JP4148810B2 - Method for manufacturing containerized bowl - Google Patents

Description

[0001]
[Industrial application fields]
The present invention relates to a method for producing a container-containing koji that can be stored at room temperature for a long period of time and can be eaten only by heating.
[0002]
[Prior art and problems to be solved by the invention]
In recent years, jars containing containers that can be stored at room temperature for a long time and can be eaten simply by warming them in a microwave oven, etc. have become widespread. Need to be maintained. In order to ensure the aseptic condition at room temperature, such a container-containing bag is conventionally manufactured by a method generally shown in FIG.
[0003]
That is, the conventional method for producing a koji in a container shown in FIG.₁) And draining (process B)₂) And weigh the drained soaked rice 12 and the cooked water 13 in a predetermined ratio (step B)._Three, Process B_Four) And filling (process B)_Five). In addition, the ratio of the drained immersion rice 12 and the rice cooking water 13 in the case of rice bran is about 5 to 8 parts by weight of rice cooking water 13 with respect to 1 part by weight of the drained immersion rice 12 (of which 6 to 7 parts by weight are more). It is. In addition, when the final product is an amount for one meal, a relatively small-volume individual meal container is used as a food container, and the drained soaked rice 12 per meal is generally about 30 to 35 g.
[0004]
And the cooked rice 14 in the container is cooked for a predetermined time (process B).₆) To make a container-filled bowl 15 and hermetically seal the container opening of the bowl-filled bowl 15 (process B)₇) And heat the sealed container with the container to sterilize (process B)₈) Heating in this case is performed at a temperature considerably higher (for example, around 120 ° C.) than the rice cooking temperature (around 100 ° C.), and almost all heat-resistant bacteria that do not die at the cooking temperature around 100 ° C. can be killed.
[0005]
Then, cooling (process B₉) And various inspections (Process B)_Ten) To obtain a product (container 12).
[0006]
At the time of koji production, when the soaked rice is soaked in cooked water and heated, the starch of rice will be gelatinized from β starch to α starch, and when rice cooked and the degree of gelatinization of cooked rice increased, The cell walls of the starch cells in the surface layer are broken, and the starch components are released into the cooked water. Thus, the starch component liberated in the rice cooking water has sticky physical properties, and when the starch component is liberated in water, a sticky liquid peculiar to rice cake is formed.
[0007]
By the way, in the conventional rice bran manufacturing method shown in FIG. 2, 5-8 parts by weight (mostly 6-7 parts by weight) of cooked water 13 is added to 1 part by weight of the drained soaked rice 12, and rice is cooked. However, if a large amount of rice cooking water necessary for the rice cake that is the final product is added from the beginning as described above, the amount of starch released in the water increases as the amount of rice cooking water increases. That is, when rice is cooked with a normal amount of water for cooked rice (for example, 0.8 to 1 part by weight of cooked water with respect to 1 part by weight of water-immersed soaked rice), the rice grains (rice grains) absorb the cooked water during cooking. However, the rice cooking water will be depleted long before the completion of rice cooking (starch release action from the rice grains stops quickly), but with the amount of water for rice cooking, a large amount of water remains even when the rice cooking is completed As a result, the release of starch from the rice grains continues until the end (when the rice is cooked), and the amount of starch released in water increases accordingly. And when a large amount of starch components are released from the cooked rice grains in this way, there is a problem that the texture of the cooked rice grains is broken more than necessary, and the texture of the cooked rice grains themselves is deteriorated.
[0008]
Moreover, in the conventional koji manufacturing method shown in FIG. 2, in order to ensure commercial sterility, rice cooking (process B) is performed.₆) Seal the opening of the post-container bowl 15 (process B)₇), Then heat sterilization (process B)₈However, when retort sterilization is performed here, the container 15 is heated at a high temperature in a sealed state (for example, heated at around 120 ° C.), so that the flavor of the food material is reduced and the retort odor during eating is further reduced. Has an undesirable problem of occurrence.
