JPH05137523A - Preparation of cooked rice packed in pouch - Google Patents

Abstract

PURPOSE:To prepare cooked rice packed in a pouch and having excellent palatability, taste and long-term preservability by washing raw rice with an aqueous solution of sodium hypochlorite, draining, putting into a pouch together with a specific amount of a seasoning liquid, etc., deaerating and sealing the pouch, cooking the rice with heat and cooling the product. CONSTITUTION:Raw rice is washed with an aqueous solution of sodium hypochlorite containing 50-80ppm of NaOCl, drained, washed with water and again drained. The rice grains are immersed for 20-150min in a seasoning liquid or a liquid produced by adding 10-100ppm of a powdery amylase to water at 20-50 deg.C. After removing the liquid from the immersed rice grains, the grains are put into a heat-resistant pouch together with 70-140wt.% (based on the rice) of a seasoning liquid composed of 1-2wt.% of brewed vinegar, 0.5-2wt.% of salt, 3-8wt.% of sugar, 1-5wt.% of a pH modifier, 2-5wt.% of MIRIN (a Japanese glutinous rice sweet wine for seasoning) and 0.1-0.3wt.% of amino acids and preferably 0.1-0.8wt.% of a food oil. The pouch is deaerated and sealed and the content of the pouch is cooked by heating at 60-102 deg.C for 30-120min and cooled to obtain the objective rice packed in a pouch.

Description

Detailed Description of the Invention

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a method for producing a packaged rice which has a good texture and taste and can be stored at room temperature for a long period of time. It is a method of producing sausage in a bag that has the same texture and taste as raw rice when cut and eaten as it is.

[0002]

2. Description of the Related Art Rice balls, bento, retort foods, frozen foods and chilled foods are the mainstream of conventional packaged cooked rice. Further, rice balls and bento have poor shelf life, retort foods require reheating with hot water, microwave oven, etc., and the high temperature sterilization deteriorates the taste and texture. Frozen and chilled foods must be frozen or refrigerated.

Generally, the rice in a bag is in a state in which cooked rice is sealed in a bag made of a synthetic resin or the like, and it is impossible to eat the rice as it is after 4 to 5 days, and heating is necessary. is there. Many proposals have hitherto been made regarding the production of this type of bag rice. For example, there has been proposed a method for producing a packaged rice in which raw rice and water are put in a synthetic resin bag and sealed, and the rice is heated and cooked into cooked rice.

[0004]

However, the cooked rice obtained by this method is so-called non-sticky because the starch in the outer layer of the rice grains is excessively eluted and gelatinized in the heating process, resulting in sticky rice, which sticks to the bag. Will be bad. If the water content is low, it becomes dry. Sticky cooked rice becomes paste-like and cannot supply the fluffy, non-sticky rice normally eaten at home. And the rice obtained by this method is
Since the only operation for preservation is heating and cooking, it becomes hard at room temperature in 4 or 5 days, and it is difficult to preserve it for a long time with a good texture.

The present invention has been made in view of the above problems, and an object thereof is that it can be taken out easily without sticking to the bag, and the bag can be cut and eaten as it is, like raw rice. It is to provide a method for producing a packaged rice which has a good texture and taste and can be stored at room temperature for a long period of time.

[0006]

Means and Actions for Solving the Problems
As a result of various studies aimed at achieving the above-mentioned purpose, many bacteria, mold, etc. are attached to the surface layer of the polished rice grains, so it is recommended to use an aqueous solution of sodium hypochlorite which is approved as a food additive. Attention was paid to washing rice to remove germs and mold, washing with water to dehydrate, and then dipping the rice grains in a dipping solution or seasoning solution having a certain composition and then cooking.

The present invention is based on the above findings,
The gist is that after washing the raw rice with an aqueous sodium hypochlorite solution containing 50 to 80 ppm of NaOCl for dehydration, and then immersing the dehydrated rice grains in water with either a seasoning liquid or an immersion liquid. A step of deliquoring, and a step of putting the deliquored rice grains and a seasoning liquid of 40 to 75% by weight based on the rice grains in a heat-resistant bag together with edible oil, deaeration-sealed, and cooked and then cooled. The method for producing a bag-filled rice is characterized by comprising:

The type of raw rice used in the present invention is not limited. Both domestic and foreign products can be used. Immersion liquid to be washed after being washed and dehydrated,
Powdered amylase in water at 20 to 50 ° C for 10 to 100 pp
Those prepared by mixing in the ratio of m are preferable, and this dipping is suitable for 20 to 300 minutes. Further, the seasoning liquid used in the present invention is 1 to 2% by weight of brewed vinegar, 0.5 to 2% by weight of salt, 3 to 8% by weight of sugar, and pH adjusting agent 1.
~ 5 wt%, mirin 2-5 wt%, amino acids 0.1-
The ingredients (agricultural and marine products, meat) consist of 0.3% by weight.
It is suitable for cooked rice, and white rice should not contain mirin and amino acids. And soaking in seasoning liquid is 2
0 to 300 minutes is suitable. In the present invention, the reason why the dehydrated rice grains after washing with rice are immersed in a dipping solution or a seasoning solution is to impart conditions for killing bacteria, yeast, mold and the like and to impart a texture and a taste as described later. The above immersion in the immersion liquid or seasoning liquid is properly selected depending on the rice with ingredients, white rice, season, etc.

