JP4613610B2 - Quality improvement - Google Patents

Description

  The present invention provides an improved retort koji that can reduce the occurrence of cracked and boiled cooked rice and can suppress undesirable odors such as bran odor and old rice odor.

  Conventionally, cocoons are manufactured by various methods. For example, there is a method in which raw rice is washed and soaked in water, and then the soaked rice is placed in an earthen pot and water is added to cook (called earthen pot cooking rice). Alternatively, there is a method (referred to as a retort manufacturing method) in which raw rice is washed and immersed in water, and then the immersed rice is filled in a pouch and subjected to a high-temperature and high-pressure heat treatment.

  For example, for the purpose of providing a washing-free rice processing method that does not cause cracks in the rice during washing, the surface of the polished rice is washed with warm water of 70 ° C. or higher for a short time, then drained and dried. There is a method (see Patent Document 1).

  However, the invention requires a draining and drying process after washing the polished rice in warm water for a short time. Further, the higher the temperature of the hot water, the shorter the treatment time and the industrial productivity increases. However, in the present invention, the hot water and raw rice having a temperature lower than the hot water are mixed and processed. Even if it is used, it will be processed at a temperature that is several to tens of degrees lower depending on the temperature and processing amount of raw rice, and there is not only a limit to increase productivity, but it will be constant unless the temperature of rice is adjusted There was a problem that it was difficult to reproduce the processing temperature conditions.

  In addition, for the purpose of removing old rice odor of rice, after soaking the rice in water, the soaked rice is steamed to pre-gelatinize the starch, and then the cooked rice is heated in a rice cooker with hot water or water. There is a rice cooking method characterized by cooking (see Patent Document 2).

  In this method, a rice dipping process is performed as the first process, a steaming process is performed as the second process, and a rice cooking process is performed as the third process. When the soaked rice is steamed, the bran odor is removed by the principle of steam distillation. However, in the invention in which the steamed rice process is performed after the soaking process, some of the bran odor is removed by the principle of steam distillation. Have difficulty. In addition, the method of the invention may exclude not only the bran odor but also the original scent of rice. The invention also relates to cooked rice, and since it undergoes a rice soaking process as the first step, the rice cracks, and therefore the problem is that the rice peculiar to the retort-treated rice cake that is sealed and processed with a pouch breaks. Is not a solution.

  In addition, 1) the rice washed with water is cooked (or steamed), 2) the obtained cooked rice (or steamed rice) is steamed (or cooked), and 3) the resulting rice cooking step-steaming step ( Alternatively, the double-processed rice in the steaming process-rice cooking process) 4) remove the binding between the rice grains with water, 5) drain the water, and 6) freeze-dry the rice. There is a manufacturing method (Patent Document 3).

  The object of the present invention is to remove old rice odor by performing steaming treatment. Another object is to make the cooked rice grains porous and to freeze-dry them in a short time. However, the invention performs the steamed rice process after the first water washing process. For this reason, once the bran odor enters the inside of the rice from the cracks generated in the washing process, it is difficult to remove the bran odor. Therefore, the odor of old rice is eliminated by performing several minutes of steaming, such as the steaming time of Example 2 being about 30 minutes. This method may exclude not only the bran odor but also the original scent of rice. Moreover, the initial crack leads to rice cracking during retort koji preparation.

  In addition, there is a method for producing cooked rice characterized in that when the cooked rice is cooked and the cooked rice is cooked, the moisture content of the cooked rice is less than 30% by weight (patent) Reference 4).

  However, the uncooked rice of the invention means “rice that has been washed with sufficient water or hot water to remove rice bran and impurities, and has not been cooked or cooked”. Show. In addition, the cooking time is suitably about 10 to 30 minutes. Another object of the present invention is a method for producing Western / Chinese-style cooked rice that has weak adhesion between rice grains, and has a suitable stickiness and plumpness for each grain of rice. The fluffy and soft texture that can be achieved is not only unsolvable, but rather an undesirable texture.

Japanese Patent Laid-Open No. 03-65150 Japanese Patent Laid-Open No. 03-195465 JP 60-41452 A JP 2001-333707 A

  The present invention provides a retort koji having improved quality, which solves the problems of generation of cracked cooked rice, boiled cooked rice, and undesired odor such as bran odor and old rice odor.

