JPH11206326A - Production of rice absorbing water and rice grains which have absorbed moisture - Google Patents

Abstract

PROBLEM TO BE SOLVED: To provide a production process for water-absorbing rice grains that can scarcely need the exchange of water in the heating and cooling steps substantially without weight loss in rice grins, facilitate the germ control to reduce or not need the use of microbicidal agents advantageously and can produce the water-absorbing rice grain suitable for boiled rice-processed products. SOLUTION: In this production process for water-absorbing rice grains, washed or soaked rice grains are exposed to normal-pressure steam or pressurized steam within 180 seconds, preferably for 120-10 seconds for heat treatment. Then, a prescribed amount of the washed or soaked rice grains is charged in a vessel together with the water in an amount of >=75 pts.wt. per 100 pts.wt. of the rice grain before water treatment and at least one selected from soup, sauce, broth, vinegar, seasoning solution and the like. The vessel is tightly sealed to heat the rice grains in the vessel up to >=65 deg.C so the water content of the raw rice grain may be adjusted to >=75 pts.wt. per 100 pts.wt. of the raw whereby the α degree of the rice starch is maintained <=85%.

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 water-absorbed rice and water-absorbed rice prepared by the method. More specifically, the present invention relates to a method for producing water-absorbed rice in which rice has been absorbed in advance. The present invention relates to a method for producing and water-absorbed rice prepared by the method, and the water-absorbed rice produced according to the present invention can supply delicious rice with simple heating at home, supermarkets, convenience stores, Japanese restaurants, restaurants and the like. You can do it. Specifically, pilaf, fried rice, dry curry, risotto, etc., in the usual cooking procedure, once cooked rice, rice dishes to be fried or steamed cooking process, or, such as chirashi sushi, once cooked rice,
This makes it possible to supply delicious cooked rice suitable for cooked rice cooked by mixing with ingredients. In particular, water-absorbed rice used in rice dishes that are cooked with stir-fry or steaming such as the pilaf, fried rice, dried curry, and risotto described above, or cooked rice dishes that are mixed with ingredients such as chirashi sushi In addition, when the ingredients mixed with the cooked rice by these cooking are mixed in advance with the water-absorbed rice, and then used in the form of the cooked rice product to be fried, it is possible to supply a delicious cooked rice. is there.

[0002]

2. Description of the Related Art Conventionally, as a method for producing water-absorbed rice, rice is continuously heated in a first stage using hot water, steam and / or pressurized steam to a water content of 38 to 115 parts by weight with respect to 100 parts by weight of rice. Part of water-absorbed rice is prepared, refrigerated or / and frozen, and further absorbed in the second stage to make the total water absorption 72-130 parts by weight of water with respect to 100 parts by weight of rice. There has been proposed a method for obtaining highly water-absorbed rice in a state where it is not used (International Publication Number: WO93 / 16604). However, in this method, at each stage, when immersing in hot water and absorbing water, fine starch particles jump out of the rice grains, the water becomes cloudy suddenly, and it is necessary to constantly replace new hot water. In addition, it was also found that the resulting product reduced the amount of superabsorbent rice. Therefore, it occurs during the production of water-absorbed rice,
In order to almost completely prevent the clouding due to the fine starch granules, in the second stage, while maintaining the heating temperature of the first stage, quickly cool to 0 ° C to 25 ° C, preferably 5 ° C to 15 ° C. There has also been proposed an improved method including a step of immersing the substrate (Japanese Patent Laid-Open No. 7-87906).

[0003] However, each of the above methods is
Rice is directly immersed in hot water or water to warm or cool, and absorb water. If the rice contains a lot of umami components or starch, the final product will flow out as much as 10% of raw rice. If these hot waters and waters are used to some extent, they also become dirty with the spilled umami components and starch, and must be replaced with new hot waters and waters. there were. The present applicant has continued research to solve the problem in the manufacturing process, and indirectly heating rice in a state where the rice and water necessary for making the rice into water-absorbed rice are sealed in advance in a container, Even if it is cooled if necessary, the rice can absorb the same amount of water in the container as the conventional method of direct immersion, and in this method, there is no outflow of starch and the like, and the rice does not lose its weight. In addition, it was found that even if the umami component flows out, it is absorbed again by the surface layer portion of the water-absorbed rice, so that the rice is more delicious than the conventional water-absorbed rice.
Based on such knowledge, in the production of water-absorbed rice, water or seasoning liquid and the like necessary for making washed or soaked rice and water-absorbed rice are sealed in a container in advance, and in a state of being placed in the sealed container,
For example, 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, and in the second step, the water-absorbed rice is reduced to 0 to 0%. It is cooled to 25 ° C, preferably 2 to 15 ° C, and in the third stage, the water-absorbed rice is cooled to 25 to 70 ° C, preferably 30 to
Heat to 65 ° C. and adjust the water content to 75 per 100 parts by weight of raw rice.
Newly proposed is a method of using water-absorbed rice in which the amount is at least part by weight and the degree of pregelatinization is kept at 85% or less (Japanese Patent Laid-Open No. 8-196220).
No.).

