JPH11285352A - Frozen boiled rice and its production - Google Patents

Abstract

PROBLEM TO BE SOLVED: To obtain a frozen boiled rice capable of allowing a portion control to be readily carried out, and having an improved texture and a commercial value by mixing a separate frozen boiled rice with a sauce to coat the surface of the frozen boiled rice with the sauce in an ice state, and freezing the obtained coated product. SOLUTION: A separate frozen boiled rice is mixed with a sauce to coat the surface of the frozen boiled rice with the sauce in an ice state, and freezing the obtained coated product at a prescribed temperature to provide the objective frozen boiled rice. Preferably, the mixing ratio of the sauce is >=10 wt.% based on the whole weight, and the mixing of the separate frozen boiled rice and the sauce, and/or the freezing after the coating in the ice state is carried out by a rotary type mixing and freezing machine.

Description

DETAILED DESCRIPTION OF THE INVENTION

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to frozen cooked rice and a method for producing the same, and more particularly to a frozen frozen cooked rice in which cooked rice and sauce are uniformly mixed, and in particular, wet rice such as porridge and risotto. The present invention relates to frozen cooked rice applicable to foods of the type and a method for producing the same.

[0002]

2. Description of the Related Art In a conventional method of producing frozen rice, when rice is mixed with a sauce, the sauce and ingredients are mixed before cooking and cooked together or cooked together. Sauce-mixed rice obtained by adding and mixing sauces and ingredients later is frozen in a rose shape by various freezers. In addition, as a freezing method for freezing rice in a rose shape (rose freezing), there are a drum stirring type using a refrigerant such as a liquefied gas and a fluid stirring type using cold air generated by a refrigerator.

On the other hand, in the field of frozen cooked rice, demand is expected for foods having relatively high water content, for example, wet-type frozen cooked rice that has a water content of 65% by weight or more and becomes thawed or risotto when thawed. It had been. However, in the conventional freezing method, since a source having a high moisture content is mixed before the freezing step, not only does the moisture contained in the source migrate into the cooked rice and the texture is impaired, but also the source itself adheres. Due to the nature and action of kneading and kneading by stirring in the temperature range before freezing, cooked rice may adhere to the inside of the freezer and the stirrer, gradually grow and form large chunks, etc. However, it did not work smoothly, resulting in an overload, making continuous production impossible. Also, in order to obtain a rose-shaped frozen rice by mixing the sauce with the cooked rice and then freezing,
In order to break up the cooked rice grains, add 1 ratio of sauce.
It had to be kept below 0% by weight. As described above, in the case of wet-type cooked rice, the freezing process has been an obstacle in the conventional method, and there has been no effective means.

[0004] For this reason, wet-type frozen cooked rice currently on the market is not a product in which rice grains are frozen in a rose shape, but a block product (a block frozen product) in which the product is frozen in a block shape. . However, this product
It takes a long time for thawing, and is inferior in convenience.

[0005] Further, there is also a product of a type in which the sauce is packed in individual serving bags, the cooked rice and the sauce are bundled and distributed together, and the consumer mixes them after thawing (source-added product). However, this product is not preferable because it increases the labor of the consumer, and the trader has to make the same number of sauces and cooked rice, so that a burden is placed on inventory management.

Further, a product in which a small block frozen product (approximately 10 mm square) of a sauce is produced in a process different from the freezing of cooked rice, and this is mixed with cooked rice after being frozen in a rose shape (a product mixed with a small block frozen sauce) ). However, in the case of a high-viscosity sauce, since it does not mix uniformly with the cooked rice during thawing, the taste is impaired, the product value is reduced, and the production process is increased, which has the disadvantage of increasing costs. doing.

[0007] As described above, the conventional wet-type frozen cooked rice lacks convenience in distribution and consumption, and in reality, there is no product with a high commercial value that meets consumer needs.

