JP4645888B2 - Method for producing containerized food - Google Patents

Description

  The present invention relates to a method for producing a container-packed processed food using rice as a raw material, and more particularly to a method for producing a processed food using rice that requires a fresh texture such as fried rice, pilaf, and dry curry.

  Traditionally, retort foods made from rice such as fried rice, pilaf, and dry curry are washed with rice, drained, seasoned with ingredients, cooked together with ingredients, softened and gelatinized, and containerized. It is manufactured by retort sterilization after filling. In this method, there are two steps of cooking and sterilization, so there is a problem that the equipment is increased and the equipment cost is increased. In addition, the raw material rice is cooked about 60% and the ingredients are filled in the container after cooking. There is a problem that the taste and flavor of the raw rice and ingredients fall because it is heated again by post-retort sterilization, especially the rice of the product is sticky like rice cake, and the food that is the body of these foods There was a problem that the feeling was not fully obtained.

  In addition, when trying to cope by reducing the amount of water at the time of retort in order to bring out the texture of rice, there was a problem that heating unevenness occurred or the surface of the rice grains collapsed, resulting in poor texture. .

  In addition, in Patent Document 1, as a method for producing a retort food such as fried rice, raw rice is washed, dipped in water and then drained, the raw rice is soaked in cooking oil, and after a predetermined time, the raw rice is cut. The method of mixing the ingredients fried in cooking oil with this, mixing the seasoning liquid for seasoning, filling the container, sealing the container and heating sterilization and cooking at the same time with heating means It is disclosed.

However, this manufacturing method can prevent the rice grains from sticking because the surface of the rice grains is coated with the cooking oil by immersing the drained rice in the cooking oil for a predetermined time, and obtain a certain level of texture of rice. Although it can be soaked in oil for a certain period of time, some foods may leave oiliness in the rice, making it difficult to adjust the time of soaking in oil. In addition, it is one of the usual cooking procedures necessary for fried rice and other foods after it is soaked in oil and then lightly fried. In a special way to produce a crisp texture of rice in retort foods, Absent.
Japanese Patent Laid-Open No. 11-56270

  The present invention was made in order to solve the problems in the above-described conventional methods for producing container-packed foods using rice as a raw material, and used as a raw material is rice that requires a dry texture such as fried rice, pilaf, and dry curry. It is intended to provide a method for producing a container-packed food that can sufficiently obtain a crisp texture of rice that could not be obtained in the past.

  As a result of intensive studies and experiments in order to achieve the above object of the present invention, the present inventors have soaked raw rice in water and fried the raw rice with fats and oils before filling the container after draining. By adjusting the water content of the food to a predetermined ratio, it was found that the texture of rice that is the body of these foods can be sufficiently obtained, and the present invention has been achieved.

That is, the manufacturing method of the packaged food of the present invention, the raw material rice was immersed in water, after draining, the water content by fry with oil or fat was adjusted to 15-20%, then rice moisture content of the product The amount of water added so as to be within the range of 40 to 55%, the moisture- adjusted raw material rice is filled into a container together with ingredients, water and seasonings, sealed and heat-sterilized after sealing It is what.

  In one aspect of the present invention, the container is a microwave oven-compatible container with an automatic steam release mechanism.

  According to the present invention, the raw rice is immersed in water, drained, and then fried with fats and oils to adjust the water content to 15 to 20%. A sufficient texture can be obtained. In addition, when rice is fried together with fats and oils, the shape of the rice grains is less likely to collapse, and the treatment for reducing the moisture content is effective in a short time.

  According to one aspect of the present invention, by using a container for heating with a microwave oven with an automatic steam venting mechanism as the container, there is no need for heating with a hot water bath before eating like this conventional food. By heating in a microwave oven, excess steam in the container is released, which further enhances the texture of rice.

  The best mode for carrying out the present invention will be described.

  As a container to be subjected to the method of the present invention, a container such as a retort pouch, a cup, or a tray can be used, but a particularly preferable container is a container that can be heated by a microwave oven with an automatic steam venting mechanism, that is, filled with food. When a sealed container is heated in a microwave oven, a container such as a packaging bag with an automatic opening function that automatically opens a part of the container and automatically releases the steam generated inside the packaging bag to the outside of the container. is there.