[0004] The process of indirectly heating and, if necessary, cooling in this closed container makes it possible to produce water-absorbed rice that can be made more delicious than conventional water-absorbed rice. White rice, seasoned rice, tea rice, etc., which were eaten as they were without any cooking after cooking, had moderate stickiness and satisfied the texture. However, for example, pilaf, fried rice, dry curry,
In normal cooking procedures such as risotto, rice cooked once with rice and then cooked with stir-fry or steaming, or with ingredients such as chirashi sushi, cooked once with rice and mixed with ingredients When used for cooked rice dishes, these cooked rice dishes that require secondary cooking processing, after cooking the rice, it is necessary to temporarily cool it down or mix it while adding wind to make it easier to loosen. there were.
These steps to make it easier to loosen, after cooking ordinary rice, when using it for cooked rice dishes requiring the secondary cooking process, for example, when making sushi rice with white rice, seasoning for sushi while putting wind This is the work that has been done in the past to match the fees. There has been a demand for the production of water-absorbent rice with extremely excellent loosening properties, in which this kind of work is eliminated and the cooked rice that has been cooked in cooked rice dishes requiring secondary cooking can be used as it is.

[0005] Further, after the rice is cooked once, the rice is cooked in a stir-fry or steamed rice dish such as pilaf, fried rice, dry curry, risotto, etc. Ingredients that are mixed with cooked rice during cooking, such as cooked rice cooked with ingredients that are mixed with ingredients such as chirashi sushi, etc., are preliminarily mixed with the water-absorbed rice, and then cooked for a desired time. Water-absorbed rice is also used in cooked rice products that have been cooked in advance. In this case, immediately after performing the water absorption treatment, a predetermined amount of water-absorbed rice is subdivided and mixed with ingredients and the like. At that time, the water-absorbed rice itself is also extremely excellent in looseness, and subdivision and weighing are performed. What could be easily done was desired. In addition, in such subdividing and weighing, in the case of water-absorbed rice having excellent ragging properties, no chipping or crushing of the rice grains occurs during the work, and it is considered to be preferable in this respect. Moreover, if the rice has a moderate looseness after cooked rice, it will have an excellent texture, and it will have both the looseness of the rice itself and the moderate looseness after rice. Manufacturing was desired.

[0006]

SUMMARY OF THE INVENTION As described above, the inventors of the present invention, in the production of water-absorbed rice, put rice and water necessary for making the rice into water-absorbed rice in a container in advance and sealed. Even if the rice is heated indirectly and cooled if necessary, the rice can absorb the same amount of water in the container as the conventional method of direct immersion, and in this method, there is no outflow of starch and the like. Even if the loss of rice does not occur, and even if the flavor component flows out, it will be absorbed again by the surface layer of the water-absorbed rice, so water absorption produced by the conventional method of heating and cooling by immersing it directly in hot water or water We found that it was more delicious than rice.

[0007] The present invention is to solve the above-mentioned problems, and an object of the present invention is a feature of such a technology, that is, in the production of water-absorbed rice, it is almost unnecessary to replace water in a heating or cooling step. The process can be performed with little loss of rice and a process that can be easily controlled for sterilization, and the use of sterilizing agents in the equipment can be reduced or eliminated. No, and
It is an object of the present invention to provide a method for producing water-absorbed rice which also has characteristics that are extremely excellent in looseness desired when used in cooked rice dishes requiring the above-mentioned secondary cooking process immediately after water absorption treatment.

[0008]

Means for Solving the Problems The present inventors have conducted intensive studies in order to solve the above-mentioned new problems, and as a result, heat-treated rice washed or immersed rice for a short time at normal pressure or pressurized steam. After that, by putting at least one kind of liquid such as water, soup, sauce, dashi juice, vinegar, and seasoning liquid in an amount equal to or greater than the desired water absorption amount into a container and sealing, and then performing a water absorption process involving heating. It is possible to provide water-absorbed rice in a container that has a long shelf life at room temperature, does not lose umami, and is easy to loosen.

Further, a specific technical idea of the present invention is that, in the production of water-absorbed rice, after washing or immersion rice is exposed to normal pressure or pressurized steam for 180 seconds or less and subjected to heat treatment, a predetermined amount of washed or immersed rice is obtained. And 75 per 100 parts by weight of raw rice
After putting at least one liquid determined by water, soup, sauce, dashi juice, vinegar, or a seasoning liquid, etc., corresponding to at least one part by weight into a container and sealing, the rice in the container is heated to 65 ° C. or higher. Heating is carried out so that the water content is 75 parts by weight or more based on 100 parts by weight of raw rice, and the degree of pregelatinization is maintained at 85% or less.

In a preferred embodiment of the present invention, in the first step, the rice in the container is heated to 65 ° C. or more in the first step, and the water content is 42 parts by weight based on 100 parts by weight of raw rice. In the second stage, the rice is cooled to 0 to 25 ° C, preferably 2 to 15 ° C, and in the third stage, the rice is cooled to 25 to 70 ° C, preferably 30 to 30 ° C.
Heat to ~ 65 ° C and adjust the water content to 7 per 100 parts by weight of raw rice.
5 parts by weight or more, and the degree of pregelatinization is maintained at 85% or less.

