JPH0255023B2 - - Google Patents

Description

[Detailed Description of the Invention] [Industrial Application Field] The present invention relates to a method for producing so-called porridge-like frozen cooked rice such as porridge, rice porridge, ojiya, and risotto.

[Conventional technology] Foods that combine rice and soup include porridge,
Zosui, Ojiya, Risotto, etc. are well known.
There are several ways to sell these foods:

a. Room-temperature distribution This is a method of selling cooked foods as canned or retort products.

b Reiko distribution This is a method of freezing cooked foods, sealing them, and selling them.

The present invention relates to the latter type of porridge-like frozen food sold for the purpose of frozen distribution, and is particularly characterized in that it solves various problems regarding uneven thawing and thawing time.

Conventional techniques close to the present invention include the following.

(1) JP-A-58-116640 This invention relates to a method for manufacturing containerized cooked rice food, in which frozen cooked rice is placed in a paper container, plastic container, or non-metallic container with or without plastic coating on the inside. , After giving a light vibration, place the top of the rice at 40-70℃.
A method for producing packaged rice food, which is characterized by injecting sauces whose viscosity has been adjusted to 15,000 to 60,000 cp and freezing them. It has the characteristic that the cooked rice does not become sticky even after thawing.

However, in the case of this known example, when the rice is actually microwaved, although the rice becomes less sticky, it takes longer and unevenly to thaw the sauce side, which contains a lot of water. When poured, the rice absorbs water from the sauce and becomes sticky, especially on the rice side.If this is continued and heated in the microwave, the starch grains within the rice grains are destroyed, and the starch components are eluted from within the starch grains. It becomes glue-like. As a result, the texture is poor;
It gets boring quickly and cannot be used as a product.

(2) JP-A-59-140842 This invention relates to a method for producing frozen soup stock, in which rice cooked in a conventional manner is frozen in pieces using a rapid freezing method, and ingredients and soup are separately cooked and seasoned. Let it cool down, then proceed with step 3 above.
Fill a bag with the two ingredients in the desired ratio and seal it.
This is a method for producing frozen peas, which is characterized by cooling and freezing to a temperature of approximately -20°C or lower.

However, in the case of this method of manufacturing frozen soup, the soup and rice are packaged in bags at the desired mixing ratio, and the soup and rice are thawed together in the microwave, which is the reason as pointed out in (1) above. In the same way, uneven thawing occurs due to the characteristics of the microwave oven.

(3) JP-A-60-75242 This invention relates to a frozen porridge-like food and a method for producing the same, in which raw rice is washed and then cooked by adding slightly more water than ordinary cooked rice or water and seasonings. , Cooked rice or seasoned rice at 50℃
This is the production of a frozen porridge-like food, which is characterized in that after cooling to the following temperature, rice flour is added and stirred, further cooling is performed, and the cooked rice is frozen in bulk.

However, since this frozen porridge-like food contains more water than regular cooked rice, the same problem as (1) arises when thawing using a microwave oven is used.

(4) JP-A-60-234559 This invention relates to a method for producing frozen instant rice porridge, in which uncooked rice is treated with oil and fat, then water or seasoning liquid is added and cooked, and if necessary, after stirring and cooling, further processing is performed. This is a method for producing frozen instant rice, which is characterized by adding water or seasoning liquid and then freezing.

However, in the case of this method for producing frozen instant rice porridge, the same problem as in case (2) above occurs.

[Object of the present invention] An object of the present invention is to reduce thawing unevenness as much as possible in a method for producing porridge-like frozen cooked rice.

[Configuration of the present invention and its operation] The configuration of the present invention proposed to achieve the above object is as follows.

In porridge, rice porridge, ojiya, risotto, etc., the rice and soup are cooked separately, the rice is formed into any consistency, the soup is formed into a ring shape and frozen separately, and then the rice is placed in the center of the ring-shaped soup. A method for producing porridge-like frozen rice that is combined and sealed in a package.

In the above configuration, it is preferable that the cooked rice has a flat surface on the bottom so that it can sit comfortably, or that a hole is made in the vertical direction in the center for better freezing and thawing, and that the cooked rice is formed into a so-called rice ball shape. Alternatively, it may be formed into a mass of any other shape.

