JPH02142443A - Production of frozen boiled rice - Google Patents
Production of frozen boiled riceInfo
- Publication number
- JPH02142443A JPH02142443A JP63295768A JP29576888A JPH02142443A JP H02142443 A JPH02142443 A JP H02142443A JP 63295768 A JP63295768 A JP 63295768A JP 29576888 A JP29576888 A JP 29576888A JP H02142443 A JPH02142443 A JP H02142443A
- Authority
- JP
- Japan
- Prior art keywords
- rice
- fats
- oils
- melting point
- oil
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
- 235000007164 Oryza sativa Nutrition 0.000 title claims abstract description 66
- 235000009566 rice Nutrition 0.000 title claims abstract description 66
- 238000004519 manufacturing process Methods 0.000 title claims description 10
- 240000007594 Oryza sativa Species 0.000 title abstract 7
- 239000003925 fat Substances 0.000 claims abstract description 44
- 235000019197 fats Nutrition 0.000 claims abstract description 44
- 239000003921 oil Substances 0.000 claims abstract description 37
- 235000019198 oils Nutrition 0.000 claims abstract description 37
- 238000002844 melting Methods 0.000 claims abstract description 24
- 230000008018 melting Effects 0.000 claims abstract description 22
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 19
- 239000000203 mixture Substances 0.000 claims abstract description 10
- 238000007710 freezing Methods 0.000 claims abstract description 7
- 230000008014 freezing Effects 0.000 claims abstract description 7
- 238000002156 mixing Methods 0.000 claims abstract description 4
- 240000004668 Valerianella locusta Species 0.000 claims abstract description 3
- 235000003560 Valerianella locusta Nutrition 0.000 claims abstract description 3
- 235000015278 beef Nutrition 0.000 claims abstract description 3
- 235000014121 butter Nutrition 0.000 claims abstract description 3
- 235000013310 margarine Nutrition 0.000 claims abstract description 3
- 239000003264 margarine Substances 0.000 claims abstract description 3
- 239000004006 olive oil Substances 0.000 claims abstract description 3
- 235000008390 olive oil Nutrition 0.000 claims abstract description 3
- 239000008159 sesame oil Substances 0.000 claims abstract description 3
- 235000011803 sesame oil Nutrition 0.000 claims abstract description 3
- 239000003549 soybean oil Substances 0.000 claims abstract description 3
- 235000012424 soybean oil Nutrition 0.000 claims abstract description 3
- 239000003760 tallow Substances 0.000 claims abstract description 3
- 241000209094 Oryza Species 0.000 claims description 59
- 238000010411 cooking Methods 0.000 claims description 8
- 102000002322 Egg Proteins Human genes 0.000 claims description 2
- 108010000912 Egg Proteins Proteins 0.000 claims description 2
- 235000013345 egg yolk Nutrition 0.000 claims description 2
- 210000002969 egg yolk Anatomy 0.000 claims description 2
- 238000004904 shortening Methods 0.000 claims description 2
- 235000013339 cereals Nutrition 0.000 abstract description 5
- 238000009835 boiling Methods 0.000 abstract description 3
- 238000000034 method Methods 0.000 description 9
- 239000003995 emulsifying agent Substances 0.000 description 4
- 238000003756 stirring Methods 0.000 description 4
- 230000000052 comparative effect Effects 0.000 description 2
- 238000007796 conventional method Methods 0.000 description 2
- 230000000694 effects Effects 0.000 description 2
- 238000011156 evaluation Methods 0.000 description 2
- 238000009472 formulation Methods 0.000 description 2
- 235000014593 oils and fats Nutrition 0.000 description 2
- 230000001737 promoting effect Effects 0.000 description 2
- 238000010257 thawing Methods 0.000 description 2
- PEDCQBHIVMGVHV-UHFFFAOYSA-N Glycerol Natural products OCC(O)CO PEDCQBHIVMGVHV-UHFFFAOYSA-N 0.000 description 1
- 241000220317 Rosa Species 0.000 description 1
- 239000000654 additive Substances 0.000 description 1
- 239000007864 aqueous solution Substances 0.000 description 1
- 235000014113 dietary fatty acids Nutrition 0.000 description 1
- 229930195729 fatty acid Natural products 0.000 description 1
- 239000000194 fatty acid Substances 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- -1 glycerin fatty acid ester Chemical class 0.000 description 1
- 235000011187 glycerol Nutrition 0.000 description 1
- 239000004615 ingredient Substances 0.000 description 1
- 239000002245 particle Substances 0.000 description 1
- 235000015277 pork Nutrition 0.000 description 1
- 230000035943 smell Effects 0.000 description 1
- 238000002791 soaking Methods 0.000 description 1
- 239000007787 solid Substances 0.000 description 1
Landscapes
- Cereal-Derived Products (AREA)
Abstract
Description
【発明の詳細な説明】
「利用分野」
本発明は、炊飯後の米粒をバラ状にして凍結することが
でき、かつ、解凍したときに食感のよい御飯とすること
ができる凍結米飯の製造方法に関する。Detailed Description of the Invention "Field of Application" The present invention is directed to the production of frozen cooked rice that can freeze rice grains after cooking and that can be frozen into rice with a good texture when thawed. Regarding the method.