[0009]
In addition, the container-containing jars are generally made into a product in a state where each meal is contained in a single-meal container. Conventionally, such a single-container-containing jar is dipped into a single-meal container. Filled with rice (30-35 g) and the amount of rice cooking water (for example, 180-245 g) commensurate with it (process B)_Five) Cooked rice (process B)₆) Manufactured. By the way, in this kind of bowl containing a single meal container, it is preferable to reduce the size (volume) of the single meal container to the minimum necessary amount with respect to the internal capacity, but use a single meal container of the minimum necessary size. Then, when the soaked rice for one serving and the corresponding amount of cooked water are stored in the individual food container, the remaining capacity of the container becomes insufficient. And when the residual volume of a container is scarce in this way, when transferring the water-containing rice 14 with a container to a rice cooking part from a filling part with a conveyor, there exists a possibility that the rice cooking water in a container may spill out by the vibration of a conveyor. For this reason, conventionally, a single-mesh container having a size that does not spill rice cooking water during the transfer (larger than the minimum required size for one meal) is used. Conventional bowls containing individual food containers have a problem that the size of the containers becomes larger than necessary, which is disadvantageous in terms of various costs (various costs for materials, storage, transportation, etc. increase).
[0010]
In addition, although this applicant has proposed the cooked rice for potatoes in a container in Japanese Patent Application No. 8-136164, the thing of this already-applied thing is 1 to 1 weight part of immersion rice. 3 parts by weight (preferably 1.5 to 2.5 parts by weight) is added and cooked, and the cooked rice is stored in a sealed state in a container. In this case, the starch component liberated during cooking is attached in a soft state to the surface of the cooked rice grains due to water depletion. Then, when eating rice in a container as rice cake, a necessary amount of water is added and heated in a microwave oven. However, in this already-filed application, the rice grains themselves are less damaged because they are cooked with less cooking water than in the case of rice cake, but even if water is added to the soft rice rice, it is immediately sticky as rice cake. (The starch component adhering to the surface of the cooked rice grains is not immediately released into the additional water), and therefore, there is no stickiness characteristic peculiar to koji (becomes an Ochazuke style).
[0011]
In view of the above-mentioned conventional problems, the present invention is capable of maintaining commercial sterility and compacting the product while maintaining good taste of the cooked rice grains. The purpose is to propose a manufacturing method.
[0012]
[Means for Solving the Problems]
The present invention has the following configuration as means for solving the above problems. The present invention is directed to a method for manufacturing a container-containing bag, and is a manufacturing method in which the container opening is hermetically sealed while maintaining aseptic conditions.
[0013]
Invention of Claim 1 of this application
The manufacturing method of the container-filled jar according to the first aspect of the present invention sequentially performs the following steps. That is, in the manufacturing method of the rice bran according to claim 1, a filling step of filling the food container with a predetermined amount of the drained soaked rice, and rice cooking water for 1 part by weight of the soaked rice in the soaked rice containing the container A primary water addition step of adding 2.5 to 3.5 parts by weight, a rice cooking step for cooking the rice in the container, and an amount necessary to form sterilized hot water previously sterilized in the rice in the container The secondary hydration process to be added only, the sealing process for sealing the opening of the container in the cooked cooked rice, and the leaving process for allowing the cooked cooked rice in the sealed container to stand at room temperature for a predetermined period of time are sequentially performed. . In addition, each process of an above-described filling process, a 1st water addition process, a rice cooking process, a 2nd water addition process, and a sealing process is performed automatically and continuously sequentially by a conveyor.
[0014]
The food container may be a tray or a bag as long as it has heat resistance. Further, the container-filled jar manufactured in claim 1 may be a single serving (single serving) or a plurality of servings (for example, two to four servings), and a food container of a predetermined size according to the amount of the final product. Is used.
[0015]
In the filling step, a predetermined amount (number of meals) of the drained and soaked rice after washing and soaking is measured and filled into the food container. In the case of rice bran, the amount of immersed rice per serving is suitably about 30 to 35 g (not particularly limited).
[0016]
In the first hydration step, 2.5 to 3.5 parts by weight of cooked water is added to 1 part by weight of the soaked rice in the food container, but when cooked with the amount of cooked water in this range, the rice becomes fairly soft. In addition, even if the amount of cooked water with respect to the amount of the soaked rice is less than 2.5-3.5 parts by weight or too much, dissatisfaction remains in terms of quality as rice cake as will be described later.
[0017]
In the rice cooking process, the above-filled container-filled water is heated with, for example, steam at about 100 ° C. until cooking is completed. In addition, the general living microbe in the cooked cooked rice is killed by this cooked rice.