In another preferred embodiment of the present invention, the cooling and heating treatments are repeated once to plural times subsequent to the third step, thereby increasing the water absorption while suppressing the increase in the degree of α-formation, It consists in producing water-absorbed rice which provides more delicious cooked rice products. For example, following the third step, in a fourth step, the water-absorbed rice is cooled to 0 to 25 ° C, preferably 2 to 15 ° C, and in a fifth step, the water-absorbed rice is cooled to 25 to 70 ° C, preferably 30 to 70 ° C. It is intended to produce water-absorbed rice by heating to 65 ° C. so that the water content is at least 105 parts by weight per 100 parts by weight of raw rice and the degree of pregelatinization is kept at 85% or less. In this way, extremely excellent water-absorbed rice having a water content of 120 to 160 parts by weight and a degree of gelatinization of 30 to 60% based on 100 parts by weight of raw rice can be produced.

[0012] The soaked rice according to the present invention is, after washing rice,
It is immersed in water for about 1 to 3 hours at room temperature. Depending on the type of rice, about 1 part per 100 parts by weight of raw rice
It absorbs 5 to 20 parts by weight of water. Therefore, when immersed rice is used, the amount of water or the like initially placed in the container is reduced by the amount absorbed at the time of immersion as compared with the case where washed rice is used.

In the present invention, first, the washed or immersed rice is exposed to normal pressure or pressurized steam for 180 seconds or less and subjected to a heating treatment. Usually, the washed or immersed rice is sufficiently drained, and then a metal net or the like is used. 1 on a flat container with good air permeability between the top and bottom
In a state of being spread to a thickness not exceeding about cm, the steam is applied without unevenness. Depending on the thickness of the spread rice layer and the temperature of the washed or soaked rice, for example 20-30
° C, that is, washed rice or immersed rice at a temperature of about room temperature, and when the thickness of the rice layer is approximately 1 cm, the time of exposure to steam is between 5 and 180 seconds when using normal pressure steam. That is, the upper limit is 150 ± 30 seconds and the lower limit is about 5 seconds. It depends on the thickness of the spread rice layer, and the moisture remaining in the washed or soaked rice, but if the moisture is large, it is preferably within 60 seconds, more preferably around 10 seconds, while the remaining moisture is small. In this case, it may be longer, for example, about 150 seconds, or about 120 seconds. When using normal-pressure steam as the steam to be used, it is usually preferable to use a steam having a normal pressure of 100 ° C., but it is also possible to use a steam having a slight variation and displacement in both temperature and pressure. For example, slightly pressurized for the purpose of facilitating transfer from the source of steam, or
Depending on the distance from the vapor discharge position, even if slightly heated, substantially 100
They may be used as long as they do not greatly deviate from the conditions of ° C. and normal pressure. Furthermore, pressurized steam may be used, but when the steam temperature of the pressurized steam exceeds 100 ° C., it is preferable to reduce the time of exposure to the steam according to the temperature rise.

In the process of exposure to normal-pressure steam for a short time, only the very surface layer of the washed or immersed rice is heated. Specifically, the heat treatment is performed by directly immersing in hot water or water. Effluent when cooled. Heat treatment is applied mainly to the surface starch and the like. In the washed or soaked rice which has been sufficiently drained, the area which is heated in this short-time treatment with normal pressure or pressurized steam is only the very surface layer where a small amount of water remains. After removing the steam, it is cooled immediately. Therefore, the increase in the water absorption of the rice grain itself due to the slight moisture due to the pretreatment is only slight. Similarly, an increase in the degree of pregelatinization (gelatinization degree) due to a small amount of residual water is within a range that does not affect the amount of increase in the degree of pregelatinization (gelatinization degree) in all the steps.

[0015] In the present invention, next, the washed or soaked rice which has been treated with the above-mentioned short-time normal pressure or pressurized steam is weighed, and together with a predetermined amount of washed or soaked rice, 100 g of these unpolished rice is weighed. Water, etc., equivalent to 75 parts by weight or more per part, is added to the container in advance. In this case, the amount of water, etc. depends on the type of rice and the purpose of use of the obtained product, for example, the final product is replaced with ordinary rice. It may be appropriately selected depending on whether it is pilaf, risotto, fried rice, seasoned rice, tea rice, kettle rice, rice flour, or the like. In the case of ordinary rice, the water content is preferably about 130 to 150 parts by weight per 100 parts by weight of raw rice, and in the case of fried rice such as pilaf and fried rice, the water content is preferably about 80 to 110 parts by weight per 100 parts by weight of raw rice. In addition, excellent loosening property immediately after cooking which is one of the main advantages of the present invention is generally not required in the case of white porridge, but in a condiment containing porridge in which the shape of rice grains is preferably preserved, as in the case of seven herbs. Can suitably use the method of the present invention. When used for the above-mentioned condiment-containing porridge or the like, it is preferable that about 300 parts by weight or more of water is used for 100 parts by weight of raw rice. Also, the water to be added here matches the purpose of use of the obtained product, that is, soup, sauce, dashi juice, vinegar or seasoning liquid other than water, depending on the form of the final product. And these may be used alone or in combination of two or more.

The container used here can be used without any particular difficulty as long as it can be sealed and withstands heating and cooling. In particular, various heat-resistant resin containers that can cook the obtained water-absorbed rice as it is in a microwave oven or the like,
For example, it is preferable to use a tray molded of polypropylene or the like.

A container containing washed or soaked rice and water is sealed. For this sealing, a heat sealing seal is sufficient. In addition, this sealing is not necessary as long as rice and water inside do not flow out to the outside, but if gas such as air entering inside is minimized, the sheet or sheet due to expansion or contraction of air or the like by heating or cooling is reduced. This is preferable because damage to the container and the like can be prevented.

