JP6678950B1 - Manufacturing method of cooked rice, manufacturing method of savory rice, and manufacturing method of rice ball - Google Patents

Abstract

PROBLEM TO BE SOLVED: To make cooked rice possible by further reliably performing sterilization for long-term storage without prolonging the manufacturing process. SOLUTION: A dipping step (S2) of immersing rice in water and a food additive acidulant formulation, and a rice cooking step (S3) of cooking water containing the rice and the food additive acidulant formulation after the dipping step, An enzyme addition step (S4) of adding a predetermined amount of enzyme preparation to the cooked rice while keeping the cooked rice at a predetermined temperature and sealing the cooked rice containing the enzyme preparation after the enzyme addition step with a heat-resistant member And a sterilization step (S6) in which the cooked rice sealed by the heat-resistant member in the sealing step is heated for 2 to 4 hours while being kept at a temperature of 60 to 85 ° C for sterilization and aging. A sterilizing step (S7) of heating the cooked rice in the heat-resistant tray after the aging step for a predetermined time while keeping the temperature of the center of the cooked rice at a predetermined temperature is carried out, and a method for producing cooked rice is implemented. [Selection diagram] Figure 1

Description

  The present invention relates to a method for producing cooked rice, a method for producing savory rice, and a method for producing rice balls.

  Dry bread, canned foods, retort foods, instant foods, etc. are known as emergency foods that can be stored for a long period of time. For example, as such an emergency food, as shown in Patent Document 1 below, it can be stored for a long period of time, the color tone is not impaired, and it is possible to eat even when water or heating equipment cannot be secured. Boiled rice has been proposed, and its manufacturing method has also been proposed. The cooked rice is a dipping step of dipping rice in water and a food additive sour preparation, a rice cooking step of cooking water containing the rice and food additive sour preparation, and a cooked rice having finished the rice cooking step. The enzyme addition step of adding a predetermined amount of enzyme preparation to the cooked rice while maintaining the temperature at a predetermined temperature, the sealing step of finishing the enzyme addition step and putting the cooked rice containing the enzyme preparation in a heat-resistant tray, and the sealing step After the aging process, the cooked rice in the sealed heat-resistant tray is stored and aged for a certain time under a predetermined temperature condition, and the cooked rice in the heat-resistant tray that has finished the aging process is heated to a predetermined temperature at the center of the cooked rice. It is manufactured by a manufacturing method comprising a sterilization step of heating for a predetermined time in a state of being kept at.

Patent No. 6254313

  The cooked rice produced by the production method described in Patent Document 1 can be stored for a long period of time without being required to use water and heating equipment, but sterilization for long-term storage can be more reliably performed. Desired. Further, if the sterilization for long-term storage can be carried out without extending the manufacturing process, the productivity can be improved.

  The present invention has been made in view of such circumstances, it can be stored for a long period of time, the color tone is not impaired, and cooked rice that can be eaten even in a situation where water or a heating device cannot be secured, oyster rice, and An object of the present invention is to provide a method for manufacturing rice balls, which further reliably enables sterilization for long-term storage without prolonging the manufacturing process.

  The method for producing cooked rice according to one aspect of the present invention is based on the weight of the rice, which is 140 to 150% of the weight of the rice, and the non-grinded rice of non-sticky rice or sticky rice. A dipping step of adding a food additive acidulant formulation having a weight of 0.2 to 0.4% and dipping the rice in the range of 55 to 65 minutes, rice after the dipping step and the food additive acidulant formulation A rice cooking step of cooking water containing water, an enzyme addition step of adding a predetermined amount of an enzyme preparation to the cooked rice in a state where the cooked rice that has finished the rice cooking step is kept at a predetermined temperature, The sealing step of sealing the cooked rice containing the enzyme preparation with a heat-resistant member after the enzyme addition step and the cooked rice sealed with the heat-resistant member in the sealing step are kept at a temperature of 60 to 85 ° C. for 2 to 4 Heat for hours to sterilize and age The cooked rice sealed by the sterilization / aging process and the heat-resistant member that has undergone the sterilization / aging process is heated for a predetermined time while keeping the center temperature of the cooked rice at a predetermined temperature. And a sterilization step.