[0018]
By the way, at the time of rice cooking, the starch of rice is gelatinized from β starch to α starch, and when the rice rice progresses and the degree of gelatinization of the rice rice increases, the starch component of the surface layer portion of the rice rice grains is released into the rice cooking water. It becomes like this. And if rice cooking water with respect to 1 weight part of immersion rice is the above-mentioned 2.5-3.5 weight part, cooked rice is cooked in a very soft state, but the whole amount of cooked water is absorbed in cooked rice when rice cooking is completed. The Therefore, the starch component which has been liberated during the cooking of rice comes to adhere to the surface of the cooked rice grains as the cooking water is depleted.
[0019]
In the second hydration step, immediately after the completion of the rice cooking step, aseptic hot water is added to the cooked rice in a container in an amount necessary for the formation of koji. As this sterile hot water, so-called UHT treated water (water sterilized at about 120 ° C. and then cooled to about 90 ° C.) may be used. Moreover, this secondary water addition amount can be adjusted in consideration of the first primary water addition amount (rice amount of cooked water) according to the viscosity (desired viscosity) of the koji to be produced. That is, when producing a high viscosity rice bran, the total amount of the rice cooking water and the amount of secondary water added can be reduced to, for example, about 5 parts by weight relative to the amount of rice soaked. In the case of production, the total amount of the cooked rice water and the amount of secondary water added can be increased, for example, up to about 10 parts by weight with respect to the soaked rice. In addition, since the sterilized hot water used at this secondary hydration process uses what was sterilized beforehand, the inside of a food container can be maintained in aseptic condition even after performing secondary hydration.
[0020]
In the sealing step, the sterilized sealing material is heat-sealed to the container opening of the cooked cooked rice in a conventional manner to completely seal the container opening. Therefore, the cooked cooked rice after the sealing process is maintained in a sterile state. In addition, it is preferable to perform the said 1st water addition process and this sealing process in a clean room, respectively.
[0021]
In the neglect process, the cooked rice in the container after the sealing process is stored at room temperature for a predetermined period (for example, about 1 to 2 weeks until shipment). The reason why this negotiating process is required is as follows. That is, in the state immediately after adding sterile hot water through the rice cooking step (secondary water addition), even if it is soft rice, the starch component adhering to the cooked rice is hardly released into the additional water ( Water is not sticky). When the cooked rice is soaked in water, the starch components on the surface of the cooked rice grains are gradually released into the water, and the starch components released in the water exhibit sticky characteristics as cocoons.
[0022]
By the way, even if it is normal hard rice, if it is immersed in water for a very long period (for example, about 2 months), the starch component is gradually released into the water from the surface of the rice, and the sticky peculiar to rice cake Although it is produced, if it is stored for a long period of about two months at room temperature, the quality deteriorates even with aseptic storage, and the storage period becomes too long, which makes it unsuitable for commercial use. On the other hand, when cooked with a large amount of rice cooking water necessary for rice bran formation from the beginning, as in the conventional method for producing rice cake, it can be immediately shipped because it becomes rice cake immediately after rice cooking. In addition, the starch component is released more than necessary from the rice grains, and the damage of the rice grains increases, which impairs the taste of the rice grains themselves. Therefore, as in the present application, in the rice cooking process, the amount of cooked rice water is usually larger than the amount of cooked rice water (e.g., the ratio of the soaked rice and the cooked water is 1: 0.8 to 1 in weight ratio). When rice is cooked in 2.5 to 3.5), the cooked rice can be cooked with a soft eye and a starch component attached to the surface of the cooked rice grain. The starch component adhering to the surface of the cooked rice grains has the property of being relatively easily released into water when immersed in water. Then, when secondary hydration is performed on the soft cooked rice (a predetermined amount of sterile hot water is added), the starch component adhering to the surface of the cooked rice grains is released into water relatively early, for example, within 2 weeks. The necessary sticky liquid will be produced. Therefore, it can be shipped as a product (container in a container) within a relatively short period (for example, within 2 weeks). Moreover, since the starch component does not flow out more than necessary from the cooked rice grains when the ratio of the soaked rice and cooked water is in the range of 1: 2.5 to 3.5 as described above, the damage of the cooked rice grains And the taste of cooked rice grains is not impaired.
