JPH0984535A - Retort-cooked rice food containing stabilized cooked rice grain - Google Patents

Abstract

PROBLEM TO BE SOLVED: To essentially eliminate free water on the circumference of rice grain of retort-cooked rice, to stabilize the substance of the cooked rice grain to prevent the loss of the substance and to obtain a retort-cooked rice food preservable over a long period by adding a small amount of mannan or restricting the amount of water to cover the cooked rice grain with coagulated mannan or absorb the mannan coagulate in a retort-cooked rice grain having a rather stiff texture. SOLUTION: A retort-cooked rice food essentially free from free water and containing stabilized rice grain is produced by adding a small amount of water and an extremely small amount of mannan to water-absorbed rice or a cooked rice having rather stiff texture or restricting the total amount of water in the rice grain and water to be added in retort cooking to an extremely low level, adding a seasoning material if necessary, putting the components in a vessel and heating in a retort to convert the water into coagulated mannan or allow the absorption of the water in the retort cooked rice having rather stiff texture.

Description

Detailed Description of the Invention

[0001]

TECHNICAL FIELD The present invention relates to a retort cooked rice food product in which rice grains are stabilized. The retort cooked rice food of the present invention, the free water around the retort-heated rice grains is incorporated into mannan coagulum by mannan,
Or, because free water is absorbed in solid retort cooked rice, there is virtually no free water around the rice grains, which prevents the contents of the rice grains from flowing out and prevents the entire rice grain from sticking. It is suitable as a cooked rice food and as a raw cooked rice for porridge stored in a hospital.

[0002]

2. Description of the Related Art In general, retort cooked rice foods and retort porridge are manufactured and commercially available from the beginning including the amount of water when they are cooked into rice or porridge.
In conventional retort cooked rice foods and retort porridge, the rice grains retain their contents immediately after production and are delicious after eating, but if stored at room temperature for 2-3 weeks or more, the contents of rice grains will flow out. , The whole becomes paste-like and it becomes impossible to eat it as rice or porridge.

[0003]

DISCLOSURE OF THE INVENTION According to the present invention, even if a retort cooked rice food or a retort porridge is stored for a long period of time, the contents of the rice grains are prevented from flowing out and the whole paste is prevented from becoming a paste-like form. is there.

[0004]

Means for Solving the Problems In the present invention, as a result of intensive research on why the contents of rice grains flow out during the storage of retort cooked rice foods, even if the water content is low, moisture will be attached around the rice particles. However, during long-term storage, it was thought that the contents of the rice grains flowed out toward the water so that they melted, and this became glue.

Therefore, in order to make the water around the rice grains dry, mannan is added so that the water around the rice grains is absorbed by the mannan coagulated product during the coagulation of mannan during the retort heating. It was found that the contents of rice grains can be prevented from flowing out by absorbing water in a solid retort cooked rice to substantially eliminate the water around the rice grains, and the grains of the retort cooked rice foods that are stored for a long time can be stabilized. Of.

The present invention comprises water-absorbed rice or cooked rice, a small amount of water and / or a small amount of mannan, and optionally a seasoning material,
The present invention relates to a rice grain-stabilized retort cooked rice food product in which water is made into a mannan coagulation product or retort cooked rice is absorbed by heating in a container and retort heated to substantially eliminate free water.

Further, the present invention is preferably 100 parts by weight of water-absorbed rice or cooked rice, 0-40 parts by weight of water, and 0.00 of mannan.
5 to 1 part by weight, and if necessary, an appropriate amount of seasoning material, are put in a container, heated in a retort, and water is made into a mannan solidified product.
The present invention relates to a rice grain-stabilized retort cooked rice food product that substantially eliminates free water.

In the present invention, water-absorbed rice or rice cooked normally is used. As water-absorbed rice, only water-absorbed rice is sufficient, but rice that has not been completely gelatinized is preferable. As the water-absorbed rice, there are general water-absorbed rice, highly water-absorbed rice, and excessive water-absorbed rice,
These are processed rice products according to the invention of the present inventor, and are rice products having a very high water content obtained by absorbing a large amount of water in raw rice.

The super-absorbent rice may be produced, for example, as follows. In the first step, water-absorbed rice was prepared by using hot water and / or steam and / or pressurized steam to make the water content 38 to 115 parts by weight of water with respect to 100 parts by weight of rice, and refrigerating the resulting water-absorbed rice. Or frozen and / or frozen after refrigeration,
After freezing and refrigerating, in the second step, soaking in water, hot water, soup stock, soup, sauce, etc. for a certain period of time and further absorbing water, the total water absorption amount is 85-130 parts by weight of water per 100 parts by weight of rice. By doing so, the super excess water-absorbed rice in which the rice grains are not completely gelatinized is produced.

