JP3855228B2 - Method for producing stored rice for electromagnetic cooking and method for producing the product - Google Patents

Description

[0001]
BACKGROUND OF THE INVENTION
The present invention relates to a method for producing stored rice for electromagnetic rice cooking and a method for producing the product , which can easily cook rice by electromagnetic heating for a short time and easily and obtain freshly cooked rice similar to ordinary rice.
[0002]
[Prior art]
As a trend in recent years, rice consumption has continued to fall, and in addition to that, rice pressure has been repeatedly reduced due to the import pressure of rice, and rice fields have been neglected and devastated. When imports of foodstuffs including rice have declined due to various factors, it is said that it will not be possible to restore the original rice field, even if it tries to use a once-devastated rice field, so it cannot be handled. become. Fortunately, because rice is better than imported rice, which is cheaper in terms of taste, domestically produced rice can be beaten as rice. However, rice consumption continues to decline due to changes in eating habits, and further decline is expected. One of the reasons is that rice takes too long to cook before eating. The spread of electric kettles allowed rice to be cooked deliciously without failure, and it was freed from the trouble of cooking rice, but now the proposition of shortening the cooking time that can not be solved even by electric kettles has been pointed out. ing.
[0003]
In response to the above proposition, quick cooking rice that has already been able to reduce cooking time to about 1/3, can be stored for a long time, and can obtain freshly cooked rice similar to normal cooking with the electric kettle. Provided to the market and has achieved high results. However, at present, it is at the stage of rice-rice traders, and the fact is that it has not been widely spread to ordinary households. In order to spread this quick-cooked storage rice to general households, it is essential to spread an electric kettle that can be used for quick-cooked storage rice or switch between pre-cooked storage rice and normal rice.
[0004]
On the other hand, there are stored rice that can be eaten immediately by electromagnetic wave heating in a microwave oven, etc., and cooked rice that can be thawed in a microwave oven and then heated to eat, and can be eaten as if it were bread or cup noodles Things are circulating. These are useful for those who cannot cook or who are unfamiliar with cooking without having time or cooking skills.
[0005]
[Problems to be solved by the invention]
The above-mentioned quick-cooked storage rice can be obtained immediately by adding almost the same amount of water and heating it for about 1/3 of the normal rice cooking time. It is very convenient. However, although this quick-cooked rice can clear the proposition of shortening the cooking time, a dedicated electric kettle is indispensable in order to cook stably and deliciously without taking time and effort. It is difficult to make it popular. And even if a dedicated electric kettle spreads to ordinary households, there is no guarantee that the total demand for rice will increase.
[0006]
In addition, the above stored rice and cooked rice can be eaten as if they were bread or cup noodles, but when they are heated by electromagnetic waves, water is released from them, and the surface of the rice becomes harder, resulting in a rice with a crisp feel. In addition, the texture of freshly cooked rice cannot be obtained, and the moisture returns to the surface, and the texture is significantly reduced. In addition, in order to obtain the texture of freshly cooked rice, it is conceivable that rice is cooked directly by electromagnetic heating, but a large amount of foam is generated and water is spilled from the container, resulting in a lack of water as a whole. The rice in the outer periphery of the rice becomes excessively watery and becomes crisp rice. On the other hand, the rice in the center is hard due to lack of water, and it is extremely difficult to cook rice directly by electromagnetic heating. Therefore, the above-mentioned stored rice and cooked rice are not so popular, and even if the proposition of shortening the cooking time can be cleared, the total demand for rice has not been increased.
[0007]
Therefore, the present invention has been made in view of the above circumstances, and even when using a microwave oven that is widely used in most homes, the texture of freshly cooked rice can be obtained and can be used for various applications. It is another object of the present invention to provide a method for producing stored rice for electromagnetic rice cooking and a method for producing the product , which can clear the proposition of shortening the cooking time and increase the total demand for rice.
