JPH07246066A - Processed rice, retort rice and preparation of cooked rice therefrom - Google Patents

Abstract

PURPOSE:To obtain processed rice convenient for transportation, especially for the import of foreign rice, having high stability and preservable for a long time at normal temperature by washing polished rice with water, impregnating it into a strong acidic water, adjusting water content and completely killing a budding germ and a spore germ by heat sterilization. CONSTITUTION:The producing method of this processed rice comprises a water washing process for washing polished rice with water and then adjusting the water content to 20-26%, an impregnation process for impregnating the washed rice in a strongly acidic water adjusted to pH2.2-2.8 for 30min to 2 hr and then adjusting the water content to 28-40% by draining, a packaging process for packing the rice into a certain size of pouch and a sterilizing process for subjecting the packed rice to heat sterilization at >=80 deg.C for 10-30min. For cooking, the rice is taken out from the pouch, added with 50-70wt.% of water based on the rice and cooked for a short time by a rice cooker.

Description

Detailed Description of the Invention

[0001]

FIELD OF THE INVENTION The present invention relates to a method for producing processed rice or heat-sterilized processed or retort-sterilized retort rice, which is, after rice polishing, soaked in strong acid water or not soaked, adjusted in water content and packaged in bags. The present invention also relates to a method for producing cooked rice prepared by adding water to these processed rice or retort rice and cooking the rice.

[0002]

2. Description of the Related Art Conventionally, regarding rice polishing, killing microbial fungi,
Various inventions have been proposed for long-term storability, transportability, and instantness. For example, Japanese Patent Application Laid-Open No. 4-370071 discloses a method for preserving polished rice in which polished rice is washed, drained, dried at high temperature, sterilized, and vacuum packed. The purpose of the present invention is to preserve rice for a long period of time. After draining, it is dried at a high temperature (100 ° C to 130 ° C) and the water content is 1
The amount is adjusted to 5% or less, and as an example, a means for performing drying while the high temperature chamber is placed on a belt conveyor and passing through it, and after drying, is cooled to room temperature and vacuum packed.

Further, as an invention relating to dry-washed rice, a method for producing the same, and a method for wrapping the dry-washed rice, Japanese Patent Application Laid-Open No. 2-24
There is 2647 publication. In this invention, the rice bran is removed by passing through a water washing step of washing the polished rice with water and a water removing step of removing the water content to 16% or less, and cracking does not occur on the surface of the rice, and granulation can be prevented. In addition, an airtight wrapping material is provided so as to maintain this water content so that excess voids do not occur.

Furthermore, as a pretreatment method for cooked rice, Japanese Patent Application Laid-Open No.
There is a Japanese Patent Publication No. 9-183663. In this invention, a step of washing the polished rice with water, a dehydration step of adjusting the water content to 18 to 20% by weight, a step of allowing the dehydrated rice to stand in a sealed container for a whole day and night, and a uniform water content, and a uniform water content And a step of filling the bag with the deoxidized rice into a bag and a step of decompressing and sealing the inside of the bag.

Further, as a manufacturing method for obtaining retort cooked rice after further washing the rice, adjusting the water content, heating and steaming to sterilize the retort, Japanese Patent Publication No. 62-15179 and Japanese Patent Publication No.
-33014 publication.

[0006]

Among the above-mentioned conventional examples, in the invention disclosed in Japanese Patent Laid-Open No. 4-370071, rice is washed with water, drained, and then dried at high temperature (100 ° C. to 13 ° C.).
Since the water content is 15% or less after being washed with water, the rice once expands into a steamed state, and after steaming,
The moisture content of natural rice is reduced to 15% or less,
Rice expands once in the initial stage of the drying, and as the drying progresses, the rice may shrink and the surface may be scratched. Furthermore, since it is not heat sterilization with strongly acidic water or high temperature sterilization with retort, spore bacteria in miscellaneous bacteria have not been killed.

Further, in the invention disclosed in Japanese Patent Application Laid-Open No. 2-242647, the water content is controlled to 16% or less in the rice washing process and the water removing process to obtain dry washed rice. Moreover, there is no means for killing germination and spores by retort sterilization. Further, JP-A-59-18
In the invention disclosed in Japanese Patent No. 3663, the water content is 18 on average.
It is dehydrated to -22% by weight, left to stand in a sealed container for a whole day and night, filled in a bag with an oxygen scavenger, and sealed. However, in heat sterilization with strong acidic water to kill spores, etc. There is no retort sterilization treatment.

