JPH0353856A - Long-term storable packaged rapid-boiling rice and production thereof - Google Patents

Abstract

PURPOSE:To obtain the title rice requiring no washing or water immersion, cookable in a short time and storable for a long period at normal temperature by seal packaging of rice with its water content and pH each adjusted to a specified value followed by heating and then disintegrating the rice grain aggregates into individual grains. CONSTITUTION:Rice with its to lowered to 3.5-6 and the water content regulated to 35-47wt.% is put to seal packaging, heated at 80-100 deg.C for 5-60min and left to stand under cooling followed by disintegrating the rice grain aggregates into individual grains. thus obtaining the objective rapid-boiling rice.

Description

DETAILED DESCRIPTION OF THE INVENTION (Field of Industrial Application) The present invention relates to quick-cooked rice that does not require washing or soaking in water, can be cooked in a short time, and can be stored at room temperature for a long period of time.

(Conventional technology) For quick-cooking rice that does not require washing or soaking in water and can be cooked in a short time by adding an appropriate amount of water, there are methods such as sealing and high-temperature sterilization of water-soaked rice, and In addition to the known method of steaming and drying soaked rice,
24 and the method of Japanese Patent Publication No. 6350977 are known.

Japanese Patent Publication No. 57-46824 describes the production of quick-cooked rice by coating uncooked rice with a paste-like liquid to reduce the moisture content of the mixture to approximately 38-47%, filling it in a sealed container, and sterilizing it by heating at 100°C or higher. The method is described in Japanese Patent Publication No. 63-50977, in which water-soaked rice is sealed in a bag together with an oxygen absorber, and fluid heating is performed from outside the bag so as to maintain the same temperature inside the bag by subjecting it to high-frequency treatment. Discloses a packaging sterilization method for soaked rice.

(Problems to be Solved by the Invention) Conventional methods for producing quick-cooked rice have not been able to satisfy all aspects of cooking properties, sensory characteristics, and storage stability. In other words, dried pregelatinized rice or water-soaked rice that has been sealed and sterilized by heat has a good shelf life, but has poor taste and texture. What I had was
The taste and texture were good, but the storage and quick cooking properties were poor.

In Japanese Patent Publication No. 57-46824, since quick-cooked rice has a lump-like shape, it is necessary to comb it before cooking, and in addition, a glue-like substance is attached to the surface of the rice grains, and when cooked, it is difficult to remove rice. It is sticky, and sterilization at high temperatures causes discoloration of the rice grains, development of off-flavors, and changes in texture.

In addition, Japanese Patent Publication No. 63-50977 has the disadvantage that the moisture content and degree of gelatinization of the rice are low, the cooking time is not very shortened, and the heat sterilization level is low, so the preservability is low.

3 (Means for Solving the Problems) As a result of repeated research on quick-cooked rice that can be stored for a long time and has good taste and texture, the inventor found that it has a moisture content of 35 to 47% and a pH of 3.
5 to 6, and that the heat-treated and single-grained rice becomes packaged quick-cooked rice with excellent cooking properties, sensory characteristics, and storage stability, and that this can be produced by a simple production method. The present invention has been completed.

That is, the present invention has a water content of 35 to 47% and a pH of 3.5 to 47%.
6, is a packaged quick-cooked rice that can be stored for a long time and is characterized by being heat-treated and made into single grains, and
Rice with a moisture content of 35 to 47% and a pH of 3.5 to 6 is sealed, heated at 80 to 110°C for 5 to 60 minutes, and left to cool. Either pulverize it into single particles, or at this time, freeze and thaw it {1
This is a method for producing packaged quick-cooked rice that can be stored for a long period of time.

The present invention will be explained in detail below.

4 The raw material rice of the present invention is polished rice obtained by polishing brown rice, and is usually used after washing the rice to remove adhering bran and impurities.

The pH of the packaged quick-cooked rice of the present invention is 3.5 to G, preferably 4.0 to 5.7. Lowering the pH of rice improves its shelf life, but if the pH is less than 4, the texture of the rice grains will be impaired, and if it exceeds pH 6, there will be little improvement in the shelf life. To measure pH, add the same weight of distilled water to rice,
000 rpm for 5 minutes.