[0008] Therefore, the present invention is to establish a method for efficiently producing rose-shaped frozen cooked rice in which cooked rice and sauce are uniformly mixed, so that consumers can thaw by the same simple means as ordinary rose-shaped frozen cooked rice. Stable quality in which cooked rice and sauce are always evenly mixed even if divided into individual meals, that is, a non-conventional type of high value-added frozen cooked rice that can easily control potion and its It is intended to provide a manufacturing method.

[0009]

Means for Solving the Problems To achieve the above object, the frozen cooked rice of the present invention is characterized in that the surface of rice grains frozen in a rose shape is coated with a sauce,
In particular, the mixing ratio of the sauce is 10% with respect to the total weight.
% Or more, and the frozen rice is a wet type.

[0010] Further, the method is characterized in that a rose-shaped frozen cooked rice in which rice grains are frozen in a rose shape is mixed with a sauce, the sauce is ice-coated on the surface of the cooked rice grains, and then frozen at a predetermined temperature. It is characterized in that the mixing of the rose-shaped frozen cooked rice and the sauce and / or the freezing after the ice coating are performed by a rotary mixing freezing machine.

Further, the rotary mixing and freezing machine includes a plate-like blade and / or a comb-like blade.
A rotating outer cylinder and a rotating inner cylinder or a central axis are provided, and the rose-shaped frozen cooked rice and the sauce are supplied on the inner cylinder or the central axis.

[0012]

BEST MODE FOR CARRYING OUT THE INVENTION The frozen cooked rice of the present invention is a sauce-coated frozen cooked rice in which the sauce is coated in a frozen state (ice coating) on the surface of each grain of the frozen rice. Almost all of the various types of frozen frozen rice on the market today can be used as the frozen frozen rice as a raw material (base). In addition, a so-called double-grain frozen product in which single-grained cooked rice and double-grained cooked rice are mixed can be used. The amount of cooked rice is about 5
0% by weight or less, preferably 30% by weight or less, especially 15% by weight
% By weight or less.

[0013] The water content of the rose-shaped frozen cooked rice as a base (the whole including ingredients when ingredients are mixed) is as follows:
It can be set variously according to the form of the final product, and cannot be strictly classified by the amount of moisture, but when the moisture content is about 65% by weight or more, the above-mentioned wet-type products, for example, A so-called risotto type food such as porridge or risotto can be obtained.

As the sauce mixed with the rose-shaped frozen cooked rice, a wide range of products can be used, from a liquid alone to a product containing various ingredients, and specifically, a domigrass sauce, a white sauce, a tomato sauce, an sauce, etc. Can be mentioned. The upper limit of the mixture ratio of these sauces (source ÷ (rice rice + source) × 100) can be set arbitrarily, but from the practical viewpoint as a food after thawing, if it is a doria type, it is 10%. About 65% by weight is preferable, and if it is a risotto type, it is preferably 10 to 50% by weight, and particularly preferably 15 to 35% by weight.

In the most basic operation for obtaining the sauce-coated frozen rice by mixing the rose-shaped frozen rice and the sauce only once, usually, the sauce-coated frozen rice having a sauce mixing ratio of 10 to 40% by weight is used. Is obtained.

Although the lower limit of the source mixing ratio can be arbitrarily set, a sufficient effect cannot be obtained if the source mixing ratio is less than 10% by weight. It is 10% by weight or more, especially 20% by weight or more, that the effect of mixing and coating the sauce as the food after thawing can be sufficiently exerted. That is, when the mixing ratio of the sauce in the case of the above-mentioned wet type product is set to 10% by weight or more, it is recognized as a marketable value-added product. It will be recognized as.