［従来技術およびその問題点」
御飯を美味しく炊くには、生米に対して１．５倍〜１．
５５倍の水を加え、水中に生米を１時間以上浸漬して充
分に吸水させた後に炊飯するのが好ましいとされている
。しかし、このような常法の炊飯米を撹拌しつつ凍結す
ると、団塊化してしまい、バラ状に凍結することができ
ない。バラ状凍結には、加水量を減らす必要があるが、
加水量を減らすと、米粒が充分α化されず、美味しい御
飯とならない。[Prior art and its problems] To cook rice deliciously, cook rice at a rate of 1.5 to 1.
It is said that it is preferable to add 55 times as much water and soak the raw rice in the water for at least an hour to absorb enough water before cooking the rice. However, when such conventionally cooked rice is frozen while stirring, it becomes lumpy and cannot be frozen in individual pieces. For bulk freezing, it is necessary to reduce the amount of water added.
If the amount of water added is reduced, the rice grains will not be gelatinized sufficiently and the rice will not be delicious.
特開昭５９−１０９１４４号公報には、水に乳化剤を用
いて食用油脂を乳化させた水溶液に米を浸漬した後、蒸
煮し、これを撹拌下に凍結することにより、撹拌による
米飯粒子の損傷を防ぎ、バラ沃化凍結米飯を製造するこ
とが開示されている。しかし、この方法では、油脂臭が
残り、解凍時に乳化剤により御飯本来の食感が無くなり
、美味しい御飯を得ることはできなかった。JP-A-59-109144 discloses that rice is immersed in an aqueous solution in which edible fats and oils are emulsified using an emulsifier in water, then steamed, and then frozen while stirring to prevent damage to cooked rice particles caused by stirring. It has been disclosed to prevent this from occurring and to produce rose iodized frozen cooked rice. However, with this method, the odor of oil and fat remained, and the original texture of the rice was lost due to the emulsifier during thawing, making it impossible to obtain delicious rice.
「発明の目的」
したがって、本発明は、分散性が高く、バラ凍結するこ
とができ、かつ、解凍したときに食感が良く、油脂臭の
ない凍結米飯を製造しつる方法を提供することを目的と
する。``Object of the Invention'' Therefore, the present invention aims to provide a method for producing frozen cooked rice that has high dispersibility, can be frozen in pieces, has a good texture when thawed, and has no oily odor. purpose.
「発明の概要」
本発明は、特定の油脂混合物を添加して炊飯することに
より、水分量を常法により低減させても充分にα化した
米飯が得られることを見出し、前記の目的を達成したも
のである。"Summary of the Invention" The present invention has achieved the above object by discovering that by cooking rice with a specific oil/fat mixture, sufficiently gelatinized rice can be obtained even if the water content is reduced by a conventional method. This is what I did.
