JPH07107932A - Packed rice-ball capable of being sold under warming - Google Patents

Abstract

PURPOSE:To obtain a packed rice-ball making it possible to sell a cooked rice- ball under warming by closely packing a rice-ball with a packing material having a heating medium inserted in the space between an inner packing material having heat- and water-resistances and an outer packing material having heat-resistance and shape-holdability. CONSTITUTION:A cooked rice-ball 2 having good taste by heating is wrapped with an inner packing material 3 having heat- and water-resistances in an open state and placed in a canister 1, etc., having heat-resistance and shape-holdability and a heating medium 4 is inserted into the space between the inner packing material and the canister, etc. After tightly closing the canister, etc., the packed rice-ball is subjected to a bactericidal treatment under heating.

Description

Detailed Description of the Invention

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a rice ball package which can be sold under heating. More particularly, the present invention relates to a rice ball package that can be stored at room temperature for a long period of time and is warm and delicious when heated by a vending machine or the like.

[0002]

2. Description of the Related Art Warming sales by an automatic vending machine capable of storing food at high temperature for a long time (hereinafter also referred to as "hot vendor" or "can warmer") is a canned food containing liquid contents. Intended. This is because when sterilizing canned foods, canned foods consisting only of solid matter are likely to cause uneven heating,
The difficulty of sterilization process such as sterilization condition and the heating temperature in the hot bender can reach 55 ℃ ~ 60 ℃, so the quality deteriorates during the storage, and it can withstand long-term storage in the bender. Because there was not. Therefore, due to the problem of uniform heating of the contents, it has been considered that canned foods whose contents consist only of solids are unsuitable for warming and storing in a hot bender or can warmer for a long time. Therefore, hot sales by hot vendors and can warmers are
It does not cover canned cooked foods consisting only of solids such as rice balls.

[0003] In addition, when heated and sold by a hot bender or a can warmer, bacteria, particularly thermostable bacteria, pose a problem. If the spores of thermostable bacteria remain in the canned food, the residual bacteria will germinate and grow during heating to deteriorate the contents. In order to kill and not leave bacteria such as these thermostable bacterial spores, the production requires a normal heat sterilization step of canned food, but if the contents are solid, the sterilization time becomes longer, and as a result, It may cause changes in the physical and chemical properties of the contents, which may impair the taste and flavor.

Canned food is one of the most popular storage means because it has excellent storability and can be stored for a long time even if left at room temperature. Usually, it is made by packing water, seasonings, packing media such as syrup in a can together with contents such as food, and then performing heat sterilization in a heating device such as a retort while keeping a lid on the can. In addition to the contents, there is a large amount of packing media. At the time of heat sterilization, the packing media added in the can flows in the can, and the heat sterilization progresses by this flow. In the case of heat sterilization of solid food canned food, a large amount of packing media does not exist in the can, so that the packing media does not flow in the can and the sterilization time becomes longer.

A so-called high-vacuum canned product, in which the inside of the can is maintained in a state close to a vacuum, has been proposed as a product that is extremely easily heat-sterilized. In this vacuum canning, the addition of packing media such as water is kept to a minimum in order to reduce the weight of the canned goods, and the air inside the can is eliminated in advance of obstacles such as heat sterilization caused by the reduction of the amount of the packing media added. It is a canned food solved by. Vacuum canning can solve problems such as prolonged heat sterilization time to some extent by increasing the vacuum inside the can even if the amount of packing media added is small, but due to the small amount of packing media, it can be affected by external impact. There is a problem that the food contents are easily destroyed. Furthermore, problems when packing solid foods in cans are that they are biased during transportation, that solid foods stick to each other, and that the solid foods at the top of the canned food are gravitational to those at the bottom. However, it is difficult to maintain the original shape of solid foods.

[0006]

DISCLOSURE OF THE INVENTION The present invention provides a package which can be sold under the heating of rice balls for "onigiri" which is a solid food which has not been conventionally subjected to heating sales by hot vendors or can warmers. The purpose is to do. The present invention makes a rice ball cooked to be delicious by heating, easily available at a desired temperature at a desired time, and moreover, the quality of the rice ball can be maintained for a long period of time when it is manufactured. In particular, the object is to provide a rice ball package which can be sold under heating. It is an object of the present invention to improve the thermal conductivity of a rice ball package to increase the heating efficiency during retort sterilization and / or during heating while selling. Another object of the present invention is to improve the external impact resistance of the rice ball vacuum package and prevent the food contents from being destroyed.

