JPH10146160A - Production of aseptic cooked rice - Google Patents

Abstract

PROBLEM TO BE SOLVED: To prepare aseptic cooked rice capable of realizing the quality closer to that of original just cooked rice by adding a thermally sterilized pregelatinized starch liquid or a suspension of rice flour in place of sterilized water to a cup filled with steamed and sterilized rice. SOLUTION: Raw rice 1a is dipped in water 3 in a container 2 and the dipped rice 1b is then drained with a bamboo basket 4. A prescribed amount of the dipped rice 1b is weighed and filled in plural hermetically sealable cups 5, which are subsequently housed in a steaming vessel 6. A gate valve 7a of a vacuum deaerating pipe 7 is then opened to vacuum deaerate the interior of the steaming vessel 6. The gate valve 7a is subsequently closed and a gate valve 8a of a steam feeding pipe 8 is opened to boil the dipped rice 1b and carry out the pregelatinization of starch in the dipped rice 1b and sterilization. The cups 5 are then taken out into a clean room 10 and a prescribed amount of a thermally sterilized pregelatinized starch liquid 11 is injected thereinto. The top surfaces of the cups 5 are then hermetically sealed with aseptically treated films 12 and the resultant cups 5 are subsequently introduced into a retort device 16 and cooked to afford the objective aseptic cooked rice.

Description

DETAILED DESCRIPTION OF THE INVENTION

[0001]

[0001] The present invention relates to a method for producing aseptic cooked rice, which can be used to achieve a quality closer to that of an original cooked rice.

[0002]

2. Description of the Related Art Recently, aseptic cooked rice with a high F value which has been sterilized has been developed and partially put into practical use. As a means for producing such sterile cooked rice,
Japanese Patent Application No. 6-67245 proposes a method for producing sterile cooked rice.

[0003]

By the way, in the above-mentioned method of producing aseptic cooked rice, the soaked rice is steamed, and then sterilized water is added to the cooked rice and heated, so that the water is absorbed into the rice and sterilized cooked rice is cooked. Cooked on rice. But with this method,
Starch is hardly eluted from rice, and starch layer (neba) is hard to form on the surface of sterile cooked rice. For this reason, the gloss (gloss) of the rice and the texture of the tongue (sticky) are slightly different from the original cooked rice.

[0004] The present invention has been proposed in view of the above problems, and an object of the present invention is to make the cooked rice closer to the gloss and texture of the original cooked rice.

[0005]

In order to achieve the above-mentioned object, the present invention provides a step of steam-sterilizing washed and drained rice with high-temperature and high-pressure steam in a steaming tank under vacuum deaeration.
Adding sterilized water to a cup filled with steam-sterilized rice, sealing and sealing the cup with a sterilized film, and steam-sterilized rice and water enclosed in the cup. In a method of producing aseptic cooked rice comprising a step of heating to cook aseptic cooked rice,
In the step of adding sterilized water into the cup filled with the steam-sterilized rice, a suspension of heat-sterilized pregelatinized starch solution or rice flour is added instead of the sterilized water.

According to the present invention, a heat-sterilized pregelatinized starch solution or a suspension of rice flour is added to a cup filled with steam-sterilized rice to thereby suspend the heat-sterilized pregelatinized starch solution or rice flour. The suspended liquid can be adsorbed on the rice and cooked on sterile cooked rice, whereby the pregelatinized starch adheres to the surface to form a so-called "neba". As a result, it was possible to bring gloss and texture close to the original cooked rice.

[0007]

An embodiment of the present invention will be described below with reference to the drawings.

First, the raw rice 1a is washed with a suitable rice washing machine,
This is immersed in water 3 in an immersion container 2 as shown in FIG. This water immersion causes the raw rice 1a to sufficiently absorb the water 3 to make the cooked rice fluffy.

[0009] Raw rice 1a is taken for a predetermined time (for example, 2 hours or more)
After the immersion, as shown in FIG. 1 (B), the immersed rice 1b is drained with a colander 4, and the immersed rice 1b is drained by a predetermined amount.
For example, one serving (for example, 120 g) is weighed and filled into a plurality of sealable cups 5.

[0010] Next, as shown in FIG.
The plurality of cups 5 filled with b are accommodated in the steaming tank 6.
Vacuum degassing pipe 7 connected to an appropriate vacuum deaerator (not shown), steam supply pipe 8 connected to a suitable steam generator (not shown), and drain discharge Pipes 9 are provided, and gate valves 7a, 8a, 9a such as ball valves are provided in the middle of these pipes.

Next, the gate valve 7a of the vacuum deaeration pipe 7 is opened, and the inside of the steaming vessel 6 is vacuum deaerated by the vacuum deaeration action of the vacuum deaerator.

