JPH01296949A - Boiled rice contained in vessel for electronic oven and preparation of said boiled rice - Google Patents

Abstract

PURPOSE:To obtain the subject boiled rice suitable for applying sauced foods such as curry and rice, rice with hashed meat, etc., by boiling dipped rice, subjecting to steam treatment and obtaining boiled rice, then packing and sealing said boiled rice so as to be unevenly distributed in a vessel. CONSTITUTION:Dipped rice is boiled, then heating is stopped and said rice is subjected to steam treatment for 5-10min to obtain boiled rice. Then, said boiled rice is packed and sealed so as to be unevenly distributed in a vessel to obtain the aimed boiled rice. Besides, bulk density at the time is preferably 0.4-1.1g/cm<3>.

Description

[Detailed Description of the Invention] <Industrial Application Field> The present invention relates to cooked rice packaged in a microwave oven container suitable for application to so-called sauce-covered foods such as curry rice and hashed rice, and a method for producing the cooked rice. This invention relates to a method for producing rice in a container for a microwave oven, in which the rice and the sauce are uniformly heated even when the rice and the sauce are heated together with a sauce such as curry sauce in the microwave oven in the same container.

<Prior art and its problems> Recently, with the rapid spread of microwave ovens, various microwave foods have come on the market.

Regarding cased foods such as curry rice and hashed rice, there are many types of tray-shaped containers that are evenly filled with rice and sauce is added separately.

By the way, in order to heat these sauce-coated foods to a temperature suitable for consumption, it is common to pour the sauce over cooked rice in a tray-shaped container and heat it in a microwave oven for a predetermined time. According to this method, since the sauce is heated while it is on the rice, only the sauce part is overheated, and the rice on the other side is left unheated, resulting in uneven heating between the sauce and the rice. However, no sauce I)41 food with good heat reconstitution was obtained.

Problems to be Solved by the Present Invention> In view of the above-mentioned current situation, the present inventors have solved the problem of uneven heating between sauce and cooked rice when heated in a microwave at the same time as sauce such as curry sauce, and moreover in the same container. As a result of intensive research into the idea of providing rice in microwaveable containers that can be heated to a temperature suitable for consumption without causing food leakage, we found that we could fill the containers with cooked rice unevenly distributed, and that we could microwave foods covered with sauce. When heating, the sauce is mainly filled in the voids in the container other than the portion filled with cooked rice, and by heating for a predetermined period of time, a sauce covered food restored to a good heated state can be obtained. We discovered this and succeeded in solving the above problem.

However, if cooked rice is unevenly distributed in the container,
As the temperature of cooked rice decreases over time, it solidifies, so the rice in containers is not distributed as a product.
During storage, external vibrations and shocks caused the cooked rice to lose its shape, resulting in the uneven distribution of rice being resolved.

Therefore, the present inventors succeeded in solving the above problem by adopting a method for preparing the cooked rice, in which the soaked rice is cooked, then the heating is stopped and the steaming process is performed for 5 to 10 minutes. The invention was completed.

<Detailed Description of the Present Invention> Foods covered with sauce to which the rice packaged in a microwave oven container according to the present invention can be applied include curry rice, hashed rice, doria, oyakodon, kaifeng, Chinese bowl, and other Japanese, Western, and Chinese dishes. It is applicable to all types of b, regardless of the type of b.

In particular, this defense is particularly effective when applied to sauce-covered foods that use relatively high-salt sauces, such as curry rice.

Hereinafter, the method for producing cooked rice packaged in a microwave oven container according to the present invention will be described in detail.

In the present invention, raw rice, regardless of whether it is old rice, new rice, domestic rice, or foreign rice, is first soaked in water to obtain soaked rice.

As for the conditions at this time, it is preferable to soak the rice in water for about 1 hour at room temperature so that the soaked rice has a moisture content of about 30 to 40% (hereinafter referred to as %).

Next, in the present invention, the soaked rice is cooked with about 70 to 110% water.

The rice cooking process can be carried out by a normal method, such as using an open heating pot, and the rice cooking conditions include heating for about 5 to 10 minutes and a moisture content of about 55 to 50 minutes.
65%, preferably 59 to 61% cooked rice.

The rice cooking process adopted in the present invention imparts a suitable stickiness to cooked rice after being heated and restored in a microwave oven compared to a steaming process, thereby making it possible to obtain cooked rice with a suitable taste and texture.
It is also preferable because it prevents the cooked rice from losing its shape during storage.

Next, in the present invention, the obtained cooked rice is steamed by holding it for 5 to 10 minutes while heating is stopped, preferably in the heating pot used for rice cooking.

By carrying out the steaming process, the water present on the surface of the rice grains or between the rice grains is sufficiently absorbed into the rice grains, and as a result, the cooked rice is given a suitable viscosity, and the shape retention of the cooked rice in the container valve II is maintained. Collapse becomes less likely to occur.

Next, in the present invention, the steamed cooked rice is preferably molded into a desired shape using an appropriate filling machine and then filled into a container.

When filling the container, it is necessary to fill the container so that the cooked rice is unevenly distributed in the container.

That is, in the case of foods covered with sauce, it is necessary to fill the container with the cooked rice unevenly distributed so that there is enough space in the container to pour the sauce into the container without almost covering the cooked rice with the sauce.

- For example, if the food covered with sauce is curry rice or hashed rice and a relatively flat tray-shaped container as shown in Figure 1 is used, the top surface of the cooked rice (X) and the void at the same height as the top surface. The area ratio between the surfaces (Y) is X:Y=7:
It is desirable to fill the container with cooked rice unevenly distributed in a ratio of 8 to 10:5.

