JP2021106560A - Processed food, and methods for producing and cooking the same - Google Patents

Abstract

To obtain a cooked rice excellent in taste, without using special technology, by simply heating/cooking in a microwave oven or the like and without causing boiling spillage.SOLUTION: The processed food of the present embodiment is obtained by incorporating a processed rice 102, which is composed of low amylose rice as the main raw material and does not require prior immersion in water, into a microwave oven heating/cooking packaging bag 101. The microwave oven heating/cooking packaging bag 101 is basically a packaging bag for storing and transporting the processed rice 102, but since it serves as a heating/cooking container during heating/cooking, the user does not need to prepare a special container and becomes possible to cook rice by a microwave oven.SELECTED DRAWING: Figure 1

Description

The present invention relates to processed foods and methods for producing and cooking the same, and more specifically, processed foods capable of cooking rice using processed rice processed from raw rice having predetermined characteristics, and methods for producing and cooking the same. Regarding.

Traditionally, cooked rice has been cooked using a firepower such as gas or an electric rice cooker, but in recent years, various methods of cooking cooked rice in a microwave oven have been used. However, the method of cooking rice is basically the same even when cooking in a microwave oven. After washing the rice, the raw rice is immersed in water for a certain period of time to absorb water, and then heated with a predetermined amount of water to boil for a certain period of time. It is to make it alpha. In particular, recently, non-washed rice and quick-cooked rice, which reduce the labor of washing rice and soaking in water, have been commercialized, and as a result, cooking rice in a microwave oven has become more familiar, but dedicated rice cooking has become more familiar. Unlike rice cookers, general-purpose microwave ovens have problems such as spillage during heating and boiling, and various proposals have been made to address these problems.

For example, in rice cooking, pregelatinization is promoted by continuously boiling and heating, but since the method of boiling itself is the cause of causing spillage, the heating method itself is controlled to cause spillage. A technique for suppressing the boiling state has been proposed (see, for example, Patent Document 1). That is, by providing a plurality of heating stages and heating all the stages at a temperature at which they do not boil, spillage is eliminated. Regarding porridge, we provide porridge in a container that can be cooked in a microwave so that the porridge does not spill out even if the porridge is filled and sealed in a container that is compatible with microwave cooking. For this purpose, a porridge in a container for microwave cooking has been proposed in which porridge or porridge or both are added at a ratio of 3 g to 25 g, preferably 5 g to 15 g with respect to 25 g of white rice ( For example, see Patent Document 2). Further, for the purpose of providing a microwave-heated cooking container that is easy to maintain without polluting the container or the inside of the microwave oven due to spillage during rice cooking by using microwave heating, the cooking container 2 made of a microwave-permeable material. A heat insulating container 8 provided with a heat insulating layer 6 between the inner wall 4 and the outer wall 5 arranged on the outer side surface of the cooking container 2 and provided with a lid 3 provided at the upper opening of the cooking container 2 is provided. A step portion 21 in which a vertically oriented portion 21B is erected outside the overhanging portion 21A overhanging outward is provided at the open end of the container 2, the lid 3 is placed on the step portion 21, and the foodstuff is directly placed on the heat insulating container 8. Since it is put in the container 2 instead of putting A technique has been proposed in which not only the space but also the space between the upper end opening end 21C of the container 2 and the lid 3, that is, the space A of the container 2 is collected (see, for example, Patent Document 3).

On the other hand, various studies have been conducted on rice cooking methods, and studies have been conducted on the difference in starch components eluted during rice cooking depending on the type of rice and the effect on the taste. It has also been reported that the elution of amylose during rice cooking is small (see, for example, Non-Patent Document 1).

Japanese Unexamined Patent Publication No. 3-110323 Japanese Unexamined Patent Publication No. 2005-341963 Japanese Unexamined Patent Publication No. 2008-279141

Structure of starch component eluted during rice cooking and adhesion of cooked rice, Isao Hanashiro, Kensuke Ota, Chieno Takeda et al., P. 349-354, Journal of applied glycoscience Vol. 51, 2004

The techniques of Patent Documents 1 to 3 are all techniques for suppressing spillage during rice cooking, but Patent Document 1 controls heating so that it does not always boil, and Patent Document 2 uses materials other than rice. Rice, water, and heating equipment that are originally necessary for cooking rice, that is, those that are originally unnecessary for cooking rice, such as those in which Patent Document 3 uses a special boil-over prevention container, and that add unnecessary control. There is a problem that boiling over cannot be avoided only by normal usage other than the microwave oven.

The present invention has been made in view of the above-mentioned conventional problems, and by using a variety of rice having specific characteristics, processed foods and a method for producing the same can be used to cook rice without spillage even by performing a normal rice cooking method. And to provide cooking methods.

