JPH03198756A - Cooked rice food - Google Patents

Abstract

PURPOSE:To obtain a cooked rice food for cooking convertible into a product in a very short time by preparing rice absorbing water using hot water and/or steam at >=60 deg.C and treating the resultant rice with hot water, steam and/or a pressure vessel at >=80 deg.C. CONSTITUTION:Rice is treated with hot water and/or steam at >=60 deg.C to provide rice absorbing water with 38-115 pts.wt. water content based on 100 pts.wt. rice. The aforementioned rice absorbing water is then treated with hot water or a soup stock, cream sauce, etc., or steam, etc., a pressure vessel, metallic mold, etc., at >=80 deg.C to afford cooked rice for cooking with 60-160 pts.wt. water content based on 100 pts.wt. rice. The rice absorbing water or cooked rice for cooking, as desired, is subjected to processing treatment such as heating, hydrating or seasoning according to a conventional method to provide a seasoned processed cooked rice such as rice gratin or doria, pilaf, risotto or gruel or paella.

Description

[Detailed Description of the Invention] (Industrial Application Field) The present invention relates to a novel cooked rice food, and more specifically, to a cooked rice food in which the rice grains do not become sticky, and which can be prepared in a very short time. The present invention relates to a novel cooked rice that can be commercialized into a product, and a processed cooked rice obtained by processing the same.

(Prior Art) Traditionally, rice has been cooked by heating water-absorbed rice over high heat until it boils, then heating over low heat for about 20 minutes, and then heating the rice unevenly for about 10 more minutes. Additionally, if there is a large amount of rice, boiling it in hot water is also done. In this method, water-absorbing rice is placed in boiling water and boiled, and then treated in the same manner as above (Yoshito Sakurai, Comprehensive Food Encyclopedia (revised edition), Tokyo). Dobunshoin (1976-3-15)
p, 346-347).

Although the rice cooked in this way is fluffy, the rice grains have elasticity and are not gelatinized, making it very delicious. The method has not yet been established.

(Problems to be Solved by the Invention) The present invention has been made for the purpose of developing a system that can supply cooked rice in a very short time having a flavor and texture equal to or better than that of cooked rice obtained by conventional rice cooking methods. .

The present invention was also made for the purpose of further developing this and developing a completely new cooked rice food that has never existed before.

(Means for Solving the Problems) The present invention has been made to simultaneously solve the above-mentioned objects.

To this end, we conducted extensive research from various angles, and after heating and absorbing water under specific conditions without gelatinizing the rice, we then heated and absorbed water under further specific conditions, and the resulting cooked rice became sticky. We obtained a new finding that rice grains are gelatinized without becoming shaped.

Then, they determined the conditions for this two-step water absorption or two-step processing, and also conducted research on a system for using the resulting cooked rice, and as a result, the present invention was finally completed.

That is, the present invention relates to cooked rice obtained by a two-stage process consisting of the following two steps, and processed cooked rice foods obtained by subjecting this to various processing such as seasoning and molding.

1st step: A step of preparing rice with water content of 38 to 115 parts by weight based on 100 parts by weight of rice using hot water and/or steam at 60°C or higher; 2nd step: In the 1st step The obtained water-absorbed rice is heated to a water content of 60 to 160 parts by weight per 100 parts of rice using hot water of 80°C or higher, or sauces such as dashi stock or cream sauce, or steam, using a pressure cooker, mold, etc. The process of processing parts by weight.

The cooked rice according to the present invention is produced by the two-time heating and water absorption treatment consisting of the special two steps mentioned above, so that although the rice grains have been gelatinized, they remain elastic without gelatinizing, and the particles remain as they are, just like conventional rice grains. It has the same flavor and texture as when rice is cooked in a large pot according to the law. The detailed mechanism will have to be studied in the future, but Maillard's paper is completely pregelatinized in a short time even though the moisture content is small by the two heat treatments that consist of the specific two steps mentioned above. It is presumed that this will result in a special 7-- product that does not cause any phenomena and has little back-denaturation.

