JP4300785B2 - Method for producing frozen cooked rice and frozen cooked rice - Google Patents

Description

実施例の凍結米飯は、図３に示されるように、皿５に盛ると、各複粒塊状米飯Ｂの間に空間Ｓが存在することから比容積が大きい。このため、マイクロウェーブ解凍時に、ボリューム感があり、通気性がよいことから水蒸気が米飯内にこもらず、各複粒塊状米飯Ｂも小さいことから均等に加熱されてべちゃつき感がなく、炊きたての米飯と同様の食感が得られた。
【００２８】
【発明の効果】
以上説明したように、本発明の凍結米飯の製造方法及び凍結米飯は、マイクロウェーブ解凍時に、皿に盛った際のボリューム感を有しつつ、均等に加熱されて炊きたてと同様の食感を有する。また、安定的に適正な粒数の米飯が得られるため製品のムラが少なく、大量生産ラインで製造可能なので、高い生産性を維持できる。さらに、凍結設備に撹拌機能がなくてもよいため、凍結機の洗浄が容易である。
【図面の簡単な説明】
【図１】 本発明に係る複粒塊状米飯の製造装置の一例を示す概略図
【図２】 図１のＩＩ−ＩＩ矢視図
【図３】 本発明に係る複粒塊状米飯を皿に盛った状態の概略図
【符号の説明】
１…米飯供給筒、２…米飯投入コンベア、３…ほぐし網、４…冷却コンベア、５…皿、Ｂ…複粒塊状米飯、Ｓ…空間[0001]
BACKGROUND OF THE INVENTION
The present invention relates to a method for producing frozen cooked rice in which a plurality of rice grains are frozen in a lump, and the frozen cooked rice.
[0002]
[Prior art]
In the method of producing frozen cooked rice, after rice is cooked, it is rapidly frozen using liquefied carbon dioxide, liquid nitrogen, low-temperature air, etc. There is a method (for example, refer to Patent Documents 1 and 2).
[0003]
In addition, frozen cooked rice is known in which rice is not shaped like a rose but frozen in the form of a lump of 1 to 30 g. This frozen cooked rice can be obtained by pulverizing chunks of frozen cooked rice obtained by slow freezing to an appropriate size using a crusher, etc. Then, it is manufactured by a method of freezing (see, for example, Patent Document 3).
[0004]
[Patent Document 1]
JP 50-89553 A (pages 1 and 2)
[0005]
[Patent Document 2]
Japanese Patent Laid-Open No. 63-279772 (page 2, page 5, FIG. 1, FIG. 5)
[0006]
[Patent Document 3]
JP-A-5-146264 (pages 2-4)
[0007]
[Problems to be solved by the invention]
However, the above-mentioned frozen frozen rice-like rice is heated evenly in a frying pan or the like, and heat is evenly applied to the cooked rice, so that the thawing time is short and uniform thawing treatment can be performed, but in microwave thawing with a microwave oven, the specific volume is small. In addition to the lack of volume when placed on a plate, the air permeability is poor, so if stirring or other work is not performed during thawing, the water vapor generated during thawing tends to be trapped in the cooked rice. It becomes a crisp texture, and even if you eat, you cannot get a texture similar to freshly cooked rice.
[0008]
In addition, the above-mentioned double-grained cooked rice generates a large amount of crushed rice by processing with a crusher, and there is a limit to the size that can be formed by processing with a mold, and only a relatively large cooked rice cake can be formed. In wave thawing, since a lump is large, it is difficult to heat evenly, and a portion that is overheated is generated.
[0009]
Accordingly, the present invention provides a method for producing frozen rice and a frozen rice that have a feeling of volume when they are served on a plate even when microwaves are thawed and that have the same texture as when cooked evenly. The purpose is to provide cooked rice.
[0010]
[Means for Solving the Problems]
To achieve the above object, a manufacturing method of freezing boiled rice of the present invention, the cooked rice was placed in a cooked rice supply cylinder having a self-weight drop function, which is located close to the exit of the cooked rice supply cylinder diameter is 1.5 -4 mm and continuously supplying to a loosening net having a mesh size of 10 to 30 mm, while operating either one or both of the rice supply cylinder and the loosening net in a direction crossing the supply direction of the rice, By shearing the cooked rice that passes through the mesh of the loosening mesh with the loosening mesh , grains that are not crushed per double-grained lump are formed into a double-grained lump of 3 to 10 grains, and are formed into a double-grained lump. cooked rice to be frozen was that features a.
