JP2824980B2 - Production method of cooked rice food - Google Patents

Description

DETAILED DESCRIPTION OF THE INVENTION

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to rice cooked by boiling raw rice stuffed together with soup or the like in an artificial edible casing into cooked rice to obtain an emergency food or a portable food having a good taste and texture. It relates to a method for producing food.

[0002]

2. Description of the Related Art Various types of cooked rice foods in retort packs have been provided as emergency foods and preserved foods in the event of a disaster, and as portable foods for mountain climbing and camping. Cooked cooked rice in such a retort pack is prepared by packing cooked cooked rice in a vacuum bag and storing it by freezing or refrigeration.

[0003]

However, in the conventional cooked rice food of the conventional retort pack, since the cooked rice in the vacuum bag is subjected to a high temperature treatment, the starchy quality of the raw rice is decomposed, and the cooked rice is edible as rice. However, there is a problem that the taste has already been reduced and the texture has been insufficient.

[0004] Further, since the above-mentioned frozen foods are stored in a frozen state, if they are to be used as emergency foods in the event of a disaster or as portable foods outdoors, they must be thawed by heating means such as a microwave oven. However, there was an inconvenience that the food could not be served immediately. Furthermore, the retort pack requires heat sterilization at 125 ° C. or higher for 15 minutes, which allows it to be stored at room temperature.
It requires heating for about 2 to 15 minutes and cannot be used immediately for food.

[0005] On the other hand, in addition to easy heating treatment as emergency food and portable food, packaged foods that can be eaten immediately without preparing heating means or with hot water heating for about 3 minutes without soiling hands. Appearance is desired.

SUMMARY OF THE INVENTION The present invention has been made to solve the above-mentioned problems, and is intended to produce cooked rice food which has good taste and texture, and which can be immediately used for eating without opening the hands after opening. An object of the present invention is to provide a method for producing cooked rice food that can be easily produced by using edible materials.

[0007]

According to a first aspect of the present invention, there is provided a method for producing cooked rice food, wherein at least raw rice, ingredients and soup are packed in a man-made edible casing, air is injected, and then the manmade food is cooked. The food casing is sealed, and small holes are drilled at a plurality of locations of the sealed artificial edible casing, and the holes are exposed to heated steam to cook the rice, and the cooked rice is rapidly cooled. It is like that.

Further, in the method for producing cooked rice food according to the second aspect of the present invention, the rice is rapidly cooled and then sealed in a vacuum bag. Further, in the method for producing cooked rice food according to the third aspect of the present invention, a vacuum bag in which rice cooked in an artificial edible casing is sealed is steam-heated and sterilized. The heating steam is 90 ° C. to 11
A range of 0 ° C. is preferred.

[0009]

DETAILED DESCRIPTION OF THE PREFERRED EMBODIMENTS One embodiment of the present invention will be described below with reference to the drawings. FIG. 2 is a cross-sectional view showing cooked rice food A manufactured according to the present invention. In FIG. 2, reference numeral 1 denotes rice cooked with raw rice together with ingredients and soups, and 2 wraps the cooked rice 1. Membrane of artificial edible casing, 3 is rice 1 wrapped in the film of artificial edible casing
Is a vacuum bag that is hermetically packaged.

Next, a method for producing the cooked rice food A will be described with reference to the process chart shown in FIG. First, in the foodstuff filling step, an artificial edible casing 11 as a tubular collagen casing is prepared. This artificial edible casing 11 is formed by cutting a long film-shaped cylindrical body into an appropriate length, and its property is that it dissolves when exposed to high-humidity heating steam. It has the feature that a thin film remains even when exposed to low-temperature heating steam.

The film formed after being exposed to the low-temperature heating steam is made of a natural protein. It has been confirmed that it has features such as not connecting.

Next, after the washed rice is packed into the above-mentioned artificial edible casing 11 together with ingredients, soup and the like as food 12, air 13 is injected into the artificial edible casing 1.
1 is inflated, and both ends thereof are bound with a binding tool or the like.

Subsequently, small holes 14 for ventilation, such as needle holes, are formed at a plurality of positions (3 to 4 positions) of the artificial edible casing 11.
And the artificial edible casing 11 having the small holes 14 formed therein.
Is placed in a steam heating device, and is exposed to a low-temperature heating steam of 90 ° C to 110 ° C to cook rice. At this time, the artificial edible casing 11 becomes a film and wraps the rice.

Then, the rice stored in the artificial edible casing 11 is fed into a cooling device to perform rapid cooling. The rapid cooling temperature at this time is, for example, about 3 ° C. Before and after the rapid cooling operation, both ends of the artificial edible casing 2 are removed together with the binding device and the like to obtain a rice storage body 15 as shown in FIG.

Next, the rapidly cooled rice container 15 is placed in a vacuum bag 16 and evacuated, then sealed as shown in the drawing, and sent into a heat sterilizer to be heated to 90 ° C. to 1 ° C.
Heat sterilization is performed by exposing it to heating steam at a temperature of 10 ° C. for about 50 minutes, and thereafter, it is cooled and stored in a refrigerator.