In order to solve the above-mentioned problems, the invention according to claim 1 of the present application states that the processed rice using low amylose rice as a main raw material, the enclosed processed food and the water content are heated and the internal pressure rises to a predetermined pressure. It is characterized by comprising a packaging means for cooking in a microwave oven having an opening means for partially opening the package so that the internal pressure does not rise.

The invention according to claim 2 is characterized in that, in the processed food according to claim 1, the processed rice is a processed rice that does not require prior immersion in water.

According to the invention of claim 3, in the processed food according to claim 2, the processed rice is processed into raw rice in advance, so that it is not necessary to soak the rice in water in advance when cooking the rice, and the rice cooking time is long. Is also characterized by being shortened.

The invention according to claim 4 is characterized in that, in the processed food according to claim 1 or 2, the low amylose rice contains 17% or less of amylose.

The invention according to claim 5 is the processed food according to any one of claims 1 to 4, wherein the packaging means for cooking in a microwave oven is arranged inside the upper opening and opens and closes with a predetermined tensile force. It is characterized by being provided with a flexible sealing means.

The invention according to claim 6 states that in the processed food according to claim 5, the sealing means is provided along the upper opening on the lower inner surface of the upper opening of the packaging means for cooking in a microwave oven. It is a feature.

According to a seventh aspect of the present invention, in the processed food according to the sixth aspect, the sealing means includes a pair of engaging members, and the surface opposite to the engaging surface is formed on the inner surface of the packaging means for cooking in a microwave oven. The feature is that each can be pasted.

The invention according to claim 8 is characterized in that, in the processed food according to any one of claims 5 to 7, the sealing means has a strength that does not open up to an internal pressure higher than the internal pressure at which the opening means partially opens. And.

The invention according to claim 9 is a processed food cooking method for cooking the processed food according to any one of claims 1 to 4, wherein the processed rice and a predetermined amount of water are mixed and microwaved. It is characterized by comprising a filling step of filling the packaging means for cooking and cooking, and a heating step of heating processed rice and a predetermined amount of water for a predetermined time by a microwave oven to cook the rice.

The invention according to claim 10 is a processed food cooking method for cooking the processed food according to any one of claims 5 to 8, wherein the processed rice and a predetermined amount of water are mixed and microwaved. The rice was cooked by a filling and sealing step of filling the packaging means for cooking and closing and sealing the sealing means, a heating step of heating the processed rice and the predetermined amount of water for a predetermined time by a microwave oven to cook the rice. The processed food is characterized by comprising an opening step of opening the sealing means and serving the food.

The invention according to claim 11 is a processed rice cooking method for cooking processed rice by heating, which comprises a preparatory treatment step of washing processed rice using low amylose rice as a main raw material and immersing it in water for a predetermined time, and preparation. A filling step in which processed rice using treated low-amylose rice as a main raw material and a predetermined amount of water are mixed and filled in a microwave cooking container, and a predetermined amount of processed rice and a microwave are used. It is characterized by comprising a heating step of heating water for a predetermined time to cook rice.

According to the present invention, when the processed rice mainly made of low-amylose rice, the enclosed processed food and the water content are heated and the internal pressure rises to a predetermined pressure, the cooked rice is partially opened so that the internal pressure does not rise. Since it is provided with a packaging means for cooking in a microwave oven having means, it is possible to cook rice without spilling even if a normal rice cooking method is performed by simply cooking in a microwave oven or the like.

It is a figure which shows an example of the processed food of one Embodiment of this invention. It is a perspective view of the packaging bag for microwave cooking used in one Embodiment of this invention. It is a side view of the packaging bag for microwave cooking used in one Embodiment of this invention. It is a figure which shows an example of the spillage of one Embodiment of this invention. It is a figure which shows an example of the series flow of the cooking method of the processed food of one Embodiment of this invention. It is a figure for demonstrating the operation at the time of heating of the processed food of one Embodiment of this invention. It is a figure which shows another example of the processed food of one Embodiment of this invention. It is a perspective view of another example of the packaging bag for microwave cooking used in one embodiment of the present invention. It is a side view of another example of the packaging bag for microwave cooking used in one embodiment of the present invention. It is a figure which shows an example of the series flow of the cooking method of another example of the processed food of one Embodiment of this invention. It is a figure for demonstrating the operation at the time of heating of another example of the processed food of one Embodiment of this invention. It is a side view of the packaging bag for microwave cooking which has a covering part in the fastening part of one Embodiment of this invention. It is a figure for demonstrating operation at the time of cooking in the case of having the covering part of the packaging bag for microwave cooking according to one Embodiment of this invention. It is a figure for demonstrating the operation at the time of heating of the packaging bag for cooking in a microwave oven in which the position of the covering part of one Embodiment of this invention is different. It is a side view of the packaging bag for cooking in a microwave oven in which the position of the covering portion is different from that of one embodiment of the present invention. It is a figure for demonstrating the operation at the time of cooking with a different position of the covering part of the packaging bag for microwave oven cooking of one Embodiment of this invention. It is a figure which shows an example of the series flow of the cooking method of the example of the processed rice of one Embodiment of this invention.