The method for producing squid rice according to one aspect of the present invention is to put chopped vegetables, which is 20 to 30% by weight of the total weight obtained by adding the weight of rice and the weight of water, in a container, and add water and food to it. A sour agent formulation is added and mixed, and the vegetable is further absorbed by immersing the vegetable for 85 to 95 minutes, and then water is drained off.
5. In the dipping step performed after the preparatory step, the vegetables after the preparatory step are added to rice and water after the dipping. The above-mentioned steps of the method for producing cooked rice are carried out.

  The method for producing a rice ball according to one aspect of the present invention comprises the steps of the method for producing a cooked rice, the enzyme addition step, and the sealing step before and after the enzyme preparation is further added. And a forming step of forming cooked rice into a rice ball shape.

  According to the present invention, long-term storage is possible, color and the like are not impaired, and cooked rice that can be eaten even when water or a heating device cannot be secured, kayak rice, or rice ball, the manufacturing process It can be manufactured after more reliably performing sterilization for long-term storage without extending the period.

It is a flowchart which shows the manufacturing method of the cooked rice which concerns on one Embodiment of this invention. It is a figure which shows the state which covered the whole molded rice with a heat resistant film, and was wrapped. FIG. 3 is a perspective view showing a state in which a shaped cooked rice wrapped with a heat resistant film is put into a four-layer aluminum pouch bag. It is sectional drawing which shows a mode in the heat-resistant tray which accommodated the cooked rice in which the sealing process was performed. (A) shows a state in which 100% pulp paper is spread inside a can for storing cooked rice, (B) shows a state in which cooked rice is covered with 100% pulp in the can and wrapped (C) [Fig. 4] is a view showing a state in which the lid of the can containing the cooked rice is closed and pressure-bonded. It is a flow chart which shows the manufacturing method of savory rice which concerns on one Embodiment of this invention.

  Hereinafter, a method for producing cooked rice according to an embodiment of the present invention, cooked rice, fried rice, and rice balls produced by the method will be described with reference to the drawings.

  A method for producing cooked rice according to an embodiment of the present invention will be described. FIG. 1 is a flowchart showing a method for producing cooked rice according to an embodiment of the present invention. In addition, the cooked rice referred to here includes both nonglutinous rice and sticky rice. Hereinafter, the term "rice" refers to both nonglutinous rice and sticky rice.

<Cooking rice preparation process: S1>
Sharpen the rice, put the sharpened rice in a rice cooking container, and add water. For example, the amount of rice before polishing is 100% by weight, and 140 to 150 (preferably 145)% by weight of water is added. The ratio of rice to water is not limited to this, and may be appropriately adjusted according to the type of rice, the environmental conditions for cooking rice, the hardness of water used, and the like.

  When the finished product is soy sauce rice, 140 to 150 (preferably 145)% by weight of the water is a% by weight containing a seasoning liquid (for example, thin soy sauce) added in a later step. That is, at the time of the rice cooking preparation step, 140 to 150% by weight of water is added to the seasoning liquid, and in the case of adding the concentrated soup described below, the weight of water is subtracted. The ratio of seasoning liquid (for thin soy sauce) to water weight is 1:19 (seasoning liquid is diluted 1:19 with water). In the case of soy sauce rice, concentrated soup stock (seasoning liquid for seasoning prepared in advance) is further added in the rice preparation step. The ratio of concentrated soup to water weight (water weight less the amount of seasoning liquid) is 1:34. At the time of the rice cooking preparation process, only the concentrated soup stock is added, and the seasoning liquid is added in the following dipping process.

  When the finished product is seaweed rice, concentrated soup stock (seasoning liquid for seasoning prepared in advance) is added in the rice cooking preparation step. The ratio of concentrated soup to water weight (water weight less the amount of seasoning liquid) is 1:49. In the case of wakame rice, the process of adding the seasoning liquid is not performed.

<Dip process: S2>
Subsequently, a food additive acidulant preparation (for example, trade name: Hosup 40K (trade name) distributor: Taisho Technos Co., Ltd.) is added to water and rice in the rice cooking container, and the mixture is added for 55 to 65 minutes (preferably The rice is made to absorb water by immersing it for 60 minutes. The amount of water here is 140 to 150% (preferably 145%) with respect to the weight of rice as described above. The standard addition amount of the food additive acidulant preparation is 0.2 to 0.4% (preferably 0.3%) with respect to the total weight of raw materials (rice weight + water weight).

