JPH05328918A - Production of okowa and set for producing the same okowa - Google Patents

Abstract

PURPOSE:To obtain OKOWAs (steamed glutinous rices mixed with red beans, vegetables, edible wild plants, etc.) excellent in taste, texture and instantaneously cookable properties in a short time by adding a seasoning liquid in a prescribed amount to quickly cookable processed rice and heating the rice by a micro wave heating. CONSTITUTION:30-60wt.% seasoning liquid such as MIRIN (sweet rice wine for seasoning) is added to quickly cookable processed rice and preferably thickener such as xanthane gum is added thereto and then the mixture is heated by microwave heating to provide the objective OKOWAs. A set for production of OKOWA excellent in long-term preservability is obtained from packaged and quickly cookable processed rice and a seasoning liquid packaging body sealed with seasoning liquid of 30-60% based on the quickly cookable processed rice.

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 rice flour having a good flavor and texture in a short time, and a rice cake production set used therefor.

[0002]

[Prior Art and Problems to be Solved by the Invention] Red rice,
In order to make rice flour such as Gomoku okowa and wild vegetable okowa, generally, raw rice or processed rice so that the cooking time can be shortened (early cooked) rice cake (mochigome) and glutinous rice (uruchimai) 3: They are mixed at a ratio of about 1, dipped in a seasoning solution, and then steamed together with the ingredients by steaming. For example, when making red rice, the seasoning liquid is azuki bean or cowpea broth, and the ingredient is azuki bean or cowpea. In addition, when making Gomoku okowa, soy sauce and mirin are mainly used as a seasoning solution, and ingredients include carrot, shiitake mushroom, and konjac.

However, in the case of steaming with a steamer, dipping in seasoning liquid for at least 1 hour and steaming time of 3
It takes about 0 to 60 minutes (15 to 20 minutes for early cooked rice)
To a certain extent, there was a problem that it was not possible to steam unless the amount was large, and it was not possible to produce a small amount such as one serving. As a method of manufacturing rice, other rice cookers can be used. In this case, the mixed rice of glutinous rice and non-glutinous rice, in which the ratio of the non-glutinous rice is slightly higher than that in the case of using a rice bran, the seasoning liquid and the ingredients are put in a rice cooker at the same time and heated.

However, when a rice cooker is used, not only the rice absorbs too much water, resulting in a sticky texture, but it takes about 30 minutes for heating and about 20 minutes for using precooked rice. There was a difficulty. Further, in recent years, a product in which rice leaves are enclosed in a heat-resistant resin container or the like and heat-sterilized is commercially available. Such products are convenient because they can be eaten simply by reheating them in a microwave oven or the like, but since the rice once cooked is further sterilized by heating, the rice is completely soft and the core is There is a problem that not only the texture does not have a bad taste, but also the malodor is generated and the taste is not freshly made. That is, with the conventional technique, it was not possible to produce scented rice having a good flavor in a short time. Therefore, the present invention provides a method for producing rice flour which has a good flavor and is suitable for producing a small amount of rice having a good flavor in a short time, and a set for producing rice flour which is used therefor. The purpose is to

[0005]

The present invention has been made in view of the above circumstances, and (1) 30 to 60 for early cooked rice.
A method for producing rice flour, which comprises adding a weight% seasoning solution and then microwave heating, (2) adding a thickener,
(1) The method for producing rice flour according to the item (1), which is characterized by heating, (3) packaged precooked rice, and 30 to 60 for the precooked rice
And a seasoning liquid package in which a weight% seasoning liquid is enclosed, and (4) a thickener is added to the seasoning liquid ( The present invention provides a set for rice production according to item 3).

[0006] In the present invention, the term "early cooked rice" means processed rice which can reduce the cooking time as compared with raw rice, and generally, raw rice (water content of about 15% by weight, starch is hardly gelatinized). Is heated in a steamer for several minutes to give a water content of 20-
It can be obtained by increasing the degree of gelatinization of starch to about 70% or more while increasing it to about 50% by weight (hereinafter simply referred to as%). The water content of this early cooked rice is preferably 30% or more. The fast-cooked rice used in the present invention is preferably mainly made of glutinous rice, and in particular, the proportion of glutinous rice is 60 to 100.
If it is set as%, it will have a very nice flavor and texture. In addition, the early cooked rice does not necessarily have to be polished rice, and may have a flavor or a color added when the brown rice or the early cooked rice is produced. The seasoning liquid may be appropriately prepared according to the purpose. For example, in the case of red rice, a small amount of salt is added to the broth of adzuki bean or cowpea,
In the case of Gomoku and edible wild plants, soy sauce and mirin are mainly prepared. For fast-cooked rice that has already been seasoned or colored, mere fresh water may be used as the seasoning liquid.

