JP2986243B2 - Manufacturing method of cooked rice for retort food - Google Patents

Description

DETAILED DESCRIPTION OF THE INVENTION

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a method for producing cooked rice with retort foods, and more particularly to a method for producing cooked rice with retort foods having the same taste as handmade products (porridge and the like), and particularly to a method for producing rice gruel.

[0002]

2. Description of the Related Art Generally, rice retort foods such as porridge are prepared by weighing washed and soaked rice and filling it with water not subjected to oxygen removal treatment.
After sealing, it is manufactured by cooking and sterilizing at the same time. The retort-cooked rice obtained in this way is generally more often eaten than handmade ones from the viewpoint of simplicity, but has a weak aroma (cooking rice smell) unique to rice like cooked rice at home. , Because there is a stuffy smell like retort smell,
It did not always get a good reputation.

[0003]

The inventors of the present invention have conducted intensive studies to establish a method for producing cooked retort food cooked rice which has solved the above-mentioned problems, and as a result, have set the temperature pattern of cooking to be similar to that of a handmade product. By adjusting the amount of oxygen such as water to be used, it was found that a retort food rice with good flavor can be obtained, and the present invention was completed.

[0004] That is, the present invention relates to a retort food cooked rice which is first heat-treated and sterilized under pressure after filling the washed and soaked polished rice together with water into a heat-resistant and substantially oxygen-impermeable container. In the production method, there is provided a method for producing cooked and cooked retort food, wherein cooking and sterilization by a retort are performed at a product temperature of 0 to 40 ° C. and a heating time up to 100 ° C. for 8 to 12 minutes. Second, rice washing and
After filling the immersed polished rice with water in a heat-resistant, substantially oxygen-impermeable container and subjecting it to pressure heat sterilization, the amount of oxygen in the container is increased at room temperature. The amount of oxygen in the headspace and the amount of oxygen in the water are adjusted so as to be 2 to 10 mg per 100 g of rice, and cooking and sterilization by retort are performed, the product temperature is set to 0 to 40 ° C, and the temperature is raised to 100 ° C. Another object of the present invention is to provide a method for producing cooked rice retort food, wherein the time is set to 8 to 12 minutes.

[0005] In the present invention, the retort food cooked rice is
The ratio of rice to water such as porridge is rice: water = 1: 5 or more.

[0006] The decrease in the taste of cooked rice cooked in retort foods is caused by a temperature pattern of cooking, a substance produced by reacting with a part of the rice components by heat or oxygen during the pressurized heat sterilization, or a decomposed substance. Conceivable.

[0007] In ordinary rice cooking, it is known that about 10 minutes is appropriate as the time required for the heating rise period from the start of heating to 100 ° C. If the time is shorter than 10 minutes, the rice absorbs poor water and does not sufficiently gelatinize, resulting in insufficient swelling of the rice, resulting in a decrease in taste. On the other hand, if it is longer than 10 minutes, water absorption proceeds before boiling, and convection of rice in the container is not observed, so that unevenness is caused in the hardness and moisture of rice. conventionally,
Since the time required to raise the temperature from the initial temperature (start of heating) to 100 ° C. during cooking and sterilization by retort was as short as 2 to 3 minutes, the taste was reduced.

Therefore, in the first aspect of the present invention, the temperature pattern in the cooking and sterilization using a retort, that is, the pressurized heat sterilization process, is such that the temperature rise time from the initial product temperature (start of heating) to 100 ° C. is 8 to 12 minutes. By doing so, the taste was successfully improved.

On the other hand, the following findings have been obtained regarding the aroma of cooked rice.

[0010]

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[0011]

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H ₂ S, NH ₃ , CH generated by the above reaction
It is known that _three CHOs are the main components of the aroma, and when mixed at an appropriate ratio, the aroma of cooked rice is exhibited. That is, it is considered that hydrogen sulfide, ammonia, and a carbonyl compound are essential components of cooked rice aroma. In addition, Japanese Patent Laid-Open No.
No. 16943 reports that the retort odor caused by the pressurized heat sterilization treatment is caused by a medium-chain aldehyde. In the case of cooking normal rice, it is not made in a completely sealed system like rice cooked in retort foods.
During the heating process, dissolved oxygen in the water and oxygen in the headspace are expelled before the aroma components appear, and it is not considered that this causes a decrease in taste.

