JPH03201954A - Preparation of sterilely packed cooked rice - Google Patents
Preparation of sterilely packed cooked riceInfo
- Publication number
- JPH03201954A JPH03201954A JP1342212A JP34221289A JPH03201954A JP H03201954 A JPH03201954 A JP H03201954A JP 1342212 A JP1342212 A JP 1342212A JP 34221289 A JP34221289 A JP 34221289A JP H03201954 A JPH03201954 A JP H03201954A
- Authority
- JP
- Japan
- Prior art keywords
- rice
- cooked rice
- minutes
- steam
- boiled
- 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.)
- Granted
Links
- 235000007164 Oryza sativa Nutrition 0.000 title claims abstract description 68
- 235000009566 rice Nutrition 0.000 title claims abstract description 68
- 240000007594 Oryza sativa Species 0.000 title 1
- 241000209094 Oryza Species 0.000 claims abstract description 67
- 238000010438 heat treatment Methods 0.000 claims abstract description 8
- 238000004806 packaging method and process Methods 0.000 claims abstract 2
- 238000000034 method Methods 0.000 claims description 5
- 238000005406 washing Methods 0.000 claims description 5
- 238000004519 manufacturing process Methods 0.000 claims description 4
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 abstract description 12
- 239000002994 raw material Substances 0.000 abstract description 3
- 238000009835 boiling Methods 0.000 abstract description 2
- 230000000994 depressogenic effect Effects 0.000 abstract 1
- 238000012856 packing Methods 0.000 abstract 1
- 238000010411 cooking Methods 0.000 description 16
- 235000021329 brown rice Nutrition 0.000 description 5
- 238000003801 milling Methods 0.000 description 5
- 238000007789 sealing Methods 0.000 description 5
- 238000011156 evaluation Methods 0.000 description 3
- 230000036512 infertility Effects 0.000 description 3
- 230000001954 sterilising effect Effects 0.000 description 3
- 238000004659 sterilization and disinfection Methods 0.000 description 3
- 241000894006 Bacteria Species 0.000 description 2
- QIVUCLWGARAQIO-OLIXTKCUSA-N (3s)-n-[(3s,5s,6r)-6-methyl-2-oxo-1-(2,2,2-trifluoroethyl)-5-(2,3,6-trifluorophenyl)piperidin-3-yl]-2-oxospiro[1h-pyrrolo[2,3-b]pyridine-3,6'-5,7-dihydrocyclopenta[b]pyridine]-3'-carboxamide Chemical compound C1([C@H]2[C@H](N(C(=O)[C@@H](NC(=O)C=3C=C4C[C@]5(CC4=NC=3)C3=CC=CN=C3NC5=O)C2)CC(F)(F)F)C)=C(F)C=CC(F)=C1F QIVUCLWGARAQIO-OLIXTKCUSA-N 0.000 description 1
- 101150026858 VP30 gene Proteins 0.000 description 1
- 239000000356 contaminant Substances 0.000 description 1
- 238000007796 conventional method Methods 0.000 description 1
- 238000001816 cooling Methods 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 238000005516 engineering process Methods 0.000 description 1
- 230000002349 favourable effect Effects 0.000 description 1
- 230000007774 longterm Effects 0.000 description 1
- XULSCZPZVQIMFM-IPZQJPLYSA-N odevixibat Chemical compound C12=CC(SC)=C(OCC(=O)N[C@@H](C(=O)N[C@@H](CC)C(O)=O)C=3C=CC(O)=CC=3)C=C2S(=O)(=O)NC(CCCC)(CCCC)CN1C1=CC=CC=C1 XULSCZPZVQIMFM-IPZQJPLYSA-N 0.000 description 1
- 238000012545 processing Methods 0.000 description 1
- 230000001953 sensory effect Effects 0.000 description 1
- 238000010025 steaming Methods 0.000 description 1
- 238000012546 transfer Methods 0.000 description 1
Landscapes
- Cereal-Derived Products (AREA)
Abstract
Description
【発明の詳細な説明】
〈産業上の利用分野〉
本発明は、従来の加圧炊飯による粘り、食感を改良し、
良好な品質を有し、且つ、常温で長期の保存が可能な米
飯の製造方法に関するものである。[Detailed Description of the Invention] <Industrial Application Field> The present invention improves the stickiness and texture of conventional pressure-cooked rice,
The present invention relates to a method for producing cooked rice that has good quality and can be stored at room temperature for a long period of time.