The cooked rice according to the present invention can be eaten directly as it is, but it can also be eaten after being processed such as heat treatment, water addition treatment, seasoning treatment, etc. Since this cooked rice is heat-treated in the manufacturing process, it has a sufficient shelf life in itself, but if boiling water is used in the first and/or second process, harmful bacteria such as Bacillus subtilis etc. The storage life is further improved because the sludge is washed away or perishes. Further, in order to improve the storage stability, if the water-absorbed rice after the first step and/or the cooked rice after the second step are refrigerated and/or frozen in a conventional manner, the storage stability will be further improved. Moreover, at that time,
Flavor, texture, and quality remain intact. Therefore, the cooked rice according to the present invention can be said to be an excellent product that can withstand long-term storage without using any preservatives. By processing the cooked rice according to the present invention through conventional processing such as heating, adding water, and seasoning, extremely delicious processed cooked rice food can be freely obtained in a very short time.

First of all, by cooking the treated rice after the first step of the present invention according to a conventional method, kayu can be obtained. By adjusting the amount of water added, you can cook kayu (whole crab) from raw rice in just 5 to 10 minutes.
You can freely get Shichibu Gum ~ Omajiri). Also, ground chicken, sweet corn (cream style), eggs, green onions,
By using just the right amount of ginger and salt, you can instantly prepare Chinese-style corn crab. Similarly, a Spanish-style risotto can be prepared extemporaneously using the ingredients in a conventional manner.

Furthermore, among the processed rice after the second step of the present invention, if it is fried with cooking oil along with the ingredients,
Pilaf is obtained in a very short time.

In this case, by further selectively using the ingredients, it is possible to cook Japanese-style pilaf, and fried rice such as Gomoku fried rice, which is Chinese-style pilaf, can be prepared freely and in a short time.

Similarly, the treated rice after the second step is added to sautéed garlic and onions, then chicken, green peppers, shrimp, clams, and carrots are added and sautéed, followed by soup with saffron and tomatoes. After adding boiled water and adjusting the taste with salt and perapa, heat it for a few minutes and you will have about 1/3 of a delicious paella.
It can be cooked in a very short time. Also, if you use the saffron-containing soup and the tomato broth as water for absorption in the second step, you can simply stir-fry the cooked rice obtained after the second step with vegetables, meat, and seafood. , you can cook paella even more easily.

In this way, seasoning and seasoning treatment are performed not only after the second step, but also during the first step, after the first step, and/or during the second step.
The seasoning can be carried out freely at any time during the process, and the desired seasoning can be added in small portions to the desired extent, rather than adding all the seasoning at once.

According to the present invention, various kinds of deliciously flavored cooked rice foods can be industrially prepared in a very short time by the simple processing as described above.

In addition to the above, examples of flavored processed rice foods include dry curry, chicken rice, omelet rice, kettle rice, cooked rice, and butter rice.

Also, rather than seasoning it like a double entendre.

By adding dashi soup or soup to the treated rice after the second step and cooking it, a porridge-like food can be obtained. This food may be eaten either hot or cold; for example, it can be eaten by pouring soup for chilled ramen over water-cooled treated rice. This cold ramen-like cold rice had a texture that was completely different from that of cold ramen, but it also had a springy texture and a cooling sensation, making it a completely new and delicious rice product.

In addition, a very characteristic feature of the present invention is that even though the rice grains do not become pasty and retain their elasticity, they do not lose their shape even when molded into musubi, etc., and have excellent shape retention. This is a point that we have. What is even more unique is that this molded rice can be topped with various side dishes, cheese, ham, fish eggs, etc., as well as curry, stew, and other high-moisture foods, or even when these are placed in between. Also, like Ann, it does not lose its shape even if it is filled inside.

Moreover, the cooked rice food according to the present invention can be formed into various shapes such as a sheet, a biscuit, a cracker, a musubi, an oval, a sphere, a rectangular parallelepiped, a cube, a cylinder, and a funnel. .

Therefore, according to the present invention, the obtained cooked rice food can not only be used for the same purposes as bread and crackers, but also for purposes such as monaka-no-zaki and manzu-no-zaki, and therein, various It can be contained in side dishes, sweets, bean paste, cream, ice cream, jams, meat products, stews, curries, etc. In addition, even if a concave part is formed in this rice food and curry or stew is placed in it, the rice will not fall apart, so curry rice, etc. can be easily enjoyed, and a completely new food can be obtained. . Of course, as mentioned above, cooked rice food can not only be molded together with side dishes as described above, but also cooked rice food alone can be molded into various shapes.

Furthermore, in the present invention, the molding process can be performed not only after the second step but also at any step. For example, after the first step, the water-absorbing rice is filled into a container or mold, and then it is passed through the second step, using the pressure generated during this treatment process and/or the force of the water-absorbing rice itself to further expand. Automatic molding is also possible using the power of

In addition, if necessary, use a plastic bag or any other type of sealed container as a container, and after sealing the water-absorbed rice after the first step is sealed in this container along with the required amount of water and/or seasoning liquid, It can be heat treated to prepare container-cooked rice food.

