JP4205313B2 - Method for producing frozen cooked rice with noodle ingredients - Google Patents

Description

[0001]
BACKGROUND OF THE INVENTION
[0002]
The present invention relates to a method for producing frozen cooked rice with noodle ingredients.
[Prior art]
[0003]
Frozen cooked rice (frozen pilaf) that has been prepared by mixing cooked cooked rice with ingredients such as green peas and carrot pieces and seasoning it in a pilaf style has been known.
[0004]
On the other hand, frozen noodles such as fried noodles are also popular menus, especially among young people. However, when they are eaten together, there is a problem that it takes time to cook. That is, frozen noodles are generally sold in the form of noodle chunks, and cooking is performed with a microwave oven or hot water boil, so it takes time and effort to use hot water separately from cooking frozen rice and to use a microwave oven. On the other hand, a so-called “Soba-meshi” rice dish, which is made by fried yakisoba to a suitable length and mixed with other ingredients such as cabbage and fried, is known. There are technical problems as described below.
[0005]
That is, when considering commercial mass production of “frozen soba noodles”, cook noodle strings such as Chinese noodles in advance before being mixed into cooked rice (cooked or steamed). This is a difficult problem.
[0006]
That is, when a conventional noodle string, which is usually cut to a length of about 15 cm to 20 cm in a noodle making line, is cut short for “soba noodles”, a part of it is processed in a subsequent boil or steamed May get stuck in the boiled tank or steaming tank and stay in the boiled (or steamed) processing line for a long time, in which case some short wires that have been excessively boiled or steamed (blown) Long noodle strings are mixed in the product, which not only harms the taste during eating, but also may cause sanitary problems.
[Problems to be solved by the invention]
[0007]
In view of the above-mentioned problems, the present invention proposes a method for producing frozen cooked rice containing noodle ingredients including noodle ingredients such as Chinese noodles in a state suitable for taste and hygiene. It is intended.
[Means for Solving the Problems]
[0008]
In producing so-called `` Soba-meshi '', as described above, if the noodle strings are shredded into short wire lengths before mixing with cooked rice, troubles may occur during the boil processing or steaming processing in the subsequent process. In view of this point, the basic technical idea is that the noodle strings are processed with a boil or steamed with a long wire length and then frozen with cooked rice, and the noodle wires are shredded into short wire lengths in the frozen state.
[0009]
Preparation of cooked rice (cooked rice and seasoning as necessary), preparation of ingredients such as green peas, carrot pieces and shrimp (heat treatment and seasoning as necessary), preparation of noodle strings (noodle making and subsequent Boiled or steamed and seasoned as necessary) are performed in separate steps.
[0010]
Thereafter, the cooked rice, the long cooked noodle string, and other additive ingredients are uniformly mixed (each is preferably at room temperature), sent to the freezing line and frozen. The freezing is preferably quick freezing in an atmosphere of −35 ° C. or lower.
[0011]
Since the frozen noodle ingredients / rice mixture is in a block state where the rice grains are stuck to each other as they are, they are crushed by using a crusher so that the individual rice grains become individual grains. The long noodle strings that are in a frozen state at the time of crushing are shredded into short line lengths, and are mixed with the rice grains uniformly as a short line length noodle ingredient. The line length of the noodle ingredient material is about 2-3 cm, and a good texture can be obtained. In addition, it is preferable that the whole line length of the noodle ingredients is in the range of 2 to 3 cm. However, even if part of the line length is out of the range, the average length may be in the range of 2 to 3 cm as a whole (partial In particular, there is no problem with the texture even if there is about 5 cm.) Further, the mixing ratio (weight ratio) of the noodle ingredients to the total weight of the product is preferably about 1/3 to 1/5. The crushed noodle ingredient material / rice cooked mixture is re-frozen if necessary, and then weighed and packed in a predetermined amount.
DETAILED DESCRIPTION OF THE INVENTION
[0012]
Preferred embodiments of the present invention will be described below with reference to the accompanying drawings.
[0013]
In the illustrated embodiment, the cooked rice preparation process (reference numerals 1 to 4 in FIG. 1), the noodle preparation process (reference numerals 11 to 12 in FIG. 1), and the other additive ingredient preparation processes (reference numeral 21 in FIG. 1) are performed simultaneously. Done.
[0014]
Next, each step will be described. In the cooked rice preparation step, the rice soaking step 2 is performed following the rice washing step 1. The rice soaking process 2 is about 2 hours. In this embodiment, the rice cooking process 3 is performed by steam rice cooking. Appropriate seasoning (symbol 4) such as sauce flavor and kimchi flavor is performed on the cooked rice.
[0015]
In the noodle preparation process, first, noodle making by a conventional method (reference numeral 11) is performed, and a long noodle string having a length of about 15 cm to 20 cm is manufactured. The type of noodles is arbitrary, such as Chinese soba, Japanese soba and spaghetti. The long noodle strings produced in the noodle making process 11 are processed or steamed in a boiled tank or steaming tank (reference numeral 12). On the other hand, other additive ingredients such as cabbage, green peas, pork pieces and chicken pieces are cooked by an appropriate method, mixed and stirred with long noodle strings (reference numerals 21 to 22), and then seasoned. (Reference numeral 23).
[0016]
The cooked rice, long wire noodle strings and other additive materials prepared as described above are each allowed to cool to room temperature and cooled, and then uniformly mixed and stirred in the mixing tank (reference 5).
[0017]
