JP2879035B1 - Method for producing frozen rice in a container - Google Patents

Abstract

Abstract: PROBLEM TO BE SOLVED: To maintain a proper binding property between cooked rice grains, to be excellent in quantitative filling suitability, and to have a proper fluidity necessary for maintaining a shape of cooked rice formed at the time of filling into a container. To obtain frozen cooked rice suitable for microwave cooking. SOLUTION: Cooked rice obtained by cooking rice with water of about 1.2 to about 1.5 times its weight is cooled to about 30 ° C. or less.
Next, a predetermined amount of frozen cooked rice obtained by adding cooling water of about 20 to about 20% by weight of the cooked rice to an amount of about 10 to about 20% by weight of the cooked rice is filled in a microwave cooking container. After quick freezing, close the lid to obtain frozen rice in a container.

Description

DETAILED DESCRIPTION OF THE INVENTION

[0001]

The present invention relates to frozen cooked rice, in particular,
The present invention relates to a method for producing frozen rice cooked in a container, which is served in a container to be used for microwave cooking.

[0002]

2. Description of the Related Art Conventionally, wet-type processed cooked rice which can be stored for a long time includes frozen cooked rice, retort cooked rice, and aseptic-packed cooked rice. The best cooked rice in both sex and quality is frozen cooked rice, which has been used in other products such as fried rice, pilaf and doria in addition to white rice.

[0003] Of these frozen cooked rice, in the filling of white rice, usually, after the cooked cooked rice is loosened, the cooked rice is heated in a relatively high temperature range of about 60 to about 95 ° C where the flowability of the cooked rice grains is good. A series of operation steps of weighing, filling a predetermined amount of cooked rice into a container, and closing the container opening to pack the rice was performed. However, if this method is applied to the production of frozen rice in a container, the rice will be filled with high-temperature cooked rice that retains the heat of rice cooking. There was a problem that it became worse.

In the technical field of frozen cooked rice, there has been proposed a technique of freezing cooked rice in a rose shape for the purpose of improving the ease of handling and the ease of cooking of frozen cooked rice grains (Japanese Patent Publication No. 62-62153 and JP-A-5-68492
issue). However, in the frozen rice cooked by these conventional techniques, after filling and packaging the rice in a container, due to the excessive fluidity of the cooked rice grains, the filling shape formed when the rice was filled was changed. These types of frozen rice cannot be used, especially for foods that cannot be maintained, such as curry and rice, in which a portion of curry roux is added to cover a portion of the cooked rice. Was.

[0005]

DISCLOSURE OF THE INVENTION The present invention has been made in view of the above-mentioned problems in the prior art and the demands in the art, and is intended to fill a container with cooked rice in a fixed amount. It has excellent aptitude and has appropriate fluidity to maintain the serving shape at the time of fixed quantity filling.In addition, at the time of eating, it has an excellent texture by thawing heating cooking with a microwave oven, and the serving shape of cooked rice is maintained. It is intended to provide frozen rice cooked in a container that has a good appearance. Further, according to another aspect of the present invention, various rouxes such as curry rice or coconut rice, and other ingredients are obtained by packaging those in a container in contact with the cooked rice of the present invention. And a method for producing frozen rice cooked in a container (food).

That is, the gist of the present invention is as follows.
The raw rice is cooked with about 1.2 to about 1.5 times the weight of water of the raw rice to obtain cooked rice, the obtained cooked rice is cooled to about 30 ° C. or less, and the cooled cooked rice is added to the cooked rice by about 10%. Adding about 20% by weight of cooling water of about 20 ° C. or less, filling a predetermined amount of the cooked rice in a container, and closing the container opening with a lid after quick freezing. This is a method for producing frozen rice in a container.

[0007]

DESCRIPTION OF THE PREFERRED EMBODIMENTS The details of the present invention will be described below.

[0008] First, as the raw rice applicable to the method of the present invention, any varieties and brands can be used as long as they are polished rice, but the taste and processing suitability (fluidity of cooked rice grains, etc.) can be used. Considering that, it is preferable to use non-glutinous polished rice or mixed polished rice of non-glutinous polished rice and glutinous polished rice. In particular, in the case of mixed rice, in order to obtain a desired processing suitability, it is necessary to use raw rice. It is preferred that the percentage of waxy polished rice account for less than about 50%.