[0007]

[Means for Solving the Problems] Two or more onigiri individually packaged in an open state with a heat-resistant and water-resistant film as an interior material are stacked and packed in a canned container to form a space between the interior material and the exterior material. A heat carrier is inserted and sealed with a high vacuum wrapping machine. Instead of high vacuum, the air in the can may be replaced with an inert gas. If the oxygen absorber is enclosed in the can, the oxygen remaining in the can is removed. The inside of the can, which is kept in a high vacuum state, protects the rice balls from the deformation of shape by the heat medium and the interior material individually wrapped with the rice balls serving as a cushioning material.

Further, when the interior material is packaged in an open state and / or the heat carrier contains a small amount of water, the interior material is sealed by a high vacuum winding machine and heat sterilized. The atmosphere inside the material is the same as that inside the exterior material, and the rice balls are efficiently heat-sterilized. Furthermore, when the canned goods are opened and the wrapped rice ball is taken out of the can, the interior material can be opened without difficulty. The heat medium inserted into the space between the interior material and the exterior material acts as a packing medium, and the heating efficiency at the time of sale during retort sterilization and / or heating can be increased.

The canned goods sealed in a high vacuum state are sterilized by a retort. At this time, if the canned foods are retort-treated while the rice balls are stacked, the bottom rice balls are deformed by the weight of the top rice balls. However, if the cans are laid sideways during the heat sterilization process as described above, the storage capacity in the processing apparatus is reduced and the production efficiency is poor. The deformation of rice balls during retort sterilization is also affected by the long heating time. That is, when a tubular can is stood, a space is created between the can and the triangular rice ball, and the heat conduction is extremely poor, and it takes a long time for heating. Also, when the can is set up, the rice ball on the lower side is easily deformed by pressure and easily crushed.

The present invention solves such a problem by inserting a heat medium into the space formed between the can and the rice ball. Especially for the purpose of deforming the rice ball during heat sterilization, and for improving the thermal conductivity of the rice ball package, the present invention is
A heat carrier is inserted into the space between the interior material and the exterior material. By inserting the heat medium, it is possible to increase the heating efficiency at the time of retort sterilization and / or at the time of sale under heating, and it is possible to reduce the deformation of the rice balls as a side effect.

The rice balls are packaged in a state of being in contact with the heat medium through the interior material and being in close contact with the exterior material. The same applies when a food package such as a side dish is attached in addition to the rice ball. If the rice ball is triangular, the triangular rice ball contacts the can at three points, and the other part contacts the can through the inserted heat transfer medium. It is also possible to surround the environment with a heat carrier to make intimate contact with the can. Due to the vacuum inside the can, the thermal conductivity will be improved by inserting any other material.

A synthetic resin foam impregnated with a trace amount of water is used as the heat transfer medium. A synthetic resin foam having heat-resistant open cells is impregnated with a small amount of water so that the atmosphere in the interior material and the exterior material in the retort becomes the same, and the rice balls are efficiently heat-sterilized. When the atmosphere inside and outside materials is the same, the water does not evaporate from the rice ball, so it is easy to adjust the water content when cooking rice. It goes without saying that the presence of water vapor in the vacuum improves the thermal conductivity.

A bag in which a liquid food, a paste type food or the like is packaged and sealed is used as a heat carrier. A plastic sealed bag containing miso soup or pasty food is used. Since the space between the can and the triangular rice ball is three spaces of the same shape, three bags in which food is hermetically packaged can be inserted. These three may be connected. If you use this triplet around the triangular rice ball, you can use it on three parts where the triangular rice ball contacts the can, and on the thin seal part, and on the other parts where the rice ball does not contact the can. The thick rice-filled portion is packaged in a state where the triangular rice balls are in contact with the triplets via the interior material so as to be integrated and closely adhered to the exterior material. The shape of the rice ball does not have to be triangular. Therefore, the shape of the bag in which the food is hermetically sealed is not specified.