〈従来の技術〉
米飯の製造方法として、常圧炊飯、加圧炊飯がある。常
圧炊飯は、−船釣に、炊きたての香りが好ましく、適度
の粘りをもった良好な米飯が得られるが、汚染菌が残存
しており、長期の保存は不可能である。<Conventional Technology> Methods for producing cooked rice include normal pressure cooking and pressure cooking. Normal-pressure cooking produces rice that has a freshly-cooked aroma and is suitable for boat fishing, and has a suitable consistency, but contaminant bacteria remain and long-term storage is impossible.
一方、加圧炊飯法によるものは、加熱処理後は、弓染閑
の残存もなく、保存は可能となるが、通常の炊飯と比べ
ると、粘りが生じて、食感もふっくらした炊きたての食
感がなくなるという欠点が生しる。On the other hand, rice made using the pressure cooking method can be stored without any residual residue after heat treatment, but compared to regular rice cooking, the rice becomes sticky and has a fluffy texture. The disadvantage is that the feeling is lost.
これらの両者の欠点を解消するため、例えば、特開昭５
８−１７９４４５ 、特開昭５３−７９０４７は、精白
米を水洗して加熱した後、密閉容器に充填して、レトル
ロ周理殺菌を行っている。また、湯炊きし、水切り後、
蒸煮して、容器に密閉し、加熱して滅菌している。In order to eliminate both of these drawbacks, for example,
No. 8-179445 and Japanese Patent Application Laid-Open No. 53-79047 disclose a process in which polished rice is washed with water, heated, and then filled into a sealed container to perform retroperiodic sterilization. Also, after boiling and draining,
It is steamed, sealed in a container, and sterilized by heating.
〈発明が解決しようとする課題〉
従来の方法は、加熱処理後、密閉容器にて加熱を行なう
為、ムレ臭の発生、色のくすみがおこり、食感も粘り、
ふっくらした食感が得られないという欠点があった。<Problems to be solved by the invention> In the conventional method, heating is performed in a closed container after heat treatment, resulting in stuffy odor, dull color, and sticky texture.
The drawback was that a fluffy texture could not be obtained.
従って、本発明の目的は、洗米後、蒸気缶にて、マイル
ドな蒸煮を行なった後、加圧炊飯を行なうことにより汚
染菌も殺菌し、且つ、食感的にも、粘りをおさえ、ムレ
臭の発生のない、きわめて良好な、米飯の製造法を提供
することにある。Therefore, the purpose of the present invention is to sterilize contaminating bacteria by washing the rice, mildly steaming it in a steam can, and then pressure-cooking the rice. To provide an extremely good method for producing cooked rice that does not generate odor.
〈課題を解決するための手段〉
本発明は、原料米を洗米後、水切りを行ない、金網カゴ
等の通気性のある容器に入れ、蒸気缶で処理後、直ちに
市水を加えて、加圧炊飯を行ない、殺菌した容器に無菌
的に充填、シールを行なって、長期の保存が可能な無菌
充填米飯を製造することにある。<Means for Solving the Problems> In the present invention, raw rice is washed, drained, placed in a breathable container such as a wire mesh basket, treated in a steam can, and then immediately added with city water and pressurized. To produce aseptically filled cooked rice that can be stored for a long time by cooking rice, aseptically filling and sealing a sterilized container.
以下に、本発明の詳細について説明する。The details of the present invention will be explained below.