[0023]
In addition, when the amount of rice cooking water with respect to the amount of soaked rice is considerably less than 2.5 parts by weight (for example, 2.0 parts by weight or less), the amount of starch components released from the rice grains during cooking is reduced, and the rice cooking is completed. The starch component adhering to the surface of the cooked rice grain becomes small and hard (close to ordinary cooked rice), and it takes a long time for the starch component to be released into the water even after secondary water addition (until shipping) The distraction period will be longer). Moreover, when the amount of cooked rice with respect to the amount of soaked rice is considerably larger than 3.5 parts by weight (for example, 4.0 parts by weight or more), more starch components than necessary flow out of the cooked rice grains during cooking (the damage to the cooked rice grains is reduced). It becomes bigger) and the taste of the rice grains is impaired.
[0024]
In the manufacturing process of the present application, the water in the container in which the rice cooking water is hydrated (primary hydration) is conveyed to the rice cooking device by the conveyor. .About.3.5 to 3.5 parts by weight, which is considerably smaller (about half the amount) than the total amount of water for rice bran (about 6 to 7 parts by weight relative to the amount of immersed rice). Thus, in the state where the soaked rice and the primary water for cooking are contained in the food container, there is a considerable margin in the remaining volume of the food container (the height from the water surface height to the container opening), Therefore, when the water-containing rice in the container is conveyed by the conveyor, the water in the food container does not spill even if the conveyor vibrates. Moreover, since the primary hydration (rice-cooked water) in a food container is absorbed in a rice grain at the time of rice cooking completion, even if aseptic hot water is put in a 2nd hydration process, the whole quantity of water at this time Is considerably smaller (about half) than the total amount of water for dredging. Therefore, after the secondary hydration, even when there is vibration when transported to the sealing process side, the fluctuation of water in the food container is reduced, and the water is less likely to spill from the food container. If the water in the container is not easily spilled in this way, the volume of the food container can be made as small as possible.
[0025]
Invention of Claim 2 of this application
The invention of claim 2 of the present application is the pH of the rice cooked water used in the first hydration step and the sterilized hot water used in the second hydration step, respectively, in the method for producing a container-containing koji of claim 1 above. PH adjusted water adjusted to the acidic side is used. In addition, the pH of rice cooking water and aseptic hot water can use about 4.0-4.5, for example.
[0026]
Thus, when pH-adjusted water is used for cooking rice water and aseptic hot water, even if viable bacteria (for example, heat-resistant bacteria) remain in the manufactured container, the pH of the container in the container becomes acidic. By being maintained, the growth of the viable bacteria can be suppressed.
[0027]
Invention of Claim 3 of the present application
The invention of claim 3 of the present application is the method for producing rice bran according to claim 1 or 2 above, after the filling step of filling the food container with the immersed rice, the total of the immersed rice in the container is 120 to 140 ° C. A sterilization step of heating for 20 to 50 seconds is performed.
[0028]
In addition to general live bacteria, heat-resistant bacteria that cannot be killed by heat of about 100 ° C. may adhere to food raw materials (in the case of soaking rice in the present application), but this sterilization process has undergone a filling process. The immersed rice in a container is heated at a high temperature to sterilize live bacteria (including heat-resistant bacteria) adhering to the immersed rice. The heating method in this case is a predetermined number of times (for example, about 4 to 7 times in total) intermittently in a chamber maintained at a high temperature of 120 to 140 ° C., for example, for a short time of about 5 to 7 seconds. This should be done in and out. Further, this sterilization step may be performed under high pressure (for example, about 3 to 4 atmospheres).
[0029]
Thus, even if it is a heat resistant microbe, when it heats directly at the temperature of 120-140 degreeC with respect to the immersion rice containing a container at the temperature of 120-140 degree C for 20 to 50 seconds in total, it can sterilize. In addition, in each manufacturing process of the container-containing koji of this application, there is no room for heat-resistant bacteria to adhere or mix in addition to the soaking rice. On the other hand, although it is considered that general live bacteria are mixed in the cooked rice water in a small amount, the general live bacteria in the cooked water can be completely killed at the heating temperature (for example, about 100 ° C.) at the time of cooking. it can. Further, in the production process of the present invention, there is no room for viable bacteria to be mixed in each process after the rice cooking process. Therefore, in claim 3 of the present application, a commercial aseptic condition can be secured without retort sterilization.
[0030]
Invention of Claim 4 of this application
The invention of claim 4 of the present application is the method for producing a container-containing koji according to any one of claims 1 to 3, wherein a single-meal container is used as the food container, and in the filling step, the soaked rice is eaten one meal at a time. The container is filled.