However, cooked retort cooked rice requires a proper amount of oxygen because it is produced in a completely sealed system.
If the amount of oxygen is excessive or less than the appropriate amount of oxygen, the appropriate balance of the fragrance component is broken, and the taste is considered to be reduced.

Oxygen that affects the taste of cooked rice retort food is contained in both the head space when filling the container and the water used. In the production of ordinary retort food cooked rice, the head space is adjusted by a deaerator (pressing plate) or the like of a filling device, and in the case of a 250 g container, the air can be adjusted to 3 to 5 cc.
If the head space is less than 3 cc, there is a risk of inferior sealing in the manufacturing process of the product. On the other hand, if the head space exceeds 5 cc, a good evaluation of the quality of the product has not been obtained in the past. Therefore, in the present invention, the adjustment of the head space is performed in a usual manner, and the oxygen amount of the water to be used is adjusted by a method described later.

The second aspect of the present invention is the same as the first aspect of the present invention except that the amount of oxygen in the headspace and the amount of oxygen in the water are adjusted so that the amount of oxygen in the container is 2 to 10 mg per 100 g of raw rice. By carrying out in the same manner as in the method 1, a product having the same aroma as a handmade product can be obtained.

The method of adjusting the oxygen amount of the water to be used may be performed by a known method, for example, using a deoxygenated water producing apparatus, using the water at a high temperature, or replacing with N _2. The method can be applied.

As described above, in the production of cooked rice with retort foods, in the first aspect of the present invention, the temperature pattern in the cooking and sterilization using the retort, that is, the temperature pattern in the pressurized heat sterilization process is from the initial product temperature (start of heating) to 100 ° C. 8
In the second embodiment of the present invention, the amount of oxygen in the headspace and the amount of oxygen in the water are adjusted, and the cooking and sterilization by the retort, that is, the temperature pattern in the pressurized heat sterilization process is changed to the initial product temperature. The heating time from (start of heating) to 100 ° C. is set to be 8 to 12 minutes, and the rest of the process may be performed according to the usual method for producing cooked cooked rice.

More specifically, the present invention is described in detail. Washed rice is washed about three times, immersed in water for about 120 minutes, and then thoroughly drained, and the rice and water (in the second embodiment of the present invention, the amount of oxygen is adjusted). Weighed), filled in a heat-resistant, substantially oxygen-impermeable container, hermetically sealed, sealed and cooked simultaneously under the above-mentioned retort conditions, and then cooled.

[0019]

Next, the present invention will be described with reference to examples.

EXAMPLES A retort pouch food product having a capacity of 250 g and a white soy sauce for 7 minutes was produced by the following method. Carefully mill rice 3
After washing the rice twice, it was immersed and spontaneously dehydrated in a colander for 30 minutes. Water is absorbed by washing and immersion, and 26.5 g of raw rice is 33.1.
g, the increased weight was adjusted with water. Raw rice and water adjusted in this manner are weighed so that raw rice: water = 1: 7 and filled into a heat-resistant, substantially oxygen-impermeable container. Seal and seal so that the amount of air in the space is 3 to 5 cc.
To 4, the gas in the headspace and N _2, the amount was hermetically sealed so as to 3～5Cc. Next, the hermetically sealed product was simultaneously cooked and sterilized (pressurized heat sterilization treatment) using a retort, and then cooled to obtain 250 g white retort pouch products 1-4 having a capacity of 7 minutes. However, in accordance with the conventional method, the product 1 was subjected to regular sterilization at normal temperature (from the start of heating) to 100 ° C. for 2 to 3 minutes, and then at 120 ° C. for 25 minutes. Product 2 uses normal water and is 100% from the initial product temperature (start of heating).
C. for 8 to 12 minutes, and then 121 ° C.
For 8 minutes. Product 3 uses deaerated water whose water content is adjusted to about 0.7 to 1.5 mg / l as water, and raises the temperature rising time from the initial product temperature (start of heating) to 100 ° C. After 8 to 12 minutes, this was sterilized at 121 ° C. for 8 minutes. Product 4 uses deaerated water whose dissolved oxygen content in water is adjusted to about 3 to 7 mg / l as water, and raises the temperature from the initial product temperature (start of heating) to 100 ° C. for 8 to 12 minutes. Then, main sterilization was performed at 121 ° C. for 8 minutes.