Also, due to variations in the manufacturing process,
There is a possibility that there may be cooked rice grains to which the sauce is not attached at all, and the amount of the cooked cooked cooked cooked cooked rice differs from grain to grain. It is preferably at most 3% by weight, particularly preferably at most 3% by weight. If the ratio of the rice grains to which the sauce does not adhere exceeds 10% by weight, it is not preferable in terms of uniformity of quality, and the taste and texture when thawed are impaired. Further, the attachment ratio of the sauce to each grain of the sauce-coated frozen cooked rice is 5 to 65% by weight, preferably 10 to 60% by weight, and more preferably 15 to 50% by weight. If there is less than 5% by weight or more than 65% by weight, it is not preferable in terms of uniformity of the quality when thawed.

In the above-mentioned frozen cooked rice (source-coated frozen cooked rice), the surfaces of the grains of the frozen rice cooked in a rose shape are each covered with a sauce, so that the frozen rice cooked in a short time is similar to the conventional rose-shaped frozen cooked rice. The sauce is distributed throughout the cooked rice, so that the cooked rice and sauce are blended just by thawing and heating without extra stirring, etc. When the sauce is coated, the moisture of the sauce does not migrate into the cooked rice, so that a food with excellent taste and texture can be obtained.

The frozen cooked rice of the present invention may be prepared by simply mixing a rice with a sauce and then freezing it. However, as described above, ingredients and seasonings are added to freeze the cooked rice. It may be a mixture of rice and various sauces. Also,
As the final food, the frozen cooked rice of the present invention may be heated and eaten as it is, or another ingredient may be added before or after thawing and cooked.

For example, when a sauce-coated frozen cooked rice with a high water content is thawed, a risotto-type food is obtained.
Also, put the appropriate ingredients on the sauce-coated frozen cooked rice, and if necessary, add another sauce and bake it in the oven to obtain a new type of doria in which the sauce is evenly mixed with the cooked rice. It is different from the hanging source type. In addition, if the frozen cooked rice of the present invention is used as a material and processed by adding other ingredients, various new types of foods can be obtained.

The sauce-coated frozen cooked rice described above can be manufactured as follows. First, the rose-shaped frozen rice as a base, as described above, can be used various rose-shaped frozen rice conventionally marketed,
What is necessary is just to manufacture in the same way as these manufacturing methods. That is,
White rice cooked according to the usual method or rice rice appropriately seasoned,
Alternatively, the cooked rice mixed with suitable ingredients is frozen in a rose shape by a well-known freezing machine to obtain a rose-shaped frozen cooked rice as a base.

The frozen product temperature in the first freezing process is as follows:
It is preferable to set the temperature to about -30 ° C. or lower, which is slightly lower than usual, and by setting such a low temperature, the state of the cooked rice at the time of mixing the sauce and after the mixing can be surely kept in a rose-frozen state, It is possible to prevent the source and cooked rice from adhering to the freezing device, thereby enabling stable production.

Next, an appropriate amount of sauce is added to the obtained rose-shaped frozen cooked rice. This sauce may also be produced by a usual method, but when added, it is effective to cool it in advance as long as it does not lose appropriate fluidity, although it depends on the type of sauce, It is preferable to keep the temperature at 5 to 30 ° C. Depending on the type of the sauce, the oil may coagulate. In such a case, the temperature may be set to a temperature at which the oil does not coagulate. The method of adding the sauce can be performed by any method, such as adding the sauce to the frozen frozen rice cooked in an appropriate container.For example, it is possible to pour the rice on the rice flowing through the production line. By spraying, the sauce can be added to the cooked rice without causing the extra sauce to adhere to peripheral equipment.

After the addition of the sauce, a step of thoroughly mixing the cooked rice and the sauce as quickly as possible is performed. In this sauce mixing process, the sauce is mixed with the rice that has already been frozen in a rose shape, so that only a light stirring and mixing action is applied, and the rice grains and the sauce are sufficiently contacted by the disintegration of the cooked rice itself. Then, the sauce can be uniformly coated on the surface of each grain of cooked rice. The sauce is frozen by the amount of freezing heat of the cooked rice, that is, the sauce is ice-coated on the surface of the cooked rice grains.

