JPH01243954A - Boiling of rice - Google Patents

Abstract

PURPOSE:To obtain boiled rice having excellent shelf stability without deterioration of qualities of boiled rice by packing half-boiled rice continuously heated immediately before boiling into a container for one meal, heating the container by irradiation with microwave and keeping the boiled rice warm to steam the boiled rice. CONSTITUTION:Rice is made into paste, a given amount of water is absorbed in the pasty rice, which is swollen to give half-boiled rice immediately before steaming in which a solution of eluted solid substance of rice is attached to the surface of rice grains. A small amount of the half-boiled rice for one meal is racked to a container, which is sealed, heated by microwave, kept warm and steamed to give the aimed boiled rice.

Description

DETAILED DESCRIPTION OF THE INVENTION Field of Industrial Application This invention relates to a method of cooking rice in a small container, such as one serving of rice, in a state with excellent preservability and a long shelf life.

When selling small quantities of conventional rice, such as boxed lunches, the cooked rice was placed in a container with a predetermined value.

Problems that the invention aims to solve In the conventional method of placing small amounts of food in containers such as bento boxes,
Heat-resistant spores such as Bacillus subtilis that survive without dying on cooked rice, bacteria that adhere during serving, and ia'+ propagate due to the temperature of the rice.
Provides the perfect humidity and humidity conditions, making it unbeatable in terms of storage and shelf life.
It was a disaster for more than a day.

To improve shelf life, 1 can can be heated in a retort pouch.
There are methods such as freezing, but these methods preserve the starch in the rice in an aged state, and do not heat or otherwise process it (it will not taste good), but it cannot be used as a meal that can be eaten immediately as it is, such as bento rice. It's a thing, and it's also.

The drawback was that packaging materials and processing costs were expensive.

As judged from the take-out lunch box market, the demand for individual rice items sold at one store is extremely large, but the price structure for individual rice products with a low degree of processing (and low added value) is In the past, rice that did not have a shelf life of more than one day could not bear the burden of unsold food and could not be sold as a high-quality item at a store.

The purpose of this invention is to provide a method for cooking rice that has a long shelf life and can be eaten as is or stored at room temperature and used as an over-the-counter product, like rice in a lunch box.

This invention is a method of solving the problem.
The rice is absorbed and swells, and the rice eluted solids solution sol (so-called sticky substance) adheres to the surface of the rice grains.The heating process produces rice just before the steaming process, and the raw boiled rice that has gone through this heating process is heated to produce a small amount of rice, such as one serving. A friend of mine said that the container is heated by microwave irradiation, then kept for a predetermined period of time, and the steaming process is carried out for each rice container.At the same time as the rice is completely cooked, the rice is sterilized by microwave irradiation. Conventional heating in the process is replaced by microwave irradiation heating, and at the same time as steaming heating, the sterilization effect of microwaves prevents the growth of fungi.

In addition, the purpose is achieved by preventing fungi from entering the container after rice is cooked, thereby further enhancing its effectiveness.

It is well known that irradiating foods with microwaves to sterilize them and extend their shelf life is common knowledge, but is it normal food? If microwave irradiation is carried out for the time required for sterilization, the state will be similar to that of pressure-cooked rice, and the taste will deteriorate due to the baby lump method in which each grain is not separated.Also, if microwave irradiation is continued for a long time, one part will become slightly carbonized. The disadvantage is that it becomes slightly brownish.

In the heating process of rice cooking, a predetermined amount of raw rice with a low degree of gelatinization immediately before steaming is placed in a container and irradiated with microwaves at high speed to enhance the sterilization effect of the irradiation. Part of the steaming process is performed using short-term microwave irradiation and sterilization, and the steaming process and microwave irradiation sterilization are performed simultaneously for each rice container to prevent quality deterioration of rice due to microwave irradiation. The storage period is extended by preventing the proliferation of bacteria and fungi, and the storage period is also extended by preventing the infiltration of fungi when depressurized air is inhaled as the cooked rice is cooled during the storage period. It is.

1st Example Rice 200) right before steaming during the rice cooking process in the usual way? Put a lid on a plastic rice container coated with a heat-resistant heat-retaining layer and heat it in a microwave oven at 2450 MHz, with an output of 500 W.
Heat for seconds with microwave irradiation.

Rice container! The rice was sealed to block outside air and kept warm for 10 minutes to complete the steaming and cooking process.