  Various proposals have been made for packaging bags of this type and are actually used, but the most preferable one is described in Japanese Patent Application Laid-Open No. 2002-249176, currently under the trademark E-RP. It is a commercially available packaging bag. This packaging bag is provided with a steam vent seal portion having at least one weakened portion in a packaging bag that is sealed by heat sealing a plastic film, and the initial breaking point of this steam vent seal portion is set to 2 of the packaging bag. It is provided on the circumference of the circle inscribed in the center of the inner end of the peripheral seal part of one short side or on the inside thereof. The weakened part of the steam release seal part is formed by a through hole, a semi-through hole or a slit, or a cut is provided in the packaging bag toward the inside of the bag, and the peripheral part of this cut is heat sealed It is formed by. In the packaging bag marketed under the trademark E-RP, this weakened part is constituted by one through hole.

  In addition to the packaging bag described in the above-mentioned JP-A-2002-249176, the container for automatic heating with an automatic vapor venting mechanism of the present invention, in order to automatically escape the increase in the internal pressure of the packaging bag during microwave heating, (1) A packaging bag in which a weak seal part is formed in a part of the heat seal part through a thin film, and a narrow seal part having a narrow heat seal width is provided in a part of the weak seal part (Japanese Patent Laid-Open No. 10-59433) (2) A packaging bag in which a weakly bonded portion is provided in a part of the heat-sealed portion, and a non-sealed portion is formed that narrows the width of the weakly bonded portion from the outer edge of the weakly bonded portion toward the inside (Japanese Patent Laid-Open No. Hei 10 -95471), (3) a packaging bag provided with a non-sealed portion having a locally narrowed seal width and a corresponding inwardly bulging seal portion in a part of the seal portion (Japanese Patent Laid-Open No. 10-101154) ), (4) Add part of the opening Can be given during heat shrinkable film packaging bag sandwiched the forming an opening (JP-A-10-95470) various packaging bags such as.

  As the plastic film constituting the packaging bag for a microwave oven, a plastic material having heat sealing properties usually used for manufacturing a packaging bag is used. For example, a single layer film or sheet made of a thermoplastic resin having heat sealability, a multilayer film in which a thermoplastic resin having heat sealability is laminated with another thermoplastic resin, or the like can be used.

  The processed food that is the subject of the present invention is a processed food that has at least one of the main ingredients of rice that is not sticky as a product and has a crisp texture, such as fried rice, pilaf, and dry curry. In addition, chicken rice, paella, jambalaya, bibimbap, butter rice, etc. are included.

  As the raw material rice, there can be used glutinous rice, glutinous rice, non-washed rice, germinated brown rice of glutinous rice, germinated brown rice of glutinous rice and the like. In addition to raw rice, other cereals such as wheat and rice cake can be mixed at an appropriate ratio.

  In the method of the present invention, the water content is adjusted to 15 to 20% by immersing the raw material rice in water, draining it, and frying it with fats and oils, and the raw material rice after adjusting the water content together with ingredients, water and seasonings Fill container, seal and heat sterilize.

  The raw rice is washed with, for example, a rice washer and soaked in water for a predetermined time, and then water on the surface of the rice is drained with, for example, a centrifuge. Next, the drained rice is fried together with fats and oils until a predetermined moisture content is obtained. As fats and oils, vegetable oils such as olive oil, soybean oil, coconut oil and peanut oil, and animal fats and oils such as butter and lard can be appropriately used according to the type of processed food.

  An important feature of the method according to the present invention is that the moisture content of the rice is adjusted to 15-20% by frying the rice with fats and oils. When the moisture content of the rice after fried exceeds 20%, the rice as a product has a sticky feeling, and a texture that is crisp cannot be obtained sufficiently. On the other hand, if the water content is less than 15%, the rice becomes dry and the texture becomes worse. Therefore, an optimal texture can be obtained by adjusting the water content to an appropriate value within a range of 15 to 20% according to the type of processed food, the type of raw rice, and the like.

  Filled containers such as packaging bags with ingredients, water and seasonings with rice with adjusted water content. The amount of water added at this time has an influence on obtaining a crisp texture of rice as a product. In order to obtain a crisp texture, it is preferable to adjust the amount of water added so that the water content of the rice product is in the range of 40 to 55%.