The heat of freezing of the cooked rice is classified into sensible heat and latent heat. For example, the heat from the freezing point of -2 ° C to the freezing temperature of -30 ° C is as follows when the water content is 60% by weight. ,
80 kcal / kg × 0.6 = 48 kcal / kg, and the specific heat after freezing was 0.38 kcal / (kg
· ° C), so 0.38 kcal / (kg · ° C) x
(-2-(-35)) ° C. = 12.54 kcal / kg. Therefore, the latent heat has about four times the freezing heat of the sensible heat. Of course, freezing sensible heat is also effectively used, but the effect of freezing latent heat is particularly large.

In the sauce mixing step, the negative calorific value of the cooked rice is set larger than the positive calorific value of the sauce, and the temperature of the mixed food stops at the freezing latent heat portion of the cooked rice, and the rose-shaped frozen state is reduced. It is preferable to set the temperature and the mixing amount of the two so that they can be maintained. That is, by setting the state after mixing to a loose frozen state or a semi-frozen state, adhesion to the inside of the mixer or the freezing machine in the next freezing step can be prevented. For example, when the temperature of the rose-shaped frozen cooked rice is −30 ° C. and the temperature of the sauce is 20 ° C.,
The mixing ratio of the sauce is suitably up to about 40% by weight. In the case of increasing the mixed amount of the sauce, a step of adding the sauce again based on the sauce-coated frozen cooked rice obtained by mixing an appropriate amount of the sauce may be performed, thereby mixing the sauce at an arbitrary ratio. You can get frozen cooked rice.

In this sauce mixing step, since the sauce is mixed with the rice that has been frozen in a rose shape, the water content of the sauce does not migrate into the cooked rice, and thus the thawed cooked rice has a high texture with a firm texture. It will be of high quality.

The sauce-coated rice cooked with the ice-coated sauce is subjected to a second freezing treatment without delay and cooled to a predetermined temperature. This second freezing treatment is an operation for freezing the sauce-coated cooked rice, which has been heated by adding the sauce, to a predetermined temperature again. When performing the sauce mixing step again, the mixture is cooled to a low temperature as described above. In the second freezing process, the cooked rice is already in a loose state. Therefore, the freezing machine does not need an active loosening mechanism, and it is sufficient if the refrigerant has a function of efficiently exchanging heat with the cooked rice. is there. Note that the second freezing step can be performed at about half the cost of the first freezing cost, so that the cost increase for performing the freezing step a plurality of times is slight.

The mixing step and the freezing step can be performed as two separate steps using different devices, or the mixing step and the freezing step can be performed as a continuous step using a single device.

FIGS. 1 and 2 show an example of a drum type mixer with inner blades, which is one of rotary mixing and freezing machines, as an example of an apparatus used in the freezing step and the source mixing step. 1 is a sectional front view, and FIG. 2 is a sectional view taken along line II-II of FIG.

In this drum type mixer with inner blades, a plurality of inner blades 2 and 2 are provided on the inner peripheral surface of a cylindrical drum 1 having one end opened and the drum 1 is tilted by a rotating shaft 3 at a predetermined inclination. By rotating the drum 1 while holding it at an angle,
This is to stir and mix the rice cooked into the drum.
By supplying an appropriate cryogen, for example, dry ice, into the drum 1 from the cryogen supply unit 4 provided near the opening of
It is formed so as to be able to perform agitation mixing and rose-shaped freezing. That is, the cooked rice 5 and the like put into the drum 1 are lifted and dropped by the inner blades 2, and the chunks are stirred and mixed while being loosened, and cooled by the cryogen supplied from the cryogen supply unit 4. Freeze in a rose.
The product after mixing (freezing) can be taken out by turning the opening side of the drum 1 downward.

By forming the cryogen supply section 4 so as to be movable to an appropriate position, the cryogen supply section 4 can be retracted from the vicinity of the opening when only stirring and mixing are performed. Further, if a scraper (not shown) for cleaning the inner wall of the drum 1 is provided as a preventive measure against slight adhesion, more stable production can be performed. Such a drum type mixer with inner blades is an apparatus for trial production or small-scale production. In commercial production, an apparatus having a structure and performance suitable for mass production and cost reduction is used.