Further, in Japanese Patent Publication No. 62-15179 and Japanese Patent Publication No. 5-33014, after washing the rice, after a step of adjusting the water content, heating and steaming treatment is performed to cook the rice and then retort sterilization. Are doing Therefore, since it is a cooked cooked rice, which has excellent instant properties and storability as retort cooked rice, it is not possible to cook rice with water according to taste again, taste is reduced, and ingredients are added at the time of eating However, it has a difficulty in flexibility when re-cooking.

The present invention mainly provides a method for producing processed rice or retort rice for the purpose of distributing foreign rice and a method for producing processed rice or retort rice cooked rice which can be cooked by adding water as desired at the time of meal after import. Is provided.
Therefore, the first object of the present invention is to not only control the water content of the polished rice after washing it with water as in the above-mentioned conventional example but also pack it as stable rice, and completely kill germinated bacteria and spore germs. Therefore, it is an object of the present invention to provide processed rice or retorted rice that is safe and hygienic, can be stored at room temperature for a long time, and can be easily transported (imported).

In particular, by using foreign rice, immersing it in a strong acid water at its place of origin to sterilize it, bag it and sterilize by heating, and import it to Japan as a safe and lightweight transport product at room temperature. The present invention intends to provide processed rice or retorted rice as an intermediate product which can be processed at low cost and can be stored at room temperature for a long time. Further, the second purpose is to add a desired amount of water when cooking rice, and cook it in a short time using an ordinary pot or a slightly pressurized pressurizer, which can be made into hard or soft cooked rice. In addition to rice, it is possible to mix ingredients in addition to rice, and it is intended to provide cooked rice or retorted rice that retains umami.

[0011]

[Means for Solving the Problems] In order to achieve the above object, first, as processed rice, in the first invention, polished rice is washed with water,
A water washing step of discarding water to a water content of 20 to 26% by weight, and soaking the washed rice in strongly acidic water having a hydrogen ion concentration of pH 2.2 to 2.8 for 30 minutes (glutinous rice) to 2 hours (glutinous rice). After that, the water is drained to adjust the water content to 28-40% by weight, the rice with the water content adjusted is packed in a bag (pouch) of a certain size, and the bagged rice is heated to 80 ° C or higher. And a sterilization step of sterilizing by heating for 10 to 30 minutes.

The second aspect of the retort rice is the step of washing the polished rice with water and discarding the water to a water content of 20 to 26% by weight, and the washed rice having a hydrogen ion concentration of pH 2.2 to 2.
The first immersion step of immersing in 2.8 strongly acidic water for 2 to 5 minutes, and then, immersing in strongly alkaline water having a hydrogen ion concentration of pH 8.5 to 11 for 30 minutes (glutinous rice) to 2 hours (glutinous rice). The second dipping step of adjusting the water content to 28 to 40% by weight, the bagging step of packing the water content-adjusted rice in a bag (pouch) of a certain size, and the bagging rice at 100 ° C. or higher for 1
A retort rice sterilization step of sterilizing by heating for 0 to 30 minutes was used.

Next, as a third invention, a step of washing the polished rice with water and discarding the water to a water content of 20 to 26% by weight, and the washed rice in cold water of 5 to 20 ° C. for 30 minutes (rice cake) Rice)
After soaking for ~ 2 hours (glutinous rice), drain the water content to 28
A dipping step of adjusting the water content to 40% by weight, and a bagging step of packing the rice having the adjusted water content into a bag (pouch) of a constant size,
The retort rice sterilization step comprises sterilizing the bagged rice by heating at 120 ° C. or higher for 10 to 30 minutes.

According to the fourth aspect of the invention, the rice is taken out from the processed rice or retorted rice, and 50 to 70% of water is added to the amount of rice to make the water content 100% by weight or more. 100 ° C in the pot or pressure pot (1.1 atm or more)
The method for producing cooked rice of processed rice or retort rice is characterized by adding the above-mentioned cooking step of cooking rice for 3 to 7 minutes and removing the rice for 2 to 5 minutes.

[0015]

In the first aspect of the invention, the rice that has been washed with water has a pH of 2.
By soaking in strongly acidic water of 2 to 2.8 for 30 minutes (glutinous rice) to 2 hours (glutinous rice), the killing of nutritive bacteria and spore bacterium is aimed (primary sterilization). Then, after bagging and sealing to block the falling bacteria, it is completely sterilized by heat sterilization (second sterilization) at 80 ° C. or higher for 10 to 20 minutes. This is due to the synergistic effect of active oxygen, active chlorine, and heat, and it is considered that the redox potential is 1100 mV or higher, and residual chlorine could be reduced to 8 to 20 ppm.