The resulting four types of white and yellow 7-minute retort pouch products and handmade products were subjected to a sensory panel 10
The sensory evaluation was performed by the single sample method according to the evaluation items and categories shown below. Table 1 shows the results.
The numerical values in the table are average values of 10 panelists.

[0022]

[0023]

[Table 1] Table 1

From the evaluation results in Table 1, it can be seen that the evaluation becomes better only by changing the cooking and sterilizing temperature patterns (product 2) compared to the conventional production method. Further, it is recognized that the evaluation becomes better when the amount of oxygen in the container is adjusted.

In terms of cooking rice aroma and flavor, the conventional method (Product 1) had a retort odor, which was recognized as having an off-flavor. When only the temperature pattern of cooking and sterilization was changed (Product 2), the tendency was similar to that, but not so bad as in the conventional manufacturing method. When the amount of oxygen per 100 g of unpolished rice in the container was adjusted to be extremely small (Product 3), the strength of the cooked rice odor was higher than that of the handmade product, but the taste of the cooked rice odor was less than Products 1 and 2. Met.
This had a hydrogen sulfide odor or a sulfur odor different from the retort odor recognized in the products 1 and 2, and because these odors were too strong and unfavorable, they were perceived as off-flavor and lowered the overall evaluation. In addition, when the amount of oxygen per 100 g of raw rice in the container was adjusted (Product 4), the intensity of the rice odor and the preference of the rice odor approached those of a handmade product, and had a hydrogen sulfide odor or a sulfur odor. However, no retort odor was felt, and the off-flavor was comparable to the handmade product.

Based on these facts, by changing the temperature pattern of cooking and sterilizing, or by changing the temperature pattern of cooking and sterilizing and adjusting the oxygen content in the container, a product close to a handmade product without retort odor is obtained. Was found to be able to be produced. The proportion of hydrogen sulfide, ammonia, and aldehydes (carbonyl compounds), which are the main aroma components of cooked rice, was considered to be affected by the amount of oxygen in the container.

[0027]

According to the present invention, a product having the same taste as a handmade product can be obtained by a simple method of making the cooking temperature pattern similar to the temperature pattern of the handmade product and adjusting the amount of oxygen in the container. It is possible to obtain high-quality, flavorful and retort-cooked rice.

──────────────────────────────────────────────────続 き Continuing on the front page (72) Inventor Naoya Watanabe 2-12-1, Shimonoge, Takatsu-ku, Kawasaki City, Kanagawa Prefecture Inside Knorr Foods Co., Ltd. (72) Inventor Jin Sasaki 1-1, Suzukicho, Kawasaki-ku, Kawasaki-shi, Kanagawa Prefecture Ajinomoto Co., Ltd. Central Research Laboratory (72) Inventor Noriyoshi Matsuo 1-1, Suzukicho, Kawasaki-ku, Kawasaki-shi, Kanagawa Prefecture Ajinomoto Co. Central Research Laboratory (56) References JP-A-2-249462 (JP, A JP-A-63-36750 (JP, A) JP-A-2-16943 (JP, A) JP-A-62-51959 (JP, A) JP-A-58-179445 (JP, A) JP-B-42 27282 (JP, B1) (58) Field surveyed (Int. Cl. ⁶ , DB name) A23L 1/10

Claims (2)

(57) [Claims] 1. A method for producing cooked rice with retort in which rice washed and dipped rice is heat-resistant together with water and filled into a container having substantially no oxygen permeability and then subjected to a pressurized heat sterilization treatment. Cooking and sterilization, initial temperature is 0 ~
A method for producing cooked rice with retort food, wherein the temperature is set to 40 ° C. and the heating time to 100 ° C. is set to 8 to 12 minutes. 2. A method for producing cooked rice with retort foods, wherein rice washed and dipped rice is heat-resistant together with water and filled into a container having substantially no oxygen permeability and then subjected to a pressurized heat sterilization treatment. The amount of oxygen at room temperature is 2 per 100g of raw rice
The amount of oxygen in the headspace and the amount of oxygen in the water were adjusted so as to be 10 mg to 10 mg, and cooking and sterilization using a retort were performed at an initial product temperature of 0 to 40 ° C and a heating time up to 100 ° C for 8 to 12 hours. And a method of producing cooked rice for retort food.