In the present invention, the rice grains that have been soaked in a dipping solution or the like and then dewatered are put in a heat-resistant bag made of a synthetic resin film or the like which can be heat-sealed together with other ingredients, if necessary. 0.1-0.8% by weight of oil based on rice grain
Or in the seasoning solution. The seasoning liquid having the above composition is also placed in the bag. The amount of the seasoning liquid added is preferably in the range of 70 to 140% by weight based on the rice grains. If the amount added is less than this range, the finished rice will have a low water content and a poor texture, which is not preferable. On the other hand, if the amount added exceeds this range, the amount of water will be too large and the texture will deteriorate. Further, if the amount of edible oil added is less than the above range, the taste will be deteriorated, and the rice will not separate from the bag easily.

Further, in the present invention, after the bag is placed in the above heat resistant bag, it is deaerated and sealed, and this is cooked by heating. The cooking temperature is preferably 60 to 102 ° C., and heating with hot water or steam for 30 to 120 minutes is preferable. And at this time, the bag body filled with the above rice grains,
When cooked while shaping by sandwiching with a net punching machine etc., the appearance will be improved, the thickness will be uniform and the sterilization conditions will be improved. It may be placed on the net, but it is desirable to perform shaping by a net punching machine.

During the heating and cooking, the seasoning liquid and the edible oil penetrate into the heated rice to enhance the bactericidal effect of yeast, bacteria, mold and the like inside and outside the rice grain. The bagged rice produced according to the present invention was tested for bacteria immediately after production and at 37 ° C. in an incubator for 7 days, 14 days, and 21 days. It was The bag-filled rice according to the present invention can be stored for 6 months in the normal temperature distribution process, and the more distinctive feature is that the bag is unsealed if it is within about 10 days from the date of manufacture. Even if you eat
It has the same good texture and taste as raw rice.

[0012]

EXAMPLES The present invention will be described based on the following examples. Production Example 1. 1 kg of polished rice is washed with an aqueous sodium hypochlorite solution containing 50 ppm of NaOCl for 15 minutes to remove liquid. Further, the rice grains are washed with water to remove the adhering sodium hypochlorite and dehydrate. Water temperature of this white rice is 20 ℃
It was immersed in a liquid prepared by mixing powdery amylase at a ratio of 30 ppm in the above water for about 50 minutes, and then deliquored. The white rice soaked in this immersion liquid was drained to obtain 1.25 kg of water-containing rice grains having a water content of 33%. Then this rice grain 1.25k
7.5 g of salad oil was added to and mixed with 1.25 kg of rice grains mixed with this salad oil, brewing vinegar 2% by weight, salt 0.5% by weight, sugar 3% by weight, pH adjusting liquid 1% by weight. %, Mirin 1% by weight, amino acids 0.1% by weight, water 9
1.55 kg of seasoning liquid consisting of 2.4% by weight is made of nylon laminate packaging bag (100 mm x 100 mm, 50 bags)
, Then degassed and sealed by heat sealing.

The sealed bag was vibrated by a vibrator to thoroughly mix the rice grains and the preparation liquid in the bag. Then, this bag was leveled, sandwiched between net punching machines and continuously molded, and cooked with steam at 105 ° C. for 70 minutes to gelatinize the rice grains. Then, the rice in the bag was cooled to room temperature with shower water to obtain a product. The bagged rice thus obtained was stored at 36 ° C for 2
After storing for 1 day, the rice in the bag did not change at all, it was easy to take out when opening, and when tasted, it was confirmed that the texture and taste were good.

Example 2. 1 kg of polished rice contains 50% NaOCl
It is drained by washing with a sodium hypochlorite aqueous solution containing ppm for 15 minutes. Further, the rice grains are washed with water to remove the adhering sodium hypochlorite and dehydrate. This white rice is brewed vinegar 2% by weight, salt 0.5% by weight, sugar 3% by weight, p
H adjustment liquid 1% by weight, mirin 1% by weight, amino acids 0.1
A seasoning liquid consisting of 10% by weight of water and 92.4% by weight of water was soaked for 60 minutes and then dewatered. When the soaked white rice was deliquored, 1.25 kg of water-containing rice grains having a water content of 33% were obtained. Next, 8 g of salad oil was added to 1.25 kg of these rice grains, and 6 g of dried lotus root, 6 g of carrot and 8 burdock roots.
g, and shiitake 8 g to make a mixture of 1.286 kg, and this mixture and 1.2 kg of the above seasoning solution to 0.2 K of soy sauce.
The seasoning liquid containing g was added to the nylon laminate packaging material (100
(mm × 150 mm, 20 bags), then deaerated and sealed by heat sealing.

