JP2511428B2 - Method for producing packed stuffed white rice that has fallen apart - Google Patents

Description

Description: TECHNICAL FIELD The present invention relates to a method for producing cooked white rice in a packaging bag that can be stored under high temperature pressure and heat sterilization for long-term storage.

Conventional technology In conventional cooked rice with packaging, since there are no voids for the rice to move, the rice grains stick together and harden into a plate shape.Therefore, it is necessary to remove them from the bag after cooking and then loosen the rice grains. there were.

Problems to be Solved by the Invention According to the conventional manufacturing method, it is necessary to loosen the rice grains after they have been cooked and taken out of the bag because the rice grains stick to each other in the plate shape. The conventional manufacturing method has a drawback that sticky and plump so-called rice does not stand up like rice cooked at home.

Means for Solving the Problems The present invention is a raw sticky rice that is made to absorb a certain amount of water and steamed, and then subjected to a treatment such as absorption cooling with a shower and drying only the surface for a certain period of time to cause the above problems. It is a method of solving the problems and maintaining the original shape of the non-glutinous rice, and manufacturing the packed stuffed white rice in a state of being broken into pieces.

Action In the method for producing cooked rice of the present invention, the amount of water that permeates into rice grains, the soaking temperature and the soaking time are adjusted to keep the water content constant and then steamed to gelatinize the non-glutinous rice grains. In order to allow the gelatinized starch on the surface of the non-glutinous rice grains thus produced to flow out, the surface is cooled with a cold water shower, and the free water on the surface of the rice grains is removed by cold air drying. In this way, cooked white rice that retains the original shape of the non-glutinous rice and does not solidify into a plate-like shape can be made. The manufacturing method will be described below.

In the case of white rice, let the unpolished polished rice absorb water for a certain time,
After steaming with a steamer to make the inside of the non-glutinous rice alpha, use a warm water shower to absorb the deficient water content, and then cool with a shower. To pack.

A fixed amount of the dried white rice is put into an airtight packaging bag, pressurized, heated and sterilized at a high temperature, and refrigerated for a certain number of days to accelerate aging. The cooked rice thus aged is put into a bag-type loosening machine to make it into a finished product in a state where it does not harden into pieces.

Example An example of the manufacturing method of the present invention will be described with reference to process drawings.

The drawing shows the process diagram for white rice. Raw rice (1), which is the raw material rice, 1 kg of polished rice (2), washed rice (3), 15-20
Immerse in water at ℃ for about 1 hour by overflow method (4)
Then steam (5) in a steamer for 5 to 20 minutes to make the inside of the non-glutinous rice a. To keep the water content around 63%, 65 ℃
Apply a 75 ° C warm water shower for 10 to 15 minutes (6), then cool with water at around 20 ° C for 20 to 40 seconds with a cooling shower (7) and at the same time remove the rice grains into pieces to a temperature of 20 ° C to 30 ° C. Dry for 20-40 minutes in a dehumidifying chamber with cold air (8), and dry only the surface to form a packing (9). Packed ones at 115 ℃ 2
Sterilize by high-temperature heat and pressure (10) for 0 minutes, then cool to 5 ° C to accelerate aging (11), and put it in a loosening machine (12) to loosen the rice grains into a finished product (1
3), 2.3 kg was obtained. The moisture content of the finished product was 61% (± 2%).

Effect of the Invention The packed white rice according to the present invention rapidly cools the surface with a cold water shower to allow the gelatinized starch on the surface of the rice grain to flow out, and further to remove the free water on the surface of the rice grain by cold air drying. Since rice grains do not stick to each other and form a solid plate, there is no need to break the solid mass after cooking and opening like a conventional product. It is possible to obtain cooked white rice with so-called rice standing. This is because the above-mentioned means is taken, and the present invention has a remarkable effect as compared with the conventional method for producing packed packed rice.

[Brief description of drawings]

The drawings are process diagrams showing a method for producing cooked white rice in a packaging bag. 1 ... Raw rice, 4 ... Soak, 5 ... Steamed, 11 ... Refrigerated aging, 12 ... Finished product

Claims (2)

(57) [Claims] 1. A non-sticky rice which is characterized in that a non-sticky rice that has absorbed a certain amount of water is vapor-deposited as it is, water is absorbed by a shower and a cooling treatment is performed, and only the surface is dried for a certain time to keep the original shape of the non-glutinous rice. A method for producing packed packed rice in a collapsed state. 2. 1 kg of glutinous rice is polished and washed, and then 15-2
After soaking in 0 ° C water for about 1 hour, steaming for 5-20 minutes to gelatinize it, apply warm water shower at 65-75 ° C for 10-15 minutes, then cool with water at 20 ° C. Finally, the method for producing the packed white rice according to claim 1, which is dried with cold air.