  Here, in Hosup 40K, (i) component weight% is sodium acetate (anhydrous) 40%, adipic acid 15%, trisodium citrate 3%, monosodium fumarate 2%, and other food materials 40%, (Ii) In particular, it has a strong antibacterial property against heat-resistant bacteria and is suitable for cooked foods. (Iii) The purpose is to improve the preservation of prepared foods, cooked rice, rice cakes, etc. (iv) The method is powder It is a food additive acidulant formulation in which the standard addition amount is 0.2 to 0.4% with respect to the total weight of the raw materials, which is sprinkled as it is or dissolved in water and added.

  When the finish is soy sauce rice, at the time when 60 minutes have passed in the soaking step, the water and rice after adding the food additive acidulant preparation as described above, the seasoning solution (for example, Add thin soy sauce) and stir.

  When the finished product is salted rice, the salt and water are added to the water and rice after adding the food additive acidulant formulation, and 0.5 to 1.0% (preferably 0.75%) of the total water content is added and stirred. To do.

<Cooking process: S3>
The rice and water containing the above-mentioned food additive acidulant preparation which has undergone the dipping step are cooked. The rice cooking method may be a general ordinary rice cooking method.

<Enzyme addition process: S4>
Add the enzyme preparation according to either (i) or (ii) below to cooked rice that has undergone the above-mentioned rice cooking process and that has been subjected to rough heat (rice cooked at 30 to 40 ° C), and stir the cooked rice after addition. And mix. If you want to finish the wakame rice with this mixture, cook the wakame and add about 3% of the weight.

    (i) An enzyme preparation (for example, Mochi Soft MF (trade name) sold by OYC Foods Co., Ltd.) was added in a state where the temperature of the cooked rice that had been subjected to the above rice cooking step was kept at 30 to 40 ° C., and unevenness was caused. Mix the rice so that it does not exist. The amount of the enzyme preparation added is 1.0 to 2.0% (preferably 1.2%) based on the weight of the cooked rice.

    (ii) An enzyme preparation (for example, Mochi Soft A (trade name) sold by OYC Foods Co., Ltd.) was added while keeping the temperature of the cooked rice that had been subjected to the above rice cooking step at 30 to 40 ° C. Mix the rice so that it does not exist. The amount of the enzyme preparation added is 1.0 to 2.0% (preferably 1.2%) based on the weight of the cooked rice.

    (iii) As another method, a β-amylase enzyme may be used as an enzyme preparation instead of the above (i) or (ii). The β-amylase enzyme is a starch-degrading enzyme that has the property of degrading starch contained in rice and is harmless to human eating. When using the β-amylase enzyme, the amount of the β-amylase enzyme to be added is, for example, 1 to 3% by weight based on 100% by weight of cooked rice. When adding the β-amylase enzyme, it is desirable to add the β-amylase enzyme so that it is applied to each grain of cooked rice. After adding the β-amylase enzyme, cover the heat insulation container so that the rice does not cool. The β-amylase enzyme is added as quickly as possible, and the temperature of the cooked rice at the time of addition is preferably 70 ° C. or higher and 90 ° C. or lower.

  Further, in the above (i) to (iii), it is preferable to add the enzyme preparation in three or more times and mix them in the weight.

  In this way, the enzyme preparation is mixed while the temperature of the cooked rice that has been subjected to the above rice cooking process is kept at 30 to 40 ° C. When the enzyme preparation is mixed at a high temperature such as 70 ° C., the cooked rice becomes sticky. This is because the rice grains will be crushed and the texture will not be good when using rice balls. By mixing the enzyme preparation while keeping the temperature of cooked rice at 30 to 40 ° C., graininess remains in the cooked rice and the texture when eating is improved.