The amount of seasoning liquid to be used is 30 for early cooked rice.
-60%. If it is less than 30%, the core remains hard on the rice cooked. If it exceeds 60%, the precooked rice absorbs too much water and has a sticky texture. A more preferable amount of seasoning liquid is about 40 to 53% with respect to the cooked rice. In addition, it is preferable to add thickeners such as starch and various gums to the seasoning liquid. By adding a thickening agent, the seasoning liquid entangles moderately with the pre-cooked rice when the rice is cooked, and the seasoning liquid does not remain at the bottom of the container in which the rice is cooked.
The gloss of the rice cake will also improve. As the thickening agent added to the seasoning liquid, starches such as potato starch and corn starch, and gums such as xanthan gum and tamarind gum are preferable in order not to impair the flavor and texture of rice. The amount of thickener added to the seasoning liquid is 1 for the seasoning liquid in the case of starch.
-4%, and in the case of gums, 0.1-0.4% is suitable. The reason is that if the content is less than 1% in starch, the effect is not sufficient, and if it exceeds 4%, it becomes unfavorable because of a sticky and heavy texture, and in gums, the effect is less than 0.1%. Is not sufficient, and if it exceeds 0.4%, the texture becomes sticky and a sticky thread is drawn, which is also unfavorable.

In the present invention, the above-mentioned quick-cooked rice and the seasoning liquid are mixed and microwave-heated.
Generally, a microwave oven may be used. Heating time is 50
About 3 to 4 minutes in a small microwave oven of 0 to 600W,
A large microwave oven of about 1000 W takes about 2 to 3 minutes. When heating, first put the precooked rice and seasoning liquid together in a container capable of microwave heating, but at this time, it is necessary to keep the container open, more preferably, lightly cover with a lid. It is in an opened state in which it is covered. Next, microwave heating is performed with a microwave oven or the like. Then 1
In about a minute, the seasoning liquid begins to boil, a large amount of foam is generated, and the whole pre-cooked rice is wrapped. This state continues for a while, but when the seasoning liquid is sucked into the precooked rice and evaporates, the amount of foam gradually decreases. When the bubbles do not occur much, microwave heating is stopped, and steam is left as it is for about 1 minute, so that the froth can be obtained. When the ingredients are added to the rice, it may be added before the microwave heating, or after the rice has been prepared, the rice may be mixed while the rice is still hot and less sticky.

According to the above production method, it is not necessary to immerse the precooked rice in the seasoning liquid before heating, and delicious rice can be produced in a short heating time of only a few minutes. The rice cooked with this method has a moderate texture and does not feel sticky as when cooked with a rice cooker. This is because the seasoning liquid is boiled to a foam by microwave heating in a short time, so it is not a state where the pre-cooked rice is immersed in the seasoning liquid like heating in a rice cooker, but a steam heating state like steaming with steam. It seems that it can be heated with. However, when steaming early cooked rice with steam to make rice cake, as mentioned above,
Since it is necessary to soak the seasoning liquid for 1 hour or more and then steam for about 15 to 20 minutes, it is considered that heating by microwaves is significantly different from heating by steam.

Next, a description will be given of a rice mill set suitable for carrying out the method for manufacturing rice of the present invention. This rice cooker set is composed of a package containing pre-cooked rice and a package containing 30 to 60% of seasoning liquid of the pre-cooked rice. One embodiment of this rice bran production set is shown in FIG. FIG. 1 (A) is an exploded view of the rice production set of the present invention, in which 1 is a container body, 2 is a seasoning liquid package, 3 is precooked rice package, 4 is disposable chopsticks, and 5 is a container body. It is the lid of. FIG. 1 (B) shows the container 3 for pre-cooked rice, the container 2 for seasoning liquid and the disposable chopsticks 4 in FIG. The perspective view of the obtained product is shown.

According to the method for producing rice cakes of the present invention, even a small amount such as one serving can be easily produced using a small household microwave oven. Therefore, precooked rice for one to several persons can be cooked in advance. It is very convenient to measure and wrap the seasoning liquid as a set for production. When using the rice flour production set of the present invention, each of the package containing the pre-cooked rice and the package containing the seasoning liquid is opened and transferred to a microwave-heatable container. , Microwave heating may be used. In addition, in the set for rice production of the present invention, the ingredients to be put therein may be enclosed together with the package of the pre-cooked rice or the seasoning liquid, or a package containing only the ingredients may be separately packed. It may be attached. Either embodiment is included within the scope of the present invention. In addition, it is preferable that the set for rice flour production of the present invention has higher instantness if a microwave-heatable container and chopsticks that can be used for the production of rice flour are attached.