[0011]
The above method will be described for each step as follows.
[0012]
1. Washing / Immersion / Rice Cooking Process This process is not particularly limited. For example, after washing polished rice with water, it is immersed in water for a predetermined time, and a predetermined amount of rice water is added to the immersed rice for cooking. If necessary, add seasonings, emulsified oils and fats, and cook rice. In this case, if the ingredients are large, there is a possibility that they will be clogged in the loosening net in the subsequent process, so the large ingredients are separately cooked and mixed after the loosening process. Moreover, you may incorporate a steaming process after washing rice, immersion, and before cooking rice.
[0013]
2. Continuous rice supply process The cooked rice is put into a rice supply cylinder in which a loosening net is arranged close to the outlet, and descends by its own weight and is sequentially supplied to the loosening net. The cooked rice supply cylinder has a length necessary for the thrown-in rice to descend by its own weight, and it is preferable to point the axis in the vertical direction in order to maximize the function of dropping its own weight. If there is, it may be inclined. The cross-sectional shape of the cooked rice supply cylinder is not particularly limited, such as a circle, an ellipse, or a polygon, but in the case of a polygon, it is preferable that the corner is rounded because the cooked rice tends to stay at the corner of the cylinder. Furthermore, it is preferable to arrange the loosening net close to the outlet of the cooked rice supply pipe so that the cooked rice can be surely supplied. Therefore, the outlet of the cooked rice supply cylinder is rounded to the outside so that the cooked rice The effect of preventing kneading between the exit and the loosening net can be expected. As for the introduction of cooked rice into the cooked rice supply cylinder, a method of intermittently feeding it periodically or a method of continuously feeding it with a conveyor or the like can be adopted. However, forcibly pressing from the upper part of the cooked rice using a jig such as a plate is not preferable because the cooked rice tends to be kneaded at the wall surface of the supply cylinder or the boundary surface between the supply cylinder and the loosening net.
[0014]
3. The uncooked rice supplied to the unraveling net is sheared on the rice that passes through the mesh of the unraveling net by the scraping effect of the unraveling net that is slowly moving in the direction intersecting the supply direction of the cooked rice, for example, the orthogonal direction. The cooked rice is separated at the part where the joint between the grains is weak, and falls from the loosening net in a lump shape in which about 3 to 10 grains are bound. Examples of the operating direction of the loosening net include one-way movement, reciprocation, and circular movement. One that operates in one direction is an endless belt-like net or a continuously swirling net. Note that the loosening net may be fixed and the cooked rice supply cylinder may be operated in a direction crossing the supply direction of the cooked rice, or both the cooked rice supply cylinder and the loosening net may be operated in the same direction.
[0015]
The loosening net is made of metal, the wire diameter is preferably 1.5 to 4 mm, and the mesh size is preferably 10 to 30 mm, and preferably a double-grain lump rice having an appropriate size by setting the mesh size to 15 to 25 mm. Can be obtained stably. When the wire diameter of the net is smaller than 1.5 mm, not only does the strength of the loosening net itself have a problem, but the rice is sheared during the loosening and causes crushed rice. Moreover, when it is thicker than 4 mm, it becomes a cause by which rice is kneaded. When the mesh size is smaller than 10 mm, the rice is clogged in the mesh, and the rice is kneaded or crushed during the loosening process. Moreover, when larger than 30 mm, the size of the obtained double-grain lump-like cooked rice is not stable, and dumpling-like lump tends to be generated. Furthermore, by making the metal wire forming the net into a waveform, it is possible to reliably prevent the rice from being sheared or kneaded. It is preferable that the waveform in the case of loosening cooked rice that has been cooked with general glutinous rice has a wave height of about 2 to 6 mm and a wavelength of about 8 to 20 mm.
[0016]
4). Cooling and freezing process The double-grained cooked rice obtained by the unraveling process is cooled and frozen. The cooling and freezing method is not particularly limited, but it is desirable to cool and freeze in a state where the double-grained chunks of rice are scattered one by one, in a state where the double-grain chunks of rice are overlapped or stuck together Cooling and freezing should be avoided. Moreover, it is important to avoid excessive stirring that further breaks up the double-grained cooked rice obtained in the loosening step.