[0031]
In this case, the amount of the soaked rice is 30 to 35 g, and the amount of primary water (rice cooking water) is 75 to 123 g (cc). ), Secondary hydration (sterile hot water) is preferably used in an amount of 90 to 140 g (cc).
[0032]
In the container-containing bowl (individual meal bowl) manufactured according to the invention of claim 4, for example, by heating the entire container in a microwave oven, it can be eaten as it is without being transferred to another container.
[0033]
【The invention's effect】
Effects of the invention of claim 1 of the present application
The invention of claim 1 of the present application adds rice cooking water to the immersed rice in the container (first hydration process), cooks the rice in the container (rice cooking process), and adds sterile hot water to the rice in the container (first) (Secondary hydration step), sealing the container opening of the hydrated rice in the container (sealing step), and then storing the hydrated rice in the sealed container at room temperature for a predetermined period of time (nekashi process) I am doing so.
[0034]
In this way, the total amount of water required for koji formation is added in two portions, and then the rice is adhering to the surface of the cooked rice grains by adding the appropriate amount of starch components necessary for koji sticky liquid by cooking in the primary water state. And can be cooked in a state that does not impair the taste of the rice grains (no more starch component than necessary flows out). And by secondarily adding aseptic hot water to the cooked cooked rice, it is possible to produce a sticky solution necessary for koji in a relatively short period of time (for example, within two weeks) and to produce aseptic koji in a container. .
[0035]
Therefore, in the invention of claim 1 of the present application, there is an effect that an aseptic candy having a good taste can be produced in a relatively short period (for example, within two weeks).
[0036]
In addition, as described above, the rice is cooked in a state of primary hydration in the soaked rice in a container, and after the rice is cooked (the cooked rice water is absorbed by the cooked rice), the rice is secondarily hydrated. The amount of water is always considerably smaller than when the total amount of water required for cocoon formation is added all at once, and the water inside the food container is less likely to spill during transportation of each manufacturing process. Therefore, even if the content is the same as that of the conventional one, a small food container can be used, and the compactness can be achieved.
[0037]
Effects of the invention of claim 2 of the present application
In the invention of claim 2 of the present application, in the method for producing a container-containing koji of claim 1, pH-adjusted water in which the pH of the cooked rice water and sterile hot water is adjusted to the acidic side is used. The pH-adjusted water adjusted to the acidic side has an action of suppressing the growth of viable bacteria.
[0038]
Therefore, in the invention of claim 2, in addition to the effect of claim 1, there is an effect that the contents of the container-containing jar can be stored with high quality over a long period of time.
[0039]
Effects of the invention of claim 3 of the present application
In invention of Claim 3 of this application, in the manufacturing method of the container-containing koji of the said Claim 1 or 2, after the filling process which fills immersion rice in a food container, it is total at the temperature of 120-140 degreeC with the immersion rice in the container. The sterilization process of heating for 20 to 50 seconds is performed. As described above, when heat sterilization is performed directly on the immersed rice in a container (before adding cooked water), even heat-resistant bacteria can be sterilized.
[0040]
Therefore, in addition to the effect of the first or second aspect, the invention of the third aspect has an effect that commercial aseptic conditions can be secured without retorting (high temperature heat sterilization in a sealed state). In addition, in order to ensure a commercial aseptic condition, in the case of performing retort processing as in the past, so-called retort odor is generated and the taste is impaired, but in the invention of claim 3 of the present application, such a problem (retort Odor generation does not occur.
[0041]
Effects of the invention of claim 4 of the present application
The invention of claim 4 of the present application is the method for producing a container-containing koji according to any one of claims 1 to 3, wherein a single-meal container is used as the food container, and in the filling step, the soaked rice is eaten one meal at a time. The container is filled.
[0042]
In the invention of claim 4, in addition to the effects of claims 1 to 3, if the individual food container is heated (for example, heated in a microwave oven), it can be eaten as it is without being transferred to another container. There is an effect that there is.
[0043]
Embodiment
An embodiment of the present invention will be described with reference to FIG. 1. In this embodiment, the following steps (A₁~ A₁₅) To produce a container-filled bowl. Moreover, in embodiment, the container-containing individual meal box put into the individual meal container for every meal as a container-containing container is manufactured.