The noodle ingredient / rice cooked mixture in which cooked noodle strings and other cooked noodle strings and other additive ingredients are mixed is sent to a quick freezing line and rapidly frozen in an atmosphere of −35 ° C. or lower (reference numeral 6). ). Here, before the rice grains are frozen to the core, only the surface moisture is frozen, and the rice grains are blocked by the ice crystals on the surface.
[0018]
The mixture of noodle ingredients and cooked rice that has passed through the quick freezing line is subsequently subjected to a crusher (reference numeral 7). As for the crusher, a prior invention (Japanese Patent Laid-Open No. 8-103232) relating to the joint application of the present applicant and Fujitetsumo Co., Ltd. can be used.
[0019]
Hereinafter, the crushing process by this crusher is demonstrated.
[0020]
In FIG. 2, the code | symbol 40 is a crushing chamber (-35 degreeC--40 degreeC heat insulation room | chamber), and the crushing room 40 contains cooked rice grains a, cooked noodle strings b having a long wire length, and other additive materials c. A mixture of noodle ingredients and cooked rice is conveyed from the quick freezing chamber of the previous process by the net conveyor 33.
[0021]
In FIG. 2, reference numeral 30 denotes a crusher, and when the noodle ingredients / rice cooked mixture passes through the crusher 30, the cooked rice noodles are crushed into individual grains and cooked noodles having a long line length. Line b is chopped into noodle strings having a short line length of 2 to 3 cm. In this case, only the surface of the cooked rice grains a is in a frozen state due to rapid freezing and is not frozen to the inner core, so that it is not further crushed even by the crushing action.
[0022]
The crusher 30 is provided with a pair of crushing rollers 32 and 32 in which a large number of comb teeth 32a are planted on a shaft 32b, and the crushing rollers 32 and 32 are rotated in the directions of arrows m and n so as to be on the net conveyor 33. Crushed rice a into individual grains. At this time, the cooked noodle strings b having a long wire length in a frozen state are shredded to a length of 2 to 3 cm on average. In an attempt, the length of 20 cooked noodle strings that were arbitrarily collected was measured to find 2.8, 3.4, 1.5, 4.1, 3.3, 3.0, 2 .7, 2.0, 3.1, 1.4, 1.3, 3.5, 2.9, 3.6, 1.8, 2.4, 1.7, 1.7, 2.5 (Each cm) The average line length was 2.56 cm.
[0023]
In addition, the length of the noodle strings mixed in the cooked rice is particularly suitable in terms of texture as a whole being between 2 and 3 cm, but the present invention is not limited to that, and is partially Even if noodle strings of about 5 cm are mixed, a sufficiently good texture can be maintained if the average line length is between 2 and 3 cm.
[0024]
Between the pair of crushing rollers 32, 32, a cold air jet nozzle 34 is provided over the entire length in the width direction of the net conveyor 2, and by this jet flow, the cooked rice a and the shredded short noodle strings b And other additive ingredients c are spouted to promote crushing of cooked rice a and shredding of noodle strings (noodle ingredient ingredients) b, and cooked rice grains a, noodle strings (noodle ingredient ingredients) b and other additions Mixing of the ingredient c is made uniform.
[0025]
The noodle ingredient material / boiled rice mixture that has passed through the crusher 30 is conveyed to the bagging process through the refreezing process (reference numerals 8 to 9).
[0026]
In the present invention, noodles are mixed as a kind of ingredients, and the ratio (weight ratio) is preferably about 1/3 to 1/5 of the total weight of the product. Within this range, the texture of noodles and cooked rice is well harmonized, and even when fried in a frying pan, the whole is heated almost uniformly.
【The invention's effect】
[0027]
In the present invention, in producing frozen cooked rice with noodle ingredients, after mixing the cooked noodle ingredients with the long wire length into the cooked rice, the whole noodle ingredients / rice mixture is frozen, and then by a crusher Since the frozen cooked rice is crushed and the long wire long noodle ingredients in a frozen state are shredded, it is possible to efficiently produce frozen cooked rice with noodle ingredients.
[0028]
At that time, if the noodle ingredients / rice mixture is rapidly frozen in an atmosphere of −35 ° C. or less, the freezing does not proceed to the inner core of the rice grains, and only the surface moisture is ice-crystallized. In addition to preventing crushing of the cooked rice grains during crushing, the texture of cooked rice can be maintained well by refreezing.
[0029]
At that time, if the average line length of the noodle ingredients is 2 to 3 cm, the mouthfeel of the noodle ingredients is good, and the cooked rice and noodle ingredients are heated properly in about the same time when heated in a microwave oven or a frying pan. As a result, the overall texture can be further improved.
[Brief description of the drawings]
FIG. 1 is a flowchart showing an example of a method for producing frozen cooked rice with noodle ingredients according to the present invention.
FIG. 2 is an explanatory diagram of a crusher used in an embodiment of the present invention.
[Explanation of symbols]
a is rice grains, b is noodle ingredients, c is other additive ingredients, 30 is a crusher, 32 is a crushing roller, 33 is a net conveyor, and 40 is a crushing chamber.

Claims (3)

  Mixing the cooked rice with the cooked noodle ingredients with the long wire length to obtain the long wire long noodle ingredients / boiled rice mixture, the step of freezing the long wire long noodle ingredients / rice cooked mixture, and the above by the crusher A step of crushing the cooked rice in the long wire length noodle ingredient material and cooked rice mixture into individual grains and chopping the cooked noodle ingredient in the long wire length into a short wire length state. A method for producing frozen cooked rice.   The method for producing frozen cooked rice with noodle ingredients according to claim 1, wherein the long-line noodle ingredients / rice mixture is frozen at an atmospheric temperature of -35 ° C or lower.   3. The method for producing frozen cooked rice with noodle ingredients according to claim 1 or 2, wherein the long-line-length cooked noodle ingredients are shredded so that the average line length is 2 to 3 cm.

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