  Sealing and heat sterilization of containers filled with rice, ingredients, water and seasonings can be performed by conventional methods. By this heat sterilization, rice and ingredients are cooked and cooked at the same time, and there is no need to separately perform the rice cooking process.

Example 1
Using the method of the present invention, a germinated brown rice curry fried rice stuffed with a retort container with an automatic steam venting mechanism for a microwave oven was prepared.

  4000 g of glutinous rice germinated brown rice manufactured by FANCL Co., Ltd. was immersed in activated carbon filtered water for 1.5 hours. After draining, roasted with 1.5% vegetable oil based on the weight of germinated brown rice after draining until the water content was 17%. The time required was 20 minutes. The moisture content was measured at a temperature of 285 ° C. using an infrared moisture meter FD-100 manufactured by Kett. A retort pouch E-RP (trademark) equipped with an automatic steam venting mechanism made by Toyo Seikan was filled with 55 g of the germinated brown rice after roasting. A frozen whole egg HV manufactured by QP Corporation was heated with 1.7% of vegetable oil by weight to make a roasted egg, and 15 g was filled. Further, 15 g of luncheon meat having a size of about 5 mm square was filled. An 8% solution of Carreru was made and 42 g was injected with stirring. The retort pouch was sealed by sealing while flowing nitrogen gas. Sterilized at 121.1 ° C. for 19 minutes in a shower isostatic sterilization shower cooling system. The moisture content after completion of the curry fried rice product was 52%.

Example 2
The curry fried rice was prepared in the same manner as in Example 1 except that 12 kinds of curry fried rice were prepared by changing the water content after completion of the product by 2% from 38% to 60% by changing the injection amount of the Carreru solution. Created. These curry fried rice ranges from a fried rice with a hard core to a fried rice that is sticky like a spear through a fried rice with a crisp texture. These 12 types of fried rice were subjected to sensory evaluation by 7 panelists, and they asked which one had a crisp texture. As a result, a texture with a moisture content ranging from 40% to 55% was defined as a flip.

Comparative Example 1
The sticky rice having a moisture content of 11% was immersed in activated carbon filtered water for 1.5 hours. The water content after draining was 31%. In the same manner as in Example 1, 55 g of the sticky rice was filled in a retort pouch together with ingredients. 40 g of a 8% solution of Carreru was injected with stirring. Sealing and retort sterilization were carried out in the same manner as in Example 1. The moisture content after product completion was 58%. The finished rice was sticky, almost sticky, and did not have a crispy texture.

  Under the same conditions as above, when the amount of the injected Carrere solution was reduced to 30 g, the moisture content after the product was completed was 55%. However, there was heating unevenness and collapse of the surface of the rice grain, and it was determined that sensory evaluation was not good compared with Example 1.

Comparative Example 2
The curry fried rice was produced under the same conditions as in Example 1 except that it was roasted with a vegetable oil of 1.5% based on the weight of glutinous rice after draining until the water content was 23%. The water content after product completion was 53.5%.

  When sensory evaluation was performed, unlike Example 1, it was determined as a sticky texture. It was confirmed that not only the water content after product completion but also the water content after fried with oil was important.

Comparative Example 3
Similarly, in the production of curry fried rice, the moisture content after soaking of glutinous rice is adjusted to 30 ° C until the moisture content reaches 17.0% by applying 1.5% vegetable oil to the weight of glutinous rice. All were produced under the same conditions as in Example 1 except that the drying was performed for about 6 hours in the hot air dryer. The water content after product completion was 50.6%.

The rice dried with a dryer cracked on the surface, and after retorting, the rice cracked, and it was determined that there was no commercial value.

Claims (2)

Immerse the raw rice in water, drain it, and fry it with fats and oils to adjust the moisture content to 15-20%, then add the product so that the moisture content of the rice is in the range of 40-55% A method for producing a container-packed food, which comprises filling the container with the ingredients, water and seasonings together with ingredients, water and seasonings, and then heat sterilizing after sealing, while adjusting the amount of water to be processed.     2. The method for producing a packaged food according to claim 1, wherein the container is a microwave oven-compatible container with an automatic steam release mechanism.