[0044]
First, polished rice 1 is washed and soaked in a conventional manner (process A)₁), And then drain (process A)₂) And weigh the drained soaked rice 2 by the amount of one serving (process A_Three) And fill the individual food container (heat-resistant container) (Process A)_FourAnd soaked rice 3 in a container. The amount of the soaked rice 2 per serving to be filled in the individual food container is suitably about 30 to 35 g. In this embodiment, 33 g is used as the amount of soaked rice per serving. In addition, this filling process A_FourThe soaked rice 3 in a container filled with is still in a non-hydrated state.
[0045]
The above-mentioned soaked rice 3 in a container is sterilization step A_FiveIn this sterilization process A_FiveThen, without adding cooking water (rice cooking water) to the immersion rice 3 with a container, it heats as it is for a predetermined short time as it is. As a heating method in this case, the immersed rice 3 in a container is preferably passed through a chamber maintained at a high temperature of 120 to 140 ° C. a plurality of times. Specifically, the container-immersed rice 3 is caused to appear and disappear several times in a single chamber, or a plurality of chambers are intermittently arranged on a conveyor on which the container-immersed rice 3 is conveyed, You may make it let the entering immersion rice 3 pass through each chamber sequentially. More specifically, the immersed rice 3 in a container has a residence time in the chamber of about 5 to 7 seconds per time and a residence time outside the chamber of about 1 second. Such a haunting operation may be repeated about 4 to 7 times in total.
[0046]
This sterilization process A_FiveThen, since it is made to heat at the high temperature of 120-140 degreeC with respect to the immersion rice 3 with a container before watering the cooked rice water 5, immersion rice can be directly heated at high temperature (in a non-hydrolysis state), Thereby, the sterilization efficiency is improved and the heat-resistant bacteria can be almost sterilized. In addition, since the heating time at a high temperature in this sterilization process is performed only for a short time of about 20 to 49 seconds in total, adverse effects (for example, cracking and alteration) due to heat hardly occur in the immersed rice. In particular, when the soaked rice is filled in the individual food container, only a small amount of the soaked rice is accommodated, so that the outer layer portion of the soaked rice can be heated in a short time. By the way, even if such a small amount of soaked rice is contained in the chamber, when the soaked rice 3 in the container is in the chamber, it is heated from the surface layer portion of the soaked rice sequentially toward the center portion with a time difference, and conversely goes out of the chamber. When the rice is soaked, it is cooled with a time lag from the surface layer of the soaked rice to the center. In this sterilization step, the immersed rice 3 in the container is repeatedly put in and out of the high-temperature chamber in a very short time (for example, the residence time in the chamber is 5 to 7 seconds, and the residence time outside the chamber is 1 second). And before the surface layer portion of the immersed rice is overheated in the chamber, it is sent out of the chamber to be cooled, and on the other hand, it is again before the heat of the central portion of the immersed rice is released when it is out of the chamber. It will be sent into the chamber. Accordingly, the entire immersed rice is heated and sterilized on average.
[0047]
This sterilization step A_FiveThen, you may make it perform in the state which maintained the inside of a chamber in the high pressure state of about 3-4 atmospheres, for example. If it does in this way, while the sterilization effect | action of a heat-resistant microbe will be accelerated | stimulated, the effect | action that the surface of immersion rice is strengthened and the starch component inside a rice grain can be suppressed from eluting excessively at the time of rice cooking will be acquired.
[0048]
By the way, although the amount of water required for koji formation is 5 to 10 parts by weight with respect to 1 part by weight of immersed rice (of which 6 to 7 parts by weight is large), the amount of water required for koji formation in the present embodiment. The water is added in two portions. That is, in this embodiment, as shown in FIG.₇) And secondary water addition after cooking (process_Ten) And do.
[0049]
First water addition step A₇Then, a predetermined amount of cooked water 5 is weighed in the container of the immersed rice 4 in the sterilized container (process A).₆) And add water. This cooked rice water 5 uses pH adjusted water whose pH is adjusted to the acidic side. In this embodiment, the cooked rice water 5 having a pH of about 4.0 to 4.5 is used. And although this rice cooking water 5 is hydrated in the range of 2.5-3.2 weight part with respect to the amount of the immersion rice with which the individual food container is filled, in this embodiment, rice cooking is performed with respect to the immersion rice 33g. Add 103 g of water 5. Therefore, in this embodiment, the ratio of the amount of rice cooking water to the amount of immersed rice is 1: 3.12, and the total amount of water required for koji formation (secondary water addition amount is 118 g as described later in this embodiment). The amount of water is about half (46.6%) of the total amount of water added (221 g).₇Is watered. This primary hydration step A₇The amount of cooked rice water added in step 3 is about 3 to 3.5 times the amount of cooked rice water for ordinary cooked rice.