・すなわち、本発明による凍結米飯の製造方法は、重量
比で１．１５〜１．３倍の水を生米に加え、さらに、融
点３０〜５０℃の油脂と融点−１８℃−０℃の油脂の混
合物を加えて炊飯し、次いでバラ凍結させることを特徴
とする。・In other words, the method for producing frozen cooked rice according to the present invention involves adding 1.15 to 1.3 times by weight of water to raw rice, and then adding fat and oil with a melting point of 30 to 50°C and a melting point of -18°C to 0°C. It is characterized by adding a mixture of oil and fat, cooking the rice, and then freezing the rice in pieces.
本発明において、融点３０〜５０°Ｃの油脂としては、
バター脂、牛脂、豚脂、羊脂、卵黄脂、マーガリン、シ
ョートニングなどのうちの１類又は、２種以上を使用す
ることができる。In the present invention, the fats and oils with a melting point of 30 to 50°C include:
One or more of butter fat, beef tallow, pork fat, mutton fat, egg yolk fat, margarine, shortening, etc. can be used.
また、融点−１８℃〜０℃の油脂としては、大豆油、コ
ーンサラダ油、オリーブ油、ゴマ油などのうちの１種ま
たは２種以上を使用することができる。Further, as the oil or fat having a melting point of -18°C to 0°C, one or more of soybean oil, corn salad oil, olive oil, sesame oil, etc. can be used.
本発明方法を実施する場合、生米を水に浸漬する際に水
に前記の油脂を添加してもよいが、炊飯直前に添加して
もよい。油脂の添加量は、融点３０〜５０℃の油脂を生
米に対して０．５〜０．８重量％、融点−１８℃〜０°
Ｃの油脂を生米に対して０．５〜０．８重量％とすれば
充分である。各油脂の添加量が生米に対して０．５重量
％未満であると、効果が充分でな（，０，８重量％を越
えて添加すると、油脂臭が残る。When carrying out the method of the present invention, the above-mentioned fats and oils may be added to the water when soaking raw rice in water, but they may also be added immediately before cooking the rice. The amount of fats and oils added is 0.5 to 0.8% by weight of fats and oils with a melting point of 30 to 50°C based on raw rice, and a melting point of -18°C to 0°C.
It is sufficient if the amount of fat and oil in C is 0.5 to 0.8% by weight based on raw rice. If the amount of each fat added is less than 0.5% by weight based on raw rice, the effect will not be sufficient (and if it is added in excess of 0.8% by weight, an oily odor will remain.
また、融点３０〜５０℃の油脂と融点−１８℃〜０℃の
油脂とは同量（重量）混合すると、最もよい結果が得ら
れる。しかし、両者の混合比は、４：６〜６：４として
も、実用に充分なバラ状凍結が可能である。In addition, the best results can be obtained by mixing the same amount (weight) of fats and oils with a melting point of 30 to 50°C and fats and oils with a melting point of -18°C to 0°C. However, even if the mixing ratio of the two is 4:6 to 6:4, it is possible to freeze the mixture in bulk, which is sufficient for practical use.
また本発明の方法では、生米に対して１．１５〜１．３
倍の水を生米に加えて炊飯する。この１．１５倍〜１．
３倍の加水量で、従来法により炊飯すると、水分量が少
ないため、完全にα化された御飯ができない。しかし、
本発明の方法により前記のような特定の油脂の混合物を
添加すると１両油脂の融点・沸点が異なるため、炊飯中
に対流が激しく行なわれ、炊飯米のα化が促進され、し
かも米粒自身が固着せず、分散性の高い米飯が得られ、
バラ凍結に適した御飯が得られる。さらに、油脂の添加
量は少ないので、得られた御飯に油脂臭は感じられない
。In addition, in the method of the present invention, 1.15 to 1.3
Add twice as much water to the raw rice and cook. This is 1.15 times to 1.
If rice is cooked using the conventional method with three times the amount of water added, the rice will not be completely gelatinized due to the small amount of water. but,
When a mixture of the above-mentioned specific oils and fats is added according to the method of the present invention, the melting points and boiling points of the two oils and fats are different, so convection occurs intensely during rice cooking, promoting gelatinization of the cooked rice, and the rice grains themselves are You can get cooked rice that does not stick and has high dispersibility.