The pH of 2.2 or more is set so that when the acid water is less than this, the amount of flowing water becomes extremely small and the residual chlorine is 2 or less.
This is because the amount becomes 0 ppm or more, and the rice has a salty taste. or,
The pH of 2.8 or less was avoided because there is a risk of microbial cells remaining at pH higher than this. As described above, the present invention is a complete sterilization by the synergistic action of active oxygen and active chlorine by electrolysis and heating. Water content 28
After adjusting to -40% by weight, it is packed in a bag, so it can be fully converted into α when heated, there is no crack on the surface of rice, and there is little free water adhering to rice molecules, so it is stable In particular, the rice will not be damaged even if it is transported for a long time as when imported. Further, by heat sterilization at 80 ° C. or higher, the rice becomes α, the pH becomes 5.5 to 7.0, and double sterilization treatment is added, so that the processed rice as an intermediate food rich in preservability and stability is obtained. Was obtained.

In the second invention, the pH of the rice which has been washed with water is adjusted to pH.
After diluting the vegetative bacteria and spores by dipping in strongly acidic water of 2.2 to 2.8 for 2 to 5 minutes, the pH is 8.5 to 1
By soaking in No. 1 strong alkaline water for 30 minutes to 2 hours, the abundance can be enhanced, the solubility can be improved, and the thermal conductivity can be increased, so that the α conversion during retort sterilization can be promoted. Then, by performing retort sterilization at 100 [deg.] C. or higher for 10 to 30 minutes, the rice turned into alpha and the pH became 5.5 to 7.0, and safety was obtained by double sterilization treatment.

In the third aspect of the invention, the water content is adjusted to 2 by the washing step.
The stability of the rice itself was obtained at this stage, with 0 to 26% by weight. Then, soak the glutinous rice in cold water at 5 to 15 ° C for 30 minutes and glutinous rice for about 2 hours to obtain a water content of 28 to 40% by weight.
Adjusted to. Since the water content is adjusted in cold water, the rice is stable, and the starch quality changes at 5 ° C or lower, so the temperature was set to a temperature higher than that. According to this water content, the rice does not completely swell, and the rice does not expand, and the water penetrates to the center of the rice grain, so that the gelatinization at the time of retort sterilization in the next step appropriately progresses.

Then, the product is packed in a bag and heated at 120 ° C. or higher for 10 to 10.
Both germination and spore germs could be completely killed by retort sterilization for 30 minutes. At the same time, the water content is set to 28 to 40% by weight, and heat treatment is performed. Therefore, convection of water does not occur, and the amount of free water adhering to the molecules of rice is small.
It is possible to realize retort rice as an intermediate product that does not reach the state of cooked rice, without causing umami to escape.

During normal rice cooking, 100 to 115% by weight of water is added to 100% by weight of rice, and when heated, the water convection causes the rice to expand and cook.
In the case of the present invention, since steam is not steamed and the water content is adjusted, convection of water does not occur even during retort sterilization, so that rice is not cooked. In the fourth invention, the processed rice or retorted rice produced in the first to third inventions is taken out, and the rice 10
50-70% by weight of water is added to 0% by weight, and a water-adding step is performed to adjust the water content to 100-115% by weight. Immediately using a normal pot or a pressure pot (1.1 kg atmospheric pressure or more) 1.
When rice is cooked at 00 ° C. or higher for 3 to 7 minutes, the pregelatinized rice swells and is cooked by convection of water. The amount of water added in the water addition step is adjusted so that the rice is cooked as desired, but it is necessary to have a degree of convection of water and swelling of rice. You can cook rice in an ordinary pot, but if you use a pressure pot, the time will be further shortened. The pressure kettle may be a pressure (1.1 atm or more) slightly higher than that of an ordinary kettle, and a commercially available pressure kettle may be used. After cooking rice, cooked rice or retorted rice is obtained by purging for 2 to 5 minutes.

In the processed rice or retorted rice according to the first to third inventions, since the moisture content is adjusted and heat sterilization is performed, the central portion of the rice is evenly gelatinized, and the rice itself is stable. Rice is not crushed during transportation. Cracks may occur in the rice even after entering the cooked rice of the fourth invention,
It is now possible to provide delicious cooked rice that has no risk of crushing into granules, does not escape umami components, and is shiny and easy to eat.

