JPH0322949A - Production of packaged rice cake - Google Patents

Abstract

PURPOSE:To efficiently carry out sterilization without causing discoloration of a packaged rice cake and obtain the packaged rice cake suitable for preservation for a long period by filling a kneaded rice cake in a container made of a synthetic resin, hermetically sealing the container, dipping the resultant rice cake in a liquid medium at a specific temperature and keeping the rice cake under pressure for a prescribed time. CONSTITUTION:A kneaded rice cake is filled in a container made of a synthetic resin (e.g. nylon/undrawn polypropylene) and hermetically sealed with a hermetic seal of an aluminum foil/polyethylene, etc. The resultant hermetically sealed package is then dipped in a liquid medium (preferably water) at a temperature (preferably 50-80 deg.C) without thermally changing the kneaded rice cake and subsequently kept in a state under a pressure of 4000kg/cm<2> for >=5min to afford the objective packaged rice cake.

Description

DETAILED DESCRIPTION OF THE INVENTION [Industrial Field of Application] The present invention relates to a method for producing a packaged rice cake, and more particularly to a method for producing a packaged rice cake packaged in a synthetic resin container.

[Conventional technology] Generally, packaged rice cakes are manufactured by the following method.

In other words, first, soak the washed rice in water and drain the water.
Steam it with steam at about 105℃, knead it to a semi-dough state, and use a mochi pounder. Charge this into the hopper of the filling machine that has been kept warm, and stack the prescribed amount in two layers in advance! It is filled into a container shaped like a rice cake or into a bag made by sealing two sheets on three sides. Next, in the case of a container formed into the shape of the above-mentioned kagami-ro, a sealing resin sheet is heat-bonded to the upper surface of the periphery of the container, and in the case of a three-sided seal bag, the opening is heat-bonded to produce a packaged kagami-mochi. do. The packaged rice cake produced in this way is usually boiled and sterilized for long-term preservation.

[Problems to be Solved by the Invention] When a packaged rice cake is subjected to heat sterilization treatment such as boiling sterilization, the starch contained in the rice cake is decomposed and turns brown due to a chemical reaction such as the Maillard reaction, resulting in an unfavorable appearance. ``The problem arises that there is no such thing. Furthermore, heat sterilization requires a lot of time to fully sterilize the inside of a packaged rice cake, and the browning is accelerated closer to the surface, and energy costs are also high. There was also.

Accordingly, the present invention provides a method for manufacturing package IIT which does not have the disadvantages of the prior art as described above.

That is, an object of the present invention is to provide a method for producing packaged rice cakes that can perform uniform sterilization without browning and can provide packaged rice cakes that are suitable for long-term storage.

Means for Solving Problem E] In view of the above-mentioned problems, the present inventors have made extensive studies and found that the above-mentioned object of the present invention is to fill nerimochi into a resin container and seal it tightly, and to solve the problem. A method for producing bao irang, which comprises immersing a sealed package in a liquid medium at a temperature that does not change the rice cake by heating, pressurizing the liquid medium, and holding the liquid medium under a pressure of at least 4000 kg/Cf for a predetermined period of time. We have found that this can be achieved by providing

The present invention will be explained in more detail below.

The pressure used for the ultra-high pressure treatment in the manufacturing method of the present invention requires a pressure of 4,000'KIJ/Cf or higher. The time for which the above pressure is maintained is appropriately determined depending on the pressure, and is, for example, 5 minutes or longer.

The ambient temperature, that is, the temperature of the liquid medium, needs to be such that the rice cake does not change when heated, especially browning, and it is preferable to carry out the heating at a temperature of 80° C. or lower.

The liquid medium for immersing the package may include water, hexane, etc. i! Although it is possible to use a solvent, water is preferably used in view of the intended use. Furthermore, as an apparatus for carrying out the above-mentioned ultra-high pressure treatment, any of various conventionally known high pressure generating apparatuses can be applied;
The apparatus described in Japanese Patent No.-82993 is used.

As the synthetic resin container to be filled with the rice cake subjected to the ultra-high pressure treatment as described above, it is preferable to use a container that partially deforms as pressure is applied and can efficiently transmit the pressure. It is obtained by vacuum pressure forming into the shape of nylon/unstretched polypropylene (Ny/CPP).
, vinyl chloride/polyethylene (PVC/PE), unstretched polypropylene/polyethylene (CPP/PE), and the like. After filling the container as described above with nerimochi, it is degassed or placed under a vacuum condition using, for example, moistened cellophane/polyeprene (MT/PE).
, synthetic resin rB made of laminate sheets such as aluminum foil/polyethylene (Affi/PE), polyester/polyethylene (PET/PE), nylon/polyethylene (Ny/PE), nylon/unstretched polypropylene (Ny/CPP), etc. Heat-seal the manufactured sealing sheet to perform a hermetic seal. In the case of packaged flat rice cakes, a bag made of the above-mentioned materials with three-sided seals, four-sided seals, or back stickers is filled with nerimochi and sealed in the same manner as described above. The rice cake to be filled is one manufactured by a conventional method.

Further, the ultra-high pressure treatment in the present invention may be carried out in any state where the rice cake is completely solidified, has PEvJ properties, or in an intermediate state, but uniform sterilization on the surface and inside of the rice cake is Taking this into consideration, it is preferable to perform the ultra-high pressure treatment in a fluidized state. In addition, in order to maintain fluidity, it is preferable to keep the ambient temperature at about 50 to 80°C.

[Example] The present invention will be explained in more detail below using Examples.

After soaking the washed mochi rice in water, drain the water, steam it with steam at about 105 degrees Celsius, knead it to a semi-dough state, and pound it with a roasting machine.
The Ny
A molded container made of /CPP was filled with a predetermined luster, preferably while preventing air from being mixed in. Next, under deaerated conditions, for example, Ny/C is applied from the open end of the container to the top surface of the periphery.
A PP resin yJ sealing sheet was heat-sealed and sealed.

After immersing the obtained wrapped kagami mochi in an aqueous medium,
- Pressure generation described in Publication 82998q Mingmat! !
Using mushrooms, a pressure of 4,000 kg/Cf was applied to an aqueous medium at 60°C, held for 5 minutes, and then returned to normal pressure.

When the sterilization effect of the obtained packaged mochi was examined using the measurement method described in the "Food Sanitation Inspection Guidelines" edited by the Japan Food Hygiene Association, the number of viable bacteria before ultra-high pressure treatment was 5.4x.
What was 102 pieces/g was 300 pieces/g or less after treatment.

In addition, sealed packaged rice cakes prepared in the same manner were heated to 90°C for 30
When the sterilization effect was similarly examined by boiling sterilization for a minute, the number of viable bacteria after treatment was less than 300 cases/g. As a result, the ultra-high pressure treatment of the present invention has the same sterilization effect as conventional boil sterilization. It has been found.

Furthermore, browning was observed in the wrapped rice cake after the boil sterilization process, but no browning was observed in the wrapped rice cake obtained by the ultra-high pressure treatment of the present invention.

[Effects of the Invention] The production method of Honnomei does not require high-temperature treatment like boiling sterilization, so it can sterilize the packaged rice cake efficiently without causing browning, and it has a high sterilization effect and can last for a long time. A packaged rice cake suitable for storage can be provided.

Claims (1)

[Claims] The nerimochi is filled into a synthetic resin container and hermetically sealed, the sealed package is immersed in a liquid medium at a temperature that does not change the nerimochi due to heating, and the liquid medium is pressurized to a temperature of at least 4,000 yen.
A method for producing packaged rice cakes, characterized by holding the rice cakes under a pressure of kg/cm^2 for a predetermined period of time.