[0012]

EXAMPLES The present invention will be described in more detail with reference to Reference Examples, Test Examples and Examples. Reference example (manufacture of pre-cooked rice) A mixture of polished rice and non-milled rice in a ratio of 3: 1 is immersed in water for about 2 hours and then drained.
This was supplied to a continuous steamer and heated for about 7 minutes. The temperature of the steam blown into the steamer was set to about 120 ° C., and the steam was temporarily passed through the temperature raising and heating unit of 120 ° C., but the temperature of other parts is about 90 ° C. or higher and lower than about 120 ° C. The fast-cooked rice discharged from the continuous steamer is rapidly cooled with a vacuum cooler to bring the product temperature to about 30 ° C or lower. The precooked rice thus obtained was filled in a polyethylene bag in an amount of 150 g each, and an oxygen scavenger (Mitsubishi Gas Chemical Co., Ltd.)
Manufactured) and sealed. Finally, sterilization was performed at 102 ° C. for 30 minutes using a pressure heat sterilizer. The packaged pre-cooked rice thus obtained has a water content of about 40% (measured with an infrared moisture meter manufactured by Kett, heat source 400 ° C., measurement time 30
Min) The degree of gelatinization of starch was about 93%.

Test Example 1 Fast-cooked rice (75% glutinous rice, 25% glutinous rice) obtained in Reference Example 1
As shown in Table 1, a predetermined amount of seasoning liquid (boiled azuki bean juice and 3% of corn starch added) was mixed with 50 g. Pre-cooked rice and seasoning liquid are put in a microwave-heatable container and heated by a microwave oven (600 W) to produce red rice (without ingredients). The heating time by the microwave oven is 4 minutes, and the subsequent steaming is 1 minute. The texture of the thus-obtained rice was tested. The results are shown in Table 1.

[0014]

[Table 1] (Note) The evaluation was performed by a three-point evaluation method by five panelists. That is, each of the 5 people has a score of 0 point ... poor texture 1 point ... not very good texture 2 point ... relatively good texture 3 point ... good texture And the average value of the scores was taken.

From Table 1, good results are obtained when the amount of seasoning liquid is in the range of 45 to 90 g. The amount of the seasoning liquid is 30 to 60% with respect to the early cooked rice. Moreover, it turns out that a more preferable range is 60 to 80 g (about 40 to 53%).

Test Example 2 Precooked rice obtained in the above-mentioned reference example (75% glutinous rice, 25 glutinous rice)
%) 150 g, corn starch was mixed with 70 g of a seasoning liquid (azuki bean juice) added to give a predetermined concentration as shown in Table 2. Pre-cooked rice and seasoning liquid are put in a microwave-heatable container and heated by a microwave oven (600 w) to produce red rice (without ingredients). The heating time by the microwave oven is 4 minutes, and the subsequent steaming is 1 minute. The appearance and texture of the thus-obtained rice were tested. The results are shown in Table 2.

[0017]

[Table 2] (Note) The texture was evaluated by the same three-point evaluation method as in Test Example 1.

As is clear from Table 2, good results have been obtained when the corn starch concentration of the seasoning liquid is in the range of 1 to 4%.

Example 1 (Red rice production set and production of red rice using the same) 1) Preparation of red rice production set a. Fast-cooked rice: Using the quick-cooked rice obtained in the reference example (150 g was packed and sealed in a polyethylene bag. 75% glutinous rice, 25% glutinous rice. Yes, it has been sterilized by heating and can be stored at room temperature for a long time.) B. Seasoning liquid: ・ Fill and seal in a bag made of aluminum vapor-deposited polyethylene (with ingredients). 78 g of azuki bean juice (xanthan gum concentration: about 0.23% by weight) was used as a seasoning liquid, and 16 g of azuki bean was used as an ingredient. It is heat sterilized and can be stored at room temperature for a long time. C. Others ・ ・ A cardboard container and disposable chopsticks whose surface is resin coated and waterproof. The above items a, b, and c are packaged as a single meal and shrink-wrapped with a transparent resin film.

The above seasoning liquid (containing ingredients) was prepared as follows. 8 g of azuki bean, 1 g of salt, 0.2 g of xanthan gum, and 84.8 g of fresh water are filled and sealed in a polyethylene bag on which aluminum is vapor deposited. Next, this is sterilized at 115 ° C. for 20 minutes using a pressure heat sterilizer. Here, azuki bean is boiled during sterilization, and the color and flavor of the azuki are transferred to fresh water (becomes azuki bean juice), and since the azuki be absorbed, the azuki bean is about 16 g and the azuki bean juice is about 78 g.