Various materials can be put in the bag, and the bag can be used as a side food for rice balls. The food to be hermetically packed is preferably food close to water from the viewpoint of thermal conductivity, but is not limited to this. When you add soup, you can eat it before and after eating rice balls. Variety of soup can be made. Further, this soup acts as a cushioning material and prevents the deformation of the rice ball. In the canned food containing such a heat carrier, the heat carrier plays a role of heat transfer, and therefore, it is possible to perform heat sterilization in a vertical type without horizontally, so that productivity can be improved.

The rice ball package which can be sold under heating according to the present invention is such that the rice ball is cooked to be delicious by heating, and the rice ball cooked to be delicious by heating is heat and water resistant. The interior material is packaged in an open state, and the interior material has a cushioning action, and is housed in a heat-resistant shape-retaining exterior material, between the interior material and the exterior material. It is characterized in that the heat medium is inserted in the space, and that it is heat sterilized through a heat sterilization step after sealing with an exterior material. The rice ball referred to in the present invention is a so-called rice ball shaped rice, and the shape thereof may be triangular or round and is not particularly limited.

It can be stored at room temperature for a long period of time, and by heating with a hot bender or a can warmer, it becomes a warm and delicious rice ball package, so the rice ball to be packaged becomes delicious by heating. Need to be cooked. The rice ball is 1.4 to 1.5 when the rice is cooked and the water content is 1.2 times that of normal rice cooked.
It is necessary to cook with double the amount of water. Cooked rice containing various ingredients is also a preferred embodiment, and the above-mentioned range of water content is also adopted for such cooked rice.
It is considered that it is desirable to adjust the water content before cooking because the rice balls packaged in an open state with the interior material contain a small amount of water but evaporate and flow in the can. It is necessary to cook rice with a large amount of water in order to vacuum-tighten it during manufacturing, sterilize it in a retort, heat it for a long time when selling it, and make it delicious after going through these steps. It is estimated that there is.

Although the detailed portion slightly changes depending on rice varieties and the like, the optimum cooking method can be determined by ordinary experimental efforts in the food field. According to the present invention, when a synthetic resin foam impregnated with a small amount of water is used as a heat transfer medium, a small amount of water is impregnated in the synthetic resin foam having heat-resistant open cells, and the interior material and the exterior material during retort The atmosphere inside is the same, and the rice balls are efficiently heat-sterilized.
When the atmosphere inside and outside materials is the same, the water does not evaporate from the rice ball, so it is easy to adjust the water content when cooking rice. In that case, it is not necessary to cook rice softly in anticipation of water evaporation.

In order to kill the heat-resistant bacterial spores and the like, it is necessary to go through the usual heat sterilization step of the canned food, but the present invention preferably employs a high vacuum canning technique as the heat sterilization means. Specifically, the present invention packages a rice ball with a heat-resistant interior material, and accommodates the interior material packaging rice ball in a heat-resistant shape-retaining exterior material, and the interior material packaging rice ball into the exterior material. It is a rice ball package that is housed under a high vacuum or gas replacement.

The present invention improves the external impact resistance of the vacuum can by inserting a heat medium in the space between the interior material and the exterior material, but to further improve the external impact resistance,
Adopt packaging of rice ball interior materials to prevent the food contents from being destroyed. A heat-resistant food packaging material is adopted as the interior material, and the interior material has a cushioning effect and is accommodated in the exterior material. Therefore, as the interior material, a heat-resistant food packaging material that exhibits a cushioning effect when packaged is preferable. The can is most preferably used as the exterior material. Various types of cans are commercially available, but a type that can withstand high vacuum without opening the can is practical when opening. The material may be metal, glass, plastic, or the like, but metal is preferable from the viewpoint of thermal conductivity. If you have two or more rice balls,
Wrap each rice ball individually with the interior material and open. As a form of this individual and open packaging, a partition by a partition material between rice balls is included. Of course, the rice balls may be separated by a partition material and then wrapped with an interior material.

The rice ball package of the present invention will be described below with reference to the drawings. FIG. 1 shows one embodiment of the present invention, and is an explanatory view showing a canned product viewed from above when a canned product packed with a rice ball and a heat carrier packaged with a plastic film is opened. FIG. 2 is an explanatory view showing a heat transfer medium made of a synthetic resin foam impregnated with a small amount of water. FIG. 3 is an explanatory view showing a heat transfer medium composed of three bags in which food is hermetically packed. Reference numeral 1 is a can, 2 is a packaging rice ball,
3 is a plastic film, 4 is a heat carrier, 5 is a pasty food product, and 6 is a sealing portion of the film.

