodiment is mentioned later.

  Although the container main body 1 is not particularly limited, a retort pouch is used in this embodiment. FIG. 1A is a front view of the container body 1 according to the present embodiment, FIG. 1B is a cross-sectional side view of the container body 1, and FIG. 1C is a bottom view of the container body 1. As shown in FIGS. 1 (B) and 1 (C), the container body 1 has a bottom 10 and can be self-supporting. Further, as shown in FIG. 1A, the container body 1 is provided with an opening 20 and a cutting portion 21 at a position lower than the opening 20. For example, in the case where rice is transferred to another dish and eaten, the rice can be transferred to another dish without spilling the rice by opening it from the upper opening 20. Moreover, when using the container main body 1 as a dish, after opening the opening part 20 and dropping boiled rice to the bottom once, the container main body 1 is cut by cutting | disconnecting the cutting part 21 below the opening part 20. It can be used as a dish. In addition, in the present embodiment, as shown in FIG. 1C, the individually packaged spoons 30 are adhered to the outside of the bottom portion 10 of the container main body 1, and the user can It is possible to make instant meals without preparing a spoon.

  Next, a method of manufacturing container-packed cooked rice according to the present embodiment will be described. FIG. 2 is a flow chart showing a method of producing containerized cooked rice according to the present embodiment.

  As shown in FIG. 2, in step S101, preparation of a seasoning liquid and ingredients is performed. In addition, a seasoning liquid and ingredients can be suitably changed for every seasoning.

  In step S102, uncooked sprouted brown rice not absorbed with water, and the seasoning liquid and ingredients prepared in step S101 are placed in the container body 1. Then, in step S103, the container body 1 is sealed. Specifically, the container main body 1 is sealed by heat-sealing the seal portion of the container main body 1 which is opened in a state where the air in the container main body 1 is replaced with an inert gas (nitrogen).

  Then, in step S104, cooking and sterilization processing of cooked rice are performed. Specifically, by boiling the container body 1 at 120 ° C. for about 30 minutes, cooking and sterilization of rice are simultaneously performed. The above-mentioned temperature and time are not particularly limited as long as retort sterilization and rice cooking can be appropriately performed. For example, the retort sterilization and rice cooking process is performed in a range of 20 to 40 minutes at 115 to 125 ° C. It can also be done. Then, in step S105, after the container body 1 is cooled, a process of attaching the individually packaged spoons 30 to the bottom portion 10 of the container body 1 is performed.

«Eating texture evaluation by varieties of rice and sprouted brown rice»
The present invention has been made to solve the problem that the shape of rice grains is broken by cooking and the rice is turned into a musk-like shape in a containerized rice that can be eaten immediately without adding water. In order to solve the problem, the inventor manufactured containerized cooked rice using a plurality of milled rice and germinated brown rice, and evaluated the texture.

  FIG. 3 is a table showing the results of producing containerized cooked rice with a plurality of milled rice or sprouted brown rice and evaluating it. In Examples 1 to 12 below, the ingredients and the seasoning liquid were adjusted to be the same, and among the raw materials, only the cultivar of polished rice or sprouted brown rice was adjusted to be different. Moreover, the manufacturing method manufactured using the manufacturing method of the container-packed cooked rice shown in FIG.

  In the example shown in FIG. 3, in Example 1, rice was cooked without using a washing process using a non-washed rice koshihikari. Moreover, in Examples 2 and 3, Akita Komochi of non-washed rice is used, and in Example 2, rice washing is not performed, and in Example 3, rice is soaked in water for 60 minutes and then drained to perform rice cooking. The Furthermore, in Examples 4 and 5, Kagawa Hinohikari was used, and in Example 4, washing was not performed, and in Example 5, rice was drained after washing and rice was cooked. In Examples 6 and 7, Iwate Hitomebore was used, and in Example 6, rice washing was not performed, and in Example 7, rice was drained after rice washing and rice was cooked. In Example 8, rice was cooked without washing with rice using a single pot, and in Example 9, rice was cooked without washing with Naboshi. Further, in Examples 10 to 12, raw rice of germinated brown rice is used as it is without performing a water absorption process such as a steaming process, a washing process and a water immersion process, 62 g in Example 10 and 50 g in Example 11. In Example 12, 40 g of sprouted brown rice was used to cook rice.