Next, rice is cooked by adding water to the raw rice, but may be either batch-type rice cooking or continuous-type steam rice cooking. In the case of batch-type rice cooker, raw rice is immersed in water at room temperature (about 25 ° C.) for a predetermined time, for example, about 60 to about 90 minutes, and then drained.
Add about 1.2 to about 1.5 times the weight of the raw rice, and cook rice according to the standard method. This means that the amount of water is about 1.2
If the weight is less than twice the weight, the rice will have a poor texture with poor moisture and leave a core in the rice grains (sticky). On the other hand, if the amount of water exceeds about 1.5 times the weight of the raw rice, This is because the surface film is broken, resulting in cooked rice with a very soft texture having excessive viscosity. In the case of continuous steam rice cooking, after the raw rice is immersed, the steaming time and the steaming temperature are appropriately adjusted so that the amount of water added to the raw rice is in the above-mentioned range.

Next, the cooked rice obtained is cooled to about 30 ° C. or less. In other words, this means that if the cooling temperature exceeds about 30 ° C, the cooling water added in the next step will penetrate into the center of the cooked rice grains in a short time, resulting in swollen, soft-textured cooked rice, This is because the fluidity of the cooked rice grains also deteriorates, and the efficiency of the filling operation of the quantitative filling of the cooked rice into the container by the filling device is extremely reduced. The method of cooling the cooked rice is not particularly limited, but usually, the cooked rice is blown with cold air. The cooling time is preferably as short as possible, preferably within 5 minutes, from the viewpoint of minimizing the drying of the cooked rice surface and the growth of bacteria.

To the thus-obtained cooled cooked rice, cooling water of about 20 ° C. or less, preferably about 5 ° C. or less, in an amount of about 10 to about 20% by weight of the cooked rice is added and mixed. When the temperature of the cooling water exceeds about 20 ° C., the added cooling water penetrates to the center of the cooked rice grains, resulting in cooked rice having an excessively soft texture, and the fluidity of the cooked rice grains deteriorates. It becomes difficult to fill a predetermined amount of cooked rice into a container (which can be used for thawing and cooking in a microwave oven) in the process. If the amount of water in the cooling water is less than about 10% by weight of the cooked rice, it becomes difficult for the cooling water to evenly penetrate into the whole cooked rice, the fluidity of the cooked rice grains is reduced, and the weight variation of the cooked rice at the time of fixed filling is large. In addition, the texture of cooked rice obtained by thawing and cooking in a microwave oven becomes firm. On the other hand, the water content of cooling water is about 20% by weight of cooked rice
If the temperature exceeds the limit, the appropriate fluidity of the cooked rice grains required to maintain the rice cooked shape formed at the time of filling cannot be obtained, and excess water will collect at the bottom of the container after being thawed and cooked in a microwave oven. Undesirable phenomena, such as cooked rice with a soft texture.

The method of adding the cooling water to the cooked rice is not particularly limited, and any method can be applied as long as it can uniformly add an appropriate amount of cooling water to the cooked rice, preferably to the cooked rice. For example, a method of adding cooling water by a spray method is preferable as a means for easily achieving the object.

As described above, by regulating the cooling conditions of cooked cooked rice according to the method of the present invention, it is possible to maintain a proper binding property between cooked rice grains and to be excellent in suitability for quantitative filling in a container. It has the appropriate fluidity necessary to maintain the rice rice platter shape formed at the time of filling, and at the time of eating, it has a glossy surface by thawing cooking with a microwave oven, and has an appropriate viscosity and texture The resulting frozen cooked rice is obtained.

[0014] Next, the rice is mixed with cooling water and filled as soon as possible in predetermined amounts into a container (placing).
Then, after the whole container is rapidly frozen, it is sealed and packaged to obtain frozen cooked rice. The container for storing the frozen cooked rice is a material that can withstand cooking, especially thawing and cooking in a microwave oven. Specifically, a material having both freezing resistance and heating resistance, for example, freezing resistance and heating. Paper with resistance,
Plastics and their laminates can be used.
The method for quantitatively filling the cooked rice with the container is not particularly limited, and a known food filling device can be used. Further, when the frozen cooked rice in the present invention is to be cooked rice for curry rice or coconut rice, after filling the cooked rice in a container, filling and attaching a liquid or paste-like roux such as curry roux to the same container, After being rapidly frozen together with the cooked rice, the opening of the container is closed with a lid material to obtain a frozen rice cooked in a container (in the form of a product such as frozen curry rice and frozen hayashi rice). In addition, this quick freezing step is performed by a conventional method as appropriate, and is usually about -35 ° C to about -45 ° C.
Under the conditions described above in as short a time as possible.