In the present invention, seasoning treatment may be freely carried out in any of the molding or encapsulating and sealing steps as desired.

Examples of the present invention will be described below.

Example 1 Pilaf (1) After washing rice and soaking it, the rice was soaked in 70°C hot water to absorb water up to about 70 parts by weight per 100 parts by weight of rice, cooled to 5°C in a refrigerator, and then the absorbed rice was soaked in boiling water. After adding it for about 1 minute to make the rice absorb 125 parts by weight per 100 parts by weight of rice,
When I made a pilaf by adding onions, carrots, and green peas, salt, and lightly stir-fried ingredients in oil for a few minutes, I found that the pilaf was much chewier and more delicious than the traditional pilaf made from cold rice. The pilaf is ready.

It is completely gelatinized with one boiling water treatment, and has a water content of 140 to 160% compared to conventional cold rice (100 parts by weight of rice).
This is thought to be because it is much smaller than the weight (parts by weight).

Example 2 Pilaf (2) Washed and soaked rice was soaked in hot water at 75°C to absorb water up to 80 parts by weight per 100 parts by weight of rice, then left at room temperature to lower the temperature to about 25°C, and then steamed. Furthermore, water is absorbed to 120 parts by weight per 100 parts by weight of rice, and α
To this, the ingredients prepared in the same manner as in Example 1 were added, and the pilaf was marinated in oil for a few minutes to cook the pilaf.The pilaf had a really good texture and was very delicious.

Example 3 In the first step of Kayu, the water content was adjusted to 40 to 50 parts by weight per 100 parts by weight of rice, and this was kept refrigerated. 200g of this processed rice
In the second step, the kayu was poured into 5 times its weight of hot water and simmered for 6 to 7 minutes to make a kayu.The result was a very delicious kayu that was just as delicious as if it had been cooked from rice for about 115 minutes. It was prepared in

Example 4 Chilled ramen-flavored rice food (1) Processed rice made by absorbing 50 parts by weight of water per 100 parts by weight of steamed rice after washing and then lowering the temperature to room temperature or storing it in a refrigerator. Soak 200g in hot water at 98°C to absorb and gelatinize up to 130 parts by weight per 100 parts by weight of water, wash this water-absorbed rice with water, and soak it in ice water for about 30 seconds. Sliced ingredients were placed on top, cooled dashi soup was added, and the mixture was stirred to obtain a cooked rice product.

When this rice food was eaten, it turned out to be a very delicious rice food with a springy texture and coldness, which had a taste and feel that was different from that of cold noodles.

Example 5 Chilled ramen-flavored rice food (2) Washed and soaked rice was soaked in 75°C hot water to absorb water to 85 parts by weight per 100 parts by weight of rice, and then cooled to 5°C in a refrigerator. saved. 200g of this water-absorbing rice was put into boiling water to absorb and gelatinate water to 130 parts by weight per 100 parts by weight of rice, then washed with water and cooled on ice in the same manner as in Example 4, then topped with ingredients and sprinkled with dashi soup. Got food.

When I ate this cooked rice food, I found that it had a texture just like macaroni, and had a novel and delicious flavor that was completely different from conventional cooked rice foods.

Example 6 Paella (1) In the first step, the water content was made 40 parts by weight to 100 parts by weight of rice using steam, and then immersed in 100°C hot water to 60 parts by weight of water.
parts by weight and refrigerated.

Add 200g of the resulting refrigerated rice to a mixture of pre-sautéed garlic and onions, add chicken, green peppers, carrots, shrimp, and clams, stir-fry briefly, then add the soup colored with saffron and tomatoes. Add 120 cc of boiled water to the pan, season with salt and perapa, heat for 5 to 6 minutes, and cook evenly for a few minutes to obtain paella.

When I ate this paella, I found that the paella, which would normally take over 20 minutes, was completed in about 173 hours, and the flavor of the fish and shellfish remained very good and was much more delicious than the traditional method.

Example 7 Paella (2) In Example 6, flavored chilled rice was prepared by using a mixture of saffron-colored soup and boiled tomatoes in place of the hot water in the second step.