Next, the ring-shaped soup need not be limited to a so-called perfect circle, but it has been confirmed that a circle, an ellipse, or a polygon more than a square can achieve the object of the present invention. Further, the ring-shaped cross-sectional shape is not particularly limited, but it is preferable to make the bottom flat in consideration of seating, as in the case of cooked rice.

[Examples and their effects] The case where the present invention is applied to a mushroom resort will be described below.

Wash 500g of rice, put it in a colander and leave it for 1 hour to drain the water. Next, put 20g of butter in a frying pan and melt it, add the drained rice to it and stir-fry until the rice grains become translucent. Next, add 1.2 times the weight of water to this stir-fried rice and put it in a rice cooker, and cook it until it is a little harder than regular rice.

Next, as shown in Figure 1, this cooked rice is made into a lump (manju-shaped) with a diameter of about 7 cm (weighing about 100 g).
, with a flat part on the bottom 2 and a vertical hole 3 with a diameter of about 1.5 cm in the center.

Next, place this rice in a freezer at -20℃ or lower to freeze.

Meanwhile, for the soup, stir-fry coarsely chopped onions in butter, then add sliced pine mushrooms and loosened shimeji mushrooms, stir-fry, add crushed tomatoes, add soup, and adjust the taste with salt and pepper. Make 230g of soup with ingredients.

Next, this soup is placed in a ring-shaped mold with an outer diameter of 14 cm and an inner diameter of 7 cm, and is frozen in a freezer at -20°C or lower. The ring-shaped (doughnut-shaped) soup 4 after freezing is shown in FIG.

Once the cooked rice 1 and the soup 4 have been frozen as described above, the cooked rice 1 is combined in the center of the soup 4 and completely sealed with a synthetic resin packaging bag 5, as shown in FIG. 3, to produce a product.

How to eat When eating the above frozen risotto, open the package, take out cooked rice 1 and soup 4, place the cooked rice in the center of the risotto in the same way as the packaging, and put it in a bowl.
2 minutes in a 1.6kw microwave, 6 minutes in the case of 500W
Defrost for 30 seconds. Rice 1 and soup 4 have been sufficiently thawed during this time, so mix them well before eating. Of course, the packaged bag 5 can be placed in boiling water to thaw, or it can be taken out of the bag, placed in a pot, thawed over an open flame, and eaten.

[Effects of the present invention] As described above, the present invention freezes soup and forms it into a ring shape, freezes cooked rice and forms it into a sphere shape, combines the cooked rice in the center of the soup, wraps it, and microwaves it. Since we used this combination when applying, we can expect the following effects.

a By freezing cooked rice and soup separately, it is possible to freeze cooked rice and soup, which have significantly different moisture contents, in the best condition. For this reason,
Particularly in cooked rice, the destruction of starch granules can be suppressed even if the freezing is not rapid enough to pass through the maximum ice crystal formation zone within 30 minutes.

b. Rice can be placed in the center of a ring-shaped soup and placed in a microwave oven, so the soup side will be thawed and heated evenly and strongly due to the microwave's heating characteristics. As a result, the heating conditions are divided between the soup side and the rice side, and on the rice side, there is no need to worry about starch grains being destroyed or deteriorating due to overheating, and the thawing time is reduced by 20% in a 500W microwave and 20% in a 160W microwave. It can be shortened by about 50% on average.

c Due to the effects of a and b above, cooked rice does not become sticky due to the destruction of starch grains, and a smooth porridge-like cooked rice can be obtained, and at the same time, a soup with even heating can be obtained, resulting in a good texture and delicious taste. There is an effect that frozen rice food can be obtained.

d. Next, when the frozen rice and soup are sealed and packaged, the cooked rice can be combined in the center of the ring-shaped soup, so the product shape is good and it does not move after being sealed, which has the effect of increasing the product value.

[Brief explanation of the drawing]

FIG. 1 is a sectional view of frozen cooked rice, FIG. 2 is a sectional view of frozen soup, and FIG. 3 is a sectional view of packaged cooked rice and soup. 1...Rice, 2...Bottom, 3...Hole, 4...Soup, 5...Packaging bag.

Claims (1)

[Claims] 1 Cook the rice and soup separately in porridge, rice porridge, ojiya, risotto, etc., form the rice into chunks of any shape and the soup into rings, and freeze them separately.
A method for producing frozen cooked rice in the form of porridge, in which cooked rice is then assembled in the center of a ring-shaped soup and sealed.