[0008]
[Means for Solving the Problems]
The inventor achieves the above-mentioned problems when the total demand for rice is increased, and as a result, the decline is reduced, the desolation of rice fields is reduced, and the import of foodstuffs including rice is reduced due to various factors. However, since it will be possible to respond, we conducted intensive research. As a result, water is added at a ratio of 1 to the weight 1 of the pre-cooked storage rice having a moisture value of 36% by weight, and the pre-alpha rice has absorbed about 0.7 weight of this water. By freezing the alpha rice with the remaining water of 0.3, and thawing and heating for about 5 minutes by electromagnetic heating in the frozen state, you can obtain the freshly cooked rice texture The present invention has been achieved by clearing both the texture and the cooking time and finding that the resulting rice can be used for a wide variety of purposes.
[0009]
That is, in the method for producing stored rice for electromagnetic rice cooking according to the first aspect of the invention , steaming the rice that has been subjected to predetermined washing and water absorption, alphatizes at least a portion of the rice starch, and the moisture value is 35% by weight. After making it about ± 2% by weight, it is rapidly cooled in aseptic condition, sealed in a bag, left for more than 24 hours, matured into single grained alpha rice for storage, and the weight of alpha grained rice in single grain state Hot water is added at a ratio of 1 by weight with respect to the ratio 1 , and after the pre-absorbed rice has absorbed a predetermined amount of hot water, the pre-alpha rice is frozen together with the unabsorbed hot water. And the pre-alpha rice is thawed and cooked by electromagnetic heating. Therefore, according to this feature, when the electromagnetic wave is heated, the pregelatinized rice and unabsorbed water ice are thawed, so the starchy substance from the pregelatinized rice and the unabsorbed water mix together and adhere to the surface of the rice. In addition, it prevents the moisture from flying from the surface of the rice during the electromagnetic wave heating to become hard and crumpled rice, the texture of freshly cooked rice is obtained, and the electromagnetic wave heating time is only the time to thaw and heat It is.
[0010]
Moreover, the manufacturing method of the storage rice product for electromagnetic rice cooking concerning invention of Claim 2 puts the predetermined quantity of the storage rice for electromagnetic rice cooking manufactured by the said method into the container of the capacity | capacitance which can cook rice while accommodating this. It is characterized by adding ingredients and seasonings as necessary. Therefore, according to this feature, a predetermined amount of stored rice for electromagnetic rice cooking is stored in a container, and ingredients and seasonings are added as necessary. The texture of freshly cooked seasoned rice and mixed rice is obtained, and the electromagnetic wave heating time is only the time for thawing and heating.
[0011]
DETAILED DESCRIPTION OF THE INVENTION
Hereinafter, embodiments of the present invention will be described in detail with reference to the drawings.
FIG. 1 is a perspective view of a container for storing electromagnetic rice storage rice showing an embodiment of the present invention, and FIG. 2 is a longitudinal sectional view of an electromagnetic rice storage rice product showing an embodiment of the present invention. In the figure, 1 shows the stored rice product for electromagnetic rice cooked manufactured by the method of the present invention , and the stored rice product for electromagnetic rice cooked rice has been subjected to predetermined washing and water absorption to steam at least a part of the rice starch. , And moisture content is adjusted to about 35% ± 2% by weight, then rapidly cooled in a sterile state, sealed in a bag, left to age for more than 24 hours, and aged into single grains for storage. 2, and the hot water 3 was added in a weight ratio of 1 with respect to the weight ratio 1 alpha safely second single particle state, after allowed to absorb water a predetermined amount of hot water 3a to alpha safely 2 of this hot water 3 A predetermined amount of storage rice 4 for electromagnetic rice cooked by freezing pre-alpha water 2 together with unabsorbed hot water 3b , and a container 5 having a capacity for containing the predetermined amount of stored rice 4 for electromagnetic rice cooking and cooking rice. At least including ingredients 6 and preparation as needed Charge 7 is added, is made of sealed further by sealing the lid 8.