Hereinafter, embodiments of the processed food product of the present invention, a method for producing the same, and a cooking method thereof will be described with reference to the drawings. Even in different drawings, the same reference numerals are used to indicate the same processing and configuration.

[Low amylose rice and its characteristics]
According to the present invention, processed rice using low amylose rice as the main raw material is cooked by heating using a microwave oven, so that the rice is cooked without spillage without using a special technique, and the rice and taste are adjusted to the cooked rice cooked by a dedicated rice cooker or the like. It proposes a method that makes it possible to obtain cooked rice that does not make a big difference. Not limited to conventional rice cooking with a microwave oven, when cooking rice, spillage usually occurs when heating progresses to some extent, but the dedicated rice cooker prevents this by heating control and a special container structure. However, unlike a dedicated rice cooker, when cooking in a microwave oven, if you do not take some measures, spillage will occur, not only contaminating the inside of the microwave oven, but also the taste will be lost due to the spillage, so the taste will also deteriorate. There are challenges. As described above, many techniques have been proposed, including Patent Documents 1 to 3, in order to deal with such spills, but the present invention does not require such additional techniques and prevents spills to be prevented in a microwave oven. It is possible to cook rice easily without spillage by using a normal container and normal heating. Here, in the case of the spillage as shown in FIG. 4, the starch dissolved from the rice in the water forms a film on the surface of the water, and as a result, the water vapor generated from boiling by heating cannot escape and the container including the film cannot escape. It has long been known that it is caused by spilling out of the rice, but as a result of various trials and errors, the inventor of the present application has discovered that the method of applying the film differs depending on the type of rice. That is, it was discovered that the starch that elutes from the surface of rice during rice cooking is not all the same, and that it is mainly amylose that forms a strong film that leads to spillage of starch. In addition, as described above with reference to Non-Patent Document 1, it was found that low amylose rice such as glutinous rice has less amylose elution during rice cooking, and therefore, by using rice varieties containing less than a certain amount of amylose. It was found that the elution of amylose during rice cooking is suppressed and the spillage can be reduced. It was confirmed that rice varieties with an amylose content of 17% or less can be cooked without spilling even if the rice is cooked in a microwave oven using the usual rice cooking method, but so-called glutinous rice with an amylose content of 18 to 20% spills. Could not be suppressed within a certain range. Therefore, the present invention provides a processed food suitable for cooking rice in a microwave oven, which contains processed rice containing low amylose rice having an amylose content of 17% or less as a main raw material. Further, in addition to such processed foods, a method of cooking rice in a microwave oven using low amylose rice is provided.

As a processed food suitable for easily cooking rice in a microwave oven, there are other problems to be solved as well as suppression of spillage. First, in general, in order to efficiently heat each grain of rice to pregelatinize it when cooking rice, it is important to convection the rice grains in a heating container, and even when heating in a microwave oven, the container used is in water. Need a space for rice to convection. Also, even if it is a processed food for microwave cooking, if it is necessary to wash the rice or soak it in water in advance, it will take time and effort to cook rice using a microwave oven or a dedicated rice cooker. It does not change much, and there is also the problem that cooking with a microwave oven is meaningless. Regarding rice washing and pre-soaking in water, manufacturing techniques such as non-washing rice and quick-cooking rice have improved in recent years, and various processed rice is provided. Depending on the purpose, neither washing nor pre-soaking in water is required, and the taste Processed rice is offered as good as it is. Further, the convection during cooking is also set up if it is a packaging bag having a gusset at the bottom to give it independence, such as the microwave oven cooking packaging bag 101 of the present embodiment as shown in FIG. Since it can be set in a microwave oven and cooked in a state, sufficient convection can be expected during cooking. Further, the gas release mechanism 103 of the microwave oven cooking packaging bag 101 of the present embodiment enables rice to be cooked under an appropriate internal pressure during heating.

Therefore, the processed food of the present invention uses low-amylose rice as a main raw material to prevent spillage even when cooked in a microwave oven, and the low-amylose rice can be made into non-washed rice or quick-cooked rice. In addition, it can be achieved by combining with a microwave oven cooked packaging bag. Here, the present invention uses low-amylose rice as the main raw material, but this uses not only low-amylose rice but also low-amylose rice as the main raw material if the elution of amylose during rice cooking can be suppressed within a certain range. It also means that varieties of rice can be mixed.