The moisture content of the packaged quick-cooked rice of the present invention is 35 to 47%, preferably 37 to 45%. If the water content is less than 35%, the food will not cook quickly and have a fluffy texture.
If it exceeds 47%, the amount of water added during cooking will decrease,
The rice will not be cooked evenly and fluffy throughout. The moisture content is determined by drying at 105° C. for 4 hours and determining the loss on drying at this time.

The heat treatment of the packaged quick-cooked rice of the present invention is a process in which the starch of the rice is heated to change it into a gelatinized state, but since the gelatinized starch changes over time, 100% of it is gelatinized. I'm not talking about the condition.

Furthermore, the term "single grain state" as used in the present invention refers to a state in which the surfaces of the rice grains are not bonded to each other, and each rice grain is separated and scattered.

Next, the manufacturing method of the present invention will be explained.

After removing the rice bran and impurities, the pH is first lowered to 3.5-6 and the moisture content is 35-47%.
The order of the pH adjustment process and the moisture adjustment process may be set as appropriate, and they may be performed simultaneously.

The pH adjustment treatment includes methods such as immersing rice in an organic acid solution made of one or a combination of two or more of edible organic acids or edible organic salts such as citric acid and malic acid, or spraying the rice. The pH of rice may be adjusted to 3.5 to 6.

In the moisture adjustment treatment, rice is soaked in water below its gelatinization temperature, usually at room temperature, and then heated and gelatinized, for example, steamed, to increase the moisture content of the rice to 35 to 47%. It should be noted that immersion at room temperature is preferable if an organic acid solution is used instead of water, since pH adjustment treatment can be achieved at the same time and the manufacturing process can be simplified. A specific manufacturing process is, for example, immersing rice in an organic acid solution at room temperature, allowing the rice to absorb water up to about 32% of the saturated moisture content of the unheated rice, and at the same time lowering the pH. Next, steaming is performed to increase the moisture content to 35-47%.

In sealing the rice that has been adjusted in pH and moisture as described above, it is sufficient to use a heat-resistant plastic pouch or a plastic pouch containing an aluminum layer as the package. Seal with the remaining .

Sealed and packaged rice is sterilized by heating at 80 to 110 degrees Celsius for 5 to 60 minutes, but at temperatures below 80 degrees Celsius, it takes too long to reduce the number of bacteria, and heating above 110 degrees Celsius is prohibited. The high temperature of the rice causes discoloration of the rice grains, development of off-flavors, and changes in texture, which are undesirable. Heating may be performed using a retort pot or the like.

In some cases, this heating completely gelatinizes the starch.

7 After the heat-sterilized rice is left to cool, force is applied from above the package to break up the rice grain agglomerates and make them into single grains. After decreasing,
This can be done using a roller, etc.

This step of making grains into single grains can be easily carried out by adding and mixing oil or fat or an emulsion to the rice. Edible oil such as soybean oil and rapeseed oil may be used as the fat and oil, and please refer to Attachment 7JI]. 1 is effective at less than 1% by weight of rice, but if the rice is used for purposes such as pilaf that use oil or fat, it may be added in an amount of 1% or more by weight. The addition of oil and fat also has the effect of preventing rice from boiling over during cooking. The addition and mixing of fats and oils or emulsions may be carried out after the pH adjustment treatment and the moisture adjustment treatment, but it is desirable to carry out the addition and mixing during the moisture adjustment treatment and before heating and gelatinizing the rice.

At this time, if you freeze and thaw the rice, you will get a softer texture when cooking, so you can do this as necessary. This may be carried out after the rice grain agglomerates are crushed and made into single grains, or during the process before being made into single grains.

8. The quick-cooked rice obtained by the present invention can be used to cook white rice, red rice, cooked rice, fried rice, pilaf, etc. in a short time in a pot, pot, rice cooker, oven, microwave, etc. In addition, by processing liquids such as soup stock and ingredients into cooked foods such as retort foods, and combining this with quick-drinking rice, you can make rice dishes in an extremely short time and create instant rice dishes that can be stored for long periods at room temperature. Can be provided.