Next, in the present invention, the rice is heated from the outside of the container, and the rice therein is heated to 65 ° C. or higher, preferably
80-90 ° C, water content is 7 per 100 parts by weight of raw rice
5% by weight or more of water-absorbed rice. In this heating, depending on the type of rice, this water absorption is reached in a long time when the temperature is low and in a short time when the temperature is high. Generally, to absorb more than 75 parts by weight, 85
At a temperature of ° C., it is about 2 minutes to 1 hour. 70 ° C
Even at the above temperature, it is possible to increase the water content to 300 parts by weight or more based on 100 parts by weight of raw rice by absorbing water for 11 to 5 hours.

In addition, when the temperature is gradually increased from room temperature, a difference in the water absorption in the radial direction of the rice grains and the degree of pregelatinization (degree of gelatinization) are not so large, and the rice product is delicious. Can be. Therefore, it is preferable that the temperature be gradually increased and heated. For this reason, it can be carried out by using a constant-temperature water tank or a constant-temperature air tank maintained at a predetermined temperature and holding the same for a predetermined time, preparing a plurality of constant-temperature tanks having different temperatures, and sequentially changing from a low-temperature tank to a high-temperature tank. It is simple and preferable to heat the mixture by heating it to a predetermined temperature or by moving it from a low-temperature side to a high-temperature side using a constant temperature bath with a temperature gradient. In particular, it is preferable to temporarily heat the solution in a constant temperature bath at about 60 ° C. and then heat it to 65 ° C. or more.

Further, during the heating, the container is appropriately moved in the horizontal to vertical directions by, for example, turning over, turning over, rotating, or vibrating or shaking, so that the rice and the water are mixed well. This is preferable because uniform water absorption can be performed, and a rapid temperature rise and a uniform product temperature inside the container can be achieved.

After the heating and water absorption, natural cooling may be performed, but it is preferable to cool as quickly as possible in order to suppress an increase in the degree of α-formation. It is preferable that the container is appropriately moved in the horizontal to vertical directions during cooling as in the case of heating. The movement of the container is appropriately performed in the following heating and / or cooling as needed.

In the present invention, in the process after the container is sealed in a container, the above-mentioned water absorption operation is performed in a plurality of times, that is, when heating and cooling are repeated, the rice grains are removed in the radial direction. The difference between the water absorption and the degree of pregelatinization does not produce much difference, and a delicious cooked rice product can be obtained. This method will be specifically described below.

First, in the first stage, the container is heated from the outside, and the rice in the container is heated to 65 ° C. or higher, preferably 80 ° C.
To 90 ° C. and a water content of 45 parts by weight or more, particularly 60 to 80 parts by weight, based on 100 parts by weight of raw rice. Although depending on the type of rice, the above water content can be obtained by appropriately selecting a heating time of about 20 seconds to 4 hours depending on the temperature used. It is also preferable that the temperature is increased slowly, because the rice grains absorb water uniformly. For example, it is preferable to temporarily heat the solution in a constant temperature bath at about 60 ° C. and then heat it to 65 ° C. or more. Also, during this heating, the container may be turned over,
It is preferable that the above-described movement of the container is performed by inverting or shaking, so that the rice and the water are mixed well.

In the second step, the container containing the water-absorbed rice obtained as described above is cooled, and the water-absorbed rice is cooled to 0 to 25.
° C, preferably 2 to 15 ° C. In this case, it is preferable to rapidly cool while maintaining the temperature heated in the first stage as much as possible. The cooling time may be instantaneous as long as the temperature reaches the above temperature, but it is preferable to cool the water-absorbed rice for 5 to 60 minutes, particularly 5 to 40 minutes so that the whole of the rice reaches the temperature up to the core. Is preferred. As for the cooling, it is preferable to use a constant-temperature water tank or a constant-temperature air tank maintained at a predetermined temperature similarly to the heating, and to put a container therein and hold it for a predetermined time. In this cooling step, little water absorption occurs. During the cooling, it is preferable that the container is turned over, turned over, or shaken to perform the above-described movement of the container, because the container can be quickly cooled to the target temperature.

The container containing the cooled water-absorbed rice is the third
In this stage, the rice is heated to 25-70 ° C., preferably 30-65 ° C., and the water content is increased to 75 parts by weight or more, preferably 75-110 parts by weight, based on 100 parts by weight of raw rice. We assume water-absorbed rice. In this heating, the amount of water absorption is reached in a long time when the temperature is low, and in a short time when the temperature is high as in the first stage heating. In general, the water absorption rate is lower than the heating in the first stage, and the above water content can be obtained by appropriately selecting the heating time from 10 minutes to 60 minutes. In general, a lower temperature is sufficient for this heating compared to the first stage heating, and it is not always necessary to gradually heat it. However, if possible, rapid heating should be avoided. In general, the third stage heating method may be the same as the first stage heating method.

After the heating and water absorption in the third stage, natural cooling may be performed. However, in order to suppress an increase in the degree of pregelatinization, it is preferable to cool as quickly as possible as in the cooling in the second stage. .