[0050]
First water addition step A₇The water-added rice 6 in the container after finishing the cooking process A₈To be cooked there. This rice cooking process A₈Then, the cooked rice 6 in a container is cooked by heating it with steam of about 100 to 105 ° C. for about 30 to 35 minutes. In addition, although the heating temperature (about 100-105 degreeC) at the time of rice cooking is not what can sterilize a heat resistant microbe completely, the immersion rice before rice cooking is the rice cooking process A.₈Prior to sterilization process A_FiveSince the heat-resistant bacteria in the soaked rice are already almost killed, there are no viable bacteria present in the cooked cooked cooked rice 7.
[0051]
By the way, at the time of rice cooking, the starch of rice is gelatinized from β starch to α starch, and when the rice rice progresses and the degree of gelatinization of the rice rice increases, the starch component of the surface layer portion of the rice rice grains is released into the rice cooking water. It becomes like this. And, as the amount of cooked water with respect to the amount of soaked rice increases, the cooked cooked rice becomes softer, but the ratio of the amount of cooked water with respect to the amount of soaked rice as in this embodiment is about 1: 3.12 in weight ratio. If the rice is cooked, the whole amount of cooked water is absorbed into the cooked rice. Therefore, in this embodiment, although the cooked cooked rice is very soft, the starch component released in the cooked water is attached to the surface of the cooked rice grains as the cooked water is depleted.
[0052]
Cooking rice (process A₈) In the container of the cooked rice 7 in the container, the second hydration process A_TenIn step 1, the sterilized hot water 8 is hydrated by a predetermined amount. As the aseptic hot water 8, so-called UHT treated water (water sterilized at about 120 ° C. and then cooled to about 90 ° C.) is used. The sterile hot water 8 also uses pH-adjusted water whose pH is adjusted to the acidic side (for example, pH is about 4.0 to 4.5). Second water addition step A_TenIn this embodiment, the amount of sterilized hot water 8 added is 118 g per serving, and the total amount of water with the cooked water is 221 g (about 6.7 times that of 33 g soaked rice per serving). This secondary hydration step A_TenIs the above rice cooking process A₈Since the sterilized hot water 8 is hydrated in the aseptic (sterilized) cooked rice 7 that has been finished, the stuffed cooked rice 9 in the container is also maintained in a sterile condition.
[0053]
Next, secondary water addition step A_TenFollowing the sealing process A₁₁Is done. This sealing process A₁₁Then, the sealing material sterilized in advance is heat-sealed to the container opening of the cooked cooked rice 9 in a conventional manner to completely seal the container opening. Thus, if a container opening part is sealed, after that, bacteria will not newly invade into the water-containing cooked rice 9 in a container.
[0054]
Then, the sealed cooked rice 9 in a container is steamed at 90 ° C. for about 10 minutes (steaming step A).₁₂), Let it cool in water for about 20 minutes (cooling process A₁₃), Various inspections (for example, inspection process A such as pinhole inspection and weight inspection)₁₄) And then stored at room temperature for a predetermined period (Negoshi process A)₁₅) To obtain a product (container) 10.
[0055]
Nekashi process A₁₅Is to preserve the sealed rice in a container at room temperature for a predetermined period (for example, about 1 to 2 weeks until shipment).₁₅The reason for needing is as follows. That is, rice cooking process A₈After passing through sterile hot water 8 (second water addition step A_Ten), The starch component is hardly released in the additional water even if it is soft rice (the water is not sticky). And when the rice is soaked in water, the starch components on the surface of the rice grains gradually release into the water, and the starch components released in the water will exert sticky characteristics as straw. Process A₁₅Is to release the necessary amount of starch component adhering to the surface of the rice grains as a koji (to make the koji unique to koji).
[0056]
In addition, as described above, rice cooking process A₈So that the rice is cooked with a relatively large amount (about half the total amount of water used to form koji) and the rice is cooked very softly so that a large amount of starch components adhere to the surface of the rice grains However, in the case of cooked rice to which the starch component adheres in this way, the starch component is released relatively easily when immersed in water, and a sticky sticky liquid is generated in a short period of about 1 to 2 weeks. Therefore, the period until shipment is within an allowable range (within 2 weeks). Cooking rice process A₈In the case where the amount of the cooked rice is in the range of 2.5 to 3.2 times that of the soaked rice, the amount of the starch component released at the time of cooking is not excessive, and thus the taste of the cooked rice grains is not impaired.