  As a result of studying to solve the above-mentioned problems, the present inventors have conducted a high-temperature short-time steaming treatment on raw rice, and then cooled and retort-cooked rice, so that cracked rice or cooked rice It has been found that an improved retort koji can be provided that can reduce the occurrence of odor and suppress undesirable odors such as bran odor and old rice odor. The present invention includes the following items.

(1) A retort that performs steaming treatment for 10 to 240 seconds at a temperature of 100 to 250 ° C. with respect to raw rice, forms a gelatinized layer of 0.1 to 1.5 mm on the surface of the rice, and then cools and retorts.粥. (2) A retort that is cooked for 30 to 60 seconds at a temperature of 100 to 150 ° C. with respect to raw rice to form a gelatinized layer of 0.1 to 0.7 mm on the surface of the rice, and then cooled and retorted.粥.

  As an effect of the present invention, there is provided an improved retort koji that can reduce the occurrence of cracked and boiled cooked rice and suppress undesirable odors such as bran odor and old rice odor. Is possible.

  Embodiments of the present invention will be described below.

In the present invention, when steaming the raw rice, it is important to perform the treatment at a temperature of 100 to 250 ° C. for 10 to 240 seconds. The cooking temperature is preferably 100 to 150 ° C. The treatment time is preferably 30 to 60 seconds. If the treatment temperature is 250 ° C. or higher, it is not preferable because the surface of the rice is likely to be burnt. The thickness is also not preferable in that it is difficult to prepare.
It is important that the gelatinized layer has a thickness of 0.1 to 1.5 mm on the surface of the rice, more preferably 0.1 to 0.7 mm.

  After cooking the raw rice, cool the rice. Rice cooling conditions are important to stabilize quality. In the present invention, the method for cooling the rice is not particularly limited, but the condition for cooling to the gelatinization temperature of rice (about 60 ° C.) or lower is particularly important. When the cooling rate is slow, the heat is transferred to the center of the rice, and the thickness of the gelatinized layer is increased. Conversely, when the cooling rate is increased, the thickness of the gelatinized layer is decreased. Therefore, when the cooling conditions are different, the thickness of the gelatinized layer is also different, and it is not preferable because the texture becomes different every time the retort treatment is performed. The steamed rice is usually cooled by contacting with water in the rice washing step or the subsequent rice dipping step after the steaming treatment. The purpose can also be achieved by leaving the steamed rice at room temperature. At that time, it is preferable to spread the cooked rice thinly on a tray or the like because the cooling rate is increased. In addition, cold air may be actively blown to the steamed rice. In the present invention, steaming the raw rice is sometimes referred to as a high temperature short time pretreatment.

  In the present invention, a known method can be employed in the steaming treatment, and a steam reflux thawing device, a powder sterilization device, and the like are particularly preferable. This is because steam can be directly contacted with rice for a short time without any unevenness.

  The type (variety) of the rice used in the present invention is not limited at all, and any of rice, sticky rice, low amylose rice, high amylose rice, etc. can be used.

  In the present invention, in addition to raw rice before washing rice, etc., in the present invention, in order to take rice bran, a small amount of water is used to wash the rice in advance, or tapioca starch is attached to the surface. The so-called non-washed rice prepared by various methods such as a method for removing rice bran and a method for removing surface bran with a brush or the like is also included. When wash-free rice is used in the present invention, the rice washing step after the steaming process is not necessary. In addition, although it is a small amount in order to take a rice bran, the non-washed rice which wash | cleans a rice beforehand using water usually performs a draining process after washing rice, and a drying process after that. However, in the present invention, the drying step is not necessarily required in the case where the washing-free rice is prepared and immediately pretreated at a high temperature for a short time.

  In the present invention, the rice is subjected to the retort treatment after the steaming treatment, but the retort conditions are defined in the sterilization method of the “container-packed pressurized heat-sterilized food” defined in the Food Sanitation Law (mainly The heating is not particularly limited as long as it is heating at an article temperature of 120 ° C. for 4 minutes or more) or equivalent heating. However, from the viewpoint of the taste and flavor of the rice cake, a center product temperature of 120 ° C. is preferably about 4 to 12 minutes.