The artificial edible casing 11 of the present invention is made of collagen (natural protein).
At a temperature of 0 ° C. or higher, it is easily melted, and when it is made of a thin film, it cannot function as a casing.

However, according to experiments, as a result of studying the heat treatment method and the expansion rate of the contents (foodstuffs), it was found that a steam heating method at 90 ° C. to 110 ° C. was adopted for cooking various kinds of rice. In addition, the artificial edible casing 11 is not completely dissolved in the rice cooking process, and furthermore, does not decompose the starchy material of the raw rice wrapped in the edible casing 11 and has good taste and texture.
It was confirmed that it could be cooked by steam heating.

The rice cooked in this manner and stored in the vacuum bag 16 can be eaten as it is by breaking the vacuum pack 16 and taking it out together with the artificial edible casing 11. At this time, since the artificial edible casing 11 wraps the rice as a thin film 2 by the steam heating, it is not sticky even if it is touched by hand, so that it can be sanitarily put into the mouth without soiling the hand. It can, and does not remain as a skin in the mouth.

Further, since the starch quality of raw rice is well preserved, this rice has a good taste and texture, and does not require thawing treatment by a microwave oven or the like or for a short time (3 minutes in boiling water). (About 1 minute in a microwave oven), it can be used immediately for food, and is extremely useful as an emergency food at the time of disaster, as a portable food for mountain climbing, overseas travel and the like.

It should be noted that such cooked rice foods endure storage for 6 months in a refrigerated state by heat sterilization or the like as described above, and are stored at room temperature (Frankie test at a temperature of 38 ° C., 80 ° C.).
% Stable for 1 month at 2% humidity) for 2 months.

In addition, this cooked rice food can be easily used for edible use, for example, by warming using water from a dirty river during a disaster or mountain climbing. In addition, dry curry can be selected by selecting ingredients such as ingredients and soup. , Can cook rice food such as wild rice, gome rice, shrimp pilaf, etc. In addition to using circular, square and triangular artificial edible casings, it can diversify the design including shape. it can.

In addition, by inserting the rod-shaped material into the artificial edible casing 11 when filling the foodstuff 12 into the artificial edible casing 11, after the vacuum bag 16 is removed, the food can be eaten as a patterned food without soiling the hands. It is convenient.

Further, a stick type rice ball can be prepared by solidifying salmon or bonito with starch, and then adding raw rice and water and cooking. Here, this rice ball can also be eaten with later glue.

Also, the cooked rice food can be cut in half, fried with tempura and fried, so that it can be eaten as rice croquettes. It can also be arbitrarily sliced and used as a pizza ingredient.

[0025]

As described above, according to the first aspect of the present invention, at least raw rice, ingredients and soup are packed in the artificial edible casing, and after the air is injected, the artificial edible casing is sealed. The artificial edible casing having been sealed is provided with small holes at a plurality of positions, and the small holes are formed at 90 ° C to 1 ° C.
The cooked rice was cooked by baking it by exposing it to heated steam at 10 ° C. The cooked rice was rapidly cooled and sealed in a vacuum bag, so that the taste and texture were good, and after opening, the hands were not stained. Thus, it is possible to easily and inexpensively produce a wide variety of cooked rice foods that can be immediately used for food.

According to the second aspect of the present invention, the sealed vacuum bag is steam-heated at 90 ° C. to 110 ° C., so that the desired sterilizing effect can be sufficiently obtained, and refrigerated storage can be performed for 6 months. In addition, the room temperature storage is performed for a sufficiently long period of two months, and within this period, an effect that delicious rice food can be widely provided to the market can be obtained.

[Brief description of the drawings]

FIG. 1 is a production process diagram showing a method for producing cooked rice food of the present invention.

FIG. 2 is a cross-sectional view showing cooked rice food products formed by the method of the present invention.

[Explanation of symbols]

 11 Artificial edible casing 12 Foodstuff 13 Air 14 Small hole 16 Vacuum bag

──────────────────────────────────────────────────続 き Continued on the front page (58) Field surveyed (Int.Cl. ⁶ , DB name) A23L 1/10 A23L 1/00 B65D 81/20 B65D 65/46

Claims (4)

(57) [Claims] Claims 1. At least raw rice, ingredients and soup are packed in an artificial edible casing, and after air is injected,
This artificial edible casing is sealed, small holes are drilled at a plurality of locations of the sealed artificial edible casing, exposed to heated steam and cooked on rice, and the cooked rice is cooked. A method for producing cooked rice food, characterized by rapid cooling. 2. At least raw rice, ingredients and soup are packed in an artificial edible casing and air is further injected.
This artificial edible casing is sealed, small holes are drilled at a plurality of locations of the sealed artificial edible casing, exposed to heated steam and cooked on rice, and the cooked rice is cooked. A method for producing cooked rice food, wherein a rapidly cooled product is sealed in a vacuum bag. 3. The method for producing cooked rice food according to claim 2, wherein the sealed vacuum bag is heated with steam. 4. The method for producing cooked rice food according to claim 1, wherein the heating steam has a temperature of 90 ° C. to 110 ° C.