JPS5915617B2 - Method of manufacturing packaged nigiri rice - Google Patents

Description

[Detailed Description of the Invention] The present invention can be stored for a long period of time at room temperature, and when eaten, the container can be heated in hot water for several minutes with a hole made in a part of the container or with a microwave wrench, etc. The present invention relates to a method for producing packaged nigiri rice that can be eaten as is by opening the package.

The present invention also relates to a method for producing packaged nigiri rice in which both the ingredients and the cooked rice have a fresh flavor and taste, and the rice has an appropriate consistency as nigiri rice.

Traditional nigiri rice is made by cooking rice, and while it is still hot and sticky, add umeboshi or other side dishes to the inside, or sprinkle salt or other seasonings on the outside, and then hold it in your hands to create the desired texture. It was common to mold it into the shape of

However, this method is inefficient and unhygienic;
In addition, it is difficult to work on it because it makes the skin of your hands stuffy because it is squeezed while it is hot, and because it is naked, it has no preservability, so it is not suitable for long-term storage, and it is not suitable for storage and transportation.

In addition, after putting rice and water in a synthetic resin film bag and removing as much air as possible, the bag was tied with a string and cooked in boiling water. A packaged nigiri rice was proposed in which the rice was squeezed by shrinkage force, but this was because the synthetic resin film bag shrinks during heating, but the remaining air and heated steam gas inside the bag expands. As a result of the mutual action of the two contradictory phenomena of expansion of the contents, the bag often ruptures, resulting in extremely large product losses.Also, since the product contains its residual compressed air, the bag membrane does not interact with the contents. Not only does it not adhere well, it also expands, contracts, and deforms due to changes in temperature, and furthermore, it is unable to prevent the heat-resistant aerobic bacteria that remain inside from playing an active role, resulting in a decline in quality.

In addition, with this type of nigiri rice, which uses a film to tighten the rice using its shrinkage force, the tightness of the rice is not consistent due to the shrinkage force of the film, and the nigiri rice may not be too tightly squeezed or not firm enough to be used as nigiri rice. Inadequacies may occur.

Also, due to shrinkage of the film, the shape is fixed or
Also, it was not possible to make it into various shapes.

The present invention solves the above-mentioned conventional drawbacks, and provides a method for producing packaged nigiri rice that can be stored for a long period of time, has no deterioration in flavor or taste, and has an appropriate degree of nigiri-shi.

The present invention will be explained below.

First, raw rice is washed with water, soaked in water for at least 1 hour, drained, and then placed in a heat-resistant plastic container with water or a saline solution with a concentration of 2% or less.

This heat-resistant plastic container is moisture permeable, gas permeable,
It has low ultraviolet transmittance and is hard.

Moreover, the shape should just be the shape of the nigiri rice to be obtained.

The ratio of rice and water or salt water to be put into this container is 45-55% by volume and 25% by volume, respectively, based on the container's capacity.
~30% by volume.

After steaming the rice in this way, 5~ Do it for 10 minutes 50-7
0% gelatinized, add the necessary ingredients and seal.

Filling with an inert gas such as nitrogen gas when sealing is more effective in preserving the contents.

When the rice is steamed within this range, the rice steamed from the container rises by about 15%, and when the container is sealed afterwards, this rise is pushed in to create an appropriate degree of tightness.

If it rises more than this, it will become overly crowded and end up in a dumpling state.

On the other hand, if it is less than this, the nigiri rice will not be strong enough and will no longer function as nigiri rice.

Also, if the gelatinization is less than 50%, if the container is sealed and sterilized in a retort, the cooking quality will vary within the container, and if it is more than 70%, excessive heat will be applied, causing browning. Put it away.

In this method of producing packaged nigiri rice, after sealing the container, the container is inverted and sterilized in a retort.

Next, an example will be described.

First, raw rice was washed, soaked in water for 3 hours, and placed in a heat-resistant container along with 85.9 cc of drained rice and 59 cc of 1% salt water.

This heat-resistant container is a rice ball-shaped container with a capacity of 170 cc, which is vacuum-formed so that the polypropylene layer of a polycarbonate (500 μm)/polypropylene (50 μm) laminate is on the inside.

After steaming the rice in this heat-resistant container for 10 minutes, put cod roe in the center, press it with a flat plate from above, fill it with nitrogen gas, and then layer polyester (12μ)/polypropylene (50μ). The lid was covered with a film consisting of the body.

This sealed container was inverted and retort sterilized at 120°C for 3 minutes to produce packaged nigiri rice.

The packaged nigiri rice produced in this way has a good flavor, taste, and texture, not only immediately after production, but also after being stored at room temperature for 3 months, after being heated in hot water for 15 minutes, opened and taken out, and eaten. there were.

The test results for the number of viable bacteria were as shown in the table below.

Claims (1)

[Claims] 1. Wash the raw rice, soak it in water for at least 1 hour, drain it, and then put it in a hard heat-resistant plastic container shaped like a nigiri plate with 40-55% of the drained rice, water or a saline solution with a concentration of 2% or less for 20-20 minutes. After adding 30% by volume and steaming the rice for 5 to 10 minutes to gelatinize it by 50 to 70%, the steamed rice that has risen from the container is pushed down to the height of the container along with the necessary ingredients, sealed with a lid material, and the container is filled with steamed rice. A method for producing packaged nigiri rice characterized by sterilizing it by retorting it by inverting it in the opposite direction to its original state.