For example, FIG. 3 and FIG. 4 show an example of a rotary continuous mixing and freezing machine (rotary freezer) which is another rotary mixing and freezing machine that can be used in the source mixing process and the freezing process. Things. This rotary type continuous mixing freezer has a cylindrical body (drum) 11 whose axis is slightly inclined (normally about 5 to 15 degrees) with respect to the horizontal direction.
A plurality of blades 12 are provided on the inner peripheral surface of the inner cylinder 13 at appropriate intervals, and an inner cylinder 13 is rotatably disposed on the axis thereof, and a plurality of blades 14 are provided on the outer peripheral surface of the inner cylinder 13 at appropriate intervals. It is a thing.

At the upper open end of the drum 11 in the inclined direction, there are provided an inlet 15 for charging rice and sauce and a cryogen supply port 16 for charging a cryogen such as dry ice, and at the lower open end. And a collecting unit 17 for collecting cooked rice after mixing or freezing. When only the source mixing step is performed, the cryogen supply port 16 can be omitted.

The drum 11 is rotatably supported by a support roller 18 and is rotatably driven by a motor 19. The inner cylinder 13 is rotatably driven by a motor 21 with both ends rotatably supported by bearings 20. . The rotation direction of the drum 11 and the rotation direction of the inner cylinder 13 may be the same or opposite directions, and the rotation speed may be the same or different. Preferably, it is rotated.

The outer diameter of the inner cylinder 13 can be appropriately set according to the inner diameter of the drum 11. Is also good. The inner cylinder 13 is mainly for promoting loosening, and when the drum 11 alone can sufficiently achieve loosening, the inner cylinder 13 may be omitted.

Further, the blades 12 and 14 may be formed in a comb shape instead of a plate shape, and these may be appropriately mixed. In particular, by making the shape of the blade on the side of the input port 15 a comb-like shape, it is possible to more effectively break up the cooked rice. In addition, the arrangement and length of the blades are arbitrary. As shown in FIG. 3, the blades having an appropriate length may be provided at appropriate intervals, and those having a length extending over the entire length in the axial direction may be provided in parallel. Good. Further, a protrusion may be used.

The position of the charging port 15 and the cryogen supply port 16 can be adjusted if rice, sauce and cryogen can be charged into the drum 11.
Although not particularly limited, the inner cylinder 13 is rotated at a high speed, and cooked rice and sauce are thrown into the inner cylinder 13 portion, so that these are beaten against the blades 14 of the inner cylinder 13 and the inner wall of the drum 11 Since it is in a state of being bounced off, it is possible to further promote the loosening.

Further, the cooked rice falling to the bottom of the drum 11 is lifted upward by the blades 12 with the rotation of the drum 11, falls from there onto the inner cylinder 13, and falls into the blades 14.
Is bounced off by collision. At this time, in the block body of the cooked rice or the sauce, the strength of the sauce portion is lower than that of the cooked rice portion, so that the rice grains are less likely to collapse, and only the settlement of the sauce is broken, and rose is promoted. Accordingly, since it is possible to perform more effective loosening than a device using only the drum 11, stable and continuous loosening and freezing can be performed even when a high-viscosity source, a high-concentration source, or a large amount of source that is easy to block is used. It can be carried out.

Such an apparatus is particularly suitable for mixing or freezing a highly viscous sauce with frozen cooked rice. The high-viscosity sauce means a white sauce or ketchup, or a sauce having a viscosity equal to or higher than these.