[First Embodiment]
FIG. 1 is a diagram showing an example of a processed food product according to an embodiment of the present invention, and FIG. 2 is a perspective view of a packaging bag for cooking in a microwave oven used in the embodiment of the present invention. Further, FIG. 3 is a side view of a packaging bag for cooking in a microwave oven used in one embodiment of the present invention. As shown in FIG. 1, an example of the processed food of the present embodiment is a processed rice 102 which uses low amylose rice as a main raw material and does not require prior immersion in water in the present embodiment in which water can be added and the rice can be cooked immediately. It is incorporated in a packaging bag 101 for cooking in a microwave oven.

As the processed rice 102, any processed rice that does not require prior water immersion can be used. In the present embodiment, if the processed rice is unwashed and does not require prior water immersion, the rice cooking time can be shortened. Although not particularly necessary, so-called fast-cooked rice can also be used. In addition, it is also possible to bundle a predetermined amount of water according to the amount of rice to be enclosed to further facilitate cooking. Here, the processed rice can be further put into a packaging bag, in which case it can be a packaging bag made of resin, for example, known in the present technical field, and its material, dimensions, etc. are known in the present technical field. Either technique can be used.

The microwave oven cooking bag 101 is basically a packaging bag for storing and transporting processed rice 102, but since it acts as a cooking container during cooking, the user does not need to prepare a special container. However, it is possible to cook rice in a microwave oven. Explaining the microwave oven cooking packaging bag 101 with reference to FIG. 2, the microwave oven cooking packaging bag 101 of the present embodiment has a packaging bag upper portion 202 sealed, and is a gas release mechanism which is an opening means. 203 is provided. The bottom portion 201 has a gusset and expands when the contents are filled to secure a capacity, and the bottom portion 201 has a shape that allows it to stand on its own in a stable manner with the bottom portion 201 facing down. Further, the microwave oven cooking packaging bag 101 is composed of a front member 204 and a back member 205 joined to the front member 204, and is formed in a bag shape. That is, the front member 204 and the back member 205 seal the edge portions 104 on both sides by heat fusion, and the bottom portion 201 is formed by folding back inward in a gusset shape.

The front member 204 is formed of a heat-sealing sheet-like flexible film, and is a base material on which an inorganic compound such as aluminum oxide or silicon oxide is vapor-deposited on polyester, nylon, polyethylene terephthalate, or a laminate thereof. It can be formed by laminating a heat-sealing layer made of polypropylene (PP) or the like on the layer. Of course, any material can be used as long as the members can be heat-sealed. For example, a heat-silable plastic film used for a normal heating bag can be applied, for example, having heat-sealing property. Single-layer films and sheets made of thermoplastic resins, multilayer films in which a thermoplastic resin having heat-sealing properties are laminated with other thermoplastic resins, etc. can be used, but the present invention is not limited to this. Materials can be used.

As shown in FIG. 2, the front member 204 of the packaging bag 101 for cooking in a microwave oven of the present embodiment includes a gas release mechanism 203 formed between the left and right side edge portions 104. As the gas release mechanism 203, any mechanism known in the present art can be used, but for example, both sides are located at a position biased toward the upper portion 202 side of the central portion in the extending direction of both side edge portions 104. It can be provided over the entire width in the direction orthogonal to the extending direction of the edge portion 104. As shown in FIG. 2, the gas release mechanism 203 is formed by folding a part of the front member 204 in a palm-shaped shape and cutting the folded portion. The gas release mechanism 203 is provided at a pair of flat surfaces overlapping each other and on the upper side thereof, is opened by a tip formed by cutting the folded portion, and communicates with the inside of the bag at the lower side portions of the pair of flat surfaces.

In this embodiment, it is described that the processed rice is included in the packaging bag for cooking in a microwave oven, but the present invention is not limited to this, and the user obtains the rice through different routes and combines the above. The present invention can be carried out by a method known in the present technical field, such as cooking rice in a microwave oven or selling a combination of a packaging bag for cooking in a microwave oven and processed rice at the time of sale. ..

[How to cook processed foods]
Next, a method of cooking the processed food produced by the production method of the present embodiment in a microwave oven or the like will be described. FIG. 5 is a diagram showing an example of a series of flows of a cooking method for a processed food according to an embodiment of the present invention, and FIG. 6 is a diagram for explaining an operation at the time of heating.

