JP5598748B2 - 包装米飯の製造方法 - Google Patents
包装米飯の製造方法 Download PDFInfo
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- JP5598748B2 JP5598748B2 JP2010040383A JP2010040383A JP5598748B2 JP 5598748 B2 JP5598748 B2 JP 5598748B2 JP 2010040383 A JP2010040383 A JP 2010040383A JP 2010040383 A JP2010040383 A JP 2010040383A JP 5598748 B2 JP5598748 B2 JP 5598748B2
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- 235000007164 Oryza sativa Nutrition 0.000 title claims description 208
- 235000009566 rice Nutrition 0.000 title claims description 208
- 238000004519 manufacturing process Methods 0.000 title claims description 38
- 240000007594 Oryza sativa Species 0.000 title 1
- 241000209094 Oryza Species 0.000 claims description 207
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 96
- 238000010411 cooking Methods 0.000 claims description 81
- 238000000034 method Methods 0.000 claims description 67
- 230000008569 process Effects 0.000 claims description 63
- 238000010438 heat treatment Methods 0.000 claims description 38
- 230000036571 hydration Effects 0.000 claims description 33
- 238000006703 hydration reaction Methods 0.000 claims description 33
- 238000004806 packaging method and process Methods 0.000 claims description 26
- 238000005303 weighing Methods 0.000 claims description 13
- 238000007789 sealing Methods 0.000 claims description 9
- 230000000153 supplemental effect Effects 0.000 claims 1
- 238000003756 stirring Methods 0.000 description 31
- 230000001954 sterilising effect Effects 0.000 description 20
- 238000004659 sterilization and disinfection Methods 0.000 description 20
- 239000004615 ingredient Substances 0.000 description 16
- 238000009835 boiling Methods 0.000 description 13
- 239000007789 gas Substances 0.000 description 11
- 239000000047 product Substances 0.000 description 11
- 238000012545 processing Methods 0.000 description 10
- 238000001816 cooling Methods 0.000 description 7
- 239000007788 liquid Substances 0.000 description 6
- 239000002994 raw material Substances 0.000 description 6
- 230000005855 radiation Effects 0.000 description 5
- CURLTUGMZLYLDI-UHFFFAOYSA-N Carbon dioxide Chemical compound O=C=O CURLTUGMZLYLDI-UHFFFAOYSA-N 0.000 description 4
- 239000000463 material Substances 0.000 description 4
- 238000005259 measurement Methods 0.000 description 4
- 238000012546 transfer Methods 0.000 description 4
- 238000007599 discharging Methods 0.000 description 3
- 238000007654 immersion Methods 0.000 description 3
- 238000012856 packing Methods 0.000 description 3
- IJGRMHOSHXDMSA-UHFFFAOYSA-N Atomic nitrogen Chemical compound N#N IJGRMHOSHXDMSA-UHFFFAOYSA-N 0.000 description 2
- 244000052616 bacterial pathogen Species 0.000 description 2
- 230000008901 benefit Effects 0.000 description 2
- 239000001569 carbon dioxide Substances 0.000 description 2
- 229910002092 carbon dioxide Inorganic materials 0.000 description 2
- 230000008859 change Effects 0.000 description 2
- 230000006837 decompression Effects 0.000 description 2
- 230000003247 decreasing effect Effects 0.000 description 2
- 229910001873 dinitrogen Inorganic materials 0.000 description 2
- 235000013305 food Nutrition 0.000 description 2
- 235000011194 food seasoning agent Nutrition 0.000 description 2
- 230000007246 mechanism Effects 0.000 description 2
- 230000010355 oscillation Effects 0.000 description 2
- 230000002093 peripheral effect Effects 0.000 description 2
- 230000009467 reduction Effects 0.000 description 2
- 238000011946 reduction process Methods 0.000 description 2
- 229920003002 synthetic resin Polymers 0.000 description 2
- 239000000057 synthetic resin Substances 0.000 description 2
- 206010013642 Drooling Diseases 0.000 description 1
- 229940123973 Oxygen scavenger Drugs 0.000 description 1
- 208000008630 Sialorrhea Diseases 0.000 description 1
- 238000010521 absorption reaction Methods 0.000 description 1
- 230000009471 action Effects 0.000 description 1
- 239000000853 adhesive Substances 0.000 description 1
- 230000001070 adhesive effect Effects 0.000 description 1
- 230000015572 biosynthetic process Effects 0.000 description 1
- 235000021329 brown rice Nutrition 0.000 description 1
- 238000011109 contamination Methods 0.000 description 1
- 238000010586 diagram Methods 0.000 description 1
- 238000009826 distribution Methods 0.000 description 1
- 239000000428 dust Substances 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 230000003028 elevating effect Effects 0.000 description 1
- 239000000796 flavoring agent Substances 0.000 description 1
- 235000019634 flavors Nutrition 0.000 description 1
- 238000007429 general method Methods 0.000 description 1
- 238000007689 inspection Methods 0.000 description 1
- 238000009434 installation Methods 0.000 description 1
- 230000001678 irradiating effect Effects 0.000 description 1