<Sealing process: S5>
(1) Sealing process when manufacturing rice ball-shaped molded cooked rice When manufacturing rice ball-shaped molded cooked rice, for example, 100 g (for one person) In the case of), a forming step is performed to form the rice ball 10 into a rice ball shape. After this molding step, the sealing step is started, and the molded cooked rice 10 is entirely covered with the heat resistant film 3 (for example, PE (polyethylene) or PA (polyamide)) as shown in FIG. Further, as shown in the example of FIG. 3, the shaped cooked rice 10 wrapped with the heat resistant film 3 is put in a four-layer aluminum pouch bag 8. Then, the air in the four-layer aluminum pouch bag 8 is extracted so that the molded cooked rice 10 is not crushed, and the opening of the four-layer aluminum pouch bag 8 is heat-sealed to hermetically package the molded cooked rice 10. When the four-layer aluminum pouch bag 8 is used in this manner, light and oxygen do not penetrate inside, and thus the molded cooked rice 10 which is the content does not deteriorate. An example of the four-layer aluminum pouch bag 8 is a bag made of a film in which PET, nylon, an aluminum box, and CCP are laminated from the outside. The heat resistant film 3 and the four-layer aluminum pouch bag 8 are examples of heat resistant members in the claims.

(2) Sealing step when producing cooked rice stored in a heat-resistant tray In this case, as shown in FIG. 4, the enzyme preparation is introduced from the opening 21 of the heat-resistant tray 2 into the heat-resistant tray 2 through the enzyme addition step. For example, 200 g (for one person) of cooked rice containing is put, and a heat resistant film 3 (for example, PE (polyethylene) or PA (polyamide)) is laid on it. The heat-resistant tray 2 is made of, for example, PP (polypropylene) or EVOH (ethylene-vinyl alcohol copolymer) and has heat resistance of 125 ° C to 135 ° C (preferably 130 ° C). In addition, the heat-resistant film 3 is laid on the cooked rice 1 housed in the heat-resistant tray 2 as described above in order to prevent the deoxidizer or the like, which will be described later, from contacting the cooked rice 1 (foodstuff). .

  Subsequently, 100% pulp 5 is laid on the cooked rice 1 on the heat-resistant film 3. The reason why the pulp 100% paper 5 is laid on the cooked rice 1 from above the heat resistant film 3 is to absorb water vapor and water by the pulp 100% paper 5.

  Further, ageless (deoxidizer) 6 is placed on 100% pulp paper 5. The reason why the Ageless 6 is placed on the 100% pulp paper 5 is to prevent oxidation during long-term storage by deoxidizing.

  Finally, using a heat resistant film (for example, PE (polyethylene) or PA (polyamide)) 7, the heat resistant tray 2 containing the cooked rice 1 is covered, and the heat resistant film 7 is bonded to the heat resistant tray 2 by heat sealing. To do. As a result, the inside of the heat resistant tray 2 is sealed. The amount of cooked rice 1 contained in the heat-resistant tray 2 may be changed. As the heat seal material (sealant), CPP (Cast Polypropylene, non-axially oriented polypropylene), HDPE (High Density Polyethylene: linear polyethylene), LLDPE (Linear Low Density Polyethylene: linear polyethylene), etc. are used. The heat resistant film 3, the heat resistant film 7, and the heat resistant tray 2 are examples of the heat resistant members in the claims.

(3) Sealing process when producing cooked rice stored in a can In this case, as shown in FIG. 5 (A), 100% pulp 5 is laid inside a can for storing cooked rice. The cooked rice 1 containing the enzyme preparation is housed in the can 9 covered with the paper 5 through the enzyme addition step. Then, as shown in FIG. 5 (B), the cooked cooked rice 1 is wrapped with 100% pulp 5 inside the can 9 so as to cover the cooked rice 1 entirely. An oxygen absorber is placed on the cooked rice 1 thus wrapped, and the lid of the can is closed and pressure bonded (see FIG. 5C). When the can 9 is thus sealed, light and oxygen do not penetrate inside, so that the molded rice 10 that is the content does not deteriorate. In addition, since the molded rice 10 is covered with the pulp 100% paper 5 inside the can 9, it is generated when it is cooled in the can 9 after being subjected to a heat treatment such that the temperature is 100 ° C. or higher in the subsequent sterilization step. It is possible to absorb the water droplets with 100% pulp paper 5 once to prevent the water droplets from directly attaching to the cooked rice. This reduces damage to the cooked rice. The can 9 is made of aluminum or steel and is an example of a heat resistant member in the claims.