  Comparing Examples 1, 2, 4 and 6 using non-washed rice, Example 6 (Iwate Hitomebore)> Example 4 (Kagawa Hinohikari)> Example 2 (Akitakomachi)> Example 1 (Koshihikari) The shape of rice grains remained, and the texture of rice grains was felt strongly. However, these differences are differences that can be seen when Examples 1, 2, 4 and 6 are compared at the same time, and differences that can not be recognized when time and place are set. In addition, compared to Examples 1, 2, 4 and 6 in which the non-washed rice was cooked as it was, in Examples 3, 5 and 7 in which the rice was washed or soaked, the rice tended to be soft, and the shape of the rice grains was broken. The texture of the food became weak. In addition, in Examples 8 and 9 (Hitome, Nanaboshi) similarly using non-washed rice, there was not much difference from Examples 1, 2, 4 and 6.

  On the other hand, in Examples 10 to 12 in which germinated brown rice is used, the shape of the rice grains is not collapsed compared to the other examples, and the texture of the rice grains is felt strongly, and the rice is gel-like as sheep roe or jelly. It turned out that it was prevented that it became. Moreover, when Examples 10-12 were compared, it turned out that the shape and food texture of a rice grain remain strong, so that there are few amounts of germinated brown rice.

  As described above, compared to the case of using polished rice, when using germinated brown rice, the texture of rice grains remains, and it is possible to solve the problem that the shape of rice grains is broken and it becomes a gourd-like shape. I understood.

«On the amount of germinated brown rice»
In the present invention, it is an object of the present invention to produce containerized cooked rice having a good texture and being easy to eat (easy to swallow) without preparing valuable water separately even at the time of disaster. Here, when the blending amount of germinated brown rice is relatively large, the water content becomes relatively small and difficult to eat (it becomes difficult to swallow), while when the blending amount of germinated brown rice is relatively small, the water content is relatively It will increase, and it will become soup-like. Therefore, as shown in Examples 10 to 12 in FIG. 3, the inventor manufactured containerized cooked rice in which the blended amount of sprouted brown rice was 62 g, 50 g, and 40 g with respect to the total amount 280 g of packaged rice, By evaluating the texture and taste, tests were conducted on the appropriate blending amount of germinated brown rice.

  As a result, it was found that Example 12 in which the blended amount of sprouted brown rice was 40 g was the best in terms of texture and was delicious and easy to eat (easily swallowed) with respect to the total amount 280 g of cooked rice in a container. In addition, although not described in FIG. 3, it was found that if it is in the range of 30 to 50 g, it is relatively well-cooked, delicious and easy-to-eat (easy to swallow) containerized cooked rice.

  Below, the Example of the container-embedded cooked rice which concerns on 1st Embodiment manufactured changing seasoning is demonstrated.

«Japanese style rice bowl rice»
The following raw materials (1) to (3) were placed in a retort pouch, sealed with nitrogen, and then cooked and sterilized at 120 ° C. for 30 minutes.
(1) Germinated brown rice 40 g
(2) 40 g of mixed ingredients including salmon flakes, carrots, bamboo shoots, and shiitake mushroom
(3) 200 g of seasoning liquid containing kelp extract, sake, bonito soup, bonito extract, fish sauce, salt
Both taste and rice grain feeling were good.

«Japanese style crepe rice»
The following raw materials (1) to (3) were put in a retort pouch, and after nitrogen-filled sealed packaging, rice cooking / retort sterilization was performed at 120 ° C. for 30 minutes.
(1) Germinated brown rice 40 g
(2) 40 g of mixed ingredients including crepe, lotus root, burdock, shiitake, carrot
(3) 200 g of seasoning liquid containing kelp extract, sake, bonito extract, fish sauce, sugar, salt and miso
Both taste and rice grain feeling were good.

«Western-style tomato rice»
The following raw materials (1) to (3) were placed in a retort pouch, sealed with nitrogen, and then cooked and sterilized at 120 ° C. for 30 minutes.
(1) Germinated brown rice 42 g
(2) 30 g of mixed ingredients including carrots, mushrooms and sauteed onions
(3) 200g of seasoning liquid containing tomato paste, grated garlic, salt, sugar, black pepper and basil
Both taste and rice grain feeling were good.

