JPH1156267A - Production of processed rice for early cooking - Google Patents

Abstract

PROBLEM TO BE SOLVED: To provide a method for producing a processed rice for early cooking capable of regulating the time required for cooking to about 10 min and the cooked rice contains a prescribed amount of moisture and is tastily edible without deteriorating the flavor. SOLUTION: Milled rice is washed, then immersed in water for 15-20 hr and dehydrated to regulate the moisture content to about 20 to 25%. The resultant rice is subsequently irradiated with a microwave heater 6 and the rice irradiated with the microwave heater 6 is further immersed in a solution of dextrin and a calcium lactate, then dehydrated and steamed at >=100 deg.C. The prepared rice is irradiated again with the microwave heater 6.

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 cooked rice for quick-cooking, for example, a method for producing cooked rice for fast-cooking which is used for rice cooked in a cafeteria or the like.

[0002]

2. Description of the Related Art Conventionally, processed rice used for rice cooked or the like which is easily cooked and served in a cafeteria, restaurant, or outdoors is often subjected to microwave processing (so-called microwave heating processing). . This microwaved rice is cooked for about 20 to 25 minutes using a solid fuel in a small kettle placed on a kettle support placed on a table together with water and ingredients. You can eat.

[0003]

As described above, conventional processed rice may be used after being subjected to microwave processing, but the conventional processed rice has the following problems.
That is, when cooked rice is put in a small pot together with ingredients and cooked with solid fuel, it takes at least about 20 to 25 minutes, but it takes a little too long to cook. In addition, if it takes about this time to cook, moisture often runs short. In addition, 2 pieces of processed rice used for pot rice
If you cook rice for more than 0 minutes, you will lose some flavor. Therefore, rice cooked in a shorter time as possible, that is, cooked in about 10 minutes, can eat rice cooked more deliciously. However, it was unclear how much pre-processing should be performed on the processed rice in order to cook the processed rice with a solid fuel or the like for about 10 minutes and to retain a certain amount of moisture and maintain the flavor.

The present invention has been made in view of the above-mentioned problems, and it is possible to reduce the time required for cooking to about 10 minutes, to contain a certain amount of moisture, and to eat deliciously without impairing the flavor. It is an object of the present invention to provide a method for producing processed rice for quick cooking.

[0005]

That is, in order to solve the above-mentioned problems, the present invention provides a method for producing processed rice for quick-cooking, which comprises washing polished rice, immersing it in water for 15 to 20 hours, and dehydrating it. Then, the rice is irradiated with a microwave heating device (6) to adjust the water content to about 20 to 25%, and the rice (primarily processed rice) irradiated with the microwave heating device (6) is converted into a solution containing a starch-decomposing substance. And the rice is steamed at 100 ° C. or higher, and the rice is irradiated again with the microwave heating device (6) to reduce the water content to about 30% to 40%.

[0006] In the above means, the starch-decomposing substance is dextrin, and calcium lactate is added to a solution containing the dextrin.

[0007]

Embodiments of the present invention will be described below with reference to the drawings. FIG. 1 is a block diagram of a primary processing step of the method for producing processed rice for rapid cooking according to the present invention, and FIG. 2 is a plan view of a microwave heating device used in the method for producing processed rice for rapid cooking according to the present invention. FIG. 3 is a front view thereof. FIG. 4 is a block diagram of a secondary processing step of the method for producing processed rice for rapid cooking according to the present invention.

[0008] The primary processing step for carrying out the method for producing processed rice for quick-cooking is a mixing section 2 of milled rice 1 of a plurality of brands.
, A rice washing unit 3, an immersion unit 4, a dehydration unit 5, and a microwave heating device 6. First, in the mixing section 2, for example, Koshihikari polished rice and other general polished rice are mixed for 5 minutes.
Mix at 0% weight ratio with a vending machine. The type of rice may be other varieties or a single brand of polished rice.

In the rice washing section 3, the mixed rice is washed with a rice washing machine by water treatment. In the embodiment, 1
The treatment was performed at a rate of 600 kg per hour. In the immersion section 4, the mixed rice washed in the rice washing section 3 is immersed in a water tank. In this case, it has been found from experiments that the immersion time is preferably 15 to 20 hours.