本発明の原料米とは、通常は、搗精した精白米をさすが
、搗精前の玄米そのものでもよい。先ず、に除去するこ
とである。洗米後、金網カゴに入れ蒸気処理を行なう、
蒸気処理は、６０〜１８０ ’Ｃ１０、１〜３０分蒸煮
処理を行なう。この時、６０°Ｃ以下では、殺菌が充分
でなく、且つ炊飯後も粘った食感となる。１８０°Ｃ以
上では、逆に殺菌は充分であるが、炊飯後にバサついた
食感となり、味も弱くなり好ましくない。次の段階の加
圧炊飯については、市水は、原料米に対して、１．１〜
１．７倍、好ましくは、１．２５〜１．４５倍加えて、
加圧炊飯を行なう。加圧炊飯は、通常の炊飯釜を用い、
条件は、温度１００〜１２１ ”Ｃ１時間１０〜５０分
間が好ましく、炊飯後、１５〜３０分「むらし」時間を
とるが、この間も、蒸気を抜かずに「むらし」を行なう
。この様にすると、水分のむらがなく、充分にふくれて
、つやのあるふっくらした良好な食感をもった米飯を得
ることができる。The raw material rice of the present invention usually refers to polished rice that has been milled, but it may also be brown rice itself before milling. First, it must be removed. After washing the rice, it is placed in a wire mesh basket and subjected to steam treatment.
The steam treatment is carried out at 60 to 180'C10 for 1 to 30 minutes. At this time, if the temperature is below 60°C, sterilization will not be sufficient and the rice will have a sticky texture even after cooking. On the other hand, if the temperature is 180°C or higher, sterilization is sufficient, but the texture becomes dry after cooking and the taste is weak, which is not preferable. For the next stage of pressure cooking, the city water is 1.1~
In addition to 1.7 times, preferably 1.25 to 1.45 times,
Perform pressure cooking. For pressure cooking, use a regular rice cooker.
Preferably, the conditions are a temperature of 100 to 121" C, an hour of 10 to 50 minutes, and a 15 to 30 minute ``shading" time is taken after cooking the rice, during which time the ``shading'' is carried out without releasing the steam. By doing this, it is possible to obtain cooked rice that has no uneven moisture content, is sufficiently swollen, and has a glossy, fluffy, and good texture.
更に、これらを殺菌した無菌の容器に充填し、無菌的に
シールを行なうことにより、長期の保存が可能な米飯を
得ることができる。Furthermore, by filling these into a sterilized aseptic container and aseptically sealing it, cooked rice that can be stored for a long period of time can be obtained.
〈発明の効果〉
本発明によれば、粘りがおさえられ、香り、味もよく、
ふっくらとした食感をもった、且つ、長期の保存が可能
な無菌の米飯を得ることができる。<Effects of the Invention> According to the present invention, the stickiness is suppressed, the aroma and taste are good,
It is possible to obtain sterile cooked rice that has a fluffy texture and can be stored for a long time.
以下実施例により本発明を説明する。The present invention will be explained below with reference to Examples.
〈実施例−１〉
原料米４．５ ｋｇを、小本製作所の搗精機「ＶＰ３０
Ｔ型」を用いて３段搗精を行ない、搗精歩留８９％の精
白米を得て、電気洗米機ｒＧＳＳ−５型」で毎分１８１
の流水で７分、洗米後、水切りを行なう。直ちに、金網
カゴに２印の厚さに、敷きつめ、蒸気缶で１１０℃、１
５分処理を行った。<Example-1> 4.5 kg of raw rice was processed using Komoto Seisakusho's Boku Seiki "VP30".
Three-stage milling was performed using a "T type" to obtain polished rice with a milling yield of 89%.
Wash the rice under running water for 7 minutes, then drain the water. Immediately spread it in a wire mesh basket to the thickness of 2 marks and heat it in a steam can at 110℃ for 1 hour.
The treatment was carried out for 5 minutes.
次に、加圧炊飯は、精白米に対して、１．４５倍の市水
を加え、業務用の７ ｋｇ炊きの通常の加圧釜を用いて
、中心温が１１５℃（到達時間１５分〉で行った。そし
て、そのまま蒸気を抜かずに３０分「むらし」を行なっ
た。得られた炊飯米を、米国宇宙間発局ＮＡＳＡにて、
設定した無菌度クラス１０００のクリーンルームで、無
菌の容器に充填し、シールすることにより、長期の保存
が可能な、米飯を得ることができた。比較の為に、蒸気
缶処理を行なわず、上記と同様の加圧釜による炊飯条件
で試料を調製した。Next, for pressure cooking, add 1.45 times as much city water to the polished rice and use a regular commercial pressure cooker that can cook 7 kg until the center temperature reaches 115°C (reaching time: 15 minutes). Then, without releasing the steam, the rice was steamed for 30 minutes.The resulting cooked rice was sent to the US spacecraft station, NASA.