Superabsorbent rice can be produced, for example, as follows. In the first step, the soaked rice is heated for about 20 seconds to 45 minutes by using hot water and / or steam or pressurized steam at 65 ° C. or higher and the water content is 42 to 7 per 100 parts by weight of raw rice.
2 parts by weight of water-absorbed rice is used, and in the second stage, the temperature of the water-absorbed rice is 0 ° C. to 25 ° C., preferably in a state where the temperature of hot water and / or steam etc. that has heated the water-absorbed rice is almost maintained. Water is absorbed by immersing it in cold water at 5 ° C to 15 ° C for about 10 to 60 minutes so that the water content is 50 to 85 parts by weight relative to 100 parts by weight of raw rice, and the absorbed rice is at 25 ° C to 60 ° C.
Preferably, it is put in hot water and / or sauce, soup, soup stock, vinegar, seasoning solution, etc. at 30 ° C to 55 ° C for about 10 to 60 minutes, and the water content is 75 to 110 parts by weight with respect to 100 parts by weight of raw rice. Thus, highly absorbent rice is produced.

The general water-absorbed rice can be produced, for example, as follows. In the first step, the rice is prepared by using hot water of 60 ° C. or higher and / or steam and / or pressurized steam to adjust the water content to 45 to 100 parts by weight with respect to 100 parts by weight of the rice. This water-absorbed rice is immersed in hot water or water and / or dashi soup, soup, sauce, etc. at a temperature lower than the product temperature by 5 ° C. or more while maintaining the product temperature at 60 ° C. or higher for a certain period of time. Further, 5 to 50 parts by weight of water is absorbed by 100 parts by weight of rice to produce water-absorbed rice. If the temperature is lowered once, it is reheated to 35 ° C or higher, and immersed in hot water and / or soup having a temperature of 5 ° C or higher to absorb 5 to 30 parts by weight of rice for 100 parts by weight. To absorb water to produce more water-absorbed rice.

Alternatively, it is also possible to produce water-absorbed rice as follows. Washed or soaked rice and water equivalent to 90 parts by weight or more based on 100 parts by weight of raw rice of the rice,
After soup, sauce, dashi juice, vinegar or at least one liquid selected from seasoning liquid and the like are sealed in a container,
In the first step, the rice in the container is heated to 65 ° C. or higher to obtain water-absorbed rice having a water content of 42 parts by weight or more with respect to 100 parts by weight of raw rice.
C., preferably 2 to 15 ° C., and in a third stage, the water-absorbed rice is heated to 25 to 70 ° C., preferably 30 to 65 ° C., and the water content is 75 parts by weight or more based on 100 parts by weight of raw rice. If it is desired, the above heating and cooling are further repeated to reduce the water content to 10%.
105 parts by weight or more based on 0 parts by weight, and the degree of pregelatinization is 85%
The water-absorbed rice held below is manufactured.

In the present invention, it is preferable to use these various types of water-absorbed rice, but rice and porridge can also be used. Further, in the present invention, a small amount of water is used, but as the amount of water, it is necessary to add water to the extent that the retort cooked rice food product or porridge as the final product becomes about 7 to 3 minutes porridge. Is. Normally, the addition of water is not necessary in the case of using cooked rice or porridge and using a normal amount of water.

In the present invention, a sufficient amount of mannan is used to substantially eliminate the free water around the rice grains.
As the mannan, any mannan may be used, but it is preferable to use purified mannan which is almost tasteless and odorless. Since mannan forms a large amount of water and coagulate in a very small amount, only a small amount of mannan needs to be added. As the mannan, purified mannan or liquid mannan obtained by dissolving the mannan in 20 to 200 times water is commercially available, but any of them may be used.

In the present invention, preferably 100 parts by weight of water-absorbed rice or cooked rice, 0-40 parts by weight of water and 0.005-1 part by weight of mannan, or 0-40 parts by weight of water, and if necessary, It is possible to obtain a rice grain-stabilized retort cooked rice food product in which an appropriate amount of seasoning material is put in a container and heated in a retort to make water into a mannan coagulated product or absorbed in retort cooked rice to substantially eliminate free water.