Further, the immersed mixed rice is dehydrated by a dehydrator such as a centrifugal separator in order to remove moisture adhering to the surface of the rice in the dehydrator 5. In this case, as described above, 1
In the case of treating at a rate of 600 kg per hour, it is preferable to dehydrate with a 50-second dehydrator, and to reduce the water content from 20% to
It is about 25%.

According to the above process, the water content is reduced from 20% to 2%.
The rice in the state of about 5% is supplied to the next microwave heating device 6.
Heat treatment. That is, the dewatered rice is formed into a molding unit 6a, a microwave irradiation unit 6b, and an air cooling unit 6 described later.
c, a heating treatment is carried out for 40 to 50 seconds in the case of the above treatment amount.

FIGS. 2 and 3 show the microwave heating device 6.
As shown in the figure, a molded portion 6a is provided on the upper part of the main body frame 23. The molding unit 6a is configured by arranging a large number of rice loading trays 34 for molding dehydrated rice into a disk shape. And the large number of rice loading trays 34
It is installed on a number of pallets 24a arranged on a conveyor 24 provided in a square loop.

Next, the microwave irradiator 6b comprises a heating oven 25 and a number of microwave oscillators 26. The heating oven 25 is provided in a U-shape so as to cover the conveyor 24 at substantially the left half of the main body frame 23. A large number of microwave oscillators 26 and respective microwave oscillators 26 are provided on a top plate and side plate portions of the heating oven 25. A power supply unit 27 is attached. As the microwave oscillator 26, for example, an oscillation frequency 24 using an air-cooled magnetron 2M137 is used.
Those having 60 MHz and output of 1.2 kW are used.

An outer shutter 28a and an inner shutter 28b are provided at the entrance of the heating oven 25 to minimize heat radiation, and are opened and closed alternately by cylinders 29a and 29b. Similarly, an outer shutter 30a and an inner shutter 30b are provided at the outlet of the heating oven 25, and the cylinders 31a and 31b are provided.
The opening and closing are alternately performed by b.

A heating cover transfer means 32 is provided between the portion after the outlet of the heating oven 25 and just before the entrance. The heating cover transfer means 32 is provided with a rice loading tray 34 at a position past the outlet of the heating oven 25.
The heating cover 33 is removed from the heating oven 25, and the heating cover 33 is transported to a position just before the entrance of the heating oven 25 and put on the unheated rice stacking tray 34. Specifically, the heating cover 33 is installed just before the entrance of the heating oven 25. The first heating cover transfer machine 32a provided, the second heating cover transfer machine 32b installed after the outlet, and both transfer machines 32a, 32
2b and a roller conveyor 32c connecting the rollers 2b. Each of the first and second heating cover transfer machines 32a and 32b includes a holder 32d that sucks and holds the heating cover,
The screw rod 3 screwed into the screw cylinder 32e of the holder 32d
2f and a motor 32g for rotating the screw rod 32f
And two guide rails 32h for sliding the holder 32d.
When f is rotated, the holder 32d is moved to the guide rail 32h.
It is configured to move along. Therefore, when the rice loading tray 34 covered with the heating cover 33 comes out of the outlet of the heating oven 25 as described later, first, the holder 32d of the second heating cover transfer device 32b moves the heating cover 3d.
3 is held by suction, and the holder 32 is rotated by rotation of the screw rod 32f.
d moves to the roller conveyor 32c and the heating cover 33
Is placed on the roller conveyor 32c, and then the roller conveyor 32c carries the heating cover 33 to the first heating cover transfer machine 32a, and furthermore, the heating cover 33 is held by the holder of the first cover transfer machine 32a. 32d is sucked and held, and the screw cover 32 is rotated to move to a position just before the entrance of the heating oven 25, so that the heating cover 33 can be put on the unheated rice loading tray 34.

The microwave heating device 7 of this embodiment includes:
Further, as shown in FIGS. 2 and 3, a cooling means 35 of the vacuum cooling unit 6c and a tray reversing transfer machine 36 are additionally provided. The cooling means 35 is for vacuum-cooling the rice loading tray 34 from which the heating cover 33 is removed by covering the rice loading tray 34 with the vacuum cover 35a. Specifically, the cooling means 35 transfers the vacuum cover 35a to cover the rice loading tray 34. Device 35b and a vacuum branch tank 3 for sucking air from the vacuum cover 35a through an intake hose 35c
5d.