«Seafood curry rice»
The following raw materials (1) to (3) were placed in a retort pouch, sealed with nitrogen, and then cooked and sterilized at 120 ° C. for 30 minutes.
(1) Germinated brown rice 40 g
(2) 40g of mixing ingredients including scallop, carrot and onion
(3) 200 g of seasoning liquid containing kelp extract, sake, dried bonito extract, dried bonito extract, fish sauce, salt, curry powder
Both taste and rice grain feeling were good.

  As described above, in the container-packed cooked rice according to the first embodiment, by using germinated brown rice as the main raw material, the feel of the rice grains remains as compared with the container-packed cooked rice whose main raw material is milled rice, and the shape of the rice grains is broken. It is possible to prevent the rice from having a mutton-like physical property. In particular, by setting the moisture content of the sprouted brown rice to 70 to 90%, the texture can be felt strongly, and a delicious containerized cooked rice can be provided. Further, in the present embodiment, since the germinated brown rice contains a sufficient amount of water, it can be opened and eat immediately without adding water. In addition, germinated brown rice is also known as a food with low allergens and high nutritional value compared to milled rice, and can be used by many victims in times of emergency such as disasters, and Can be used to maintain the health of

  In the first embodiment, the kelp extract is included in the seasoning liquid so that the polysaccharide contained in the kelp extract coats the surface of the germinated brown rice, whereby the shape of the rice grains is less likely to break down, and the rice grains are further reduced. The texture of the food can be left more strongly.

  Furthermore, in the container-embedded cooked rice according to the first embodiment, the container body 1 has the bottom portion 10 and the cutting portion 21 below the opening 20. Furthermore, the individually packaged spoons 30 are adhered to the container body 1. As a result, the container body 1 can stand on its own, and even when there are no other dishes, it is possible to eat and eat boiled rice directly from the container body 1 using the spoon 30. Therefore, especially at the time of disaster, it becomes possible to eat the container-embedded rice according to the present embodiment without preparing another water or dishes.

Second Embodiment
Next, a container-containing cooked rice according to the second embodiment will be described. The container-packed cooked rice according to the second embodiment is different from the first embodiment using germinated brown rice as a main raw material in that it uses mixed rice in which rice or moist rice and germinated brown rice are mixed as cooked rice. The configuration is the same as that of the container-embedded cooked rice according to the first embodiment.

  In the container-packed cooked rice according to the second embodiment, the feel of the rice grains remains as in the container-packed cooked rice according to the first embodiment, and the shape of the rice grains is less distorted and the cooked rice is prevented from having sheepskin-like physical properties. It is an object of the present invention to provide relatively inexpensive sprouted brown rice and relatively inexpensive rice or thin rice, which is intended to provide containerized cooked rice cheaper than containerized rice according to the first embodiment. It is characterized by

  Specifically, in the container-packed cooked rice according to the second embodiment, mixed rice obtained by mixing germinated brown rice and rice or picky rice is used, and the mixing ratio of the rice or the pickled rice to the whole mixed rice is 80% or less, preferably The ratio is 6 or less, more preferably 5 or less. This is because, as described below, when the blending ratio of rice or moist rice in the whole mixed rice exceeds 80%, the cooked rice has a strong sheepskin-like physical property. In other words, it is because it can be suppressed and reduced that rice cooks like "gyudon-like" by setting the mixture ratio of the rice or the glutinous rice to 80% or less in the mixed rice.

«Compounding ratio of germinated brown rice in mixed rice»
The inventor conducted an experiment on the blending ratio of germinated brown rice and rice or persimmon rice, which can suppress that the boiled rice has a mutton-like physical property. Specifically, a fifth sample of rice was prepared using mixed rice in which the proportions of germinated brown rice and rice or mixed rice were changed. In the fifth sample of rice, 40 g of mixed rice of sprouted brown rice and moist rice (without washing), 27 g of ingredients and 202 g of seasoning liquid are put in a retort pouch, sealed with nitrogen, sealed and cooked for 30 minutes at 120 ° C. Sterilized and created. Moreover, in this example, the mixed rice of germinated brown rice and glutinous rice is a mixed rice (A) of 5: 5, and the mixed rice (B) of 2: 6, the mixing ratio of 4: 6. Three types of rice (C) were used. In the sensory test, with respect to cooked rice, it was evaluated by three expert panelists whether or not the feel of rice grains remained and that the shape of the rice grains was less distorted and the cooked rice could be prevented from having a sheepskin-like physical property.