[0012]
The container 5 is not particularly limited except that it can store the sealed rice 4 for electromagnetic rice cooking and can be sealed. For example, the container 5 may be a bag. In this embodiment, a tray-shaped container 5 is used, and a predetermined amount of stored rice 4 for electromagnetic rice cooking is heated and thawed and cooked in a microwave oven 10 that is popular in most households. It is necessary to have a size that can be contained in 10 and to be heat resistant and difficult to be deformed even in an electromagnetic wave heating state. Therefore, an extremely shallow dish-like dish or an extremely narrow diameter and deep bottom such as a single-walled vase is inappropriate due to the efficiency and the volume limitation of the microwave oven 10, and further, Those that have insufficient heat resistance and are easily deformed are also inappropriate.
[0013]
The container 5 in this embodiment has a bowl-shaped handle 12 attached to the top of the container main body 11 so that the cooked container 5 can be easily taken out from the microwave oven 10 or the like, and the peripheral portion of the bottom 13 becomes a hill 14, A heat insulating structure in which air is interposed between the microwave oven 10 and the like mounting surface 15 such as a rotating dish. The reason why the bottom 13 of the container 5 has such a heat insulating structure is that heat does not accumulate in the bottom 13 and circulates throughout the container 5 and is easily heated along with the characteristics of electromagnetic wave heating. This is because it is possible to prevent the water 3 from spilling due to bumping. The heat insulating structure of the container 5 is not particularly limited as long as air can be interposed between the bottom 13 and the mounting surface 15, and is supported by a support column or a separate support base. A structure interposed between the bottom 13 and the mounting surface 15 may be used. The material of the container 5 is polypropylene, polyester, polyethylene terephthalate (PET), or the like, and these materials have heat resistance and are difficult to be deformed even in a heated state.
[0014]
The rice used for the alpha rice 2 is not particularly limited, and may be japonica rice, indica rice, or sticky rice. And each of the above-mentioned types of rice is made into pregelatinized rice 2 as follows, and this pregelatinized rice 2 has a moisture value in the range of 35% by weight ± 2 % by weight as described above. There is no particular limitation other than this as long as at least one part is made alpha.
[0015]
In other words, the pregelatinized rice 2 is obtained by steaming the rice that has undergone the necessary washing and water absorption processes with steam to alphalize at least a portion of the rice starch, so that the moisture of the steamed rice is 35 wt% ± 2 wt%. It is a quick-cooked storage rice that is rapidly cooled in a sterile state.
[0016]
First, the rice washing the raw rice has been selected from the United States of the above-mentioned various compounds. This rice washing method may be any method such as washing with water or using no water, for example, using steam or polishing rice to a portion with a rice mill. Next, the washed raw rice is allowed to absorb water. This water absorption method may be any method using room temperature water, hot water of 50 ° C. to 60 ° C., normal temperature pie water, or live steam. Soaking at room temperature requires immersion for 20 minutes to 120 minutes, hot water at 50 ° C. to 60 ° C. or room temperature pie water requires immersion for 10 minutes to 60 minutes, and for live steam, it may be less than 10 minutes. it can. Predetermined immersion to Rice finishing the steam water is drained, it is put into a steamer ^and steamed with water vapor of ^{0.25kg / cm 2 ~1.5kg / cm 2} . It is steamed by this steamer for 8 to 12 minutes, and at least a part of the rice starch is made alpha. Incidentally, the steam as the 12 minutes 8 minutes in the above 0.25kg ^/ cm ² ~1.5kg ^/ cm 2 of steam, alpha degree becomes about 90 to 99%, the water content is 35 wt% ± It is about 2% by weight.
[0017]
The steamed rice steamed with steam in the steamer to the specified moisture level and alpha value is immediately put in a sterile, gas barrier bag while still hot, and placed in a vacuum cooling container with the bag open. The vacuum cooling container is sealed, and the vacuum is rapidly reduced by vacuum. If the vacuum cooling is continued until the vacuum state of about 600 mmHg can be maintained for 10 seconds to 30 seconds in the vacuum cooling container, the steamed rice becomes almost normal temperature, so aseptic air is sent into the vacuum cooling container to make atmospheric pressure. Seal the mouth of the bag with sterile air in the vacuum cooling container. Then, open the vacuum cooling container and take out the steamed rice in the bag whose mouth is sealed, leave it at room temperature for 24 to 48 hours to homogenize the alpha starch, in other words, let it ripen, quickly cooked and stored rice That is, alpha 2 rice 2 is obtained. Since the pre-cooked rice 2 in this state is in the form of a lump, if it is crushed from the top of the bag and made into a single grain, it will be as if it was a regular rice before cooking.