After degassing the inside of the steaming tank 6 to, for example, about 30 torr, the gate valve 7a of the vacuum degassing pipe 7 is closed, and the gate valve 8a of the steam supply pipe 8 is opened to open a high-temperature high-pressure gas from the steam generator. Steam is supplied into the steaming tank 6 and the steamed rice 1b is steamed by this steam.
Performs gelatinization and sterilization of the starchy substance b. The steaming temperature at this time is at least 130 ° C. and the steaming time is, for example, 1
At 30 ° C., it takes about 4.5 minutes. In this steaming, since the steam in the steaming tank 6 is once evacuated and then the high-temperature and high-pressure steam is supplied, the steam flows to all corners of the immersed rice 1b, and effective and uniform steam sterilization is possible even in a short time. Further, since the inside of the steaming vessel 6 is evacuated, oxidation of the rice is prevented. Further, since the heat treatment is performed for a short time, the heat history of the rice is small, and deterioration in quality can be minimized.

Next, as shown in FIG. 1D, a plurality of cups 5 for filling the steamed and sterilized steamed rice 1c in the steaming tank 6 are taken out into a clean room 10 and heated in the cups 5. A certain amount of sterilized pregelatinized starch solution 11 (for example, 90
g) Inject. This heat-sterilized pregelatinized starch solution 11 is
A suspension of rice flour obtained by adding water to crushed rice flour and water is heated at a predetermined temperature (for example, 130 ° C.) for a predetermined time (for example, 5 minutes) to be pasteurized and heat-gelatinized. It is.

Next, as shown in FIG.
The cup 5 is air-tightly sealed (top-sealed) by heat sealing or the like, with the aseptic film 12 being put on the upper surface of the cup 5. In that case, to prevent oxidation in the cup 5,
It is desirable to perform sealing by injecting an inert gas such as nitrogen or carbon dioxide.

Thereafter, the cup 5 which is hermetically sealed is turned upside down by a reversing machine (not shown), and the cup 5 is turned over for a predetermined time (for example,
After 5 minutes), the heat-sterilized pregelatinized starch solution 11 is evenly spread over the steamed rice 1c, and the cup 5 is turned upside down again to return to the original posture.

Next, as shown in FIG.
Is introduced into the retort device 13, and the steamed rice 1c and the heat-sterilized pregelatinized starch solution 11 in the cup 5 are heated at a predetermined temperature (for example, 110 ° C.) for a predetermined time (for example, 20 minutes) by the retort device 13, The heat-sterilized pregelatinized starch solution 11 is adsorbed on the steamed rice 1c and cooked on aseptic cooked rice, and at the same time, sterilized by heating in consideration of secondary contamination after sterilization, and then cooled (for example, to 45 ° C). 10 minutes)
And take it out.

The sterilized cooked rice in the cup 5, which has been cooked and sterilized by the retort device 13 and cooled, is shipped as a product in a hermetically sealed state, and is eaten by heating in a microwave oven or hot water at the time of eating. be able to.

[0018] The method of the present invention comprises the steps of:
Heat-sterilized pregelatinized starch solution 11 is added to the mixture and heated, so that the heat-sterilized pregelatinized starch solution 11 can be adsorbed on the steamed rice 1c and cooked into aseptic cooked rice. The so-called “neba” was formed by the pregelatinized starch adhering to the rice, and the gloss and tongue texture approached the original cooked rice, yielding delicious sterile cooked rice.

In the above embodiment, the heat-sterilized pregelatinized starch solution 11 is added to the steamed and sterilized steamed rice 1c. However, according to the present invention, other than the heat-sterilized pregelatinized starch solution 11, raw rice is pulverized. A suspension of rice flour obtained by adding sterilized water to the prepared rice flour may be used.

In the above embodiment, the cup 5 is filled with a predetermined amount of the soaked rice 1b before being steam-sterilized. However, the present invention is directed to the case where the steamed rice 1c after the steam-sterilization is filled in the cup 5 in a predetermined amount. May be filled.

[0021]

As described above, the present invention adds a pasteurized pregelatinized starch solution or a suspension of rice flour to steamed rice,
This heat-sterilized pregelatinized starch solution or suspension of rice flour is adsorbed on rice and cooked on sterile cooked rice, so that the pregelatinized starch can be attached to the surface to form a so-called `` neba '', Delicious aseptic cooked rice with a gloss and tongue close to the original cooked rice could be produced.

[Brief description of the drawings]

FIG. 1 is a schematic view of a process showing a method for producing sterile cooked rice of the present invention.

[Explanation of symbols]

 1a-1c Rice 2 Dipping container 3 Water 4 Colander 5 Cup 6 Steaming tank 7 Vacuum degassing pipe 8 Steam supply pipe 9 Drain pipe 10 Clean room 11 Heat-sterilized pregelatinized starch liquid 12 Film 13 Retort device

Claims (1)

[Claims] 1. A step of steam-sterilizing the washed and drained rice with high-temperature and high-pressure steam in a steaming tank under vacuum degassing, and adding sterilized water to a cup filled with the steam-sterilized rice. A method for producing aseptic cooked rice, comprising the steps of: hermetically sealing the cup with a sterilized film, and heating the steam-sterilized rice and water enclosed in the cup to cook aseptic rice. The step of adding sterilized water into a cup filled with the steam-sterilized rice, wherein a heat-sterilized pregelatinized starch solution or a suspension of rice flour is added instead of the sterilized water. To produce aseptic cooked rice.