JPH06169709A - Frozen cooked rice and its preparation - Google Patents

Abstract

PURPOSE:To prepare cooked rice preserved in frozen state, to be cooked or spontaneously thawed as it is directly with a cooking utensils such as microwave oven, oven, oven toaster and steamer and capable of keeping moderate water content and giving the soft feeling of just-cooked rice to the palate. CONSTITUTION:This cooked and frozen rice has a dissolved rice grain liquid layer composed of a pasty material originated from rice grain on the surface layer of the cooked rice grain. The pasty material contains a solid component in an amount of (0.04A+0.03B)wt.% (based on the total solid component of the rice grain), wherein A(wt.%) is the ratio of non-glutinous rice, B(wt.%) is the ratio of glutinous rice in the cooked rice and A+B is 100wt.%.

Description

Detailed Description of the Invention

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to cooked rice which is stored in a frozen state and directly cooked or thawed directly by a cooking appliance such as a microwave oven, an oven, an oven toaster, or a steamer. Keep the water
The present invention relates to cooked rice having a plump and fresh texture.

[0002]

2. Description of the Related Art A conventional method for obtaining a cooked rice food having a good binding property of rice grains and a good taste by simply heating a frozen cooked rice food is as follows: (1) cooked cooked rice and skim milk powder , Mixed flour, glutinous rice flour, glutinous rice flour, starch powder, and dried egg white, and liquid seasoning and, if necessary, ingredients are mixed to obtain seasoned cooked rice, which is molded into an arbitrary shape and coated. A method for producing frozen croquette-like seasoned cooked rice characterized by freezing (JP-A-54-46848),
(2) A rice molded product obtained by molding a mixture of cooked rice, a food paste that gels by heating, water and a free water decomposition inhibitor into a predetermined shape (Japanese Patent Laid-Open No. H02-202).
-60556), and for the purpose of improving the mixability, moldability, and reconstitution of cooked rice, (3) reduce water on the surface of rice grains of cooked cooked rice, and add oil to this to mix Then, a liquid material is added and mixed, and then molded by a molding machine (Japanese Patent Laid-Open No. 03-58760),
(4) A method in which a hydrated glutinous rice flour is filled in a plastic tray having a large number of vent holes, 10 minutes after the start of steaming, 20 minutes of steaming is performed while sprinkling water, and further about 20 minutes of steaming and freezing are performed. (Japanese Patent Laid-Open No. 04-8416) and the like are known.

[0003]

However, (1),
According to the method (2), additives other than rice are used, and even when rice flour is used, fiber and polymer starches and proteins that do not originally contribute to the taste are also included. I can't get it. According to the method (3), especially in the case of sticky glutinous rice, which is strongly sticky, it solidifies strongly when cooled, and even mixing thereof is not easy. Reduce the amount of water and cook rice to facilitate mixing,
Even if water is added using steamed rice, β-formation of rice starch has already progressed after cooling, and there is little migration of starch to other than rice grains, so moldability is poor, and rice grains up to the optimum eating water value Since it does not absorb water, it does not have a plump texture. Furthermore, it is necessary to add 1% or more of the oil in the total weight, which adversely affects the texture and taste. Even in the method (4), since the rice is molded while suppressing the swelling of rice, there are various problems to be solved, such as not having a plump texture.

In view of the above points, an object of the present invention is to provide a frozen cooked rice product in which a frozen cooked rice food product can be obtained by simply heating the frozen cooked rice food product with a good binding property, texture and taste. Especially.

[0005]

[Means for Solving the Problems] A first invention capable of solving the above-mentioned problems is cooked rice which is frozen after being cooked, wherein the proportion of non-glutinous rice in the cooked rice is A% and the proportion of glutinous rice is B
%, A + B = 100%, 0.04A + 0.03B of the total solid content of the rice grains is added to the surface layer of the rice grains of the cooked rice.
Frozen cooked rice characterized by having a rice grain eluate adhesion layer, which is a pasty substance derived from rice grains containing (wt%) or more solids, a second invention is to cook the above frozen cooked rice, or A third aspect of the invention is a cooked rice food obtained by natural thawing, wherein the cooked cooked rice is subjected to pressure to such an extent that the shape of the cooked rice does not collapse, and then frozen. A method for producing cooked rice, the fourth invention is the above-mentioned method for producing frozen rice, which comprises adding a rice grain eluate, which is a paste-like substance derived from cooked rice, to cooked rice and then freezing. .