  In addition, regardless of whether the finished product is soy sauce rice, wakame rice, or salted rice, rice ball-shaped shaped cooked rice can be obtained by selectively performing each of the steps (1) to (3) in the sealing step. It is possible to manufacture cooked rice stored in a heat-resistant tray or cooked rice stored in a can.

<Sterilization / aging process: S6>
In the sterilization / aging step, when a rice ball-shaped molded rice is produced, the molded rice 10 sealed in the four-layer aluminum pouch bag 8 as described above is placed in a warming box. When the cooked rice stored in the heat-resistant tray is manufactured, the heat-resistant tray 2 containing the cooked rice 1 is put in the heat-retaining box, and when the cooked rice stored in the can is manufactured, the can 9 containing the cooked rice 1 is put in the warming box. In any of these cases, the following steps are carried out in the same manner, so the case of producing a rice ball-shaped molded cooked rice will be described as an example.

  The temperature in the heat-retaining chamber is maintained at 60 to 85 ° C for 2 to 4 hours for sterilization and aging. Most preferably, the molded cooked rice 10 in this state is heated at 65 ° C. for 4 hours for sterilization and aging. These heating conditions ensure that the pathogenic microorganisms such as Mycobacterium tuberculosis and Bacillus cereus, which have strong heat resistance, are sterilized and that the deterioration of the flavor, color and nutritional value of the molded cooked rice 10 (cooked rice 1) is minimized. .

  Furthermore, the heating condition is also a condition that promotes activation of the enzyme preparation added in the enzyme addition step. Under the heating condition of 60 to 85 ° C., the effect of the enzyme preparation can be sufficiently obtained by heating for 2 to 4 hours. That is, by placing the shaped cooked rice 10 under the heating condition, the α starch contained in the shaped cooked rice 10 can be decomposed by the added enzyme preparation. When rice is cooked, β-starch contained in rice is changed to α-starch. By changing β starch to α starch, the taste of cooked rice 1 is improved and digestion is also improved. However, when time passes after rice is cooked, α starch returns to β starch. Therefore, α-starch is decomposed by the enzyme preparation as a starch-degrading enzyme.

  For example, when β-amylase is used as the starch-degrading enzyme, α-1,4 bond of amylopectin constituting α-starch is decomposed. However, the α-1,6 bond of amylopectin is not degraded. Therefore, α-starch is mainly decomposed into dextrin (marginal dextrin) and maltose. Therefore, it is possible to prevent the taste from being impaired due to the decomposition of α-starch. Further, since β-amylase decomposes only the terminal branched portion of amylopectin, it becomes possible to suppress the conversion of α-starch into β-starch.

  Conventionally, in order to obtain such effects, the molded cooked rice 10 is (i) stored for 36 hours by keeping the sealed heat-resistant tray 2 at a temperature lower than 30 to 40 ° C., (ii) the sealed heat-resistant tray. 2 was kept at 40 to 50 ° C. and stored for 24 hours, which required aging for a long time. However, according to the heating conditions in the sterilization / aging step in the present embodiment, the same effect as (i) (ii) by the enzyme preparation can be obtained by heating for 2 to 4 hours, and further, A bactericidal effect can be obtained at the same time.

  In the above, the case where the sealing step S5 and the sterilization / aging step S6 are performed in this order is shown, but instead of this, only when the rice ball-shaped shaped cooked rice is produced, the sterilization / aging step S6 and the sealing step S5 are performed. May be performed in this order. In this case, the cooked rice 1 containing the enzyme preparation is molded into a rice ball-shaped molded cooked rice 10 through the enzyme adding step of S4, and the molded cooked rice 10 is entirely covered with the heat resistant film 3 and wrapped. In the sterilization / aging step S6, the shaped cooked rice 10 in this state is sterilized and aged by heating for 2 to 4 hours while keeping the temperature in the heat-retaining chamber at 60 to 85 ° C. Also at this time, most preferably, it is preferable to heat the molded cooked rice 10 in this state at 65 ° C. for 4 hours to sterilize and age it. After S6, the shaped cooked rice 10 in this state is taken out, and as a sealing step S5, the shaped cooked rice 10 wrapped with the heat resistant film 3 is put in the four-layer aluminum pouch bag 8. Then, the air in the four-layer aluminum pouch bag 8 is extracted to such an extent that the molded cooked rice 10 is not crushed, and the opening of the four-layer aluminum pouch bag 8 is heat-sealed to hermetically package the molded cooked rice 10. After this, the process moves to the sterilization process S7.