(Effect of the invention) The quick-cooked rice obtained by the present invention has the following effects.

(A) Since the rice grains are single grains, they are easily transferred from the pouch to cooking utensils, and water absorption and heating are performed uniformly during cooking.

(B) Since it contains 35 to 47% water and has been pregelatinized, it can be easily cooked with various cooking utensils to a desired texture in a short time.

(C) Since the rice is heated at 110° C. or lower after the package is sealed, there is no discoloration of the rice grains, no development of off-flavors, and no change in texture, and the taste and texture after cooking are almost the same as those obtained by cooking raw rice.

CD> After the package is sealed, it is heated at 80-110'C and the pH of the rice is low, so the quality is maintained for more than 6 months at room temperature.

(Example) Examples and test examples showing the effects of the present invention are shown below.

Example 1 2 kg of polished non-glutinous rice with a moisture content of 14.5% was washed and
．． It was immersed in 4 liters of 125% citric acid solution for 2 hours. After draining, 20% soybean oil, 5+ sugar fatty acid esters. 5
%, add and mix 25 g of an emulsion consisting of 79.5% water,
Steamed for 5 minutes. The moisture content had increased to 39.0%. The steamed rice was left overnight, sealed and packaged in 115 g portions in 130 mm x 70 m+n pouches made of polyethylene and nylon, heated for 20 minutes under pressure at 100° C. in a retort pot, and cooled with water. The next day, a cylindrical wooden stick was rolled over the pouch to break up the rice grain clumps and produce quick-cooked rice. The pH of rice was 5.0.

Example 2 5 kg of polished non-glutinous rice with a moisture content of 14.5% was washed and
．． 1% citric acid solution lOI! ．． Soaked in for 3 hours. After draining, 20% soybean oil, 0.5% sucrose fatty acid ester,
50 g of an emulsion containing 79.5% water was added and mixed, and the mixture was steamed for 7 minutes. The moisture content had increased to 39.5%. The steamed rice is left overnight and is made of polyethylene and nylon.
Each 115 g of the product was sealed in a 30n+m×170M pouch, heated in a retort pot at 100° C. under pressure for 15 minutes, and cooled with water. The next day, a cylindrical wooden rod was rolled over the vouch to break up the rice grain clumps, which were then frozen. After 5 days, thaw and pH
I made 5.2 quick-cooked rice.

Test Example 1 (Rice Cooking Evaluation) Put 115g of the quick-cooked rice of Example 1 in a plate and add 145g of water.
g jJO erru. It was cooked in a 500W microwave for 10 minutes, covered with cling film, and tasted unevenly for 3 minutes.

The rice was cooked evenly throughout, with no core remaining in the rice grains, and the taste and texture were almost the same as raw rice cooked in a regular rice cooker.

Test Example 2 (Storage Evaluation) The quick-cooked rice of Example 1 was stored at 25°C and the number of viable bacteria was examined after 2, 4, and 6 months. The taste and texture after cooking the rice were also good.

(1 idiot) 1 2 Procedural amendment August 29th, 1995

Claims (3)

[Claims] (1) A packaged quick-cooked rice that can be stored for a long time, characterized in that the rice has a pH of 3.5 to 6, a moisture content of 35 to 47%, has been heat-treated, and has been made into single grains. (2) Lower the pH to 3.5 to 6 and reduce the moisture to 35
The rice reduced to ~47% is sealed and heated at 80~110℃ for 5~47%.
A method for producing packaged quick-cooked rice that can be stored for a long period of time, which comprises heating the rice for 60 minutes, leaving it to cool, and then crushing the lumps of rice grains into single grains. (3) Lower the pH to 3.5 to 6 and reduce the moisture to 35
The rice reduced to ~47% is sealed and heated at 80~110℃ for 5~47%.
A method for producing packaged quick-cooked rice that can be stored for a long period of time, which comprises heating for 60 minutes, leaving it to cool, and then crushing the rice grain agglomerates into single grains, freezing and thawing them.