The cooked rice referred to in the present invention may be cooked cooked rice or a product containing seasonings and various ingredients such as cooked rice, white rice, red rice, okowa, pilaf and the like.
The cooked rice that can be used in the present invention may be either sticky rice or sticky rice, or mixed rice thereof. The rice cooked in the present invention refers to a step of cooking or steaming rice grains according to a usual method using a rice cooker, a steamer, an electronic rice cooker, a gas type or a steam type continuous rice cooker.

The moisture content (described later) of cooked rice obtained by cooking rice is preferably 49 to 57% by weight for nonglutinous rice, 39 to 46% by weight for glutinous rice, and more preferably 52 for nonglutinous rice. ˜57% by weight, and glutinous rice is 42 to 46% by weight. In the present invention, the water content refers to the water content contained in cooked rice, and the water content in the cooked rice after freezing is such that the blending ratio of non-glutinous rice in the cooked rice is A%, the blending ratio of glutinous rice is B%, and A + B = When it is 100%,
(0.63 to 0.67) x A + (0.55 to 0.58)
It is preferably adjusted in the range of xB (% by weight).

The water content may be adjusted by cooking or steaming rice at a normal ratio of water and water, and then adding water so that the water content is within the above range. For example, in the case of non-glutinous rice, the optimum water content after cooking rice is 49 to 57% by weight.
In the present invention, when the amount of water is adjusted to 63 to 67% by weight in the present invention, the water which is not completely absorbed inside the rice grains comes to exist as a rice grain eluate described later. By adjusting the water content in this way, the cooked rice is allowed to swell sufficiently without disintegrating, and the rice grain eluate is sufficiently attached to the surface layer of the rice grain to prevent denaturation by freezing and surface water evaporation and browning due to heating and cooking. You can

If the water content of the frozen rice is below this range, the water content in the rice grains will be insufficient, and the elution of the rice grain eluate described below will not occur sufficiently to obtain a desirable texture, and However, if the value exceeds this range, the water content in the cooked rice becomes excessive and the desired texture cannot be obtained. The water content is obtained by measuring the loss on drying (%) when a fixed amount of cooked rice is dried at 135 ° C. for 2 hours.

The rice grain eluate in the present invention is a rice grain eluate which is a paste-like substance eluted from the rice grain cell wall by hot water during rice cooking, that is, what is called "Oneba" is frozen. This contains tasting components including low-molecular-weight starch, glucose, peptides, amino acids, minerals and the like. In the present invention, the rice grain eluate is adhered to the surface layer portion of the frozen cooked rice grains while being not completely absorbed in the rice grains, and is present as a rice grain eluate adhesion layer in the frozen state. When the content of non-glutinous rice in the cooked rice is A%, the content of glutinous rice is B%, and A + B = 100%, the solid content weight of the rice grain eluate is It is necessary that the total solid content of the rice grains is 0.04A + 0.03B (% by weight) or more. It is preferably 70% by weight or less.

If the adhered amount is less than the above range, in the case of glutinous rice, the stickiness and plumpness of rice grains having a good taste and texture cannot be achieved at the same time. In the case of non-glutinous rice, overdrying is caused during freezing and cooking, cracks are likely to occur in rice grains, and the texture becomes poor. The solid content ratio of the adhered rice grain eluate is the amount of solid content loss when the product (thawed product) is mixed and dispersed in water, the adhered rice grain eluate is washed away, and the remaining rice grains are filtered through a mesh. Can be measured at.

In order to adjust the amount of the rice grain eluate adhered, the method of setting the soaking temperature of rice during cooking, time, steaming, cooking time, watering temperature after steaming and time and adjusting the amount of water after rice cooking And the method of pressurizing after cooking rice, and the like. These methods may be combined with any one of these methods, but the method of pressing after cooking rice is the most preferable method.

The amount of pressurization is such that the rice grain eluate is eluted on the surface but the rice grains are not disintegrated. It is also possible to further add water after the pressurization to adjust the concentration of the eluate. Another method is to add rice grain eluate having a adjusted concentration to cooked rice or steamed rice. In this case, as the rice grain eluate, it is preferable to add the one eluted from the rice grain as it is, without being purified, and diluted to a suitable concentration. Furthermore, adding an appropriate amount of oil is also an effective means to prevent reabsorption of the rice grain eluate after elution.
In this case, the amount of oil should not affect the taste, and is preferably 1% or less. The concentration of the rice grain eluate may be appropriately set in consideration of taste. The adjustment of the concentration is achieved by the same method as the above-mentioned adjustment of the adhesion amount.