<Sterilization process: S7>
The sterilization process required for long-term storage of cooked rice 1 will be described. The long term storage here is, for example, a period of about 5 years. The four-layer aluminum pouch bag 8 containing the molded cooked rice 10 obtained after the sterilization / aging process is finished is placed in a retort kettle for sterilization. In addition, the enzyme added in the above-mentioned enzyme addition step is also killed by this. The temperature in the retort kettle is set to 95 to 105 ° C (preferably 100 ° C). The molded rice 10 contained in the four-layer aluminum pouch bag 8 is heated for 8 to 12 minutes while keeping the temperature of the central portion of the molded rice 10 at 95 to 105 ° C (preferably 100 ° C).

  However, when sterilizing the cooked rice 1 stored in the heat-resistant tray 2 or the can 9 in the sterilization step, the central temperature of the cooked rice 1 stored in the heat-resistant tray 2 or the can 9 is 115 to 125 ° C. instead of the above heating. While maintaining the temperature (preferably 120 ° C.), heating is performed for 3 to 6 minutes (preferably 4 minutes or 4 minutes or more).

<Cooling process: S8>
After the completion of the sterilization process, the four-layer aluminum pouch bag 8 containing the molded cooked rice 10 is cooled to room temperature.

  As described above, by performing the steps S1 to S8, cooked rice that can be stored for a long period of time can be obtained.

  As described above, in the present embodiment, in addition to the sterilization step that has been conventionally performed, by further performing the sterilization and aging step, bacteria existing in the molded cooked rice 10 that adversely affect the quality of the cooked rice and the human body are removed. It is possible to sterilize surely, and in addition, in the sterilization and aging step, since the formed cooked rice 10 can be sterilized and aged at the same time, the addition of the sterilization step does not lengthen the manufacturing process. In the present embodiment, the sterilization / aging step reduces the time required for aging the molded cooked rice 10, and further sterilization can be performed within this shortened time.

  Therefore, according to the above-described embodiment, it is possible to prolong the manufacturing process of cooked rice that can be stored for a long period of time, is not impaired in color and the like, and can be eaten even when water or a heating device cannot be secured. In addition, it can be manufactured after more surely performing sterilization for long-term storage.

Next, a method for producing savory rice by applying the above method for producing cooked rice will be described. FIG. 6 is a flow chart showing a method for producing fried rice according to an embodiment of the present invention.
<Preparation process: S11>
First, prepare chopped vegetables. The vegetable is, for example, carrot, burdock root, bamboo shoot, etc., but is not particularly limited and can be appropriately changed. The weight of vegetables is 20 to 30% of the total weight of rice and water.

  Put the vegetables prepared as described above in a container, add water and a food additive acidulant preparation (for example, trade name: Hosup 40K) and mix them well. The standard addition amount of the food additive sour preparation is 0.3 to 0.6% based on the total weight of the raw materials. After that, the vegetables are soaked by immersing the vegetables for 85 to 95 minutes (preferably 90 minutes), and then water is drained well.

  Subsequently, in the dipping step S2, rice is placed in a container, and as described above, water and food additive sour agent formulation (for example, trade name: Hosup 40K) are added to the rice and water raw material in total weight of 0. 2 to 0.4% is added, and rice is made to absorb water by immersing for 55 to 65 minutes (preferably 60 minutes). The amount of water here is 140 to 150% (preferably 145%) with respect to the weight of rice. In this way, the water that has been soaked with rice is put into the water after water absorption, and the seasoned liquid (soy sauce, bonito dashi, kelp, dashi, mirin, etc.) is added. However, the amount of water is reduced by the amount of seasoning liquid added here.

<Other processes>
After the dipping step (S2), steps S3 to S8 after the rice cooking step in the above-described method for producing cooked rice are similarly performed. When performing either long-term storage or short-term storage, and further when performing either the above-mentioned sterilization treatment using a retort kettle or the above-mentioned sterilization treatment using a microwave heating device, the rice cooking step (S3) and subsequent steps are performed. The process is performed similarly.