  As a result of the sensory test, in the mixed rice (B) having a ratio of 4: 6 of the sprouted brown rice to the persimmon rice and the mixed rice (C) having 2: 8 ratio, the feel of the rice grains remains as compared with the conventional containerized rice. In addition, it was evaluated that the shape of the rice grain is less broken and that the cooked rice has a mutton-like physical property, which can be suppressed or reduced. Furthermore, in the case of mixed rice (A) having a ratio of germinated brown rice to glutinous rice of 5: 5, the feel of rice grains can be felt more strongly than in mixed rice (B) and (C), and rice is a sheep rice bowl It was evaluated that it could be prevented from having the physical properties of

  In the container-packed cooked rice according to the second embodiment, the blending amounts of the cooked rice, the ingredients and the seasoning liquid are not particularly limited, but the rice contained in the cooked rice or moist rice has a high water absorption of water compared to the sprouted brown rice Therefore, it is preferable to increase the water content of the container-packed cooked rice according to the first embodiment.

  Below, the Example of the container-embedded cooked rice which concerns on 2nd Embodiment manufactured changing seasoning is demonstrated.

«Vegetable rice»
The following raw materials (1) to (3) were placed in a retort pouch, sealed with nitrogen, and then cooked and sterilized at 120 ° C. for 30 minutes.
(1) Mixed rice (mixed germinated brown rice and non-washed rice (Hinohikari) at a ratio of 1: 1) 40 g
(2) 23g of mixing ingredients including red paprika, yellow paprika, carrots, onions, corn
(3) 217 g of seasoning liquid containing scallop bouillon, pumpkin paste, tomato paste, salt, sugar, kelp extract, seasoning (amino acid etc.), thickener (wellan gum)
Both taste and rice grain feeling were good.

«Five-eye rice»
The following raw materials (1) to (3) were put in a retort pouch, and after nitrogen-filled sealed packaging, rice cooking / retort sterilization was performed at 120 ° C. for 30 minutes.
(1) Mixed rice (mixed germinated brown rice and non-washed rice (Hinohikari) at a ratio of 1: 1) 40 g
(2) 23 g of mixed ingredients including carrot, shiitake mushroom, shiitake, burdock, konnyaku
(3) 200g of seasoning liquid containing rice brewed seasoning, sugar, kelp extract, bonito extract, fish sauce, salt, seasoning (amino acid etc.)
Both taste and rice grain feeling were good.

«Seaweed rice»
The following raw materials (1) to (3) were placed in a retort pouch, sealed with nitrogen, and then cooked and sterilized at 120 ° C. for 30 minutes.
(1) Mixed rice (mixed germinated brown rice and non-washed rice (Hinohikari) at a ratio of 1: 1) 40 g
(2) 23 g of mixed ingredients including hijiki, wakame seaweed, kelp and carrots
(3) 200g of seasoning liquid containing rice brewed seasoning, sugar, kelp extract, bonito extract, bonito extract, fish sauce, salt, seasoning (amino acid etc.)
Both taste and rice grain feeling were good.

  As described above, the container-packed cooked rice according to the second embodiment uses the mixed rice of germinated brown rice and rice or pickled rice, and the blending ratio of rice or pickled rice in the whole blended rice is 80% or less, preferably 6 The ratio is preferably at most 5 and more preferably at most 5. As a result, in the container-packed cooked rice according to the second embodiment, the feel of the rice grains remains, and the shape of the rice grains is less distorted, and it is possible to suppress that the cooked rice has a sheep-like physical property. Further, in the container-packed rice according to the second embodiment, the container-filled rice is manufactured at low cost by blending the relatively inexpensive rice or glutinous rice with the mixed rice, as compared with the container-containing rice according to the first embodiment. can do.

  As mentioned above, although the preferable embodiment of this invention was described, the technical scope of this invention is not limited to the description of the said embodiment. Various modifications and improvements can be added to the embodiment described above, and modifications in which such modifications or improvements are added are also included in the technical scope of the present invention.