For example, when a ketchup is further coated on a ketchup rice that has been frozen in advance and then frozen, that is, when a highly viscous ketchup sauce is entangled with cooked rice that has a sticky surface like ketchup rice, only a drum is provided. Using a mixed freezer,
The following are likely to occur:

When -30 ° C. frozen cooked rice and a 10 ° C. sauce, which have been preliminarily frozen and frozen, are put into a drum, the sauce can be entangled with the cooked rice, but because of its high viscosity, a block is formed. Due to the cold heat of the sauce, the temperature of the sauce is lowered, the viscosity of the sauce is increased, and while the sauce itself is solidified, the cooked rice is bound together and the block grows. The cooked rice entangled with the sauce in this manner becomes a small block, or the cooked rice is bound by the sauce.

The rice cooked in a state mixed with the sauce (ketchup rice) is then put into a freezing machine and frozen. In a normal batch type tumbler freezing machine,
There are times when it is not possible to achieve sufficient roses. That is, in the batch type tumbler freezing machine, the sauce and the cooked rice are put into the tumbler of the freezing machine and stirred, and then the refrigerant is put into the tumbler to perform freezing. In this method, the cooked rice is frozen in a state of being entangled by the sauce and is hardly broken up, so that the obtained cooked rice is far from the frozen frozen cooked rice. In addition, the entanglement of the sauce is poor, resulting in unevenness. Therefore, it is difficult to break rice into rice, and most of the rice is frozen in block form. In particular, when the amount of added sauce is large, a large amount of refrigerant is required, and as a result, the rice is solidified and frozen while forming a block before the rice and the sauce are entangled, and the mixing of the sauce is insufficient and large. Saga 10
There are many blocks of about mm to about 40 mm. If it is forcibly broken into pieces after being frozen, the rice grains themselves will break, resulting in poor quality.

On the other hand, in the rotary continuous mixing and freezing machine as shown in FIG. 3, even if a block is formed when the sauce and the rice are mixed in the preceding mixing step, the rice including the block is drummed. By causing the rotating drum to repeatedly lift and drop the cooked rice to the upper part by repeatedly colliding with the blades of the inner cylinder, The block can be broken by the impact of, and rose can be promoted.

In the case of rice with a particularly large amount of sauce or cooked rice which is easy to form a block, mixing with the sauce is carried out by a drum type mixer without the inner cylinder in the apparatus of FIG.
Next, freezing and block breaking can be performed in a drum provided with a bladed inner cylinder (center shaft) as shown in FIG.

The sauce-coated frozen cooked rice obtained by the above-described process is a rose-shaped frozen product in which the sauce is ice-coated on the grains of the cooked rice substantially uniformly. The obtained frozen cooked rice can be easily thawed by a microwave oven or the like, as with various frozen cooked rice currently on the market, and the thawed rice is a uniformly cooked rice sauce. Therefore, a risotto-type food can be obtained by using a wet type with a relatively large amount of water. Since this sauce-coated frozen cooked rice is in a state where the sauce is uniformly dispersed throughout the cooked rice, stable quality (appearance, texture, taste, etc.) can be obtained even when used in small portions. There is a feature of high controllability. Also, since moisture from the sauce is not transferred to the cooked rice, a firm texture is maintained and a high-quality product not available in the conventional market can be obtained.

[0047]

Example 1 As ingredients, cooked rice to which vegetables such as onions and mushrooms and about 10% by weight in total of meat, fish and shellfish are added by a conventional method is -3.
The frozen rice was frozen at 0 ° C. and mixed with ingredients in cooked rice. 5 kg of this rose-shaped frozen cooked rice was put into the drum type mixer with inner blades shown in FIGS. 1 and 2. This mixer has a drum diameter of 600 mm and a drum length of 700 m
m, and four inner blades having a height of 50 mm are provided on the inner wall of the drum. At the time of stirring and mixing, the drum is provided with a rising gradient of about 10 degrees toward the opening side, and the rotation speed is about 2 degrees.
It was set to 0 rpm.