[0017]
For this reason, for example, it is possible to drop the double-grained boiled rice on a freezer conveyor such as a contact freezer and freeze it as it is, or to drop the double-grained boiled rice on a cooling conveyor, and cool air or the like at about 20 to 60 ° C. By using liquefied carbon dioxide gas, liquid nitrogen, low-temperature air, etc. in a state in which the formed double-grain lump rice is prevented from further breaking down by strengthening the binding with the neva on the rice surface. It is preferable to perform the freezing process using a conventionally known freezing apparatus.
[0018]
Furthermore, the frozen cooked rice obtained by the above-mentioned manufacturing method is characterized in that about 3 to 10 grains that are not crushed per double-grain lump are formed. In this case, there may be a small amount of grains crushed by shearing. Moreover, the weight per lump of double-grain lump is 0.2-0.5g, It is characterized by the above-mentioned. Furthermore, it is characterized in that the double-grained cooked rice obtained by the above-mentioned manufacturing method is commercialized in a state where 50% or more by weight is mixed with the single-grain cooked rice.
[0019]
That is, considering the size, shape, and distribution per product of the double-grained frozen rice, the double-grained rice obtained by the above-described manufacturing method preferably has a size of about 3-10 grains. . If it is less than 3 grains, there is no meaning in the form of a lump, and if it exceeds 10 grains, it becomes dumpling and the texture after thawing is not good. Moreover, about a shape, although it does not specifically limit, the shape of the lump obtained by the above-mentioned manufacturing method tends to become a saddle shape naturally. Furthermore, if the ratio of the double-grained lump rice and single-grain cooked rice per product is in the range of 5: 5 to 10: 0 by weight, it has a sense of volume when placed on a plate during microwave thawing. And it has the same texture as freshly cooked by heating evenly.
[0020]
【Example】
FIG. 1 and FIG. 2 show an example of a cooked rice unwinding device for producing a double-granulated cooked rice according to the present invention. The cooked rice supply tube 1 is arranged with its axis oriented in the vertical direction. A cooked rice feed conveyor 2 that feeds cooked cooked rice into the cooked rice feed cylinder 1 from above, and a loosening net 3 that is installed close to the outlet of the cooked rice feed cylinder 1 and reciprocates in the direction orthogonal to the axis of the cooked rice feed cylinder 1 The cooling conveyor 4 is arranged below the loosening net 3. The cooked rice supply cylinder 1 has, for example, a circular cross section with a diameter of about 25 cm, and has a lower end rounded and folded outward. The loosening net 3 has a mesh size of 25 mm and is knitted by crossing a stainless steel wire having a wire diameter of 2.2 mm in the background, and its surface has a corrugated shape. The loosening net 3 reciprocates at a stroke of 50 cm at a speed of about 30 cm / second in the horizontal direction.
[0021]
An example of producing a double-grained lump rice using such an apparatus is as follows: Washed and soaked polished rice of glutinous rice, then added water, seasoning, etc. 2 Rice was placed on top. The temperature of the cooked rice on the cooked rice loading conveyor 2 was about 80 to 90 ° C. The cooked rice on the cooked rice feed conveyor 2 was successively fed into the cooked rice supply tube 1 in sequence. The introduced cooked rice descended in the cooked rice supply cylinder 1 by its own weight, and was continuously supplied to the loosening net 3 reciprocating in the direction indicated by the arrow in FIG. The cooked rice supplied on the loosening net 3 passed through the mesh of the loosening net 3 and was dropped onto the cooling conveyor 4 as a double-grained mass B of 3 to 10 grains.
[0022]
The double-grained cooked rice B on the cooling conveyor 4 was cooled to about 40 ° C. with low-temperature air and then frozen at −30 ° C. with a conventionally known rotary drum type rose freezer. Snowy dry ice was used as the refrigerant of the freezer, and the stirring function was not used. When the frozen cooked rice is confirmed, it becomes a double-grained cooked rice B of about 3 to 10 grains that maintains the shape formed by the loosening net 3, and a single-shaped rose-shaped frozen cooked rice B. The weight ratio with frozen cooked rice was 8: 2.
[0023]
Comparative Example 1
The cooked rice, soaked, and cooked rice was cooled to about 40 ° C. on a cooling conveyor in the same manner as in the example, and frozen at −30 ° C. in a rotary drum type rose freezer similar to the example. Snow-free dry ice was used as a refrigerant for the freezer, and sufficient agitation was performed to freeze while freezing. The cooked rice after the freezing treatment was generally in the form of single grains of roses.
