JPH0398542A - Preparation of sterile packed boiled rice - Google Patents

Abstract

PURPOSE:To prepare sterile packed boiled rice having excellent smell, taste, texture, etc., capable of being delivered at the ordinary temperature and free from the deterioration of the quality by charging the pressed and boiled rice together with a deoxidizing agent into container or packaging material in a sterile installation and subsequently sealing the rice perfectly. CONSTITUTION:Washed rice is mixed with a suitable amount of water, received in a pressing boiling device and subsequently pressed and boiled so that the highest temperature of the rice is preferably approximately 105-120 deg.C and a F0 value becomes approximately 0.1-3.1. The pressed and boiled rice is filled together with a deoxidizing agent into a container or packaging material in a sterile installation and perfected sealed to provide the sterile packed boiled rice. The sterile installation is suitably a clean room, a clean booth, etc., of the classes 100 to 1000 in the standard of National Aeronautics and Space Administration(NASA) and the tools, the packaging material, the container, the deoxidizing agent, etc., are sufficiently sterilized.

Description

DETAILED DESCRIPTION OF THE INVENTION <Industrial Application Field> The present invention relates to the production of aseptically filled cooked rice having extremely good quality.

<Conventional Technology> Conventionally, retort cooked rice has been common as a type of cooked rice distributed at room temperature. Retort cooked rice is made by putting rice in a container or packaging material, heat sterilizing it with water under high temperature and pressure to an Fo value of 3.1 or higher, and then distributing it at room temperature. However, these conventional retort cooked rice have quality problems such as loss of desirable flavor and generation of retort odor. In other words, the market has desired a technique that allows rice to be distributed at room temperature while maintaining its desirable taste.

<Problems to be Solved by the Invention> The present invention aims to solve the above-mentioned problems, namely, quality deterioration such as reduction in desirable flavor of rice distributed at room temperature and generation of retort odor due to conventional retort processing. .

<Means for solving the problem> The present inventors have conducted intensive studies to solve the above problem.
3. 1 preferably FO value 0. We came to the knowledge that by aseptically filling and sealing boiled rice that has been cooked to a temperature of 1 to 2.0 with an oxygen absorber, we can obtain cooked rice that can be distributed at room temperature and that does not deteriorate in quality. This is the perfect example of an invention.

The present invention will be explained in more detail below.

First, as raw rice, brown rice is milled according to the conventional method, and then washed. The rice washing method can be wet or dry. In the case of a wet method, use water at room temperature, for example, reduce the heat source such as gas, electricity, steam, etc. so that the temperature is between 120℃ and F.
o4a 0. 1-3. 1 Preferably Fo value 0.1~
Apply heat to 2.0.

Regarding the sterilization effect when this treatment is performed, for example, the following results have been obtained. The initial bacterial count of Clostridium botulinum is 1.
By applying this treatment to raw materials of 0-4 pieces/g or less, IQ-I
The presence of less than fco/g. Clostridium botulinum is 10-'
! A probability of existence of more than 100 g/g can be said to be a commercially sterile state, which is the same as the standard for "container-packaged, pressurized, heat-sterilized foods" stipulated in Ministry of Health and Welfare Notification No. 17.

The sterile cooked rice prepared in this way, which is equivalent to commercially sterile rice, is stored in sterile equipment, specifically at the National Aeronautics and Space Administration (NASA).
Aseptic filling is performed in a clean room or clean booth of class 100 to class 10,000 according to the standards. When performing aseptic filling, use sufficiently sterilized equipment, jigs, packaging materials, containers, oxygen absorbers, etc. After filling the container with sterile cooked rice, an oxygen absorber is added and the container is then sealed using, for example, a heat sealing machine.

The aseptically filled cooked rice prepared as described above is reheated in a microwave oven or in a heated water bath and then served as a meal. Lettle 1
・Table 1 summarizes the sensory evaluation results and hygienic characteristics of cooked rice, aseptically packed cooked rice, and regular cooked rice using a trained taste judge.

Next, the present invention will be further explained with reference to Examples.

Example 1> Brown rice5. 4. 0 kg of polished rice was milled using a milling machine to remove the bran. Obtained 5 kg. Place this in an electric rice washing machine at 25°C.
After washing the rice under running city water, the rice was pressure-cooked using a pressure cooker. The maximum temperature is 110'C and the Fo value after cooking is 0. It was 5. The resulting cooked rice was aseptically filled with an oxygen absorber into a pre-sterilized container in a class 100 clean booth installed in a class 10,000 clean room of the National Aeronautics and Space Administration, and a sterilized lid was placed. I put it on and heat sealed it.

When this product was placed at room temperature, reheated in a microwave oven the next day, and eaten, it had a pleasant aroma and a pleasant texture without unnecessary stickiness.

Example 2> Brown rice5. 4. 0 kg of polished rice was milled using a milling machine to remove the bran. Obtained 6 kg. Place this in an electric rice washing machine at 20°C.
After washing the rice without running city water, the rice was soaked in city water for 1 hour and then pressure-cooked. Maximum temperature is 115
The Fo value after cooking at ℃ is 1. It was 0. The obtained cooked rice is aseptically filled with a deoxidizing material into a container that has been previously sterilized in a class 100 clean room installed in a clean room with a cleanliness level of 10,000, and a sterilized lid material is placed on the container and heat sealed. Ta. When this product was placed at room temperature, reheated in a microwave oven after one month, and eaten, it had a pleasant aroma and a pleasant texture without unnecessary stickiness.

Except for Example 3, the rice was soaked in 20°C city water for 1 hour, and then pressure-cooked using a pressure cooker.

The maximum product temperature was 116℃, and the Fo value after cooking was 1. It was 8. The resulting cooked rice was filled aseptically in a clean booth with cleanliness class 100, and heat-sealed with an oxygen absorber.

When this product was left at room temperature and reheated in a microwave oven after one month, it had a pleasant aroma and a fluffy texture without unnecessary stickiness.

<Effects> According to the production method of the present invention, aseptically filled cooked rice can be produced with extremely good flavor and texture while ensuring the same level of safety as commercial sterilization.

Claims (1)

[Claims] 1. A method for producing aseptically packed cooked rice, which comprises filling pressure-cooked rice into a container or packaging material together with an oxygen absorber in an aseptic facility and completely sealing the container. 2. The method for producing aseptically filled cooked rice according to claim 1, characterized in that the rice is cooked to an Fo value of 0.1 to 3.1. 3. The method for producing aseptically packed cooked rice according to claim 1, characterized in that the rice is cooked to an Fo value of 0.1 to 2.0.