[0048] Place the rice on the rotating mixer at about 20 ° C.
1.5 kg of cooled tomato sauce was poured without contacting the drum. In the mixer, the cooked rice is loosened by the disintegrating action of the cooked rice itself, and the sauce and cooked rice are uniformly mixed, and the freezing heat held by the frozen cooked rice gives a sauce-coated frozen cooked rice of about -2 ° C. Was. The time required for mixing was about 1 minute.

Subsequently, while the drum was kept rotating, dry ice snow was put into the drum from the cryogen supply unit to cool and freeze the sauce-coated frozen cooked rice.
This process is performed for about 1.5 minutes, and the final product temperature is -30 ° C.
And As a result, 6.5 kg of rose-shaped frozen cooked rice in which the sauce is almost uniformly ice-coated on the surface of the cooked rice grains
Obtained. The amount of heat required for freezing is about 2 in dry ice
kg.

The average sauce content in the obtained sauce-coated frozen cooked rice was about 23% by weight (1.5 kg ÷).
(1.5 kg + 5 kg) × 100 = 23% by weight). In addition, the source adhesion rate for each piece of cooked rice was most often about 23% by weight, and the distribution was close to a normal distribution in the range of about 5 to 32% by weight centering on 23% by weight.

When the obtained sauce-coated frozen cooked rice was thawed in a microwave oven, a good wet-type cooked rice was obtained.
Compared with the commercially available sauce-attached type, there is no need to thaw the sauce, take out the bag, and mix it with the cooked rice. The time from thawing to eating is about 1/300 of the conventional 300g type.
2, which was reduced to about 5 minutes. In addition, the uniformly mixed sauce was entangled with cooked rice with a firm texture, and the appearance, taste, and texture were good, and a high-quality product was obtained.

Example 2 As an ingredient, cooked rice was prepared by adding a total of about 10% by weight of vegetables such as onions and meat to the so-called tomato ketchup using a conventional drum mixer.
0% by weight was added, mixed and stirred, and then quickly frozen at -30 ° C by a drum type freezer of the same type. As a result, a frozen ketchup rice in a rose-shaped frozen state in which ingredients were mixed in rice rice and ketchup was well known, was obtained. The conventional frozen ketchup rice is ready to be in this state, and the amount of the sauce added is limited to this level (10% by weight).

Next, the drum diameter is 600 mm, the drum length is 2500 mm, and the height is 50 mm × diameter 5 m on the inner wall of the drum.
m pins (interval between pins: 5 mm) and a set of four (four) sets of comb blades shifted by 90 degrees from each other as three sets from a point 250 mm from the entrance.
The ketchup rice was further coated with ketchup by using a drum mixer (a type having no inner cylinder in the apparatus shown in FIG. 3) in which each set was shifted by 30 degrees. In addition, the drum at the time of mixing and stirring was given a downward gradient of about 10 degrees toward the outlet side, and the rotation number of the drum was about 20 rpm.

The above-mentioned frozen rice (frozen ketchup rice, −30 ° C.) was charged into the rotating drum at a rate of 20.5 kg / kg.
Min, and the ketchup sauce cooled to about 20 ° C. was introduced at a rate of 4.1 kg / min. The cooked rice was loosened by the disintegration of the cooked rice itself in the mixer, and the sauce and cooked rice were uniformly mixed, and the frozen cooked rice had a sauce-coated frozen cooked rice of about -2 ° C. . The time required for mixing (residence time of the cooked rice in the drum) was about 1 minute.

Subsequently, a rotary freezer of the type shown in FIG. 3 (drum diameter: 600 mm, drum length: 2500)
mm, drum rotation speed: 20 rpm). Rotating inner cylinder with blades provided at the center of the drum (inner cylinder diameter: 100 mm, blades: height 50 mm × length 1600
4 mm plates at 90 degree intervals, rotation speed: 1
On top of this, the ketchup rice after the mixing was dropped continuously on 50 rpm), and at the same time, dry ice snow was charged into the drum from the cryogen supply port to perform a cooling / freezing process.