The vacuum cover transfer machine 35b has substantially the same structure as the above-described heating cover transfer machine.
The holding member 35e sucks and holds the vacuum cover 35a that has been vacuum-cooled.
Move along guide rail 35h with rotation of g,
Vacuum cover 35 on rice transfer tray 34 before vacuum cooling
a can be put on.

Further, the tray reversing transfer machine 36 is substantially the same as the heating cover transfer machine and the vacuum cover transfer machine except that the holder 36a for sucking and holding the rice stacking tray 34 is turned 180 degrees. Has a similar structure to
The rice loading tray 34 is moved to the conveyor 24 by the holder 36a.
, And can be turned 180 degrees and then returned to the conveyor 24. A collecting hopper and the like (not shown) are provided below the tray reversing transfer machine 36.

The microwave heating device 6 having the above configuration
Is used, a fixed amount (usually, about 5 kg) of mixed rice is formed into a disk shape and loaded on the rice loading tray 34, and the rice loading tray 34 is placed on the square pallet 24a of the conveyor 24 at the start point A. The mixed rice can be automatically microwave heated and then cooled to collect it.

That is, when the rice loading tray 34 is placed on the square pallet 24a of the conveyor 24 and transported clockwise, when the rice loading tray 34 is transported to just before the entrance of the heating oven 25, the heating cover transfer means 32 is moved. The heating cover 33 is put on the rice loading tray 34 by the first transfer device 32a. The outer shutter 28a and the inner shutter 28b at the entrance of the heating oven are alternately opened and closed, and the microwaves emitted from the microwave oscillators 26 while the rice stacking tray 34 enters the heating oven 25 and passes through the inside. Thus, the mixed rice in the rice loading tray 34 is heated, and most of the starch is pregelatinized. This microwave heating is performed efficiently because the rice loading tray 34 is covered with the heating cover 33. In this case, the time during which the rice loading tray 34 passes through the heating oven 25, that is, the time during which the microwave is heated, is determined by the output of the microwave oscillator 26 and the oscillation frequency so that about 90% of the starch of the mixed rice is converted to α. The transport speed of the conveyor 24 needs to be adjusted in advance so that the rice loading tray 34 can pass through the heating oven 25 at the determined time.

When the rice loading tray 34 comes out of the outlet of the heating oven 25, the heating cover 33 is moved by the second transfer device 32b of the heating cover transfer means 32 to the rice loading tray 34.
The heating cover 33 is transported to a position just before the entrance of the heating oven 25 by the roller conveyor 32c and the first transfer device 32a as described above, and is covered with the rice stacking tray 34 before the heat treatment.

A vacuum cover 35a is covered by the vacuum cover transfer device 35b on the rice stacking tray 34 after the heat treatment from which the heating cover 33 is removed, and air inside the rice stacking tray 34 is conveyed by the conveyor. Is sucked by the vacuum branch tank 35d, and the mixed rice (microwave-heated mixed rice) is vacuum-cooled, and its temperature drops from around 87 ° C to around 25 ° C. When the vacuum cooling is completed, the vacuum cover 35a is removed by the vacuum cover transfer device 35b just before the tray reversing transfer device 36, and the vacuum cover is transferred to and covered by the rice loading tray before vacuum cooling.

The cooled rice stack tray 34 from which the vacuum cover 35a has been removed is conveyed to a tray reversing transfer machine 36, and as described above, the rectangular pallet 24 of the conveyor 24.
After being removed from a and inverted by 180 degrees, it is returned to the square pallet 24a. Thus, the rice loading tray 3
When 4 is inverted, mixed rice (mixed rice heated by microwaves and vacuum-cooled) falls from the rice stacking tray 34 and is collected by a collecting hopper disposed below. The rice thus primary processed is loosened and weighed appropriately, and processed by the following secondary processing.