  In this invention, when it uses for a rice cake with much water content, it is preferable at the point which the quantity of the cracked cooked rice does not increase easily. In addition, in retort cooked rice, when a fixed amount of rice is packed in a container, the rice may be loaded and cracked. However, cracking of the rice can be prevented from occurring by performing pretreatment at high temperature for a short time.

(Example)
Hereinafter, the present invention will be described in detail based on examples, but the present invention is not limited thereto.

Example 1
Manufacture of rice cake by retort treatment using new rice (2003 Koshihikari from Niigata Prefecture) and old rice (2001 Koshihikari from Tochigi Prefecture).
・ Rice used: New rice (2003 Koshihikari from Niigata Prefecture), Old rice (2001 Koshihikari from Tochigi Prefecture)
・ Containing: 30g polished rice, 220g water
・ Production method 1) Raw rice was not subjected to high temperature pretreatment (new rice control product / old rice control product), 30 seconds (new rice invention product 1 / old rice invention product 1), 60 seconds (New rice invention product 2 / old rice invention product 2).
(Steaming equipment: Shanghai Seifeng Stainless Steel Products Co., Ltd., 30 seconds, 100 ° C), then
2) The treated rice is immersed in 20 ° C. water of 30 times the amount of rice (V / V) for 15 seconds (corresponding to the cooling step), and then
3) Washed rice (washed water temperature: 20 ° C, rice product temperature: room temperature, number of washed rice: 20 times x 3 times with hand-washed rice, washing time: 5 minutes)
4) Immerse (immersion conditions: 20 ° C., 60 minutes), then
5) The pouch was filled, water was added, and retort heating was performed after sealing (center product temperature 120 ° C. for 8 minutes).

Rice cracking rate (%) was defined as follows. Classify 25g of rice cake by rice shape (1/3 or less split and 2/3 or more split) and calculate% from the number.
Rice cracking rate (%) = more than 2/3 split rice (number) ÷ 25g total rice grain count x 100

Table 1 shows the rice cracking rate (%) of Example 1.

  From Table 1, it was found that the rice cracking rate (%) was reduced by high-temperature short-time pretreatment. In particular, the longer the cooking time, the lower the rice cracking rate. Moreover, although the effect of the high temperature short time pretreatment was seen in the new rice and the old rice, the remarkable effect was seen especially in the new rice.

Table 2 shows the strength of the used rice odor of Example 1.

  In Table 2, the evaluation is performed by 5 persons, and the evaluation standard is no old rice odor: 1 point. Faint odor: 2 points. Old rice odor: 3 points.

  In addition, the raw rice was subjected to high temperature pretreatment for 30 seconds (new rice invention product 1 / old rice invention product 1). 0.1 mm and 0.1 mm gelatinized layers were formed on the surface of the rice, respectively. . The raw rice was subjected to a high temperature pretreatment for 60 seconds (new rice invention product 2 / old rice invention product 2), and gelatinized layers of 0.2 mm and 0.2 mm were formed on the surface of the rice, respectively.

  In the general washing and dipping method of raw rice, expansion due to water absorption occurs from the initial stage of washing, and the rice may be distorted and cracked. In the state where the very thin surface layer of rice is water-absorbed and gelatinized as in the present invention, it is considered that the surface layer has a soft elasticity, and therefore cracks in the surface layer are unlikely to occur. Therefore, it is considered that cracks and cracks of the finally retorted porridge are reduced, and that the bran odor component penetrates into the cooked rice through the cracks.

Claims (2)

The raw rice before washing and / or the so-called non-washed rice is steamed at a temperature of 100 to 250 ° C. for 10 to 240 seconds to form a gelatinized layer of 0.1 to 1.5 mm on the surface of the rice. Then , it is cooled , and in the case of raw rice, it is washed, immersed, filled in a pouch, and subjected to a retort heat treatment . The raw rice before washing and / or the so-called non-washed rice is steamed at a temperature of 100 to 150 ° C. for 30 to 60 seconds to form a 0.1 to 0.7 mm gelatinized layer on the surface of the rice. Then , it is cooled , and in the case of raw rice, it is washed, immersed, filled in a pouch, and subjected to a retort heat treatment .