At this time, since the ketchup prices are bound by the sauce and the binding by the sauce is loose, the ketchup price in the drum could be loosened and frozen without damaging the ketchup price itself. This process took about 1 minute, and the final product temperature was around -35 ° C.

As a result, rose-frozen cooked rice in which the ketchup sauce was ice-coated on the surface of the cooked rice grains substantially uniformly was obtained at a speed of 24.6 kg / min. At this time, the amount of heat required for freezing was about 17 kg / min in terms of dry ice.

The average sauce content in the obtained sauce-coated frozen cooked rice was calculated as (4.1 + 20.5 × 0.
1) ÷ (4.1+ (20.5 × 0.1) + (20.5 ×
0.9)) = 0.25 to about 25% by weight.

The frozen ketchup rice thus produced was in the same good condition as in Example 1 after freezing and thawing, and a wet texture suitable for ketchup rice was obtained.

[0060]

As described above, the frozen cooked rice of the present invention is a new type of frozen cooked rice in which the surface of the cooked rice grains is covered with the sauce, and the moisture contained in the sauce does not transfer to the cooked rice. Good quality with rich feeling is obtained, and by setting a large amount of water including the sauce,
A new wet type can be obtained. In addition, because the sauce is evenly coated on the cooked rice,
Even if the product is divided, the quality is stable, and even a simple thawing method using a microwave oven can provide cooked rice food with high commercial value.

Further, the method for producing frozen cooked rice of the present invention comprises:
Since the sauce is ice-coated on the surface of cooked rice using the freezing heat of the frozen frozen cooked rice produced by a conventional method, there is an advantage that the production process is simple and the production can be performed with simple production equipment.

[Brief description of the drawings]

FIG. 1 is a cross-sectional front view showing an example of a drum type mixer with inner blades.

FIG. 2 is a sectional view taken along line II-II of FIG.

FIG. 3 is a sectional front view showing an example of a rotary continuous mixing and freezing machine.

FIG. 4 is a sectional side view of the same.

[Explanation of symbols]

DESCRIPTION OF SYMBOLS 1 ... drum, 2 ... inner blade, 3 ... rotating shaft, 4 ... cryogen supply part, 5 ... rice, 11 ... drum, 12 ... blade, 13 ... inner cylinder, 14 ... blade, 15 ... inlet, 16 ... cryogen injection Mouth, 1
7 ... collection part, 18 ... support roller, 19 ... motor, 2
0: Bearing part, 21: Motor

 ────────────────────────────────────────────────── ─── Continuing on the front page (72) Inventor Kensuke Furuyama 1-16-7 Nishi-Shimbashi, Minato-ku, Tokyo Inside Nippon Sanso Corporation

Claims (8)

[Claims] 1. Frozen cooked rice characterized by coating the surface of a rice grain frozen in a rose shape with a sauce. 2. The frozen cooked rice according to claim 1, wherein the mixing ratio of the sauce is 10% by weight or more based on the total weight. 3. The frozen cooked rice according to claim 1, wherein the frozen cooked rice is a wet type. 4. Frozen cooked rice characterized by mixing a rose-shaped frozen cooked rice obtained by freezing rice grains into a rose and a sauce, ice-coating the sauce on the surface of the cooked rice grains, and then freezing to a predetermined temperature. Manufacturing method. 5. The method for producing frozen rice according to claim 4, wherein the mixing of the rose-shaped frozen rice and the sauce and / or the freezing after ice coating are performed by a rotary mixing and freezing machine. 6. The method for producing frozen cooked rice according to claim 5, wherein the rotary mixing and freezing machine includes a plate-like blade and / or a comb-like blade. 7. The method for producing frozen cooked rice according to claim 5, wherein the rotary mixing and freezing machine has a rotating outer cylinder and a rotating inner cylinder or a central shaft. 8. The method according to claim 7, wherein the rose-shaped frozen cooked rice and the sauce are supplied on the inner cylinder or the central axis.
The method for producing the frozen rice described in the above.