FIG. 4 is a block diagram in the case where the above-mentioned primary processed rice is further subjected to secondary processing. As described above, the primary processed rice taken out of the microwave heating device 6 is first immersed in the immersion section 7 for about 30 to 40 minutes (the immersion time may be changed depending on the processing amount of rice). In the immersion part 7, the primary processed rice is immersed in a dextrin, which is a kind of 5% reduced starch decomposing substance, and a 1% calcium lactate solution (the concentration of dextrin and calcium lactate may be changed depending on the amount of rice treated). . That is, 100 kg of the primary processed rice is immersed in a solution obtained by adding 5 kg of dextrin and 1 kg of calcium lactate to 100 kg of water for about 30 minutes. By this treatment, the aqueous solution becomes inactive, the processed rice after the secondary treatment becomes longer-lasting, and the umami of the treated rice increases. However, dextrin may be replaced with other starch-decomposing substances, and a calcium lactate solution is not always necessary, but if used, it can give a delicious taste.

The addition of dextrin and calcium lactate in the immersion section 7 turns the water contained in the rice into inert water, which is advantageous for long-term storage. That is, even if the rice has only about one week, it can be stored for about six months. The rice immersed in the immersion unit 7 for about 30 to 40 minutes is subjected to a dehydration treatment device (for example, a centrifuge) in the dehydration unit 8.
To give a water content of about 45%. Further, the rice having a water content of about 45% in the dewatering unit 8 is steamed in the steaming unit 9. In this case, the rice is steamed for about 60 minutes in the case of the above treatment amount, with the temperature of the steamer being about 120 ° C (100 ° C or more).

Next, the rice steamed in the steaming section 9 is heated again by the microwave heating device 6. The heating time is adjusted by adjusting the conveyor speed so that the processing time is about 40 to 50 seconds in the case of the above processing amount. When the heat treatment is performed in this way, the moisture content of the rice (secondarily processed rice) that has been processed by the microwave heating device 6 is about 30% to 40%. The rice thus secondary processed is finally weighed, packed in a retort bag, and subjected to heat sterilization.

[0027]

As is apparent from the above description, according to the method for producing processed rice for quick-cooking of the present invention, processed rice used for pot rice or the like can be made into a flavorful and delicious processed rice. The rice processed by the method for producing processed rice has approximately 90% of starch pre-gelatinized by microwave heating, and thus has good digestion and absorbability. The processed rice produced by the method for producing processed rice for quick cooking has a water content of 30% to 40%.
About 10 minutes using a solid fuel. Therefore, it is possible to eat quickly in a dining room, a restaurant, or the outdoors. In particular, sales increase in canteens and restaurants, and outdoor activities such as camps can be performed efficiently. Furthermore, since the water contained in the secondary processing of rice becomes inert water, it can be stored for a long time and is economical.

[Brief description of the drawings]

FIG. 1 is a block diagram of a primary processing step of a method for producing processed rice for rapid cooking according to the present invention.

FIG. 2 is a plan view of a microwave heating apparatus used in the method for producing processed rice for quick cooking according to the present invention.

FIG. 3 is a front view of a microwave heating apparatus used in the method for producing processed rice for quick-cooking of the present invention.

FIG. 4 is a block diagram showing a secondary processing step of the method for producing processed rice for quick cooking according to the present invention.

[Explanation of symbols]

 2 mixing section 3 rice washing section 4 immersion section 5 dehydration section 6 microwave heating device 7 immersion section 8 dehydration section 9 steaming section 24 conveyor 25 heating oven 26 micro oscillator 32 heating cover transfer means 32a first heating cover transfer machine 32b Second heating cover transfer machine 32c Roller conveyor 33 Heating cover 34 Rice loading tray 35 Cooling means 35a Vacuum cover 35b Vacuum cover transfer machine 35d Vacuum branch tank 36 Tray reversing transfer machine

Claims (2)

[Claims] After washing the polished rice, the rice is immersed in water for 15 to 20 hours to dehydrate it, and then the rice is irradiated with a microwave heating device to adjust the water content to about 20 to 25%. (Primarily processed rice) is immersed in a solution containing a starch-decomposing substance, dehydrated, steamed at 100 ° C. or more, and irradiated again with a microwave heating device to reduce the water content to 30% or more. A method for producing processed rice for early cooking, characterized in that it is about 40%. 2. The method according to claim 1, wherein the starch-decomposing substance is dextrin, and calcium lactate is added to a solution containing the dextrin.