First, the processed rice packed in the microwave cooking packaging bag 101 is taken out, the packaging bag 102 is opened, and a predetermined amount of water corresponding to the amount of the processed rice and the processed rice is put into the microwave oven cooking packaging bag. It is mixed in 101 (step S501), sealed by some method, placed in a microwave oven in an upright position, and heating is started (step S502). As described above, the microwave oven cooking packaging bag 101 of the present embodiment has a gusset at the bottom 201 and expands when the contents are filled, and has stable independence. Since the rice is heated stably in the microwave oven, convection occurs inside, and heat can be efficiently applied to each grain of rice in the same way as when cooking rice with a dedicated rice cooker. The rice is cooked by being heated in this way and a predetermined amount of water is heated (step S503).

Further, when the heating is continued, the internal pressure in the packaging bag rises due to the heating of cooked rice and water, and the opening means is opened. That is, as shown in FIG. 6, in the packaging bag 101 for cooking in a microwave oven, the water content of the microwave oven is heated to a high temperature, and steam is generated to generate internal pressure as shown by arrow 601. When it rises, the main body expands, and a force is concentratedly applied to the tip of the gas release mechanism 203. As a result, in the gas release seal portion, the two flat portions are peeled off from the tip portion, and the water vapor 602 from the peeled gas release seal portion is discharged from the inside of the gas release mechanism 203 to the outside. When cooked for a predetermined time under a stable internal pressure in that state, cooked rice 603 is cooked and can be served for food (step S504). At this time, since the processed rice of the present embodiment uses low amylose rice as the main raw material, a strong film is not formed and the rice can be cooked to the end without spilling. If the so-called rice cake that elutes during rice cooking does not boil over, it will reattach to the surface of the rice and become the source of umami. In addition, since it does not boil over in this embodiment, it can be cooked at once without suppressing heating, which is ideal. Achieves a high degree of pregelatinization and improves the taste.

[Second Embodiment]
In the above-mentioned first embodiment, the basic method for producing and cooking processed foods to which the present invention is applied has been described, but in the present embodiment, the food is sealed in a packaging bag for cooking in a microwave oven more practically. It has a fastening structure such as a fastener mechanism that can be easily opened. FIG. 7 is a diagram showing an example of the processed food of the present embodiment, and FIG. 8 is a perspective view of an example of a packaging bag for cooking in a microwave oven used in the present embodiment. Further, FIG. 9 is a side view of an example of a packaging bag for cooking in a microwave oven used in the present embodiment. Similar to the first embodiment, the processed food of the present embodiment also packs processed rice 706 using low amylose rice as a main raw material, which does not require prior immersion in water, in a microwave oven cooking packaging bag 701. As shown in FIG. 8, the packaging bag 701 for cooking in a microwave oven has a fastening portion 702, which is a sealing means, and a gas release mechanism, which is an opening means, in a main body for sealing after filling the contents such as processed rice. 703 is provided. The bottom 705 is gusseted so that when the contents are enclosed, it expands to secure capacity.

As shown in FIG. 9, the packaging bag 701 for cooking in a microwave oven is composed of a front member 904 and a back member 905 joined to the front member 904, and is formed in a bag shape. It is the same as the first embodiment described above. Further, on the inner surface of the front member 904, a band-shaped male engaging member 902 made of PP or the like is provided from the front to the back. The male engaging member 902 engages with the band-shaped female engaging member 901, which will be described later, to open and close the upper opening.

The structure of the fastening portion 702, which is a sealing means, will be described. As shown in FIG. 9, the fastening portion 702 includes a pair of engaging members including a male engaging member 902 and a female engaging member 901 capable of openingably sealing the outer edge of the bag, and the male engaging member. The 902 and the female engaging member 901 are in contact with each other in a planar manner and are sealed. Both engaging members are formed in a band shape, and the surface opposite to the engaging surface is a surface to be attached to the inside of the microwave oven cooking packaging bag 701, and that surface is the microwave oven cooking packaging bag 701. It is attached to the inside of the upper opening of the bag along the opening.

In the packaging bag 701 for cooking in a microwave oven of the present embodiment, the processed rice 706 and a predetermined amount of water can be poured through the opening of the fastening portion 102, and the fastening portion 102 can be closed for heating. As described above, the packaging bag 701 for microwave cooking has a standing type, that is, a shape that is stable and self-supporting. Therefore, when the processed rice 706 and water are filled, a gusset formed of the bottom film of the lower 705 is formed. Improves stability when opened and stood up. After that, the fastening portion 702 is engaged to close the opening of the microwave oven cooking packaging bag 701, and the bag is placed in a microwave oven in an upright position and heated for a certain period of time. The method for producing the processed food of the present embodiment is the same as that of the first embodiment except that the packaging bag 701 for cooking in a microwave oven is provided with the fastening portion structure 702, and thus is omitted here.