[0027] The water-absorbed rice of the present invention must maintain the degree of pregelatinization, ie, the degree of gelatinization, at 85% or less, but is preferably 30-60%. When the degree of pregelatinization is 85% or more, rice grains fuse together when cooked into a cooked rice product, and the rice is not delicious. This degree of α-formation is determined by the β-amylase pullulanase method [BAP method,
Journal of the Japanese Society of Nutrition and Food 44 (2) p. 133 (199
1)], the degree of pregelatinization of cooked rice obtained by cooking rice is generally 92 to 93%.

The water-absorbed rice, which has absorbed at least 75 parts by weight, preferably 75 to 110 parts by weight, based on 100 parts by weight of the raw rice thus obtained, can be used as a pilaf that can be damaged or damaged.
It is suitable as a raw material for risotto, fried rice, seasoned rice, tea meal, kettle meal, and the like. In particular, even immediately after cooking, for example, pilaf, fried rice, dry curry, risotto, etc., used for cooked rice that requires secondary cooking, such as rice cooked once cooked and then stir-fried or steamed At this time, it is possible to obtain cooked rice having a loose property suitable for cooking, which is preferable. Further, in the food service industry where a large amount of the processed rice described above is produced on a commercial scale, a large amount of water-absorbed rice is cooked using a large-sized closed container.In this case, the amount of cooked rice for one meal is measured.・ Subdivision is made. In the folding, because of the above-mentioned excellent loosening property, the loosening process prior to subdivision is facilitated, and at the time of this loosening, deformation, crushing, and chipping of the cooked rice are suppressed, thereby improving productivity. Is also suitable.

In particular, in the case of rice or cooked rice, which is mixed with ingredients such as pilaf, fried rice, dry curry, risotto, and cooked rice, and subjected to stir-fry or steamed cooking, the ingredients to be mixed with cooked rice during cooking Ingredients and the like are mixed in advance with the water-absorbed rice, and then cooked to obtain the desired cooked rice dish. These cooked rice products that have been partially cooked in advance are also 75 parts by weight based on 100 parts by weight of the raw rice described above. As described above, preferably, the water-absorbed rice that has absorbed 75 to 110 parts by weight of water is suitably used. In this case, a form is used in which, immediately after the water absorption treatment, one serving is divided and weighed, and sealed in a new sealed container in a form mixed with ingredients and the like. In this series of work, even immediately after the water absorption treatment, this water-absorbed rice itself has a high looseness,
Subdivision, weighing, mixing with ingredients, etc., and filling into containers can be performed more easily. Before subdividing or weighing,
Since it is not necessary to loosen with excessive force, chipping and crushing of rice grains do not occur in these processes, and quality and
This is preferable in terms of work efficiency.

In another embodiment of the present invention, the third
Subsequent to the step heating, the second step cooling is repeated as a fourth step, and the third step heating is repeated as a fifth step. Therefore, the fourth and fifth stages are:
The methods and conditions of the second and third steps can be applied as they are. As a result, the water content is finally 105 parts by weight or more, preferably 120 to 160 parts by weight, per 100 parts by weight of raw rice. Also, after the fifth stage of heating and water absorption, it is preferable to cool as quickly as possible, as described above. If necessary, warm,
By repeating the cooling, it is possible to obtain more excellent water-absorbed rice.

The water-absorbed rice obtained by absorbing water in an amount of 105 parts by weight or more, preferably 120 to 160 parts by weight, based on 100 parts by weight of raw rice obtained by this method, can be cooked with a microwave oven or the like in its container, and then cooked with rice and seasoned. It can be rice or the like. When the water content is 300 parts by weight or more based on raw rice, rice porridge can be used as it is in a container, and various types of cooked rice can be further prepared depending on the water content.

The water-absorbed rice in the container of the present invention can be stored at room temperature, but it can be stored for a longer period of time by refrigeration, freezing, filling with inert gas and / or deoxygenation, or a combination of these methods. It can be stored and marketed as cooked rice products, or used as a raw material for various cooked rices. Further, the water-absorbed rice taken out of the container is put into a mold and molded by applying pressure as it is, and / or temporarily molded by heating with hot water or steam or the like, and then temporarily taken out. And / or transferred to a mold bag, a laminate bag or the like, heated with hot water, steam, pressurized steam, a pressure cooker, an open flame, a microwave oven, or the like, and taken out from the mold box or the mold, it is possible to obtain molded cooked rice.

[0033]

According to the method for producing water-absorbed rice of the present invention, washed or soaked rice is exposed to normal pressure or pressurized steam within 180 seconds, specifically within 150 ± 30 seconds, preferably around 120 to 10 seconds. After exposure and heat treatment, weighed washed or soaked rice and a predetermined amount of water are put in a container in advance, and after sealing,
Since the water is absorbed by heating and cooling, there is almost no need to change the water in the constant temperature water tank during the heating and cooling steps.Moreover, there is almost no loss of rice, and the process is easy to control germs. The use of a bactericide or the like in the device can be reduced or eliminated, resulting in a special effect. In addition, since the heating and cooling are performed in a closed state, the umami component inherent in rice does not flow out, so that it is possible to produce a very delicious cooked rice.

[0034] In addition to this advantage, the water-absorbed rice obtained by this method can be used immediately after cooking, such as pilaf, fried rice, dried curry, risotto, etc., in a usual cooking procedure, after rice is cooked once, then fried or steamed. When using rice dishes that require these secondary cooking processes, such as rice cooked with rice or rice cooked rice, such as chirashi sushi, and rice cooked once with rice and then mixed with ingredients, etc. It also has characteristics that are extremely excellent in the desired looseness.