2) Manufacture of red rice The shrink film of the above red rice manufacturing set is removed. Remove the lid and take out the disposable chopsticks, the package of cooked rice, and the package of seasoning liquid from the container body. Open the package of pre-cooked rice and take out the pre-cooked rice into the container body. Further, the package of the seasoning liquid is opened, and the seasoning liquid (including ingredients) is taken out into the container body. Microwave oven (600W) with a lid on the container body
It was placed inside and heated for 4 minutes. At this time, although the container body is covered with the lid, it is necessary to keep the container body in an unsealed state so that water vapor can be satisfactorily discharged to the outside of the container body. Therefore, it is certain that the lid is provided with a plurality of holes and notches. After heating for 3 minutes, it was left for 1 minute for steaming. After steaming, take out the container body from the microwave and mix with chopsticks so that the ingredients (azuki) are evenly distributed. When the red rice cools down, the stickiness peculiar to the red rice occurs and it becomes impossible to mix it, so mix it quickly while the red rice is hot. The resulting red rice is beautiful with a lustrous appearance, and when I tried it, it had a moderately corey texture and had exactly the same flavor as red rice steamed with raw rice, like a red rice cooked in a rice cooker. There was no stickiness. Moreover, the seasoning liquid did not remain on the bottom of the container body.

Example 2 (manufacturing of a five-piece rice cake manufacturing set and a five-piece rice cake manufacturing method using the same) 1) Preparation of a five-piece rice cake manufacturing set a. Fast-cooking rice: A polyethylene bag is filled with 150g and sealed. 100% non-stick rice. It is heat-sterilized and can be stored at room temperature for a long time. (Do not add oxygen absorber.) B. Seasoning liquid: ・ Fill and seal in a bag made of aluminum vapor-deposited polyethylene (with ingredients). A seasoning liquid made mainly of soy sauce, mirin, corn starch and fresh water, and carrot, dried mushrooms, bamboo shoots, fried and konjak are included as ingredients. (80 g seasoning liquid, 30 g ingredients) Heat sterilized and can be stored at room temperature for a long time. C. Others ・ ・ The same container and disposable chopsticks as in Example 1. As described above, a, b, and c were shrink-wrapped in the same manner as in Example 1 as a single meal set.

The fast-cooked rice of A used here was manufactured as follows. Soak the polished rice in water for about 2 hours. After dipping, 136 g of dried glutinous rice and 14 g of fresh water were filled and sealed in a polyethylene bag. Next, this bag-filled product is sterilized at 105 ° C. for 25 minutes using a pressure heat sterilizer. The glutinous rice absorbs water during sterilization and becomes precooked rice. The obtained packaged pre-cooked rice has a water content of about 42% (measured under the same conditions as in Example 1).
Met. The seasoning liquid (containing ingredients) was prepared as follows. The following raw materials are blended and sealed in a polyethylene bag with aluminum vapor deposition. Then, sterilization was performed at 115 ° C. for 20 minutes using a pressure heat sterilizer. In the case of the formulation of this example, since the ingredients hardly absorb water during sterilization, the seasoning liquid after sterilization (corn starch concentration: about 2.5% by weight) is about 80 g, and the ingredients are about 30 g.

2) Manufacture of a five-sided rice cake According to this embodiment, a five-piece rice cake is manufactured using a five-piece rice cake set. The procedure is the same as the case of the red rice set of Example 1. However, the heating time in a microwave oven (600 W) is 3 minutes. It had the same glossy appearance as Gomokowa made from steamed raw rice by steaming and had a good flavor and texture. Moreover, the seasoning liquid did not remain on the bottom of the container body.

[0025]

EFFECTS OF THE INVENTION According to the method for producing rice flour of the present invention, it is possible to produce rice having a good flavor in a short time regardless of the amount. At that time, if you use the set for rice production of the present invention, rice can be easily produced,
Furthermore, if the package of the early-cooked rice and the package of the seasoning liquid are sterilized, they can be stored at room temperature for a long time, which is extremely convenient.

[Brief description of drawings]

FIG. 1 (A) is an exploded view of a millet production set of the present invention, and FIG. 1 (B) is a perspective view showing the state of the millet production set after storage.

[Explanation of symbols]

 1 Container body 2 Package of seasoning liquid 3 Package of precooked rice 4 Disposable chopsticks 5 Lid 6 Shrink film

Claims (4)

[Claims] 1. A method for producing rice flour, which comprises adding 30 to 60% by weight of a seasoning liquid to pre-cooked rice and then microwave heating the mixture. 2. The method for producing rice flour according to claim 1, wherein a thickener is added and heated. 3. Packaged precooked rice and 30 to 30% for precooked rice
And a seasoning liquid package containing 60% by weight of a seasoning liquid. 4. The rice milling set according to claim 3, wherein a thickening agent is added to the seasoning liquid.