By filling and sealing sterile containers in a clean room with sterility class 1000, we were able to obtain cooked rice that can be stored for a long time. For comparison, a sample was prepared under the same conditions of rice cooking using a pressure cooker as described above without performing steam can treatment.
これを、電子レンジで２分加熱し、専門のパネル、１０
名で炊飯米を官能評価した。評価項目は、外観、香り、
味、食感、の好ましさについて５段階法（−２〜＋２）
、そして、総合評価は、１０段階法（ｌ〜１０）に設定
した。本発明による炊飯米は、粘りが抑えられ、好まし
い味、食感を有していた。Heat this in the microwave for 2 minutes, then use a professional panel for 10 minutes.
A sensory evaluation of cooked rice was conducted using the name. The evaluation items were appearance, scent,
Five-point scale for preference of taste and texture (-2 to +2)
, and the comprehensive evaluation was set on a 10-point scale (1 to 10). The cooked rice according to the present invention had reduced stickiness and had favorable taste and texture.
結果を表−１に示す。The results are shown in Table-1.
〈実施例−２〉
原料玄米３ ｋｇを、小本製作所の搗精機ｒｖｐ−３０
Ｔ型」で、搗精歩留８８％ま′で搗精し、電気洗米機ｒ
ＧＳＳ−５型」で７分洗米後、２時間浸漬を行ない、よ
く水切りをする。直ちに、金網カゴに移し、蒸気缶にて
、１２０°Ｃ１１０分処理し、これに原料米に対して１
．５５倍の市水を加え、１１５°Ｃ３１５分、加圧炊飯
を行なった。これを実施例−１と同様に、無菌度クラス
１０００のクリーンルームにて、無菌状態で、無菌容器
に充填し、シールをすることにより、長期の保存が可能
な米飯を得ることができた。<Example-2> 3 kg of raw brown rice was prepared using Komoto Seisakusho's Riki Seiki RVP-30.
The rice is milled with a "T type" with a milling yield of 88%, and then washed with an electric rice washing machine.
After washing the rice for 7 minutes with GSS-5 type, soak it for 2 hours and drain well. Immediately transfer to a wire mesh basket and process in a steam canner at 120°C for 110 minutes.
．． 55 times as much city water was added, and the rice was pressure-cooked at 115°C for 315 minutes. As in Example 1, this was filled in a sterile container under aseptic conditions in a sterility class 1000 clean room and sealed, thereby producing cooked rice that could be stored for a long period of time.
〈実施例−３〉
原料玄米４．５ ｋｇを「搗精機ＶＰ−３０Ｔ型」を用
いて４段搗精し、出精歩留８７％の精白米を乾式洗米機
「パーフェクトミニ」を用いて連続２回、処理した後、
蒸気缶にて１３５℃、３分蒸気処理をして、直ちに、精
白米に対して１．５０倍の加水を行ない１１５℃、２０
分加圧炊飯を行なった。<Example-3> 4.5 kg of raw brown rice was milled in 4 stages using "Riki Seiki VP-30T", and polished rice with a milling yield of 87% was continuously milled using a dry rice washer "Perfect Mini". After processing twice,
Steam the rice for 3 minutes at 135°C in a steam can, then immediately add 1.50 times as much water to the polished rice and boil it at 115°C for 20 minutes.
The rice was pressure-cooked for minutes.
３０分間「むらし」を行ない、これを、実施例１と同様
に、無菌度りラスエ０００の環境下で、無菌容器に充填
し、シールすることにより、長期の保存が可能な米飯を
得ることができた。To obtain boiled rice that can be stored for a long period of time by "mixing" for 30 minutes, filling it into a sterile container under an environment with a sterility rating of 000 as in Example 1, and sealing it. was completed.