[0057]
As explained in the section of the prior art, a sticky rice cake can be made by immersing rice with normal hardness in water for a long period of time (for example, about 2 months). Even in such a case, there is a problem that the quality deteriorates due to long-term storage and the product becomes unsuitable for commercial use because the storage period becomes too long. On the other hand, if rice is cooked from the beginning with the amount of water necessary for rice bran formation, it can be made into a rice cake with sufficient stickiness characteristics at the end of rice cooking, but in this case, the problem is that the damage of the rice grains increases and the taste becomes worse There is. In contrast, the manufacturing method of the present application can provide a container-filled jar that can improve both of these problems at the same time.
[0058]
In the present embodiment, the first water addition step A₇The amount of cooked rice water to be added in is about half of the total amount of water for koji, so there is a considerable margin in the remaining volume of the individual food container (the height from the water surface height to the container rim). When the hydrolyzed rice 6 is conveyed by the conveyor, water in the food container does not spill even if the conveyor vibrates. Moreover, since the primary hydration (cooked water) in the individual food container is absorbed into the cooked rice grains when the cooking is completed, the secondary hydration process A_TenEven if additional water (sterile hot water) is added in step 1, the total amount of water at this point is considerably smaller than the total amount of water for dredging, so it is transported to the sealing process side after the second addition. Even if there is vibration, the fluctuation of water in the individual food container is reduced, and it is difficult for water to spill from the individual food container. If the water in the container is not easily spilled in this way, the volume of the individual food container can be made as small as possible, and compactness can be achieved.
[0059]
Furthermore, in this embodiment, the first hydration step A₇Cooking water 5 used in the process, and the second water addition step_TenAs the sterilized hot water 8 used in the above, pH-adjusted water whose pH is adjusted to the acidic side is used, respectively._Five) Sealing process A₁₁Commercial sterility can be ensured without special heat sterilization (retort sterilization) later.
[0060]
The individual canteen (containing one serving) produced by the production method of the present application can be eaten as it is without transferring the contents by heating the whole container in a microwave oven or by immersing it in hot water. In addition, in the container-containing jar manufactured with the manufacturing method of this-application embodiment, it is needless to say that there is no retort odor like what performed the conventional retort sterilization process.
[Brief description of the drawings]
BRIEF DESCRIPTION OF DRAWINGS FIG. 1 is a manufacturing process diagram of a container-filled bowl according to an embodiment of the present invention.
FIG. 2 is a manufacturing process diagram of a conventional container-filled bowl.
[Explanation of symbols]
2 is drained soaked rice, 3 is soaked rice in a container, 5 is cooked water, 6 is hydrolyzed rice in a container, 7 is cooked rice in a container, 8 is sterile hot water, 9 is hydrolyzed rice in a container, 10 is a product (contained in a container粥).

Claims (4)

A filling step of filling the food container with a predetermined amount of the soaked soaked rice, and adding primary water to 2.5 to 3.5 parts by weight of cooking water to 1 part by weight of the soaked rice in the container A step of cooking, a rice cooking step of cooking the container-containing hydrolyzed rice, a second water addition step of adding as much hot water sterilized in advance to the cooked rice-contained rice in the container, and the amount of the hydrolyzed rice in the container A method for producing a container-containing koji characterized by sequentially performing a sealing step for sealing the opening of the container and a step for leaving the sealed cooked rice in a container at room temperature for a predetermined period of time. In Claim 1, the rice cooking water and the aseptic hot water use the pH adjustment water which adjusted pH to the acidic side, The manufacturing method of the container rice cake characterized by the above-mentioned. The container according to claim 1 or 2, wherein after the filling step of filling the immersed rice in the food container, a sterilization step of heating the whole immersed rice in the container at a temperature of 120 to 140 ° C for a total of 20 to 50 seconds is performed. A method of manufacturing a bowl. The method for producing a container-containing koji according to any one of claims 1 to 3, wherein a single-meal container is used as the food container, and in the filling step, the soaked rice is filled into the individual-meal container for each serving.

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