  This enables long-term storage, and even when water and heating equipment cannot be secured without impairing color and the like, edible rice can be eaten quickly without long-term storage of the manufacturing process. It can be manufactured after more reliably performing sterilization for.

  In the case of non-glutinous rice, the rice used in the present embodiment may be any of japonica rice, indica rice and japonica rice, and may be sticky rice. The rice polishing rate may be any of brown rice, three-minute rice, five-minute rice, seven-minute rice, and the like.

  The present invention is not limited to the configuration of the above embodiment, and various modifications can be made. In the above-described embodiment, the configurations and processes shown in the above-described embodiments with reference to FIGS. 1 to 6 are merely embodiments of the present invention, and the present invention is not limited to the configurations and processes.

1 Cooked rice 10 Molded cooked rice 2 Heat-resistant tray 3 Heat-resistant film 5 Pulp 100% paper 6 Ageless 7 Heat-resistant film 8 4-layer aluminum pouch bag 9 cans

Claims (6)

Non-grinding rice consisting of non-glutinous rice or sticky rice, water consisting of 140 to 150% by weight of the rice, and food consisting of 0.2 to 0.4% of the weight of the rice. A dipping step of adding an additive acidulant formulation and dipping the rice for 55 to 65 minutes;
A rice cooking step of cooking water containing the rice that has undergone the immersion step and the food additive acidulant formulation,
(i) Add the β-amylase enzyme preparation of 1.0 to 2.0% based on the weight of the cooked rice to the cooked rice while keeping the cooked rice at 30 to 40 ° C. Or (ii) adding 1 to 3% by weight of the β-amylase enzyme preparation with 100% by weight of the cooked rice to 100% by weight of the cooked rice, which is maintained at 70 to 90 ° C. The enzyme addition step,
A sealing step of sealing the cooked rice containing the enzyme preparation with a heat-resistant member after finishing the enzyme addition step,
A sterilization / aging step in which the cooked rice sealed by the heat-resistant member in the sealing step is heated for 2 to 4 hours while being kept at a temperature of 60 to 85 ° C for sterilization and aging;
A sterilization process of heating the cooked rice sealed by the heat-resistant member after the sterilization / aging process for 8 to 12 minutes while keeping the temperature of the center of the cooked rice at 95 to 105 ° C. Method.   The method for producing cooked rice according to claim 1, wherein, in the sterilization / aging step, the cooked rice sealed by the heat-resistant member is heated and sterilized and aged for 4 hours while being kept at a temperature of 65 ° C.   In the sealing step, when the rice is shaped and sealed in a rice ball shape, in the sterilization step, the temperature of the central portion of the cooked rice closed by the heat-resistant member that has finished the sterilization / aging step is set in advance as described above. The method for producing cooked rice according to claim 1 or 2, wherein the temperature is set to a predetermined temperature of 108 to 112 ° C and the predetermined time is heated to 8 to 12 minutes.   In the sealing step, when the cooked rice is stored in a heat-resistant tray or a can and sealed, in the sterilization step, the heat-resistant tray containing the cooked rice that has finished the aging step is replaced with the heat-resistant tray or the can in the can. The method for producing cooked rice according to claim 1 or 2, wherein the temperature of the central portion of cooked rice is set to 115 to 125 ° C, which is the predetermined temperature, and the predetermined time is heated to 4 minutes to 10 minutes. . Put chopped vegetables, which consist of 20 to 30% of the total weight of rice weight and water weight, in a container, add water and food additive sour agent formulation and mix, and add the vegetables to 85-85%. It further comprises a pre-preparation step in which the vegetables are made to absorb water by immersion for 95 minutes and then drained.
5. In the dipping step performed after the preparatory step, the vegetables after the preparatory step are added to rice and water after the dipping. The method for producing rice cooked quickly, which comprises carrying out the above-mentioned steps of the method for producing cooked rice. Each of the steps included in the method for producing cooked rice according to any one of claims 1 to 4,
A method for producing a rice ball, comprising a step of further adding the enzyme preparation and shaping the cooked rice into a rice ball shape after the enzyme addition step and before the sealing step.