[0018]
And in order to obtain the said storage rice 4 for electromagnetic rice cooking from the alpha-ized rice 2 of this single grain state, the moisture value obtained as mentioned above is 35% by weight ± 2 % by weight of the pre-alphatized rice 2 it is necessary to freeze the alpha safely 2 and water 3 prior to all water the water 3 is water hot water 3. That is, 35 wt% ± 2% by weight relative to the weight ratio 1 alpha matter 2, adding water 3 in a weight ratio of 1 (see FIG. 3). Further, after a predetermined amount of the added hot water 3, that is, 90 to 70% of hot water 3 a is absorbed by the pregelatinized rice 2, the pregelatinized rice 2 is mixed with the remaining 10 to 30% of unwatered hot water 3 b. By freezing, the above-mentioned stored rice 4 for electromagnetic rice cooking is obtained (see FIG. 4). If a predetermined amount, for example, 200 g of this stored rice 4 for electromagnetic rice cooking is put in the container 5, and if necessary, ingredients 6 and seasonings 7 are added and hermetically sealed with a sealing lid 8, the stored rice product for electromagnetic rice cooking 1 (see FIG. 4) and stored frozen.
[0019]
The moisture value of the pregelatinized rice 2 is in the range of 35% by weight ± 2% by weight as described above. This is because, when steam about 8 minutes to 12 minutes at 0.25kg ^/ cm ² ~1.5kg ^/ cm 2 of steam as already mentioned, alpha degree becomes about 90 to 99% water content at that time Is about 35% by weight ± 2% by weight.
[0020]
In order to eat such frozen rice products 1 for electromagnetic rice cooking, the seal lid 8 is opened a little, and if there are ingredients 6 and seasonings 7, they are taken out and opened in a container 5 Then, when it is placed on the mounting surface 15 such as a rotating dish of the microwave oven 10 and the electromagnetic wave is heated, the frozen water (hot water) 3b is thawed and the frozen stored rice 4 for electromagnetic rice cooking is also thawed. The starch from the inside and the hot water 3b mix and adhere to the surface of the rice as “paste”. Thus, moisture is prevented from flying from the surface of the rice during the electromagnetic wave heating to become hard and crisp, and a texture like freshly cooked rice is obtained. And the electromagnetic wave heating time can be remarkably shortened by only the time for thawing and heating.
[0021]
Hereinafter, the superiority of the stored rice product 1 for electromagnetic rice cooking produced by the method of the present invention will be proved by Examples.
<Example 1>
1 kg of Koshihikari from Niigata in FY 2000 is subjected to the necessary washing and water absorption processes, put into a steamer, steamed with 0.5 kg / cm ² of water vapor for 10 minutes, and at least a part of the rice starch is made alpha, and moisture is 36 weight %, And then rapidly cooled in a sterile state to quickly cook rice to obtain alpha rice. 100 g of this alpha rice is put into a container (inner diameter 100 mm × 150 mm × height 50 mm) having the shape shown in FIG. 1 and 100 cc of 100 ° C. hot water is further added and left for 3 minutes. Thereafter, it is rapidly frozen at -60 ° C. The frozen product was placed on a mounting surface such as a commercially available 500 W microwave dish and thawed and heated by electromagnetic wave heating to obtain freshly cooked cooked rice. The electromagnetic wave heating time was 5 minutes.
[0022]
<Comparative example 1>
After finishing the necessary washing of rice in Koshihikari from Niigata in 2000, put it in a commercially available electric rice cooker, add water as instructed, and cook. At this time, the cooking time was 38 minutes.