Furthermore, it can be used for rice dishes that are cooked with stir-fry or steamed pilaf, fried rice, dry curry, risotto, etc., or cooked rice cooked with ingredients that are mixed with ingredients such as chirashi sushi. In doing so, unlike the usual cooking procedure, before cooking rice, the ingredients used for these are mixed in advance with the water-absorbed rice, and then, in the case of a cooked rice product used in a mode of rice cooking, the water-absorbed rice is also used. It has an excellent feature that it can be easily unraveled and can be easily mixed with these ingredients. Specifically, even immediately after the water absorption treatment, in the mixing of the above ingredients and the like to the water-absorbed rice, the mixing uniformity can be extremely high,
And lack of cooked rice in mechanical stirring work with mixing,
Crushing etc. can be suppressed very slightly. The water-absorbed rice of the present invention is subjected to a combination treatment with ingredients and the like in advance of the above-described rice, and when used as water-absorbed rice for pre-cooked rice dishes or rice cooked with ingredients, the looseness of the water-absorbed rice itself is improved. The workability resulting from the height of the rice and the advantage of excellent unraveling after cooked rice are both exhibited.

The improvement in workability due to the high looseness of the water-absorbed rice itself is achieved by mixing ingredients and the like into the water-absorbed rice in advance.
Boiled rice product used in the mode of rice cooking, specifically, rice dishes that are subjected to cooking processing such as stir-fried or steamed pilaf, fried rice, dried curry, risotto, or mixed with ingredients such as chirashi sushi Not only when it is used for cooked rice cooked with ingredients to be combined, but also when the water content is more than 300 parts by weight based on raw rice and mixed with condiments etc. Immediately after the water-absorbing treatment, subdivision and weighing are facilitated, and chipping, crushing, and the like of rice grains in the mechanical stirring operation accompanying the mixing are very slightly suppressed.

Furthermore, since heating and cooling are performed in a sealed state, hot water and water are not contaminated, and the treatment of these wastewaters is not required. This is not only excellent in terms of pollution prevention, but also in large factories. Suitable for mass processing of cooked rice, the production line becomes extremely smooth, and mass production of excellent rice and rice products can be performed extremely economically.

In the present invention, since each treatment is performed in a container and in a sealed state, contamination by various bacteria can be suppressed in addition to the above-mentioned taste improving effect.
It can be stored for a long period of time without using food additives such as preservatives, and is very excellent in terms of preventing food pollution.

[0039]

Next, examples of the present invention will be described.

[0040]

Example 1 113 g of unpolished rice, that is, polished rice (water content: 15% by weight) was washed and then immersed in water at room temperature for 2 hours.
133 g of immersed rice (water absorption: 1 for 100 parts by weight of raw rice)
7.7 parts by weight). After immersion, after draining, the immersed rice was spread on a wire mesh so as to have a thickness of about 1 cm. In this state, steam was uniformly applied to the immersed rice, and normal pressure steam was applied for 10 seconds. 133 g of immersed rice subjected to this treatment
And 141 g of water in a polypropylene tray (inner size 127 x
109 × 22mm, inner volume 270ml, thickness 900μ
m), and the sheet made of polypropylene was hermetically sealed by pressure bonding. A plurality of these were prepared, two were opened at each stage, and the amount of water absorption was measured. The average value was shown below. In addition, the measurement of this water absorption is filtered, after draining,
This was done by measuring the weight.

As a first step, the tray was placed in a water bath maintained at 60 ° C., heated for 8 minutes while shaking, and then placed in a water bath maintained at 92 ° C., and similarly heated for 4 minutes while shaking. . Water absorption at this stage is 100% of raw rice
It was 70 parts by weight based on parts by weight.

As a second step, the tray heated in the first step was immediately placed in a water bath maintained at 3 ° C., and cooled for 7 minutes while shaking. At this stage, almost no water absorption was observed.

In the third step, the tray cooled in the second step was placed in a water tank maintained at 60 ° C., and heated for 9 minutes while shaking. Water absorption at this stage is 100% of raw rice
The amount was 93.2 parts by weight with respect to the parts by weight, and was almost the same as the highly water-absorbed rice described in Japanese Patent Application Laid-Open No. 7-87906, which was proposed in Comparative Examples.

Next, as a fourth step, the tray heated in the third step was immediately placed in a water tank maintained at 3 ° C., and cooled for 5 minutes while shaking. At this stage, almost no water absorption was observed.

As a fifth step, the tray cooled in the fourth step was placed in a water tank maintained at 60 ° C., heated for 5 minutes while shaking, and then immediately placed in a water tank at 15 ° C. and cooled. The water absorption at this stage is 142.6 parts by weight with respect to 100 parts by weight of raw rice, and the degree of gelatinization by the BAP method is 4 parts.
6%. This water-absorbed rice was prepared according to the method described in
It was almost the same as the super-absorbent rice obtained by the method described in JP-A-87906.