[Cooking method of processed food of this embodiment]
Next, a method of cooking the processed food of the present embodiment in a microwave oven or the like will be described. FIG. 10 is a diagram showing an example of a series of flow of the cooking method of an example of the processed food of the present embodiment, and FIG. 11 is a diagram for explaining the operation of the processed food of the present embodiment during heating. It is a figure. Further, FIG. 12 is a diagram for explaining the operation during heating of the packaging bag for cooking in a microwave oven in which the position of the covering portion of the present embodiment is different.

As shown in FIG. 10, first, since the processed rice 706 is packed in the microwave oven cooking packaging bag 701 of the present embodiment, the upper part of the microwave oven cooking packaging bag 701 (the upper part of the fastening portion structure 702). The processed rice 706 is taken out (step S1001). Next, the packaging bag 706 taken out from the microwave oven cooking packaging bag 701 is opened, the processed rice and a predetermined amount of water are mixed in the microwave oven heating cooking packaging bag 701, and the clasp is closed and sealed. It is stopped (step S1002), placed in a microwave oven in an upright position, and heating is started (step S1003). As described above, since the microwave oven cooking packaging bag 701 of the present embodiment has stable independence, it is stably heated in the microwave oven in the manner shown in FIG. 11, so that convection occurs inside. , It is possible to efficiently heat each grain of rice in the same way as when cooking rice with a dedicated rice cooker. When heated in this way, the filled water is heated and the rice is cooked (step S1004).

Further, when the heating is continued, the internal pressure in the packaging bag rises due to the heating of cooked rice and water, and the opening means is opened. That is, as shown in FIG. 11, in the packaging bag 701 for cooking in a microwave oven, the water content of the microwave oven is heated to a high temperature, and steam is generated to generate internal pressure as shown by arrow 1101. When it rises, the main body expands, and a force is concentratedly applied to the tip of the gas release mechanism 703. As a result, in the gas release seal portion, the two flat portions are peeled off from the tip portion, and the water vapor from the peeled gas release seal portion is discharged from the inside of the gas release mechanism 703 to the outside. When the cooked rice is heated for a predetermined time under a stable internal pressure in that state, the cooked rice can be cooked and served for food (step S1005).
[Cover structure of fastening part]
In the above description, an example in which only the fastening portion 702 is used has been described, but in general, the fastening portion 702 is weak against heat or has a low release strength due to its material, so that the fastening portion 702 is opened before the gas release mechanism is opened. In some cases, it can be avoided by making the material and structure of the fastening part special, but it can also be easily dealt with by providing the abdominal part described below. FIG. 12 is a side view of a packaging bag for cooking in a microwave oven having a covering portion on a fastening portion of the present embodiment, and FIG. 13 is a diagram for explaining an operation during cooking when the covering portion is provided. be. FIG. 14 is a diagram for explaining the operation during heating of the packaging bag for cooking in a microwave oven in which the position of the covering portion of the present embodiment is different.

In the present embodiment, the fastening portion 702 may be provided with a band-shaped covering portion 1201 along the opening in the lower portion of one of the male engaging member 902 and the female engaging member 901, similarly to the engaging member. In FIG. 12, the covering portion 1201 is provided at the lower part of the female engaging member 901, but may be the lower part of the male engaging member 902. Further, the covering portion 1201 may be attached to the inner surface of the packaging bag 701 for cooking in a microwave oven by heat fusion or the like, attached to the lower part of the engaging member, or integrally formed with the engaging member. be able to. The covering portion 1201 is made of PP or the like and is flexible but has moderate elasticity. Normally, the covering portion 1201 maintains a constant shape and is deformed by applying stress or pressure, but it is desirable that the covering portion 1201 has high heat resistance. .. As shown in FIG. 12, the cross section of the covering portion 1201 has a shape that follows the inner surface of the packaging bag for cooking in a microwave oven on the opposite side of the bag, and is heated in a microwave oven without normal heating. Although it is in contact with or close to the inner surface of the cooking packaging bag, it adheres to the inner surface of the bag due to the pressure of steam during heating, which will be described later, and acts to cover the entire engaging portion. Therefore, it is not necessary to have such a shape as long as the same effect can be obtained during heating.