- 210000001161 mammalian embryo Anatomy 0.000 description 1
- 230000000813 microbial effect Effects 0.000 description 1
- 238000002156 mixing Methods 0.000 description 1
- 239000000203 mixture Substances 0.000 description 1
- 238000012805 post-processing Methods 0.000 description 1
- 238000003825 pressing Methods 0.000 description 1
- 230000002265 prevention Effects 0.000 description 1
- 238000013020 steam cleaning Methods 0.000 description 1
- 239000000126 substance Substances 0.000 description 1
- 239000013589 supplement Substances 0.000 description 1
- 230000004083 survival effect Effects 0.000 description 1
- 238000011144 upstream manufacturing Methods 0.000 description 1
Images
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
- A23L7/10—Cereal-derived products
- A23L7/196—Products in which the original granular shape is maintained, e.g. parboiled rice
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/10—General methods of cooking foods, e.g. by roasting or frying
- A23L5/13—General methods of cooking foods, e.g. by roasting or frying using water or steam
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/30—Physical treatment, e.g. electrical or magnetic means, wave energy or irradiation
- A23L5/34—Physical treatment, e.g. electrical or magnetic means, wave energy or irradiation using microwaves
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2300/00—Processes
- A23V2300/24—Heat, thermal treatment
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- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Cereal-Derived Products (AREA)
Description
2 容器自動供給部
3 コンベア装置
4 紫外線殺菌部
5 米計量充填部
6 1次加水部
7 密封包装部
8 容器移送装置
9 加圧加熱装置
10 2次加水部
11 3次加水部
13 横送りコンベア
15 製品供給装置
16 製品整列装置
18 コンベア装置
19 放射温度計
20 線シール部
21 ローレットシール部
22 容器フランジ冷却部
23 加熱加圧殺菌部
24 チャンバー
25 加圧炊飯部
26 撹拌部
27 具材供給部
29 押し込み装置
30 油圧シリンダ
31 ベース板
32 支柱
33 昇降ガイド
34 支持体
35 下チャンバー
36 マイクロ波発振装置
37 導波管
38 上チャンバー
39 チョーク
40 チャンバー
41 パッキン
42 送管
43 減圧弁
44 電磁弁
45 圧力計
46 送管
47 電磁弁
48 スピードコントローラ
49 電磁弁
51 炊飯水液面
52 炊飯水液面
Claims (5)
- 所定量の米を、上方が開口した容器に投入する米供給工程と、
所定量の炊飯水を前記容器に充填する加水工程と、
前記容器内の内容物を加圧蒸気及びマイクロ波の照射により加熱して前記米を炊飯する炊飯工程と、
前記炊飯工程後に補充炊飯水を投入する給水工程と、
前記給水工程後に容器を密封包装する工程と、
を含む包装米飯の製造方法において、
前記炊飯工程で、加圧蒸気の熱及びマイクロ波の照射による熱の二つの熱源を同時に使用することを特徴とする包装米飯の製造方法。 - 前記炊飯工程において、加圧蒸気により加圧したチャンバー内で、前記容器内の内容物を100℃を超える所定温度まで加熱することを特徴とする請求項1に記載の包装米飯の製造方法。
- 前記1次加水工程において、充填する炊飯水の量が、前記米供給工程で投入された米の量の1/7以下であることを特徴とする請求項1又は2に記載の包装米飯の製造方法。
- 密封包装後の容器をレトルト殺菌処理することを特徴とする請求項1乃至3に記載の包装米飯の製造方法。
- 所定量の米を、上方が開口した容器に充填する米計量充填部と、所定量の炊飯水を前記容器に充填する1次加水部と、前記容器内の内容物を加熱して前記米を炊飯する加圧炊飯部と、同一のチャンバー内でガス置換及び密封包装の各処理を行う密封包装部とを含む包装米飯の製造装置において、
前記加圧炊飯部が、チャンバー内にて前記容器にマイクロ波を照射すると同時に、該チャンバー内に加圧蒸気を投入して、チャンバー内を加圧する構成であることを特徴とする包装米飯の製造装置。
Priority Applications (2)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
JP2010040383A JP5598748B2 (ja) | 2010-02-25 | 2010-02-25 | 包装米飯の製造方法 |
KR1020110014545A KR101810684B1 (ko) | 2010-02-25 | 2011-02-18 | 포장 쌀밥의 제조 방법 |
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---|---|---|---|
JP2010040383A JP5598748B2 (ja) | 2010-02-25 | 2010-02-25 | 包装米飯の製造方法 |
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Publication Number | Publication Date |
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JP2011172530A JP2011172530A (ja) | 2011-09-08 |
JP5598748B2 true JP5598748B2 (ja) | 2014-10-01 |
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JP2010040383A Active JP5598748B2 (ja) | 2010-02-25 | 2010-02-25 | 包装米飯の製造方法 |
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JP (1) | JP5598748B2 (ja) |
KR (1) | KR101810684B1 (ja) |
Families Citing this family (4)
Publication number | Priority date | Publication date | Assignee | Title |
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JP5679103B2 (ja) * | 2010-08-10 | 2015-03-04 | 株式会社サタケ | 包装米飯の製造方法 |
KR101489388B1 (ko) * | 2013-01-23 | 2015-02-04 | 오종찬 | 도시락용 프로세싱 라인장치 |
JP6236872B2 (ja) * | 2013-05-22 | 2017-11-29 | 株式会社サタケ | 包装米飯の製造方法 |
KR102219995B1 (ko) * | 2020-07-08 | 2021-02-25 | 김칠현 | 밥 디스펜서 |
Family Cites Families (2)
Publication number | Priority date | Publication date | Assignee | Title |
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JP4770372B2 (ja) * | 2005-09-30 | 2011-09-14 | 株式会社サタケ | 無菌パック米飯の製造方法及びその装置 |
JP4683336B2 (ja) * | 2006-04-28 | 2011-05-18 | 株式会社サタケ | 無菌パック米飯の製造方法 |
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2010
- 2010-02-25 JP JP2010040383A patent/JP5598748B2/ja active Active
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- 2011-02-18 KR KR1020110014545A patent/KR101810684B1/ko active IP Right Grant
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Publication number | Publication date |
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KR20110097646A (ko) | 2011-08-31 |
JP2011172530A (ja) | 2011-09-08 |
KR101810684B1 (ko) | 2017-12-19 |
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