You can obtain rice suitable for freezing in bulk. Furthermore, since the amount of oil and fat added is small, the resulting rice does not have an oily or fat odor.
こうして得られた炊飯米は、適宜に凍結方法によって容
易にバラ凍結することができる。The cooked rice thus obtained can be easily frozen in bulk by an appropriate freezing method.
「発明の実施例」
次に、実施例に基づいて本発明をさらに詳しく説明する
が、本発明はこれらに限定されるものではない。"Examples of the Invention" Next, the present invention will be described in more detail based on Examples, but the present invention is not limited thereto.
実施例１〜４
下記の第１表に示す配合で炊飯米を製造し、これを撹拌
しつつ凍結した。バラ凍結の可否及び油脂臭を評価し、
さらに、凍結米飯を電子レンジで解凍したときの食感を
１０を最良として評価し、結果を第１表に示す。Examples 1 to 4 Cooked rice was produced according to the formulation shown in Table 1 below, and the rice was frozen while stirring. Evaluate whether or not the pieces can be frozen and the odor of oil and fat,
Furthermore, the texture of the frozen cooked rice when thawed in the microwave was evaluated with 10 being the best, and the results are shown in Table 1.
なお、評価は、男女各１５人のパネラ一による評価の平
均値で示す。In addition, the evaluation is shown as the average value of evaluations by panelists of 15 men and women.
比較例１〜２
下記の第１表に示す加水量で他の添加物なしに炊飯米を
製造し、実施例１と同様にしてバラ凍結することを試み
たが、団塊化してしまい、バラ凍結できなかった。Comparative Examples 1 to 2 Cooked rice was produced with the amount of water shown in Table 1 below without any other additives, and an attempt was made to freeze it in bulk in the same manner as in Example 1, but it formed into lumps and was not frozen in bulk. could not.
比較例３〜４
下記の第１表に示す配合で、特開昭５９−１０９１４４
号公報に記載の方法で凍結米飯を製造した。その際、乳
化剤としては、グリセリン脂肪酸エステルを用いた。Comparative Examples 3 to 4 With the formulation shown in Table 1 below, JP-A-59-109144
Frozen cooked rice was produced by the method described in the publication. At that time, glycerin fatty acid ester was used as an emulsifier.
前記実施例と同様にして、バラ凍結の可否及び油脂具を
評価し、さらに、凍結米飯を電子レンジで解凍したとき
の食感を評価し、結果を第１表に示す。In the same manner as in the above example, whether or not the pieces could be frozen separately and the oil and fat ingredients were evaluated, and the texture when the frozen cooked rice was thawed in a microwave oven was evaluated. The results are shown in Table 1.
「発明の効果」
本発明の方法により特定の油脂の混合物を添加すると、
各油脂の融点・沸点が異なるため、炊飯中に対流が激し
く行われ、炊飯米のα化が促進され、水分量が少なくて
も完全にα化された米飯が得られ、しかも米粒自身が固
着せず、分散性の高い米飯が得られ、バラ凍結に適した
御飯が得られる。さらに、本発明の方法によれば、油脂
の添加量が少なく、また、乳化剤を全（使用していない
ので、得られた御飯に油脂具などの異臭は感じられず、
解凍後、美味しい御飯として食すことができる。"Effects of the Invention" When a specific mixture of fats and oils is added by the method of the present invention,
Since the melting and boiling points of each fat and oil are different, convection takes place intensely during cooking, promoting gelatinization of the cooked rice.Even if the water content is low, completely gelatinized rice can be obtained, and the rice grains themselves become solid. It is possible to obtain cooked rice with high dispersibility without sticking, and which is suitable for freezing in pieces. Furthermore, according to the method of the present invention, the amount of added fats and oils is small, and no emulsifier is used, so the resulting rice does not have any strange smells such as fats and oils.
After thawing, it can be eaten as delicious rice.