<Comparative example 2>
After finishing the necessary washing rice of Niigata glutinous rice in 2000, soaked in water for 24 hours, drained and placed in a steamer, steamed with 0.5 kg / cm ² of steam for 15 minutes, and steamed rice Obtained. The steaming time at this time is 15 minutes, but the total time including immersion is 24 hours.
[0023]
Then, cook the cooked rice of Example 1 and Comparative Examples 1 and 2 so that they are uniform, and divide them into a small plate in approximately one-tenth, and have five panelists eat two by two. A sensory test was conducted. There was no significant difference in the comparison between Example 1 and Comparative Examples 1 and 2.
The rice cooking time is 5 minutes in Example 1, while it is 38 minutes in Comparative Example 1, and it takes 15 minutes for Comparative Example 2 to be steamed alone, and 24 hours if soaking time is added.
[0024]
【The invention's effect】
As described above in detail, according to the invention of claim 1, when electromagnetically heated, the pregelatinized rice and the unabsorbed ice water are thawed. Mixing and adhering to the surface of the rice, preventing moisture from flying from the surface of the rice during the electromagnetic wave heating to harden and become a crisp rice, the texture of freshly cooked rice is obtained, electromagnetic heating Time is also just the time to thaw and heat. Therefore, even if you use a microwave oven that is popular in most homes now, you can get the texture of freshly cooked rice and respond to various uses, and also clear the proposition of shortening the cooking time, This has the effect of increasing the total demand for rice.
[0025]
According to the invention of claim 2, if a predetermined amount of stored rice for electromagnetic rice cooking is accommodated in a container, ingredients and seasonings are added as necessary, and electromagnetic heating is performed in that state, the same as above. And the texture of freshly cooked rice and mixed rice is obtained, the electromagnetic heating time is only the time to thaw and heat, it can be eaten like bread and cup noodles, for people who can not cook and for cooking For those who are unfamiliar, it can be used without time and cooking skills, and is useful.
[Brief description of the drawings]
FIG. 1 is a perspective view of a container for storing stored rice for electromagnetic rice cooking according to an embodiment of the present invention.
FIG. 2 is a longitudinal sectional view of a stored rice product for electromagnetic rice cooking showing an embodiment of the present invention.
FIG. 3 is a longitudinal cross-sectional view of a production state of storage rice for electromagnetic rice cooking showing an embodiment of the present invention.
FIG. 4 is a longitudinal cross-sectional view of a production state of storage rice for electromagnetic rice cooking showing an embodiment of the present invention.
FIG. 5 is a vertical cross-sectional view of a rice cooking state of a stored rice product for electromagnetic rice cooking according to an embodiment of the present invention.
[Explanation of symbols]
1 Storage rice products for electromagnetic cooking 2 Alpha rice 3 Hot water
3a Predetermined amount of hot water (water)
3b Unabsorbed hot water (water)
4 Storage rice for electromagnetic cooking 5 Container 6 Ingredients 7 Seasoning 8 Seal lid 10 Microwave oven 11 Container body 12 Bowl-shaped handle 13 Bottom 14 Height 15 Mounting surface

Claims (2)

After steaming the rice that has been washed and water-absorbed in a prescribed manner, at least a portion of the rice starch is made alpha, and the moisture value is about 35% by weight ± 2% by weight. Alpha-rice rice for storage that is left to mature for 24 hours or longer and is made into single grains , hot water is added at a ratio of 1 to 1 by weight with respect to the weight ratio 1 of alpha-ized rice in a single grain state , and the pre-alpha rice After allowed to absorb water a predetermined amount of hot water, becomes frozen the pregelatinized rice with outstanding water-absorbing water, characterized in that thawing and cooking by microwave heating the pregelatinized rice remains of the frozen status electromagnetic A method for producing stored rice for cooking rice. A predetermined amount of the stored rice for electromagnetic rice cooking produced by the method according to claim 1 is put into a container having a capacity for containing and storing rice, and ingredients and seasonings are added as necessary. To manufacture storage rice products for electromagnetic cooking.

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