For this seasoning, add chilled rice to garlic and onions that have been stir-fried in the same way as in Example 6, then add chicken, green peppers, carrots, shrimp, and clams, stir-fry for a short time, and salt. Paella with excellent flavor was prepared in a very short time in the same manner as in Example 6 by seasoning with Paella and Paella, heating for 5 minutes, and then adding 4 degrees of unevenness.

In addition, rice gratin was produced in the same manner as in Example 6 using cream soup and processed rice after completing the first or second step instead of macaroni, resulting in a delicious rice gratin.

Example 8 Molded cooked rice (1) Water-absorbed rice made into about 65 parts by weight per 100 parts by weight of rice using steam after washing and soaking was stored in a refrigerator at 5°C for several days, and then mixed with 15 parts by weight of water-absorbed glutinous rice. Pack approximately 60g of this mixed water-absorbing rice into a pair of symmetrical containers made by making small holes in the monaka-shaped skin, and store at 98℃.
After soaking the rice in hot water for about 7 minutes and removing it from the container, a ball-shaped rice ball weighing about 80 g and almost the same shape as the container was obtained. The water content of the obtained shaped cooked rice was calculated to be about 120 parts by weight based on 100 parts by weight of rice.

When we put hamburger steak, sashimi, salad, natto, plum poji, etc. on top of the resulting ball-shaped rice ball, and also cut the molded rice in half and sandwiched hamburger steak, etc. in it and ate it, our teeth remained strong even after a while. A delicious take-out food with a good texture, completely pregelatinized, and low moisture content with little aging was obtained.

Example 9 Molded cooked rice (2) Washed and soaked rice was soaked in 75°C hot water to absorb water of about 80 parts by weight per 100 parts by weight of rice, and 35 g of this water-absorbed rice was molded into diagonal lengths of 100 m/m and thickness of 7 m/m. After filling a rectangular frame of size 1.5 m in diameter, the top and bottom of the frame were sandwiched between stainless steel plates, and then placed in boiling water for about 7 minutes for the second step. Molded cooked rice was obtained.

The weight is 38g, and the water content is 9% per 100 parts by weight of rice.
It was slightly increased to 5 parts by weight. When this second step was carried out in a pressure cooker, the molded cooked rice obtained was in exactly the same state.

This plate-shaped rice was coated with breadcrumbs and fried in the same way as when frying.

When this fried rice was eaten with various toppings as described in Example 8, it was a novel and interesting food that had a good texture, was very delicious, and had a very chewy texture.

Both the white rice-like molded rice obtained in Example 8 and the fried-like molded rice obtained in Example 9 do not lose their shape because of their low moisture content, and are not only suitable for conventional omusubi toppings, but also for conventional omusubi. It was a delicious and interesting new food that could be eaten in one bite with curry, stew, etc., which could not be done with traditional omusubi.

Example 10 Stuffed Rice 9-0- The first step was carried out using water in which the rice after washing and soaking was boiled to obtain water-absorbing rice with a ratio of 50 parts by weight of water to 100 parts by weight of rice.

210 g of the water-absorbed rice thus obtained was placed in a nylon laminate bag, 120 g of water was further added thereto, the bag was sealed, and the bag was heat-treated in a pressure cooker at 1.5 atm and 112° C. for about 6 minutes.

Store the obtained rice in a bag for several days and store it at 27℃ for 1 hour.
When we divided the rice into two groups and heated them in the microwave, they were both very delicious, did not spoil, and because the pressure was applied for a short time, there was no browning, which is the biggest drawback of packaged rice. It was a great product.

In addition, if the storage period is short, it has been found that if the processed rice in the bag in the second step is heated in boiling water for about 100 minutes and then pushed into the water with a pig-shaped object, a sufficiently fine product can be completed.

(Effects of the Invention) According to the present invention, excellent novel cooked rice can be obtained by employing a unique two-step process.

By seasoning and shaping the cooked rice, it is possible to obtain a cooked rice food with a flavor and texture equivalent to or better than those obtained by conventional methods in a very short time and with very simple operations.

In addition, shaped cooked rice foods do not particularly lose their shape and retain their shape well even when they come into contact with curry, stew, etc., and can be processed and cooked into various new foods that have not existed before.