When five of the same samples were opened after being stored indoors at room temperature for 10 days, the rice containers were deformed due to the reduced pressure, but no rot was observed.The taste test after heating with electronic irradiation for 2721 minutes revealed that there was very little deterioration in taste for practical use. It could be used for

2nd Example Washed rice 2 yuan soaked in water at 40°C for 1 hour and heated with steam to gelatinize.
Rice cakes immersed in hot water at 96°O for 4 minutes, boiled gelatinized aqueous solution with a wet rice flour rice weight ratio of 1.5 -
The mixture was added and stirred, and the mixture was immediately placed in a plastic rice container coated with a heat-resistant heat-retaining layer and sealed with a lid with an air intake hole provided with a filter, followed by microwave irradiation in the same manner as in Example 1.

20 samples χ multilayer paper 1 filter? The rice was placed in a foam styrene heat insulating box equipped with an air intake hole, sealed and protected for the steaming process, and then left in a room temperature room. As the temperature decreases, the pressure in the rice container decreases, and the air in the storage box passes through a one-air filter to remove bacteria, mold, and germs.

The results were obtained by opening and inspecting the product after storing it in a dry container for 7 days.

No spoilage was observed, and the taste of the microwave-heated rice was acceptable for practical use.

If the rice is placed in a container at a high vorticity as much as possible, it will prevent the growth of microorganisms and shorten the microwave irradiation time, thereby achieving desirable results.

Effect This invention is a method for improving the shelf life of rice by extending the shelf life of the rice without deteriorating the food product by microwave irradiation. This allows storage at room temperature for 7 to 10 days.

There are no container requirements other than resistance to microwave irradiation, and you can choose any shape and appearance, and it has a long shelf life as it can be eaten as is without any processing, just like lunch box rice etc. 1 This eliminates the burden of unsold food of 4σ per day, reduces the need for containers, and makes it possible to sell rice as a stand-alone product with a small added value.

Immediately before steaming, the surface of the rice grains has gelatinizing liquid sol attached to it and is not as sticky as fully cooked rice, making it easy to serve in containers, and rice cooking process 9 takes the longest time. Since the steaming step is carried out separately outside the rice cooker, the cooking time in the rice cooker can be shortened by 10 minutes or more, as shown in the examples.

Rice heated by microwave irradiation becomes gelatinized in a state similar to rice cooked under pressure and heat, and when the rice of this invention is irradiated with a microwave, it becomes a moderate gelatinized state, and rice with a high content of amylopectin becomes gelatinized. For example, the taste of Koshihikari rice does not deteriorate much when it is served cold, and the rice has a preferable taste as a rice that is mainly eaten cold.

Also, if a high-quality bed such as Koshihikari or a gelatinizing liquid with similar ingredients is added and then heated with microwave irradiation, a low-quality bed will be produced.

The taste of old rice etc. is improved to be similar to that of high-quality rice.

Patent applicant: Mr. Sugi

Claims (5)

[Claims] (1) The rice cooking process is a heating process in which the rice becomes gelatinized, absorbs a predetermined amount of water and swells, and the surface of the rice grains is coated with a sol of dissolved solids from the rice, and the rice is ready to be steamed, and this heating process A rice cooking method characterized by placing a small amount of raw boiled rice, such as one serving, into a rice container, heating it with microwave irradiation, keeping it warm for a predetermined period of time, and completing the rice cooking by carrying out a steaming process for each rice container. . (2) The rice just before steaming is rice that has been soaked in water to absorb water, gelatinized by heating with steam, and immersed in boiling water to absorb and swell a predetermined amount of water. How to cook rice. (3) The feature is that a predetermined amount of microwave-irradiated rice in a rice container is stored in a heat-insulating box, and the rice is cooked at a predetermined temperature and after a predetermined period of time during the process of steaming the rice in the heat-insulating box. A rice cooking method according to claim 1 or 2. (4) The rice container or thermal box should have an intake hole with a filter to filter out bacteria, mold, and their spores, or a ventilated part with a similar function, and other parts should be sealed. The rice cooking method according to claim 1, 2, or 3, characterized in that the rice cooking method has a structure. (5) The rice cooking method according to claim 1, 2, 3, or 4, characterized in that a high-temperature gelatinized liquid of high-quality rice such as Koshihikari rice or similar ingredients is added to the rice immediately before steaming.