In addition, regardless of the shape of the container, the preferred volume ratio of cooked rice to the void in the present invention is 45:55 to 34:66.
can be mentioned.

Also, the density of cooked rice in the container is such that its bulk specific gravity is 0.
4 to 1.1/aj (at the time of assimilation of cooked rice after sterilization), it is possible to prevent the cooked rice from losing its shape and to make the cooked rice fluffy by heating it in the microwave. This is preferable because it can be heated to

As the container that can be used in the present invention, any container can be used as long as it is made of a material such as a synthetic resin that has heat resistance that can withstand heating in a microwave oven and is transparent to microwaves. There are no questions asked about its shape or size.

However, in order to heat the product to a predetermined temperature in a microwave oven in a shorter time, it is desirable to use a flat container with a relatively shallow bottom.

Next, in the present invention, after filling the container with cooked rice as described above,
The container is sealed by an appropriate method, and preferably subjected to heat sterilization to impart preservability.

An example of the heat sterilization conditions is a pressure heat treatment using steam or hot water at about 120 to 125° C. for about 20 to 35 minutes.

The rice in a microwave container obtained in this way is
It can be used alone as a product as cooked rice in a sauce-covered food container, and it can also be provided on the market as a set menu for sauce-covered foods by attaching an appropriate amount of cooked sauce to a retort pouch or the like. .

When preparing sauce-covered food in a microwave oven using the cooked rice packaged in a microwave oven container according to the present invention,
First, after opening the container, pour the separately attached sauce into the cavity in the container, that is, in such a way that the sauce does not cover as much of the cooked rice as possible, and then heat it in a microwave oven.

After filling a container with cooked rice, the rice solidifies as the temperature of the cooked rice drops, and in some cases, the rice may move during distribution and storage, such as when the cooked rice and the inner wall of the container are not in close contact when filling the container. However, in such a case, it is desirable to move the rice to one side of the container, that is, to make it unevenly distributed, and then fill it with sauce.

In the present invention, an example of a heating preparation method using a microwave oven when the food covered with sauce is curry rice is about 1
After pouring about 120 to 200 g of curry sauce into the gap in the container for 60 to 220 g of cooked rice, heat it in a microwave oven (500 W) for about 2.5 to 4 minutes. By doing so, it is possible to obtain good curry rice in which both the curry sauce and rice are evenly heated to a temperature of about 50 to 70°C, which is just the right temperature to eat.

<Example> 770q of raw rice was soaked in 1200a of water at room temperature for 1 hour to obtain soaked rice with a moisture content of 33%.

1000g of the soaked rice was heated in an open heating pot with 880g of water (
However, to prevent browning of the cooked rice during sterilization, the rice was put into a pot containing 10 g of citric acid, and after cooking the rice for about 7 minutes (the water content of the cooked rice was 60%), the heating was stopped and the lid was placed on the pot. This state was maintained for about 7 minutes to perform steaming treatment.

Next, the cooked rice is processed into a filling machine with a forming function to
It is molded into a substantially inverted truncated cone shape with a bottom diameter of 85 mm and a height of about 24 mm, and the content storage part as shown in the drawing has a major axis (a) of 150 mm, Short diameter (b)...
... 125 mm, height (h) -- A synthetic resin flat tray type container with a size of 30 mm or more is filled with the molded cooked rice so that it is ubiquitously distributed.

Next, the container was sealed and subjected to retort sterilization treatment at 121° C. for 27 minutes to obtain cooked rice in a microwave oven container according to the present invention.

Incidentally, the area ratio of the top surface of the cooked rice (X) in the container containing cooked rice to the void surface (Y) in the same island as the top surface was about 8 nia.

The oyster specific gravity of the cooked rice was 0.95(]/cj, and the cooked rice hardly lost its shape even when it solidified.

Next, using the obtained cooked rice in a container, curry rice was prepared using the following procedure.

First, the container was opened, and as shown in FIG. 2, curry sauce (approximately 13C) o) in a retort pouch was poured into the gap inside the container.

Place this in the microwave (500W) and heat for about 3 minutes until the curry sauce and rice are just right (about 50-70℃).
) Got heated curry rice.

<Actions and Effects of the Present Invention> The cooked rice packaged in a microwave oven container according to the present invention can be heated in a microwave oven at the same time as sauce such as curry sauce, and even in the same container, without causing uneven heating between the sauce and the cooked rice. You can get food with delicious sauce.

Further, since the containerized cooked rice according to the present invention has good shape retention, the unevenly distributed state of the cooked rice will not be disrupted by photography or impact even when distributed or stored as a product.

[Brief explanation of the drawing]

FIG. 1 is a perspective view showing the cooked rice packaged in a microwave oven container of the present invention. FIG. 2 is a perspective view showing a state in which sauce is filled into a container according to the present invention. 1...Container, 2...Rice, 3...
...Gap, 4...Curry sauce

Claims (4)

[Claims] (1) Rice in a container for microwave oven, in which cooked rice is packed so that it is unevenly distributed in the container. (2) The cooked rice packaged in a microwave oven container according to claim (1), which has a bulk specific gravity of 0.4 to 1.1 g/cm^3. (3) After cooking the soaked rice, the heating is stopped and steamed for 5 to 10 minutes to obtain cooked rice, which is then filled and sealed in a container so that the cooked rice is unevenly distributed in the container. A unique method for producing rice in microwaveable containers. (4) A method for heating food covered with sauce, which comprises filling the voids other than the cooked rice filling portion of the container-packed rice according to claim (1) with sauce, and then heating the container in a microwave oven.