Claims (1)

[Claims] 1. In the first step, rice is heated to a water content of 38 to 1% per 100 parts by weight of rice using hot water and/or steam at 60°C or higher.
15 parts by weight of water-absorbed rice is prepared, and then in a second step, the water content is reduced to 60 to 16 parts by weight per 100 parts by weight of rice using hot water of 80°C or higher, steam, and/or a pressure cooker.
Cooked rice characterized by being processed to have 0 parts by weight. 2. In the first step, rice is heated to a water content of 38 to 1% per 100 parts by weight of rice using hot water and/or steam at 60°C or higher.
15 parts by weight of water-absorbed rice is prepared, and then in the second step, this water-absorbed rice is mixed with dashi soup, cream sauce, etc. and heated to bring the water content to 60 to 160 parts per 100 parts by weight.
Cooked rice characterized by being processed so that it becomes part by weight. 3. The cooked rice according to claim 1 or 2, which is obtained by refrigerating or freezing the water-absorbed rice prepared in the first step and/or the treated rice obtained in the second step. . 4. In the first step, rice is heated to a water content of 38 to 1% per 100 parts by weight of rice using hot water and/or steam at 60°C or higher.
15 parts by weight of water-absorbed rice is prepared, and then in a second step, the water content is reduced to 60-1% per 100 parts by weight of rice using hot water of 80°C or higher, steam, and/or a pressure cooker.
A seasoned processed cooked rice food, characterized in that it is made by seasoning treated rice that has been processed to have a content of 60 parts by weight. 5. In claim 1, the treated rice after the first step is mixed in a cold gratin sauce or cream sauce, and then stored in a refrigerator or put in a mold as it is in an oven. Rice gratin or doria is made by completing the second step by heating it in a microwave or in a pan. 6. The pilaf according to claim 3, which is prepared by frying rice with low moisture content after the second step in cooking oil together with ingredients. 7. The risotto or kayu according to claim 1 or 3, which is prepared by cooking the treated rice after the first step or after the second step according to a conventional method. 8. A chilled ramen-flavored cooked rice food according to claim 3, which is prepared by further washing the treated rice after the second step with water and adding dashi stock without heating it. 9. The paella according to claim 1 or 3, which is prepared by boiling treated rice after the first step or after the second step with saffron together with ingredients according to a conventional method. 10. The seasoned processed rice food according to claim 1 or 3, wherein the seasoned processed rice food is dry curry, chicken rice, fried rice, kettle rice, cooked rice, butter rice, doria, gratin, or salad. Rice food. 11. The cooked rice food according to claim 3, characterized in that the rice is seasoned during the second step, and if necessary, the treated rice is further seasoned after the second step. 12. In the first step, rice is heated to a water content of 38 to 38 parts by weight per 100 parts by weight of rice using hot water and/or steam at 60°C or higher.
Water-absorbed rice with a concentration of 115 parts by weight is prepared, and then in a second step, this water-absorbed rice is heated to a water content of 60 to 60 parts by weight per 100 parts by weight of rice using hot water of 80°C or higher, steam, and/or a pressure cooker.
A molded processed rice food product, characterized in that it is formed by molding treated rice that has been processed to have a content of 160 parts by weight. 13. In the first step, rice is heated to a water content of 38 to 38 parts by weight per 100 parts by weight of rice using hot water and/or steam at 60°C or higher.
115 parts by weight of water-absorbed rice is prepared, then this water-absorbed rice is filled into a container or mold, and in the second step, the water-absorbed glutinous rice is added as needed, and the rice is heated with hot water of 80°C or higher and steam. and/or using a pressure cooker to reduce the water content to 60 to 160 parts by weight per 100 parts by weight of rice, and the pressure generated during this treatment process and/or the force that causes the water-absorbing rice itself to further absorb water and expand. A molded processed rice food product characterized by molding the above-mentioned treated rice using. 14. A seasoned processed cooked rice food, characterized in that it is seasoned in the second step and/or after the second step in claim 10 or 11. 15. Sheet-like, biscuit-like, cracker-like, bread-like, omusubi-like, oval-like, spherical-like, rectangular parallelepiped-like or cubic-like,
The shaped processed cooked rice food according to any one of claims 10 to 12, characterized in that it is formed into a cylindrical shape or a funnel shape. 16. In the first step, rice is heated to a water content of 38 to 38 parts by weight per 100 parts by weight of rice using hot water and/or steam at 60°C or higher.
115 parts by weight of water-absorbed rice is prepared, and then this water-absorbed rice is sealed in a container with the required amount of water so that the water content is 60 to 160 parts by weight per 100 parts by weight of rice, and then heat treated. A containerized rice food product that is characterized by its texture. 17. The packaged flavored cooked rice food according to claim 14, wherein the required amount of water is a seasoning liquid.