[0022]

EXAMPLES Examples will be described below. FIG. 1 shows a process for producing processed rice or retorted rice, 1 is nonglutinous rice, and 1a is glutinous rice, and they are used individually or as mixed rice. 2 is a water washing step, 3 is a strongly acidic water immersion step, 4 is a strongly acidic water and alkaline water immersion step, and 5 is a cold water immersion step. Any one of the three steps is selected. 6 is a mixing step of ingredients such as meat, vegetables, soy sauce, 7 is a bagging step, 8 is a heat sterilization step, and 9 is processed rice. 10 shows a retort sterilization process, 11 shows retort rice. The heat sterilization step 8 is used in the case of the strongly acidic water immersion step 3, and the retort sterilization step 10 is the strongly acidic water and alkaline water immersion step 4.
And is selected in the case of the cold water immersion step 5.

FIG. 2 shows a manufacturing process of cooked rice. 9 is processed rice, 11 is retort rice, and either is selected. 12
Is a water adding step, 13 is a step of adding ingredients such as meat and vegetables, 14 is a rice cooking step, 15 is a steaming step, and 16 is cooked rice.

Example 1 The washed rice was immersed in strongly acidic water having a pH of 2.5. The rice was soaked in glutinous rice for 30 minutes and non-glutinous rice for 2 hours, and sterilized with strongly acidic water up to the center of the rice. As the strongly acidic water, for example, salt water obtained by mixing salt 1 with water 10 was electrolyzed to produce active chlorine and active oxygen (ozone O ₃ ), and a strong bactericidal action was recognized.

A 1 kg pouch was filled with a water content of 35% by weight, sealed, and sterilized by heating at 95 ° C. for 20 minutes to obtain processed rice. Active chlorine and active oxygen in strongly acidic water are activated during heat sterilization, and are at a lower temperature of 80 ° C than in retort sterilization.
Complete sterilization was possible at 105 ° C in a short time, conductivity was improved, and constant sterilization was performed quickly. A sufficient sterilizing effect was recognized by sterilizing at a heating temperature of 80 ° C. for 30 minutes. Therefore, the rice is not crushed and the surface is not scratched by transportation at room temperature, and the long-term storability is sufficient.

(Example 2) After washing rice, it was immersed in strongly acidic water of pH 2.5 for 3 minutes for sterilization, and then soaked in alkaline water of pH 9 for 2 hours with glutinous rice to adjust the water content to 36% by weight. By immersing in alkaline water, it is possible to improve the richness and heat conductivity,
Accelerated.

After adjusting the water content, 1 kg of pouch was filled and sealed, and retort sterilized at a central temperature of rice at 105 ° C. for 20 minutes to obtain retorted rice.

Example 3 Bagged processed rice was preserved for one and a half years, then taken out, cooked for 5 minutes in a kettle with water content of 60% by weight, and steamed for 3 minutes to prepare cooked rice.

The rice is stable, has no cracks, and there is no crushing. The rice is fluffy and shiny, and has a good taste.

(Example 4) 100% of milled rice with a rice polishing rate of 70%
Wash 0 g of rice and drain to 1100 g of washed rice.

It was dipped in water having a water temperature of 12 ° C. to have a water content of 35% by weight. Soak the glutinous rice for 2 hours. Also, soak the glutinous rice for 30 minutes. Nonglutinous rice 7 to sticky rice 3
To mix. They may be used alone without mixing. A pouch was filled with 1 kg of rice having a controlled water content and sealed. Retort sterilization was carried out for 30 minutes at 121 ° C as it was in a bag to obtain retort rice.

The above-mentioned washing step, dipping step, bag packing step,
The heat sterilization process or the retort sterilization process is performed at the place of origin, and it is used as an imported product of foreign rice as processed rice or retorted rice, which is safe and lightweight and suitable for transportation. 1 kg
Pouch products are rice that has been completely sterilized,
Since it has good storage stability at room temperature and the rice itself is pregelatinized, it can be used as a food service industry or instant food by general consumers by importing it into Japan.

(Example 5) When the above-mentioned retort rice was cooked, 1,000 g of the retort rice was taken out of the bag, 600 g of water was added, and the rice was cooked for 5 minutes using a kettle, and the rice was served for 5 minutes to make a meal.

At the stage of the retort rice, the water content is adjusted to reduce the amount of free water so that the umami is not released, so it is possible to provide delicious and fluffy cooked rice even after cooking with water. .

Example 6 The same process as in Example 4 was carried out except that meat and vegetables and seasonings were mixed during bagging in the production of retort rice.