The method for producing frozen cooked rice of the present invention will be described below.
As an example, a method of adjusting the amount of rice grain eluate adhered by pressure after cooking rice will be described. First, raw rice is washed, dipped in a certain amount of water, and then cooked or steamed according to a conventional method. In the case of non-glutinous rice, in order to improve the absorption into the rice, it is preferable to immerse the rice in water for a suitable time during the steaming and further steam the steam.

After cooking or steaming, the rice grain eluate is eluted. When oil is added to suppress reabsorption of the rice grain eluate, it is added immediately after cooking or steaming. For pressurization, for example, a pressure vessel, a stirring vessel, a vertical mixer, or the like can be used. Before pressurizing, water suitable for the target water content is added to water, treated for 1 to 5 minutes under pressure, and then left for about 30 minutes to absorb an appropriate amount of rice grain eluate into the rice grains.

When a cooked rice having a proper amount of the rice grain eluate attached thereto is obtained in this manner, the frozen cooked rice of the present invention can be obtained by freezing the cooked rice according to a conventional method. When eating the frozen cooked rice of the present invention, it may be thawed by a known method, for example, by heating with a cooking appliance such as a microwave oven, an oven toaster, a steamer, or by naturally thawing.

[0017]

The details of the present invention are shown in the following examples.

[0018]

Example 1 5.0 kg of polished non-glutinous rice was washed, immersed in water for 1 hour, immersed in water for 1 hour, and then steamed in a steamer for 10 minutes. This was immersed in water at 20 ° C. for 30 minutes and then steamed for 20 minutes. The weight after steaming was measured and found to be 10.0 Kg. Immediately, 62.5 g of edible salad oil was added, and further 2.5 Kg of water was added.

Next, a vertical mixer (S, manufactured by Kanto Mixer Co., Ltd.)
By treating with S-type 71E) for 2 minutes, pressure was applied so that the rice grains were not broken, and the liquid was eluted from the rice grains, and left for 30 minutes to absorb an appropriate amount of the eluate. 100g of this was distributed to make a plate of rice. This is -40 ℃
Frozen for 1 hour. By measuring the ratio of the solid content weight of the rice grain eluate to the solid content of the entire product, the amount of the rice grain eluate attached to the surface layer of the rice grain was calculated. Further, the loss on drying (%) when a fixed amount of cooked rice was dried at 135 ° C. for 2 hours was measured to determine the water content in the cooked rice.

The frozen rice plate was cooked in a 500 W microwave oven for 2 minutes and 20 seconds, and the obtained rice plate was evaluated for eating. The evaluation method was a sensory test for fluffiness, and a five-point evaluation method was used, in which 16 panelists had the most fluffy feeling and 5 points were considered to be preferable. Table 1 shows the product water content, the amount of rice eluate deposited, and the results of sensory tests.

[0021]

[Example 2] 1.0 kg of polished white glutinous rice was washed, immersed in water for 1 hour, and then steamed in a steamer for 10 minutes. This was immersed in water at 20 ° C. for 30 minutes and then steamed for 20 minutes. When the weight after steaming was measured,
It was 2.0 Kg. Immediately, 12.5 g of edible salad oil was added, and 0.5 Kg of water was further added. Cook this rice A
And

Washing 5.0 kg of polished glutinous rice and submersing it in water
It was immersed for a time and steamed for 30 minutes in a steamer. The weight after steaming was measured and found to be 7.5 Kg. Immediately, 50 g of edible salad oil was added, and 2.5 kg of water was further added. This is called cooked rice B. Within 5 minutes after water addition (A, B
The rice cooked rice A and B were mixed together and pressure was applied in the same manner as in Example 1 to elute the liquid from the rice grain, and the mixture was left for 30 minutes to absorb an appropriate amount of the eluate. 100g of this was distributed to make a plate of rice. This was frozen at -40 ° C for 1 hour.

In the following, in the same manner as in Example 1, the amount of adhesion to the surface layer of rice grains, the moisture value in cooked rice, and the sensory test for plumpness were performed. The above results are shown in Table 1.
Name it.

[0024]

[Example 3] Washing 5.0 kg of polished glutinous rice and submerging it in water
It was immersed for a time and steamed for 30 minutes in a steamer. The weight after steaming was measured and found to be 7.5 Kg. Immediately, 50 g of edible salad oil was added, and 2.5 kg of water was further added. Then, pressure was applied in the same manner as in Example 1 to elute the liquid from the rice grain, and the liquid was allowed to stand for 30 minutes to absorb an appropriate amount of the eluate. This was divided into 100 g each to make a rice bowl, which was frozen at -40 ° C for 1 hour.