First, as shown in FIG. 1, the canned food of the present invention is
In the can 1, three packaging rice balls 2 individually and separately wrapped by the plastic film 3 are stacked and packed, and the heat medium 4 is inserted between the plastic film 3 and the can 1 of the outer packaging material, and It is sealed by a vacuum wrapping machine.
In this case, it is preferable to encapsulate an oxygen scavenger (not shown) in the can because the oxygen remaining in the can is removed. The canned goods sealed in a high vacuum state are sterilized by a retort. At this time, the heat medium 4 and the plastic film 3 in which the rice balls 2 are individually wrapped play a role of a cushioning material in the canned goods held in a high vacuum state, thereby protecting the rice balls 2 from deformation of the shape.

When the plastic film 3 is packaged in an open state and / or when the heat transfer medium 4 contains a small amount of water, it is sealed by a high vacuum winding machine and heat-sterilized. The atmosphere inside the plastic film 3 is the same as that inside the can 1, and the rice ball 2 is efficiently heat-sterilized. The plastic film 3 and the heat medium 4 inserted in the space of the can 1 act as a packing medium and a cushioning material to increase the heating efficiency during retort sterilization and reduce the deformation of the shape of the rice ball. Stand up and retort. Then, the product is obtained by cooling. This rice ball package is heated at a preset temperature of the vending machine (for example, 50 to 70 ° C.) and is put on the market.

[0023]

The details of the present invention will be described with reference to examples. The invention is in no way limited by these examples.

Example 1 A method for manufacturing a canned rice ball which is an example of the present invention will be described. First, the amount of water added during normal rice cooking is 1.
Cook with 1.4 times the amount of water added to 2 times. The cooked cooked rice is used as it is, or a predetermined amount of seasonings, ingredients and the like are mixed and die-cut to prepare an original rice ball. For example, in the case of baked rice balls, soy sauce is sprayed onto the surface of the formed rice balls, and the surface is dried and baked at the same time to be cooled. Then, the baked rice balls are individually wrapped with a plastic film, and the film edge is folded with one side open. These packed rice balls are heated in a microwave oven, for example.

This packaging rice ball is packed in a canned container, and an oxygen absorber such as a trade name "Ageless" (manufactured by Mitsubishi Gas Chemical Co., Inc.) is placed in the canned container, a heat medium is further inserted, and vacuum winding is performed. (Decompression degree 40-60 cm ² / H
g) As the heat transfer medium, a series of three plastic bags in which miso soup was tightly packaged was used. The three spaces of the same shape formed between the canned container and the triangular rice ball can be filled with a thick food enclosure, and the triangular rice ball can be connected to these triples via the plastic film of the interior material. They were packaged in a state of being in contact with each other and being in close contact with a canned container.

Next, retort sterilization is performed. The retort sterilization time is usually 117 ° C. and 120 minutes, but the retort sterilization time can be shortened by about 60 minutes by preheating the packed rice ball as described above. Further, by using the heat medium, the heating time can be reduced to about 60% of the time when the heat medium is not used. Then, it is cooled to about 40 ° C. If rice balls are handled at a temperature that has undergone retort sterilization, dumplings will form, so it is preferable to cool to a temperature of 70 ° C. or lower. The obtained canned rice ball was heated after 1 month under the same conditions as the can warmer (65 ° C., 4 hours). When I opened the can and took out the rice ball wrapped with the plastic film for the interior material and ate it, it was a plump and delicious freshly made rice ball. The miso soup used as a heat carrier can also be eaten before and after eating rice balls.

Example 2 The onigiri made in Example 1 and wrapped in an interior material and heated in a microwave oven or the like is packed in a can container in two layers. At that time, the bottom is packed with a plastic bag in which the properly folded soup is hermetically sealed. The "Ageless" in the same manner as in Example 1 was placed in canning container, and, to a vacuum seaming (decompression degree 40~60cm ² / Hg). Then, retort sterilization was performed in the same manner as in Example 1 to obtain a canned rice ball enclosing the soup package. The soup package placed at the bottom acts as a heat carrier, and the heating time can be reduced to about 70% of the time when the heat carrier is not used.