On the other hand, as shown in FIG. 13, in the fastening portion 702, when the pressure inside the packaging bag 701 for cooking in a microwave oven rises, the coating portion 1201 is heated by the pressure of steam in a microwave oven opposite to that attached. It deforms so that it sticks to the inner surface of the cooking packaging bag and covers the vicinity of the engaging part. Therefore, the pressure acts in the direction shown by the arrow 1301 and does not act to pull the engaging member apart. Therefore, even if the tensile force of the engagement is weak, the engagement is released, the fastening portion 702 is released, and the opening is opened. There is no risk of the contents spurting out from the part. That is, by sticking the covering portion 1201 to the contact portion 1303 on the opposite side to the heat-sealed portion, the microwave oven has the base portion 1302 where the lower covering portion 1201 of the female engaging member 901 is heat-sealed as the apex. The packaging bag 701 for cooking is inflated. Therefore, the stress does not act on the engaging portion, and the stress is generated on the covering portion 1201 and the back surface member 905 with the base portion 1302 as the apex. In order to realize more reliable gas release in the gas release mechanism 703, the opening strength of the fastening portion 702 with respect to the internal pressure is set to be sufficiently higher than the opening strength of the gas release mechanism 703.

Further, the present embodiment is characterized in that a covering portion is provided at the lower portion of any one of the paired engaging portions, but the mounting position of the covering portion is not particularly limited. For example, the same effect can be obtained by attaching the covering portion above the engaging member as shown in FIG. 14 so that the apex on which stress acts during heating comes to the base portion 1401.

Further, conversely, the covering portion can be attached further below the positions shown in FIGS. 12 and 14. That is, as shown in FIG. 15, the covering portion 1501 is attached below, but the position is preferably, for example, 10 mm below. As shown in FIG. 16, in the packaging bag 1503 for cooking in a microwave oven configured in this way, stress is generated with the base portion 1502 as the apex as in the case where the covering portion is attached above the above, and the engaging portion is subjected to stress. Since the stress does not work, the engagement is not disengaged. Further, by attaching the covering portion 1501 at a position separated from the engaging portion by a certain amount or more in this way, high heat contents and water vapor are blocked by the covering portion 1501, so an engaging member having low heat resistance is used. Even so, it can be avoided from the influence of heat. That is, as a material for a fastening part such as a conventional zipper, a material that takes into consideration the sealability when engaged is used, and is exclusively for microwave oven heating and cooking that is manufactured in consideration of the temperature at the time of heating. The heat resistance is not as high as the inner surface of the packaging bag, and when the inside of the bag becomes hot due to heating and exposed to high temperature steam, the engaging force of the engaging part decreases and it is easily released, so heat resistance When an engaging member having a low property is used, if it is exposed to heat for a long time, the engaging force is reduced, and the engagement may be disengaged and the opening may be opened even if a large stress is not applied. Therefore, by providing the covering portion 1501 at such a position, the engaging portion is kept away from the heat source, so that it is possible to avoid a decrease in the engaging force due to heat.

The height of the bottom film folding portion of the bottom 705 of the packaging bags 701 and 1503 for cooking in a microwave oven and the external dimensions of the bag can be appropriately determined depending on the size of the contents to be stored. However, the external dimensions of the packaging bags 701 and 1503 for cooking in a microwave oven are limited by the size of the storage part of the microwave oven used and the diameter of the rotating tray, so it is necessary to make the size suitable for the restrictions. .. Since the placing plate of a microwave oven for home use usually has a diameter of about 280 mm, the width of the bag is preferably 280 mm or less.

[Third Embodiment]
In the above-mentioned first and second embodiments, as a basic processed food to which the present invention is applied, a form in which processed rice and a packaging bag for cooking in a microwave oven are combined has been described. In the present embodiment, unlike this, using only processed rice using low amylose rice as a main raw material, a predetermined amount of water is added to an arbitrary container to fill the container, and the rice is cooked in a microwave oven. Here, the processed rice may be raw rice that is not substantially processed, and in the present embodiment, the raw rice is also referred to as processed rice. In addition, even if the container does not boil over, it will be in a constant boiling state when heated, so a container with a capacity that has a certain margin compared to the amount of processed rice and water added so that convection of rice is possible. preferable.

FIG. 17 is a diagram showing an example of a series of flow of a cooking method of still another example of the processed food of one embodiment of the present invention. As shown in FIG. 17, first, the low amylose rice of the present embodiment is washed and then immersed in water for a predetermined time (step S1701). Next, the processed rice and a predetermined amount of water are mixed in a container (not shown) (step S1702), placed in a microwave oven, and heating is started (step S1703). When heated in this way, the filled water is heated and the rice is cooked (step S1704).

Further, if the heating is continued, the cooked rice and water are heated for a predetermined time, and the cooked rice can be cooked and served for food (step S1705). However, since low amylose rice is used as the main raw material, elution of amylose is suppressed. It can be cooked without spilling over. Although it was not used in this embodiment, although Mr. Az is not essential, the container should be sealed with a lid or a mechanism to generate a certain internal pressure so that cooked rice with a better taste can be obtained. You can also do it.