In the following, in the same manner as in Example 1, the amount of adhesion to the surface layer of rice grains, the moisture value in cooked rice, and the sensory test for plumpness were performed. The above results are shown in Table 1.
Name it.

[0026]

[Comparative Example 1] 5.0 kg of polished glutinous rice was washed, immersed in water for 1 hour, and then steamed in a steamer for 10 minutes. This was immersed in water at 20 ° C. for 20 minutes and then steamed for 20 minutes. When the weight after steaming was measured,
It was 9.0 kg. Immediately 45 g of edible salad oil was added. This is called cooked rice A.

Wash 2.0 g of polished glutinous rice and submerge it in water.
After soaking for a period of time, 7 kg and 15 minutes after starting steaming in a steamer, 0.5 kg of sprinkling water was applied, and steaming was further performed for 15 minutes. When the weight after steaming was measured, it was 3.3 Kg
Met. Immediately add 17 g of edible salad oil, and use this as cooked rice B. Within 5 minutes after adding salad oil (A,
B) was mixed with cooked rice A and B, and pressure was applied in the same manner as in Example 1 to elute the liquid from the rice grain, and the mixture was left for 30 minutes to absorb an appropriate amount of the eluate. This was divided into 100 g each to make a rice bowl, which was frozen at -40 ° C for 1 hour.

In the same manner as in Example 1, the amount of adhesion to the surface layer of rice grains, the moisture value in cooked rice, and the sensory test for plumpness were performed. The above results are shown in Table 1.
Name it.

[0029]

Comparative Example 2 2.0 kg of polished white glutinous rice was washed, immersed in water for 1 hour, and then steamed in a steamer for 10 minutes. This was immersed in water at 20 ° C. for 30 minutes and then steamed for 20 minutes. When the weight after steaming was measured,
It was 4.0 Kg. Immediately, 10 g of edible salad oil was added, and further 2.0 Kg of water was added. This is called cooked rice A.

5.0 kg of polished glutinous rice was washed with rice and submerged in water.
It was immersed for a time and steamed for 30 minutes in a steamer. The weight after steaming was measured and found to be 7.5 Kg. Immediately, 50 g of edible salad oil was added, and further 5.0 kg of water was added. This is called cooked rice B. Within 5 minutes after water addition (A, B
The rice cooked rice A and B were mixed together and the pressure was applied in the same manner as in Example 1 to elute the liquid from the rice grain, and the liquid was allowed to stand for 30 minutes to absorb an appropriate amount of the eluate. This was divided into 100 g each to make a rice bowl, which was frozen at -40 ° C for 1 hour.

In the following, in the same manner as in Example 1, the amount of adhesion to the surface layer of rice grains, the measurement of the water content in cooked rice, and the sensory test for plumpness were performed. The above results are shown in Table 1.
Name it.

[0032]

Comparative Example 3 After preparing cooked rice A and B in the same manner as in Example 1, cooked rice A and B were mixed in the same manner. The rice grains of the cooked rice were gently mixed so as not to apply pressure, and left for 30 minutes. 100g of this was distributed to make a plate of rice, which was frozen. In the following, by the same method as in Example 1, the amount of adhesion to the surface layer of rice grains, the measurement of the water content in cooked rice, and the sensory test for plumpness were performed. The above results are shown in Table 1.
Name it.

[0033]

[Table 1]

[0034]

EFFECTS OF THE INVENTION With the above constitution, in the frozen state and the thawed state, the rice grain eluate is present in the surface layer of the rice grain in a state where it is not completely absorbed, and the rice grains have a preferable binding property. However, it can prevent denaturation of cooked rice due to freezing, excessive evaporation of water on the surface due to cooking and heating, browning, etc., provide optimum frozen water when eating, and provide frozen cooked rice with a freshly cooked texture You can

Claims (4)

[Claims] 1. A cooked rice that has been frozen after cooking, wherein the content ratio of non-glutinous rice in the cooked rice is A% by weight, the composition ratio of glutinous rice is B% by weight, and A + B = 100% by weight. Frozen cooked rice characterized in that it has a rice grain eluate layer of cooked cooked rice containing at least (0.04A + 0.03B)% by weight of the total solid content of the rice grains on the surface of the rice grains. 2. A cooked rice food obtained by heating or naturally thawing the frozen cooked rice according to claim 1. 3. The method for producing frozen cooked rice according to claim 1, wherein the cooked cooked rice is subjected to a pressure such that the shape of the cooked rice does not collapse, and then frozen. 4. The method for producing frozen cooked rice according to claim 1, wherein the rice grain eluate, which is a paste-like substance derived from cooked rice, is added to the cooked rice and then frozen.