[0024]
Comparative Example 2
The cooked rice, soaked, and cooked rice was cooled to about 40 ° C. on a cooling conveyor in the same manner as in the example, and frozen at −30 ° C. in a rotary drum type rose freezer similar to the example. Snowy dry ice was used as the refrigerant of the freezer, and in order not to become loose as in Comparative Example 1, the minimum agitation necessary for freezing was avoided while avoiding excessive agitation. The size of the cooked rice after freezing varied from a single rose-shaped grain to a fist-sized one, but a lump with a size of about 20g or more (equivalent to 400 grains) was 90% or more of the total weight. Accounted for.
[0025]
The lump of cooked rice obtained in Comparative Example 2 was crushed with a crusher. In addition to pulverizing machines, there are two types of pulverizers: one that crushes lumps with rollers with appropriate clearance and the other that crushes with blades that rotate at high speed like a juicer mixer. In order to prevent this as much as possible, a roller type was used. As a result of confirming the frozen cooked rice after the pulverization treatment, it was possible to obtain about 3 to 10 double-grained cooked rice, but when compared with the above examples, many of the cooked rice was broken and broken apart. In addition, about 3 to 10 grains were about 50% of the total weight.
[0026]
Each 200 g of the frozen cooked rice obtained in the above Examples and Comparative Examples was placed on a plate and thawed in a 500 w microwave oven for 4 minutes to confirm the crushed rice rate, volume feeling, and texture after thawing. The results are shown in Table 1. In addition, the investigation method of the crushed rice rate is a value obtained by measuring the weight of crushed rice per product and dividing by the total weight. The method for investigating the sense of volume is the large amount of appearance when it is placed on a plate (measure the specific capacity in a frozen state as a reference → measure 100cc of cooked rice in a graduated cylinder and measure the weight). The texture investigation method evaluated the difference in texture based on freshly cooked cooked rice cooked using the same recipe.
[0027]
[Table 1]

As shown in FIG. 3, the frozen cooked rice of the example has a large specific volume because there is a space S between each double-grained cooked rice B when placed on a plate 5. For this reason, at the time of microwave thawing, there is a feeling of volume, and since air permeability is good, water vapor does not stay in the cooked rice, and each double-grain lump cooked rice B is also small, so it is evenly heated and does not feel sticky, and is freshly cooked A texture similar to that of rice was obtained.
[0028]
【The invention's effect】
As described above, the method for producing frozen cooked rice and the frozen cooked rice of the present invention have a texture similar to that of freshly cooked food while being heated evenly while having a voluminous feel when placed on a plate. . Moreover, since the rice with the appropriate number of grains can be obtained stably, there is little unevenness of the product and it can be produced on a mass production line, so that high productivity can be maintained. Furthermore, since the freezing facility may not have a stirring function, the freezer can be easily cleaned.
[Brief description of the drawings]
FIG. 1 is a schematic view showing an example of an apparatus for producing a double-grained lump rice according to the present invention. FIG. 2 is a view taken along the line II-II in FIG. 1. FIG. Schematic diagram [Explanation of symbols]
DESCRIPTION OF SYMBOLS 1 ... Rice supply cylinder, 2 ... Rice-feeding conveyor, 3 ... Rabbit net, 4 ... Cooling conveyor, 5 ... Dish, B ... Double-grain lump rice, S ... Space

Claims (3)

The cooked rice was placed in a cooked rice supply cylinder having a self-weight drop function, closely spaced wire diameter at the exit of the cooked rice supply cylinder is 1.5 to 4 mm, and the loosening network mesh size is 10~30mm continuously feeding, while one or both of the loosening network rice supply cylinder is operated in a direction intersecting the feeding direction of the cooked rice, by shearing at network relaxes rice passing through the mesh of loosening network, multiple A method for producing frozen cooked rice, characterized in that grains that are not crushed per lump-like lump are formed into a double-grain lump of 3 to 10 grains and the formed rice is frozen. A frozen cooked rice obtained by the method of claim 1, frozen rice rice weight per double grain bulk Hitokatamariri is characterized in that it is a 0.2-0.5 g. The frozen cooked rice obtained by the method according to claim 1, wherein the cooked rice is produced in a state of being mixed in a weight ratio of 50% or more with respect to single-grain cooked rice.

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