〈実施例−４〉
原料米４．５ ｋｇを搗精機ＶＰ−３０型を用いて３段
搗精し、乾式洗米機「パーフェクトミニ」を用いて洗米
した後、１５０℃、１分蒸気処理し、加熱した後、直ち
に原料米に対して１．６０倍の加水を行ない、１１８℃
、１０分で加圧炊飯した後、２５分「むらし」を行ない
、つやのある、美味しい、且つ、粘りの適度な、好まし
い食感の米飯を得ることができた。これを実施・例−１
と同様に、クラス１０００の環境下で無菌容器に充填し
、シールを行なった。そして、長期の保存が可能な米飯
を得ることができた。<Example-4> 4.5 kg of raw rice was milled in 3 stages using a VP-30 type rice bowl, washed using a dry rice washer "Perfect Mini", and then steamed at 150°C for 1 minute. After heating, immediately add 1.60 times more water to the raw rice and heat to 118°C.
After pressure-cooking the rice for 10 minutes, and then ``uniforming'' the rice for 25 minutes, it was possible to obtain rice that was glossy, delicious, and had a suitable texture with a suitable stickiness. Implement this example-1
Similarly, sterile containers were filled and sealed under a class 1000 environment. As a result, we were able to obtain cooked rice that can be stored for a long period of time.
〈実施例−５〉
原料玄米４ ｋｇを、搗精せずに、そのまま「パフェク
トミニ」の乾式洗米機を用いて、洗米処理した後、湿式
蒸気で１８０℃、０．５分加熱処理した後、水流式冷却
管にて、２０〜２５°Ｃに冷却し、これに１．４０倍の
加水を行なって、１１５℃、２０分加圧炊飯し、これを
実施例−１と同様に、クラス１０００の環境下で、無菌
容器に、充填、シールを行ない、長期の保存が可能な、
無菌玄米を得ることができた。<Example-5> 4 kg of raw brown rice was washed without being milled using a "Perfect Mini" dry rice washer, then heated with wet steam at 180°C for 0.5 minutes, and then washed with a water stream. The rice was cooled to 20-25°C using a type cooling tube, 1.40 times as much water was added thereto, and the rice was pressure-cooked at 115°C for 20 minutes. The product can be stored for a long time by filling and sealing it into a sterile container in an environmentally friendly environment.
We were able to obtain sterile brown rice.
Claims (1)
た米飯を、無菌的に充填、包装することを特徴とする無
菌充填米飯の製造方法。 ２ 蒸気缶の加熱条件が６０〜１８０℃、０．１〜３０
分であることを特徴とする請求項１記載の無菌充填米飯
の製造方法。[Scope of Claims] 1. A method for producing aseptically filled cooked rice, which comprises washing raw rice, heating it in a steam can, and then filling and packaging the pressure-cooked rice in an aseptic manner. 2 The heating conditions of the steam can are 60-180℃, 0.1-30℃
2. The method for producing aseptically packed cooked rice according to claim 1, wherein the method is for preparing aseptically packed cooked rice.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP1342212A JP2789752B2 (en) | 1989-12-29 | 1989-12-29 | Method for producing aseptically filled cooked rice |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP1342212A JP2789752B2 (en) | 1989-12-29 | 1989-12-29 | Method for producing aseptically filled cooked rice |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| JPH03201954A true JPH03201954A (en) | 1991-09-03 |
| JP2789752B2 JP2789752B2 (en) | 1998-08-20 |
Family
ID=18351987
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP1342212A Expired - Lifetime JP2789752B2 (en) | 1989-12-29 | 1989-12-29 | Method for producing aseptically filled cooked rice |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JP2789752B2 (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US5860356A (en) * | 1995-10-25 | 1999-01-19 | Shinwa Kikai Co., Ltd. | System for production of sterile-packed rice |
Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPH03155761A (en) * | 1989-11-15 | 1991-07-03 | Ajinomoto Co Inc | Production of boiled rice of normal-temperature distribution |
-
1989
- 1989-12-29 JP JP1342212A patent/JP2789752B2/en not_active Expired - Lifetime
Patent Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPH03155761A (en) * | 1989-11-15 | 1991-07-03 | Ajinomoto Co Inc | Production of boiled rice of normal-temperature distribution |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US5860356A (en) * | 1995-10-25 | 1999-01-19 | Shinwa Kikai Co., Ltd. | System for production of sterile-packed rice |
Also Published As
| Publication number | Publication date |
|---|---|
| JP2789752B2 (en) | 1998-08-20 |
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