[0028]

[Effects of the Invention] A solid product such as a rice ball and a liquid food such as soup or a paste type food can be stored at room temperature for a long time and can be stored in a vending machine or the like. By heating, it is possible to provide a package that can be sold while being warm and delicious. By heating the vending machine, it is possible to provide a rice ball package that can be warmly eaten without being messed by hand even if it is gripped as it is, and that the quality of the rice ball package can be maintained for a long time. The thermal conductivity of the rice ball package can be improved to improve the productivity. Furthermore, it is possible to provide a vacuum wrapping body for rice balls that does not deform or destroy the contents.

[Brief description of drawings]

FIG. 1 is an explanatory view showing a canned product as seen from above when an canned product filled with a rice ball and a heat carrier packaged with a plastic film is opened, showing one embodiment of the present invention.

FIG. 2 is an explanatory diagram showing a heat transfer medium made of a synthetic resin foam impregnated with a small amount of water, which is used in the rice ball package of the present invention.

FIG. 3 is an explanatory diagram showing a heat transfer medium composed of three bags in which food used for the rice ball package of the present invention is hermetically packaged.

[Explanation of symbols]

 1 can 2 packaging rice ball 3 plastic film 4 heat carrier 5 paste food 6 film seal part

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[Procedure amendment]

[Submission date] November 24, 1993

[Procedure Amendment 1]

[Document name to be amended] Statement

[Correction target item name] 0026

[Correction method] Change

[Correction content]

Next, retort sterilization is performed. The retort sterilization time is usually 120 ° C. and 120 minutes, but the retort sterilization time can be shortened by about 60 minutes by preheating the packed rice ball as described above. Further, by using the heat medium, the heating time can be reduced to about 60% of the time when the heat medium is not used. Then, it is cooled to about 40 ° C. When dealing with rice balls at a temperature that remains retort sterilization, since the bunching, has preferably be cooled to 70 ° C. or lower. The obtained canned rice ball was heated after 1 month under the same conditions as those for the can warmer ( 55 ° C., 4 hours). When I opened the can and took out the rice ball wrapped with the plastic film for the interior material and ate it, it was a plump and delicious freshly made rice ball. The miso soup used as a heat carrier can also be eaten before and after eating rice balls.

Claims (10)

[Claims] 1. A rice ball cooked to be delicious by heating is heat-resistant while being packaged in an open state with a heat-resistant and water-resistant interior material and having a cushioning effect on the interior material. It is housed in an exterior material that retains its shape and shape, a heat carrier is inserted in the space between the interior material and the exterior material, and after it is sealed with the exterior material, it is heat sterilized through a heat sterilization process. A rice ball wrap that can be sold under heating, which is characterized by being 2. The rice ball package which can be sold under heating according to claim 1, wherein the rice ball wrapped with the interior material is housed in the exterior material under gas replacement or under high vacuum. 3. A rice ball package which can be sold under heating according to claim 1 or 2, which is composed of two or more rice balls and each rice ball is individually and individually packaged in a heat-resistant interior material. 4. The rice ball which is cooked to be delicious by heating is cooked with a 1.4 to 1.5 times the amount of water added when the rice is cooked. Item 3. A rice ball package which can be sold under heating according to item 3. 5. The rice ball package which can be sold under heating according to claim 1, claim 2, claim 3, or claim 4, wherein the oxygen scavenger is contained in an exterior material. 6. The heat medium according to claim 1, claim 2, claim 3, claim 4 or claim 5, which can be sold under heating, comprising a synthetic resin foam impregnated with a trace amount of water. Rice ball packaging. 7. The rice ball package which can be sold under heating according to claim 1, claim 2, claim 3, claim 4 or claim 5, wherein the heat carrier comprises a bag in which liquid food is packaged and sealed. . 8. The heat carrier comprises a bag in which a paste-type food product is packaged and hermetically sealed,
A rice ball package which can be sold under heating according to claim 4 or 5. 9. The rice ball package which can be sold under heating according to claim 7 or claim 8, wherein two or more bags in which food is hermetically packaged are connected in series. 10. The rice ball package which can be sold under heating according to claim 9, wherein another food is packaged in each bag.