The container for the retort cooked rice food or the retort porridge includes a durable aluminum-laminated retort bag, a synthetic resin container that can be heat-sterilized, and the like. Water-absorbed rice and rice with very low water content are placed in these containers, for example, a suitable amount of one meal, sprinkle a small amount of water or water with purified mannan, and mix well, or add a solution of purified mannan 20 to 200 times. Stir well to close the container, put in a sterilization retort kettle, and sterilize by heating at 100 to 120 ° C. for 10 to 30 minutes.

When the product retort cooked rice food is cooled and opened, it can be seen that the peripheries of the rice grains are filled with the mannan coagulated product or absorbed in the retort cooked rice, and almost no free water is seen. Even if the retort cooked rice food product is stored at room temperature for a long time, the contents do not elute and the rice grains are stable.
It has been found that it is suitable as a long-term storage type cooked rice food.

[0018]

【Example】

Example 1. After washing the rice and immersing it in water for 2 hours, it was immersed in hot water of 98 ° C. for 55 seconds to complete the first stage of water absorption. 100 water in the first stage water absorption
The water absorption was 55 parts by weight with respect to parts by weight, and the product temperature was 95 ° C. The first-stage water-absorbed rice with an article temperature of 95 ° C is used for 15
The mixture was placed in water maintained at 0 ° C. and immersed for 20 minutes to complete the second stage of water absorption. After absorbing water in the 2nd stage, add 4 more absorbent rice
Highly absorbent rice obtained by soaking in hot water at 0 ℃ for 30 minutes
It was a highly water-absorbent rice having a water absorption amount of 100 parts by weight with respect to 00 parts by weight. 0.2 g of purified mannan powder on 80 g of this highly water-absorbent rice
Then, 50 cc of water was added thereto, and the mixture was placed in a retort container, sealed, and heated at 120 ° C. for 15 minutes to obtain a retort cooked rice food product.

Example 2. 80 g of highly water-absorbent rice obtained in Example 1
20 cc of 100 times mannan solution was further added to 20 cc of water, slowly mixed, put in a retort container, sealed, and
It heated at 20 degreeC for 15 minutes, and obtained the retort cooked rice food. When this retort pouch food was stored at room temperature for 3 months, it was opened, 150 cc of hot water was added, and the mixture was well stirred, heated in a microwave oven of 500 W, and ate.

Embodiment 3 FIG. 80 g of highly water-absorbent rice obtained in Example 1
To this, add 40 cc of 25 times mannan solution and 10 cc of water,
Stir slowly, put in a retort container, seal, 120
It heated at 15 degreeC for 15 minutes, and obtained the retort cooked rice food.

Example 4. 80 g of highly water-absorbent rice obtained in Example 1
30 cc of water was added to the mixture, and the mixture was thoroughly stirred, placed in a retort container, sealed, and heated at 120 ° C. for 20 minutes to obtain a retort cooked rice food product. After storing this retort cooked rice food at room temperature for 3 months, open it, boil 170 cc of water in an aluminum pan, heat it for 4 minutes with stirring to loosen it and eat it Very soft and freshly cooked flavor It was a cocoon I had.

[0023]

INDUSTRIAL APPLICABILITY In the present invention, by adding a trace amount of mannan or adding a very small amount of water, the rice grains are covered with mannan coagulation so as to substantially eliminate the free water around the rice of the retort cooked rice or the retort cooked rice is added. By absorbing water, the contents of the rice grain were stabilized so as not to flow out, and it was possible to obtain a retort cooked rice food product with long-term storage.

Claims (3)

[Claims] 1. A container containing water-absorbed rice or cooked rice, a small amount of water and a small amount of mannan, and optionally a seasoning material,
A retort cooked rice food product that is heated in a retort to form mannan coagulated water and virtually eliminates free water. 2. Absorbed rice or 100 parts by weight of cooked rice and 0 to 6 water
Stabilize the rice grains by putting 0 parts by weight, 0.005 to 5 parts by weight of mannan, and an appropriate amount of seasoning material in a container and heating the retort to make mannan coagulated product by substantially eliminating free water. Retort cooked rice food. 3. Absorbed rice or solid cooked rice having a water content of not more than 110 parts by weight relative to 100 parts by weight of absorbed rice or cooked rice, 0 to 40 parts by weight of water, and a suitable amount of seasoning material as required. , In a container, heated in a retort, and let the solidified retort cooked rice absorb water to substantially eliminate free water.