The thus-obtained tray containing water-absorbed rice having absorbed 142.5 parts by weight with respect to 100 parts by weight of raw rice was sealed in a refrigerator having a refrigerator temperature of 5 ° C. for 21 days.
After storing at room temperature (late October-early November) for 4 days,
No generation of mold or the like was observed at all, and the product was cooked in a microwave oven.
The super-absorbent rice obtained by the method described in Japanese Patent Publication No. 06 was glossier and more delicious. This is presumably because the taste of rice did not flow out.

In addition, immediately after cooking, when using this white rice as it is to make pilaf, fried rice, risotto, etc., it could be easily loosened, and the work efficiency was high. Further, the rice grains were not crushed or chipped without paying attention when unraveling, and were more suitable for processed cooked rice requiring secondary cooking.

Further, using the water-absorbed rice of this example which has been subjected to a treatment of exposing it to steam after the immersion, immediately after the water-absorption treatment, the ingredients used for making pilaf, fried rice and risotto are previously prepared. When a pre-cooked water-absorbed rice product for cooked rice was prepared, the product could be easily subdivided with only a slight loosening, which was favorable in terms of work efficiency. In other words, immediately after the water absorption treatment, a loosening operation for subdividing a necessary amount of the water-absorbed rice is performed, but the loosening can be performed with a small force, and an excessive force accompanying the mechanical stirring operation is applied. As there was no chipping or shattering of the rice grains, there was no occurrence. Therefore, no great care was required to prevent chipping and crushing of rice grains. Also,
Similarly, in the work of mixing with ingredients and the like, it was not necessary to pay much attention to prevent chipping and crushing of rice grains. In addition, when the cooked rice product for cooked rice cooked with the ingredients and the like prepared in this way is preliminarily mixed, the cooked rice does not exhibit excessive unraveling property, but in the range of unraveling desired for individual cooked rice. Yes, it was also excellent.

[0049]

[Comparative Example 1] In the process of Example 1 described above, the process of exposing to normal pressure steam, which was performed before sealing in a container, was omitted.
The materials used and other steps are exactly the same conditions,
Produced water-absorbed rice. That is, Japanese Unexamined Patent Application Publication No.
According to the method described in Japanese Patent No. 96220, water-absorbed rice was produced. As in the case of Example 1, after cooling in the fifth stage, the water absorption and the degree of α-formation were evaluated.
The degree of α-formation by the AP method was the same as that of the water-absorbed rice of Example 1 within an error range.

Further, while the tray containing the water-absorbed rice obtained in this manner is kept sealed, the tray is kept in a refrigerator at a temperature of 5 ° C. for 2 hours.
After storage for one day at room temperature (late October to early November) for 4 days, generation of mold and the like was not observed at all, and this was cooked in a microwave oven.
The super-absorbent rice obtained by the method described in JP-A-87906 was glossy and delicious. That is, the quality, including the taste, appearance, luster, etc., of white rice is the same as that of the water-absorbed rice of Example 1 within the range of statistically insignificant variations. There was no change in the point. In addition, the white rice itself was not much less loose in comparison with the white rice obtained by mixing the water-absorbed rice of Example 1 with rice.

On the other hand, using the water-absorbed rice of Comparative Example 1, immediately after the water-absorbing treatment, ingredients used for making pilaf, fried rice and risotto were previously mixed with the water-absorbed rice, and the rice was cooked before cooking. When submerging rice products, it is necessary to sufficiently unravel them before subdividing them. This requires considerable labor, which is an obstacle to work efficiency. That is, immediately after the water-absorbing treatment, a strong force is required when performing a sufficient loosening operation in order to easily divide the required amount of the water-absorbed rice. Chipping and crushing were apt to occur, and considerable care was required to prevent it. In addition, the water-absorbent rice product for cooked rice cooked with the obtained ingredients and the like in advance is the same as that of the above-described example, except for the lack of the rice grains and poor appearance due to crushing. And there was no big difference. However, in the case where rice grains are chipped or mixed with many fine grains derived from crushing, the fine grains may become gelatinized when cooked with rice, which may be undesirable.

[0052]

Comparative Example 2 The same polished rice as in Example 1 was washed and immersed in water at room temperature for 2 hours, then immersed in a 50 ° C. water bath for 3 minutes, and then immersed in heating 96 ° C. hot water for 55 seconds. The first-stage water absorption has been completed. In the first stage of water absorption, the total water absorption was 55 parts by weight with respect to 100 parts by weight of raw rice, and the product temperature was 95 ° C.

The first-stage water-absorbed rice at a product temperature of 95 ° C. was directly introduced into water at 10 ° C. and immersed for 25 minutes to complete the second-stage water absorption. This water was circulated and cooled to maintain the temperature in the tank at 10 ° C. The obtained water-absorbed rice was water-absorbed rice having a total water absorption of 70 parts by weight based on 100 parts by weight of raw rice.

The obtained water-absorbed rice was immersed in hot water at 45 ° C. for 25 minutes to obtain a highly water-absorbed rice having a total water absorption of 100 parts by weight based on 100 parts by weight of raw rice. The superabsorbent rice was immersed in cold water of 10 ° C for 20 minutes while maintaining the product temperature of 45 ° C,
Water-absorbed rice having a total water absorption of 107 parts by weight per 0 parts by weight was obtained.