(Example 7) After removing 1000 g of retort rice, meat, vegetables and seasonings were mixed, 500 g of water was added, and rice was cooked for 7 minutes in a kettle and spotted for 3 minutes.

[0037]

According to the first aspect of the present invention, after soaking in strongly acidic water, the synergistic effect of heating ensures the killing of the spores, can reduce residual chlorine, and heat sterilization at 80 ° C. or higher is sufficient. We were able to provide processed rice that is safe and has long-term shelf life. Further, in the second invention, after being immersed in strongly acidic water,
Since it was immersed in alkaline water, the water content was adjusted to 28 to 40% by weight, and retort sterilization (100 ° C. or higher) was performed, so long-term storability was ensured. Immersion in alkaline water improved umami.

In the third invention, after washing the rice, the water content is 28 to 4
Since it was adjusted to 0% by weight, the rice did not swell, and the water appropriately permeated the whole rice. By sterilizing the retort in this state, not only germination bacteria but also spore germs will be killed and it will be safe, there will be no convection of water in the retort, no free water in the rice component, and no expansion, It does not reach the state of cooked rice and is moderately alpha-ized, and there is no scattering of umami components. Since it is packed in bags and sterilized by retort, it is lightweight and can be stored at room temperature for a long time.

The processed rice or retort rice produced as described above is once gelatinized without being crushed during transportation and can be stored for a long time. Therefore, it is suitable for distribution of foreign rice and imported as a bag. can do. In the fourth invention, the processed rice or the retorted rice can be taken out and appropriately cooked with or without the addition of meat and other ingredients and seasonings to cook the rice to a desired hardness.

The amount of water added is 50 to 70% by weight based on the amount of rice.
Is suitable, and by adding water in this way, convection of water occurs in the rice cooker, and the rice expands and is cooked. Meat and other seasonings can also be mixed appropriately, and there is flexibility such that desired cooked rice can be obtained. 1 even if you add cooking rice and time
Cooked rice was obtained in a short time of 0 minutes or less, and it became extremely easy to use it as an instant food in the food service industry and at home.

[Brief description of drawings]

FIG. 1 is a flow chart showing a manufacturing process of processed rice or retort rice.

FIG. 2 is a flowchart showing a manufacturing process of cooked rice.

Claims (4)

[Claims] 1. The water content is 2 by washing the polished rice with water and discarding the water.
After washing with water for 0 to 26% by weight, the washed rice is immersed in strongly acidic water having a hydrogen ion concentration of pH 2.2 to 2.8 for 30 minutes (glutinous rice) to 2 hours (glutinous rice), and then drained to obtain a water content. Immersion step of adjusting to 28 to 40% by weight, bagging step of packing the rice having the adjusted water content into a bag (pouch) of a certain size, and sterilizing the bagged rice at 80 ° C or higher for 10 to 30 minutes. A method for producing processed rice comprising a sterilization step. 2. Washing the polished rice with water and discarding the water to reduce the water content to 2
A water washing step of 0 to 26% by weight, a first dipping step of soaking the washed rice in strong acidic water having a hydrogen ion concentration of pH 2.2 to 2.8 for 2 to 5 minutes, and then a hydrogen ion concentration of pH 8.
A second dipping step of adjusting the water content to 28 to 40% by weight by immersing in 5 to 11 strong alkaline water for 30 minutes (glutinous rice) to 2 hours (glutinous rice), and the rice with the water content adjusted to a certain size. The method for producing retort rice, which comprises the step of filling the pouch with a bag and the retort sterilization step of sterilizing the packed rice at 100 ° C. or higher for 10 to 30 minutes. 3. Washing the polished rice with water and discarding the water to reduce the water content to 2
Washing step with 0 to 26% by weight, and washing with 5 to 20
After soaking in cold water at ℃ for 30 minutes (glutinous rice) to 2 hours (glutinous rice), draining the water to adjust the water content to 28 to 40% by weight; Bagging process of packing in (pouch) and this bagging rice at 120 ℃
The retort sterilization step of sterilizing by heating for 10 to 30 minutes as above,
A method for producing retort rice comprising. 4. A process of removing rice from the processed rice or retorted rice according to claims 1 to 3 and adding 50 to 70% of water to the amount of rice to make the water content 100% by weight or more, and adding water. Immediately afterwards, use an ordinary kettle or a pressure kettle (1.1 atm or more) for 100
A method of producing cooked rice of processed rice or retort rice, which comprises: cooking rice for 3 to 7 minutes at a temperature of 3 ° C or higher, and cooking for 2 to 5 minutes.