[Example]
An embodiment of a processed food will be described.

As the processed rice, so-called fast-cooked rice is used. A predetermined amount of water is mixed, sealed in a microwave cooking package, placed in a microwave oven, and heated for a predetermined heating time. We were able to obtain rice with a taste similar to that of rice cooked with a rice cooker.

[Cooking test]
The processed rice that has been processed and stored is filled in a packaging bag for cooking in a microwave oven together with a predetermined amount of water, sealed with a clasp structure, and the time and state at that time of cooking in a 500 W microwave oven are shown. Recorded. The amount of water added was the same as that of processed rice. As a result of heating, the microwave oven cooking package expands due to internal pressure about 3 minutes and 30 seconds after heating in a 500 W microwave oven, and after about 4 minutes and 30 seconds, steam is started to be ejected from the steam vent seal, and further heating is performed. When I continued, the rice cooking was completed safely after about 6 minutes without spilling. The taste was not much different from when rice was cooked with only rice. In this example, milky queen, which is low amylose rice, was used, but even when mixed with other glutinous rice, no spillage occurred if the blending ratio was set appropriately.

Further, as a comparative example, it is the same quick-cooked rice as the processed rice of this example, but as a result of cooking in a normal container using a microwave oven using Akitakomachi, which is a normal glutinous rice, as the main raw material, first 6 at 500 W. It heats for about a minute, but if the rice is cooked after about 4 minutes, it is likely to boil over, so it was necessary to stop heating frequently while checking the rice cooking situation. Further, after that, it was necessary to reheat at 150 to 200 W for about 5 minutes to remove excess water.

101, 701, 1503 Packaging bag for microwave oven cooking 102 Processed rice 104, 704 Side end edge 201, 705 Bottom 202 Packaging bag top 203, 703 Gas release mechanism 204, 904 Front member 205, 905 Back member 602 Steam 603 Rice 702 Fastening 901 Female engaging member 902 Male engaging member 1201, 1501 Covering 1302, 1401, 1502 Base 1303 Contact

Claims (11)

Processed rice made mainly from low-amylose rice and
It is characterized by being provided with a packaging means for cooking in a microwave oven having an opening means for partially opening the enclosed processed food and water so that the internal pressure does not rise when the internal pressure rises to a predetermined pressure. Processed foods to do. The processed food according to claim 1, wherein the processed rice is a processed rice that does not require prior immersion in water. The processed food according to claim 2, wherein the processed rice is processed in advance so that it does not need to be soaked in water in advance when the rice is cooked, and the rice cooking time is shortened. The processed food according to claim 1 or 2, wherein the low amylose rice contains 17% or less of amylose. The processing according to any one of claims 1 to 4, wherein the microwave oven cooking packaging means includes a sealing means that is arranged inside the upper opening and can be opened and closed by a predetermined tensile force. Food. The processed food according to claim 5, wherein the sealing means is provided on the lower inner surface of the upper opening of the packaging means for cooking in a microwave oven along the upper opening. The processed food according to claim 6, wherein the sealing means includes a pair of engaging members, and a surface opposite to the engaging surface is attached to the inner surface of the packaging means for cooking in a microwave oven. .. The processed food according to any one of claims 5 to 7, wherein the sealing means has a strength that does not open the food up to an internal pressure higher than the internal pressure at which the opening means partially opens. A processed food cooking method for cooking the processed food according to any one of claims 1 to 4.
A filling step in which the processed rice and a predetermined amount of water are mixed and filled in the packaging means for cooking in a microwave oven.
A method for cooking processed foods, which comprises a heating step of heating the processed rice and the predetermined amount of water for a predetermined time to cook rice by a microwave oven. A processed food cooking method for cooking the processed food according to any one of claims 5 to 8.
A filling and sealing step in which the processed rice and a predetermined amount of water are mixed, filled in the packaging means for cooking in a microwave oven, and the sealing means is closed and sealed.
A heating step of heating the processed rice and the predetermined amount of water for a predetermined time and cooking the rice with a microwave oven.
A method for cooking processed foods, which comprises an opening step of opening the sealing means to prepare the cooked rice for food. It is a processed rice cooking method that cooks processed rice by heating.
Preparatory treatment step of washing processed rice using low amylose rice as the main raw material and immersing it in water for a predetermined time,
A filling step in which processed rice using the prepared low-amylose rice as a main raw material and a predetermined amount of water are mixed and filled in a microwave oven cooking container.
A method for cooking processed foods, which comprises a heating step of heating the processed rice and the predetermined amount of water for a predetermined time to cook rice by a microwave oven.

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