1: Container body 10: Bottom 20: Opening 21: Cutting section 30: Spoon

Method for producing containers rice according to the present invention is a method for producing containers cooked rice having a normal temperature long-term preservability and after opening immediately feeding habits, and Rice before water containing germinated brown rice, which is the raw rice as a raw material, The seasoning liquid with a weight of 2.87 or more weight with respect to the raw material rice is sealed in a retort container and cooked, and the moisture content of the sprouted brown rice after cooking is 70 to 90% .
In the above-described method for producing containerized cooked rice, the raw material rice can be configured to use germinated brown rice as a main raw material.
In the above-described method for producing containerized cooked rice, the raw material rice can be configured to use a mixed rice of germinated brown rice and rice or perished rice.
In the method for producing containerized cooked rice, the mixing ratio of the rice or the moist rice in the mixed rice may be 80% or less.
In the method of manufacturing the container-packed cooked rice, the seasoning liquid may be further configured to include a kelp extract.
In the method for producing containerized cooked rice, the container may have an opening and a cutting portion below the opening, and may be configured to have a bottom and be able to stand on its own. .
In the above-described method for producing containerized cooked rice, the container can be configured such that the individually packaged spoons are adhered.
In the method of manufacturing the container-embedded cooked rice, the cooked rice can be configured so as to leave the texture of rice grains and not have a sheep-like physical property.
In the method for producing containerized cooked rice, retort sterilization and cooking can be simultaneously performed by sealing the raw material rice and the seasoning liquid in a retort container and cooking.
In the said manufacturing method of the container-embedded cooked rice, when performing the said rice cooking process, it can comprise so that it may heat at 115-125 degreeC for 20 to 40 minutes.

«On the amount of germinated brown rice»
In the present invention, it is an object of the present invention to produce containerized cooked rice having a good texture and being easy to eat (easy to swallow) without preparing valuable water separately even at the time of disaster. Here, the water content and a relatively large amount of brown rice becomes relatively small, (less likely swallow) hardly eat the other hand, the relative amount of moisture the amount of the brown rice is not low relatively It becomes too much and becomes soup-like (bowl-like). Therefore, as shown in Examples 10 to 12 in FIG. 3, the inventor manufactured containerized cooked rice in which the blended amount of sprouted brown rice was 62 g, 50 g, and 40 g with respect to the total amount 280 g of packaged rice, By evaluating the texture and taste, tests were conducted on the appropriate blending amount of germinated brown rice.

Claims (12)

A container of cooked rice that has room temperature long-term storage stability and prompt eating after opening,
The cooked rice contains sprouted brown rice, leaves a texture of rice grains, and does not have the properties of a sheepskin-like substance.   The container-embedded cooked rice according to claim 1, wherein the cooked rice mainly comprises germinated brown rice.   The container-embedded cooked rice according to claim 1, wherein the cooked rice is a mixed rice of germinated brown rice and rice or glutinous rice.   The container-containing cooked rice according to claim 3, wherein a blending ratio of rice or glutinous rice in the mixed rice is 80% or less.   The cooked rice according to any one of claims 1 to 4, wherein the germinated brown rice has a moisture content of 70 to 90%.   The container-containing cooked rice according to any one of claims 1 to 5, wherein the cooked rice further comprises a kelp extract.   The container-containing cooked rice according to any one of claims 1 to 6, wherein the container has an opening and a cutting part below the opening, and has a bottom and is self-supporting.   The container-containing cooked rice according to any one of claims 1 to 7, wherein the container is bonded with an individually packaged spoon. A method for producing a containerized cooked rice having room temperature long-term storage stability and quick eating after opening,
The cooked rice contains sprouted brown rice, and the sprouted brown rice, which is raw rice before absorbing water, is sealed in a retort container and then heated to simultaneously carry out retort sterilization treatment and rice cooking treatment, thereby producing cooked rice with a container. Method.   The method according to claim 9, wherein the germinated brown rice is cooked to have a moisture content of 70 to 90%.   The method according to claim 9 or 10, wherein a seasoning containing a kelp extract is sealed in a retort container together with the germinated brown rice, and retort sterilization treatment and rice cooking treatment are simultaneously performed. The method for producing cooked rice with a container according to any one of claims 9 to 11, wherein heating is carried out at 115 to 125 ° C for 20 to 40 minutes when the retort sterilization treatment and the rice cooking treatment are simultaneously performed.