[0015]

DESCRIPTION OF THE PREFERRED EMBODIMENTS One embodiment of the present invention will be described below, but it should be understood that the present invention should not be construed as being limited by the disclosure of the embodiment.

Example 1 750 g of non-glutinous polished rice was washed with water and immersed in water for 90 minutes. The soaked rice was drained in a colander and left for 15 minutes. To 940 g of drained rice, 825 g of water was further added (hydration rate 1.35 times with respect to 750 g of non-glutinous polished rice), and a commercially available rice cooker (PR-07)
(MS: Rinnai Co., Ltd.) and steamed for 30 minutes to obtain 1660 g of cooked rice. Transfer this cooked rice to a bowl,
Loosen rice with cold air of 11 ℃ for 5 minutes, temperature of rice 20 ℃
1580 g of rice was obtained. Then, add the cooked rice at 5 ℃
The rice was stirred while spraying 220 g of cooling water (13.9% by weight based on the cooled rice), and water was uniformly added to the rice. Next, 200 g of the cooked rice is filled (placed) in about 2/3 of the bottom of a tray-shaped container (170 mm wide, 115 mm deep, 40 mm high) consisting of a laminate of paper and plastic film, And in about 1/3 of the remaining space,
140 g of curry roux having a product temperature of about 30 ° C. prepared separately was charged. These rice and curry roux together with the container at -38 ° C,
The whole was frozen for 35 minutes and then hermetically sealed to obtain frozen curry rice in a container.

The frozen curry rice was transferred to a freezer whose temperature was adjusted to −20 ° C., left overnight, and then placed in a microwave oven (5
00W) for 8 minutes and 30 seconds. The curry rice after cooking was uniformly thawed, and the shape of the rice before freezing was well maintained, the appearance was good, and the rice rice grains were glossy. When this curry rice was tasted, it was confirmed that the curry and rice had a good taste with good viscosity and stiffness.

[0018]

As described above, according to the present invention, it is possible to obtain cooked rice having an excellent suitability for quantitative filling at the time of filling into a container and having an appropriate fluidity required for maintaining a stake shape formed at the time of filling. Due to its fluidity, moderate voids are formed between the cooked rice grains after filling in a container, while maintaining a proper binding property between the cooked rice grains. The effect will also be improved. Furthermore, the voids formed between the cooked rice grains of the frozen cooked rice obtained according to the present invention contribute to the uniform thawing effect when cooked in a microwave oven, and the filling shape at the time of filling even after thawing is well maintained, As a result, various superior effects are synergistically exhibited, such as the taste and texture are not inferior to those of rice cooked by a conventional method.

Continuation of the front page (72) Inventor Mitsuyuki Tabuchi 4-1-1, Nishinakajima, Yodogawa-ku, Osaka-shi, Nissin Foods Co., Ltd. (56) References JP-A 1-312973 (JP, A) JP-A Heisei JP-A-6-192410 (JP, A) JP-A-6-282556 (JP, A) JP-A-5-260908 (JP, A) JP-A-10-42800 (JP, A) A) Hikaru Hei 2-116985 (JP, U) (58) Field surveyed (Int. Cl. ⁶ , DB name) A23L 1/00-1/035 A23L 3/36-3/54

Claims (2)

(57) [Claims] 1. A method for producing frozen rice in a container, comprising:
(A) cooking rice with 1.2 to 1.5 times the weight of water of the raw rice to obtain cooked rice; (b) cooling the cooked rice to 30 ° C. or lower;
(c) adding to the cooled cooked rice 2-10% by weight of the cooked rice,
After adding cooling water of 0 ° C. or less, (d) filling a predetermined amount of the cooked rice added with the cooling water into a container, rapidly freezing, and (e)
A method for producing frozen rice in a container, comprising the step of closing the container opening with a lid. 2. A step of, prior to the step (e), filling a container filled with the cooked rice with a supplementary food selected from the group consisting of cooked roux, ingredients and a combination thereof. The method for producing frozen rice cooked in a container according to claim 1, comprising: