JPH09299049A - Processing of instant cooked rice and its cooked rice - Google Patents

Abstract

PROBLEM TO BE SOLVED: To provide a method for processing instant cooked rice, capable of storing rice by subjecting cooked rice to vacuum freeze-drying so as to leave good taste of polished rice itself and obtaining instant cooked rice like ordinary cooked rice by properly taking out the stored cooked rice and adding water content thereto and only heating the cooked rice. SOLUTION: This method for processing instant cooked rice comprises a process for steaming or cooking polished rice, a primary process for leaving a definite water content of cooked rice and subjecting the steamed or cooked rice to freeze-drying for a definite time and a secondary process for adding water content thereto after the primary process to provide instant cooked 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 processed rice and its instant cooked rice.

[0002]

2. Description of the Related Art In Japan, rice is by far the staple food and an indispensable source of protein. However, in recent years, with the progress of small families, cooking that takes time and effort is
I can't see much. Against this background,
Instant food is everywhere in town. Cooked rice is no exception, and there are many products that can be eaten simply by heating in the oven. However, as in the present invention, the technique of making cooked rice by adding water and heating it, or making processed rice by adding taste to water has not been completed yet.

[0003]

In the preceding paragraph, the non-arrival of technology has been described. The first one is the problem of taste after completion. If the taste is significantly different from that of regular cooked rice, the user will quickly turn his back. This lacks practicality. Therefore, the present invention, by grasping and studying the process and process of losing taste,
It is an effort to process instant cooked rice that is more natural.

The main causes of loss of taste are as follows.

Due to the rapid drying, there is a rapid water loss, in which the main rice components are dissolved and separated.

If the drying time and the remaining components are not taken into consideration, the stickiness is lost and the rice becomes dry, and the umami does not return even if water is added and returned.

[0007]

The object of the present invention is to store the rice by vacuum freeze-drying with the intention of retaining the original umami of rice polishing, and to take out the stored cooked rice in a timely manner, and add water to heat it (oven etc.). Then, the purpose of the proposal is to obtain instant cooked rice, like ordinary cooked rice.

[0008]

The present invention comprises a step of steaming or cooking polished rice, a certain amount of water remaining in the cooked rice, and a certain time.
It is characterized in that the primary step of vacuum freeze-drying and the addition of water after the primary step to form instant cooked rice are configured as secondary steps.

[0009]

EXAMPLES The present invention will be described below as one example.

Cooked rice is steamed or cooked to form cooked rice.

4 kg of the cooked rice is placed in a container or bag and placed in a vacuum freeze dryer.

The rice cooked in the vacuum freeze dryer is used for two days (4
Water separation and drying are performed over 8 hours.

As a result of drying for two days and nights, it is desirable that 4 kg of cooked rice has a specific gravity of 1 kg, that is, 1/4.

The dried rice is stored in a closed container.

[0015]

The effects obtained by implementing the present invention are as follows.

By simply adding water and heating in an oven,
You can get fresh cooked rice.

There is no waste because only the necessary and appropriate amount can be used.

[0018] Seasoned cooked rice can be easily prepared by seasoning with moisture and heating.

When put in the dryer, for example, vegetables can be put in and dried simultaneously.

It leads to long-term storage and stable supply.

Since it can be stored at room temperature, a refrigerating and refrigerating facility is not required and the distribution mechanism can be simplified.

Claims (2)

[Claims] 1. A method for processing instant cooked rice, which comprises steaming or boiling polished rice to form cooked rice, which is slowly freeze-dried in a vacuum for long-term storage. 2. The instant cooked rice according to claim 1, characterized in that the cooked rice processed by the vacuum freeze-drying is instantly cooked rice by adding water and heating it at a suitable time. Law and its rice.