JPS61158755A - Preparation of cooked rice - Google Patents

Abstract

PURPOSE:To obtain cooked rice free from viscousness of rice grains, chargeable smoothly, and suitable for retort cooking or freezing, by treating the rice with emulsified liquid in the preparation of cooked rice from raw rice, thereby coating the cooked rice grain uniformly with an oil or fat. CONSTITUTION:In the preparation of cooked rice by boiling raw rice grains, the rice is treated with an emulsion liquid (an edible oil emulsified with an emulsifier, preferably a sucrose fatty acid ester). The treatment with emulsion liquid is carried out at an arbitrary stage within the steps comprising the immersion in water, boiling, immersion in water, and treatment with a seasoning liquid. The treating time is preferably 1-5min.

Description

[Detailed description of the invention]

The present invention relates to a method for producing cooked rice, and particularly to a method for producing cooked rice suitable for retorting and freezing.

[Conventional technology]

Conventionally, when cooked rice, particularly boiled rice for retort cooking or freezing, is heated, for example, microwaved or steamed, the rice grains tend to become sticky to each other when eaten by consumers. Especially when it comes to pilaf and fried rice, it is difficult to obtain separate pieces like those made at restaurants or at home. Further, during production, when filling containers such as pouches with these cooked rice, they become sticky as described above, making filling them quite difficult.

[Problems to be solved by the invention]

The inventor of the present invention arrived at the present invention as a result of testing to eliminate these conventional drawbacks, that is, stickiness during filling and prevent stickiness during eating.

[Means to solve the problem]

That is, the present invention relates to a method for producing cooked rice particularly suitable for retort freezing, which is characterized by carrying out an emulsion treatment when producing cooked rice by steaming raw rice. The emulsion used in the present invention refers to an emulsification of edible oil using an emulsifier. The edible oil may be any edible animal or vegetable oil and any emulsifier, such as chrycerin fatty acid ester, sucrose fatty acid ester, sorbitan fatty acid ester, soybean phospholipid, propylene glycol fatty acid ester. Of these, sugar fatty acid esters are preferred. The amounts of the two used may be any ratio as long as a fine emulsion can be obtained; for example, a ratio of 40 to 80 parts of edible oil to 1 part emulsifier by weight may be mentioned. Of course, water is also used in preparing the emulsion. The amount is arbitrary, but for example, the ratio is 3 to 5 parts by weight per 1 part of the edible oil. In the present invention, raw rice is steamed to produce cooked rice, and the emulsion treatment can be carried out at any convenient stage of the production process. For example, raw rice is usually washed, ■ soaked in water, ■ steamed, ■ soaked in water, ■ treated with flavored liquid, ■ mixed with ingredients such as vegetables, meat, fish and shellfish, etc., ■ filled, and ■ Sterilize to obtain the product. In this case, the emulsion treatment can be carried out at stage 1 or 0. For example, when performing emulsion treatment in step (2), the raw rice is soaked in water, then drained, and then the emulsion is thoroughly mixed with the drained cooked rice. The mixing time varies depending on the amount of raw rice or emulsion, but is, for example, 5 to 10 minutes, preferably 1 to 5 minutes. By this process, it is possible to coat the cooked rice with oil and fat uniformly.

[Effects] According to the present invention, the surface of cooked rice can be uniformly coated with oil and fat by performing emulsion treatment as described above. For this reason, the rice grains do not become sticky, and it becomes possible to smoothly fill the pack with rice. In addition, frozen and retort foods such as pilaf and fried rice are broken into pieces when eaten, and are no different from those made at home. Moreover, since it uses an emulsifier that is safe for human consumption, it is harmless to the human body.
The benefits are significant.

【Example】

Example 1 I kg of raw rice was washed for 3 minutes and then soaked in water for 1 hour. After soaking, the water was drained and then steamed for 20 minutes. The steamed rice was then soaked in water for 60 seconds. Drain the soaked rice, 10g of emulsion per 150g of drained rice, 10g of seasoning liquid, seasoned ingredients, vegetables such as carrots, shiitake mushrooms, and goho, shredded pork boiled with seasonings, soy sauce, etc.) 30g was added, mixed well and held for 10 minutes. The emulsion contained 60g of salad oil. Weigh the obtained product and fill it into plastic bags.
Sterilized. After cooling the product in the bag, it was left in a room for 6 months.Then, it was heated in a microwave oven and served as food.The resulting product fell apart and was delicious.

Claims (1)

[Claims] A method for producing cooked rice particularly suitable for retorts and freezing, characterized by performing an emulsion treatment when producing cooked rice by steaming raw rice.