Next, the water-absorbed rice was immersed in hot water at 40 ° C. for 20 minutes to obtain an ultra-high water-absorbed rice having a total water absorption of 115 parts by weight per 100 parts by weight of raw rice. The resulting super-absorbent rice was subdivided into 1 serving, stored in a tray and sealed in a refrigerator at a temperature of 5 ° C for 21 days, and stored at room temperature (late October to early November) for 4 days. Although slight, mold was observed. In addition, to perform the above subdivision, when performing a sufficient loosening work, a strong force is required, and due to the strong mechanical separation process, chipping of rice grains and crushing are likely to occur, so be careful. Even so, some chipping and crushing of the rice grains occurred.

Claims (9)

[Claims] Claims: 1. After washing or washing a washed or soaked rice with normal pressure or pressurized steam, water having an amount equal to or more than a desired water absorption amount,
A method for producing water-absorbed rice, characterized in that at least one liquid such as soup, sauce, dashi juice, vinegar, and seasoning liquid is placed in a container, sealed, and then subjected to a water-absorbing treatment involving heating. 2. Exposing the washed or soaked rice to normal pressure or pressurized steam for 180 seconds or less and subjecting it to a heat treatment, the equivalent of 75 parts by weight or more to a predetermined amount of washed or soaked rice and 100 parts by weight of the raw rice. After at least one kind of liquid selected from water, soup, sauce, dashi juice, vinegar or a seasoning liquid is put in a container and sealed, the rice in the container is heated to 65 ° C. or more and the water content is increased. The method for producing water-absorbed rice is characterized in that the ratio of α is not less than 75 parts by weight to 100 parts by weight of raw rice and the degree of pregelatinization is kept at 85% or less. 3. Exposing the washed or soaked rice to normal pressure or pressurized steam for 180 seconds or less and subjecting it to a heat treatment, and then equivalent to 75 parts by weight or more for a predetermined amount of washed or soaked rice and 100 parts by weight of the raw rice. After at least one kind of liquid selected from water, soup, sauce, dashi juice, vinegar, or a seasoning liquid is put in a container and sealed, the rice in the container is reduced to 6 in the first stage.
Heat to 5 ° C or higher and adjust the water content to 4 parts per 100 parts by weight of raw rice.
2% by weight or more of water-absorbed rice, and in a second stage, the water-absorbed rice is cooled to 0 to 25 ° C, preferably 2 to 15 ° C,
In the third stage, the water-absorbed rice is heated to 25 to 70 ° C., preferably 30 to 65 ° C., so that the water content is 75 parts by weight or more based on 100 parts by weight of raw rice, and the degree of pregelatinization is maintained at 85% or less. A method for producing water-absorbed rice. 4. After washing or immersing the washed or soaked rice in normal pressure or pressurized steam for 180 seconds or less, a predetermined amount of washed or soaked rice and 90 parts by weight or more with respect to 100 parts by weight of unpolished rice. After putting the corresponding water, soup, sauce, dashi juice, vinegar, or at least one liquid selected from seasoning liquid into a container and sealing the container, the rice in the container is heated to 65 ° C. or more in the first stage. The rice is heated to have a water content of 42 parts by weight or more with respect to 100 parts by weight of raw rice. In the second step, the water-absorbed rice is cooled to 0 to 25 ° C., preferably 2 to 15 ° C., and in the third step, This water-absorbed rice is heated to 25 to 70 ° C., preferably 30 to 65 ° C. to obtain water-absorbed rice having a water content of 75 parts by weight or more based on 100 parts by weight of raw rice, and the above-mentioned heating and cooling are further performed. Repeat to increase the water content to 105 weight per 100 weight parts of raw rice The method for producing water-absorbed rice, characterized in that the ratio of α-formation is maintained at 85% or less. 5. The washed or soaked rice is exposed to normal pressure or pressurized steam for 180 seconds or less and subjected to a heat treatment, and then the washed or soaked rice of a predetermined amount and 90 parts by weight or more with respect to 100 parts by weight of raw rice. After putting the corresponding water, soup, sauce, dashi juice, vinegar, or at least one liquid selected from seasoning liquid into a container and sealing the container, the rice in the container is heated to 65 ° C. or more in the first stage. The rice is heated to have a water content of 42 parts by weight or more with respect to 100 parts by weight of raw rice. In the second step, the water-absorbed rice is cooled to 0 to 25 ° C., preferably 2 to 15 ° C., and in the third step, The water-absorbed rice is heated to 25 to 70 ° C., preferably 30 to 65 ° C. to obtain water-absorbed rice having a water content of 75 parts by weight or more based on 100 parts by weight of raw rice. 25 ° C, preferably 2 to 15 ° C
And in the fifth stage, the water-absorbed rice is
℃, preferably 30 to 65 ℃ to reduce the water content of raw rice 1
105 parts by weight or more, preferably 120 parts by weight
A method for producing water-absorbed rice, characterized in that the amount of pregelatinized gelatin is maintained at 85% or less, preferably 30 to 60% by weight, preferably to 160% by weight. 6. The process for producing water-absorbed rice according to claim 1, wherein heating is performed slowly and cooling is performed rapidly in the process after the container is sealed in a container. Method. 7. The method according to claim 1, wherein in the step after sealing in a container, the container is swung in a horizontal to vertical direction and / or inverted during heating and / or cooling. 7. The method for producing water-absorbed rice according to any one of items 6 to 6. 8. Water-absorbed rice in a container produced by the method according to claim 1. Description: 9. Water-absorbed rice produced by the method according to any one of claims 1 to 7.