The above-mentioned sealed bag was subjected to a vibration treatment with a vibrator to thoroughly mix the rice grains, ingredients and preparation liquid in the bag. Then, this bag was sandwiched by a net punching machine and continuously molded, and cooked with hot water at 100 ° C. for 80 minutes to gelatinize the rice grains. Then, the rice in a bag cooked and cooked while molding was cooled to room temperature with shower water to obtain a product. When the bagged rice thus obtained was stored at 36 ° C for 21 days, the rice in the bag did not change at all, it was easy to take out when opening, and the sample had a good texture and taste when tasted. Was confirmed.

Test Example 1. Table 1 shows the results of testing the texture, taste and the like of the bagged rice produced according to the present invention by changing the storage temperature and the number of storage days after production.

[Table 1] No Temperature ℃ Number of days Test result 1 23 10 Good texture with fresh texture 2 20 10 Slightly cold but good texture 3 10 6 Cold and a little grainy but good 4 10 10 Cold and rough texture and taste Inferior in quality 5 5 4 Cold, with rough texture and significantly inferior 6 22 180 Microwave oven 500w, 36 seconds, good texture with fresh texture 7 22 180 3 minutes 40 seconds after boiling water, 〃〃 8 18 180 Microwave oven 500w, 40 seconds 〃 〃 9 18 180 4 minutes after boiling water, 〃 〃 10 10 180 Microwave oven 500w, 50 seconds 〃 〃 11 10 180 minutes after boiling water 4 minutes 30 seconds 〃 〃

As is clear from the test results of texture, taste, etc. in Table 1, if the storage temperature of the rice in a bag is room temperature of 20 ° C. or higher, even if it is stored for about 10 days, it will be eaten as it is after breaking the seal. However, it is clear that the texture is fresh and the taste is good. Further, it is clear that even if it is stored at room temperature for 180 days, that is, for 6 months, it has a fresh texture and a good taste when heat-treated with a hot water bath or a microwave oven and eaten.

[0018]

The bag-filled rice produced according to the present invention is
It can be taken out easily without sticking to the bag, and it has a good texture and taste similar to raw rice even if the bag is unsealed and eaten as it is, and it can be stored at room temperature for a long time. For example, the bagged rice produced according to the present invention can be used for 7 hours immediately after production and in an incubator at 36 ° C.
Bacteria, yeasts, molds, etc. were not found when tested for bacteria after being heated for 14, 14 and 21 days. And, the bagged rice according to the present invention is
It can be stored for a month, and the more distinctive feature is that it has the same texture and taste as raw rice even if the bag is unsealed and eaten as it is within 10 days from the date of manufacture. .. Therefore, the practical effects of the present invention are remarkable.

Claims (5)

[Claims] 1. Raw rice is washed with a sodium hypochlorite aqueous solution containing NaOCl in an amount of 50 to 80 ppm for dehydration, and then washed with water for dehydration, and then the dehydrated rice grains are immersed in either a seasoning liquid or an immersion liquid. A step of post-deliquoring, and a step of putting the dehydrated rice grains and a seasoning liquid of 70 to 140% by weight based on the rice grains in a heat-resistant bag together with edible oil, deaeration-sealed, cooked, and cooled. A method for producing a bag-filled rice, which comprises: 2. Powdered amylase in water at 20 to 50 ° C.
The method for producing a packaged rice according to claim 1, wherein the rice grains that have been washed and dehydrated are soaked in an immersion liquid mixed at a ratio of 0 to 100 ppm for 20 to 150 minutes. 3. The seasoning liquid used is 1-2% by weight of brewed vinegar,
Salt 0.5-2% by weight, sugar 3-8% by weight, pH adjuster 1-5% by weight, mirin 2-5% by weight, amino acids 0.1
The method for producing a packaged rice according to claim 1, wherein the rice is contained in an amount of 0.1 to 0.3% by weight, and the immersion in the seasoning liquid is performed for 20 to 150 minutes. 4. Cooking at a temperature of 60-102 ° C.
30-120 minutes, The manufacturing method of the packaged rice of Claim 1 characterized by the above-mentioned. 5. The method for producing a packaged rice according to claim 1, wherein a bag body filled with rice grains, a seasoning liquid and edible oil and sealed in a degassed manner is cooked while being heated.