特許出願人 ダイニー食品工業株式会社同
株式会社 デイエムエル
同代理人 三 浦 邦 夫Patent applicant: Daini Foods Industry Co., Ltd.
DML Co., Ltd. Agent Kunio Miura
Claims (1)
らに融点３０〜５０℃の油脂と融点−１８℃〜０℃の油
脂の混合物を加えて炊飯し、次いでバラ凍結させること
を特徴とする凍結米飯の製造方法。 ２、融点３０〜５０℃の油脂と融点−１８℃〜０℃の油
脂は、４：６〜６：４の混合比で混合する請求項１記載
の凍結米飯の製造方法。 ３、融点３０〜５０℃の油脂と融点−１８℃〜０℃の油
脂は同量を混合する請求項２記載の凍結米飯の製造方法
。 ４、融点３０〜５０℃の油脂を生米に対して０．５〜０
．８重量％、融点−１８℃〜０℃の油脂を生米に対して
０．５〜０．８重量％添加する請求項１ないし３のいず
れか一に記載の凍結米飯の製造方法。 ５、融点３０〜５０℃の油脂としてバター脂、牛脂、豚
脂、羊脂、卵黄脂、マーガリン、ショートニングなどの
うちの１種又は２種以上を使用する請求項１ないし４の
いずれか一に記載の凍結米飯の製造方法。 ６、融点−１８℃〜０℃の油脂としての大豆油、コーン
サラダ油、オリーブ油、ゴマ油などのうちの１種又は２
種以上を使用する請求項１ないし４のいずれか一に記載
の凍結米飯の製造方法。[Claims] 1. Add 1.15 to 1.3 times by weight of water to raw rice, and further add a mixture of fats and oils with a melting point of 30 to 50°C and fats and oils with a melting point of -18°C to 0°C. A method for producing frozen cooked rice, which is characterized by cooking rice and then freezing it in pieces. 2. The method for producing frozen cooked rice according to claim 1, wherein the fats and oils having a melting point of 30 to 50°C and the fats and oils having a melting point of -18°C to 0°C are mixed at a mixing ratio of 4:6 to 6:4. 3. The method for producing frozen cooked rice according to claim 2, wherein the same amounts of fats and oils having a melting point of 30 to 50°C and fats and oils having a melting point of -18°C to 0°C are mixed. 4. Add 0.5 to 0 fats and oils with a melting point of 30 to 50℃ to raw rice.
．． 4. The method for producing frozen cooked rice according to claim 1, wherein 0.5 to 0.8% by weight of oil and fat having a melting point of -18°C to 0°C is added to the raw rice in an amount of 8% by weight. 5. According to any one of claims 1 to 4, the fat and oil having a melting point of 30 to 50°C is one or more of butter fat, beef tallow, lard, mutton fat, egg yolk fat, margarine, shortening, etc. The method for producing the frozen cooked rice described. 6. One or two of soybean oil, corn salad oil, olive oil, sesame oil, etc. as fats and oils with a melting point of -18°C to 0°C
The method for producing frozen cooked rice according to any one of claims 1 to 4, wherein at least seeds are used.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP63295768A JPH02142443A (en) | 1988-11-22 | 1988-11-22 | Production of frozen boiled rice |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP63295768A JPH02142443A (en) | 1988-11-22 | 1988-11-22 | Production of frozen boiled rice |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| JPH02142443A true JPH02142443A (en) | 1990-05-31 |
Family
ID=17824918
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP63295768A Pending JPH02142443A (en) | 1988-11-22 | 1988-11-22 | Production of frozen boiled rice |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JPH02142443A (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| EP1325264A1 (en) * | 2000-09-07 | 2003-07-09 | Oriental Merchant Pty Ltd. | Method for cooking rice |
-
1988
- 1988-11-22 JP JP63295768A patent/JPH02142443A/en active Pending
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| EP1325264A1 (en) * | 2000-09-07 | 2003-07-09 | Oriental Merchant Pty Ltd. | Method for cooking rice |
| EP1325264A4 (en) * | 2000-09-07 | 2005-01-19 | Oriental Merchant Pty Ltd | Method for cooking rice |
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