JPS62186755A - Production of boiled rice for processing - Google Patents

Abstract

PURPOSE:To obtain the titled boiled rice having neither mass nor an unpleasant smell of rice bran by an extremely simple device, by washing rice with water, immersing it in water, dehydrating it, boiling in a specific amount of hot water and then allowing the boiled rice to cool. CONSTITUTION:Rice such as polished rice, rice with germs, etc., is washed with water such as city water, etc., further immersed in water about 1hr and sufficiently dehydrated. Then, the immersed rice after dehydration is put in 2.5 times as much as hot water by weight, boiled, further rapidly transferred to a bamboo basket, etc., and dehydrated. Then, the boiled rice after dehydration is allowed to cool at room temperature for <=60min and then blended with various ingredients of a desired final processed food to give the aimed boiled rice. The hot water is preferably boiling water.

Description

[Detailed description of the invention] [Industrial application field] The present invention relates to a method for producing cooked rice for processing.

[Conventional technology]

Currently, various processed foods are manufactured using rice as the main ingredient.

It is commercially available, and typical examples include frozen shrimp pilaf, instant rice porridge, retort pouch red rice, and instant rice.

In the production of these products, rice is prepared by cooking rice, then it is loosened and ingredients and seasonings are added depending on the type of final processed food, after which it is packed in bags, sterilized, dried, Finish the product into a storable product by freezing, etc. Conventionally, methods for cooking rice have been known, including a method using a rice cooker and a method using steaming.In the former method, the rice is washed, soaked in water, drained, and then reduced to 1.0 to 10% of the weight of the rice. Pour in about 2.0 times as much water, cook the rice, and stir. In the latter method, the rice is washed, soaked, drained, and then steamed.

However, cooked rice prepared in this way tends to form lumps due to the binding properties of gelatinized starch adhering to the rice grains, making it difficult to mix ingredients and seasonings uniformly. Also, the quality tends to be uneven during subsequent processing such as freezing, drying, packaging, and sterilization.

As a means to solve these problems,
No. 83970 discloses a method of adsorbing oil and fat to steamed rice and then cooking the rice, and JP-A-52-64439 discloses a method of frying raw rice with oil and fat and then cooking the same. JP-A No. 60-234556 discloses a method of loosening cooked rice by adding an ethanol aqueous solution of a non-ionic surfactant after cooling it.
No. 0-184377 discloses a method of mechanically kneading cooked rice or the like on a conveyor, lightly pressing and spreading it, and making it into separate granules.

However, in such a method, unnecessary odors, surfactants, etc. are transferred to the final processed food, which may leave an undesirable odor or off-taste in the final product. Additionally, equipment for loosening the rice and rice cooking equipment or steaming equipment equipped with a device for loosening the rice are required. In addition, since conventional rice cooking methods use a sealed rice cooker or steamer,
Since most of the water present during heating is absorbed by the cooked rice, it is often a problem that the unpleasant bran odor originating from the rice is transferred to the cooked rice.

Note that so-called "boiled rice" is known as one of the rice cooking methods. While the usual rice cooking method starts heating from water, hot water cooking is a method in which drained rice is placed in hot water and cooking starts at a high temperature, which shortens the cooking time and improves the flavor of the rice. It is a rice cooking method that aims to
The physical properties of the finished cooked rice are the same as those of rice cooked by a normal rice cooking method, and this boiling method is completely different from the method of the present invention.

[Problem that the invention seeks to solve]

The present invention does not use oils or fats or surfactants that are not originally necessary for the final product, and does not require special equipment.
The purpose of the present invention is to provide an extremely simple method for producing cooked rice for processing that does not contain lumps. In other respects,
This invention aims to provide a method for producing cooked rice for processing that does not have the unpleasant bran odor derived from rice.

[Means for solving problems]

The problem mentioned above is to wash the rice, soak it in water, drain it, put the drained rice in hot water that is more than 2.5 times the weight of the rice, boil it in this water, drain it, and then leave it to cool. The problem is solved by a method for producing cooked rice for processing, which includes the step of:

[For production]

In the method of the present invention, after washing, soaking, and draining the rice as usual, the rice is placed in hot water and heated, so that the starch in the rice grains is uniformly gelatinized in a relatively short time, and The gelatinized rice eluted in the rice is dispersed in a large amount of hot water, and this hot water is removed by draining the water, so compared to the traditional rice cooking method, the amount of starch that adheres to the rice grains is small, and the rice grains are separated from each other. They have less tendency to stick to each other and form clumps, and even if clumps do form, they are easy to loosen. In addition, the bran odor components dissolved in the hot water are removed by draining the hot water, so no odor remains in the cooked rice. Furthermore, in the present invention, since the container can be opened while the rice is being boiled, a portion of the inner part that may have been generated during boiling is removed along with the steam, which also improves the quality of the cooked rice for processing.

[Specific explanation]

The method of the present invention can be used to produce processed rice for producing various processed foods made from rice, such as frozen shrimp pilaf, instant rice porridge, retort pouch sekihan, instant rice, and frozen doria. can. Here, cooked rice for processing refers not only to cooked rice, but also to various ingredients, such as seasonings, toppings, etc., depending on the final product.
It also includes products that have been added with oils, fats, bouillon, etc., and have not undergone final processing such as freezing, drying, or packaging.

As the raw rice used in the present invention, various kinds of rice can be used depending on the type of final processed food, such as polished rice, half-pounded rice, germ rice, etc., and the boiling time is determined depending on the degree of polishing. It is preferable to do so.

In carrying out the method of the present invention, rice is first washed with water according to a conventional method, and then soaked in water to absorb water until saturated. Although this time is not particularly critical, it is preferable to soak for one hour or more, or overnight soaking is also possible. After soaking in this manner, drain in a conventional manner. Next, the drained soaked rice is boiled in hot water of 2.5 times or more the weight of the raw rice. If the amount of hot water is too small,
The viscosity of the hot water reaches an upper limit and the next step of draining is not carried out sufficiently. Therefore, the gelatinized starch dispersed in the hot water is not sufficiently removed during draining and adheres to the rice grains, resulting in rice grains. The amount of hot water needs to be higher than the above range as it may cause lumps to form. The upper limit of the amount of hot water is not particularly limited, but if this amount is too large, a large amount of energy is required to heat the water, which is unfavorable from an economic point of view. It is preferable to set it to 5 times or less.

Although the temperature of the hot water when adding soaked rice is not critical,
Since the temperature of the hot water drops considerably when soaked rice is added, it is preferable that the temperature of the hot water be as bright as possible, and should be 85℃.
As mentioned above, it is particularly preferable to use boiled water.

The boiling time is approximately 4 to 15 minutes in hot water of 98° C. or higher, and varies depending on the degree of polishing of the raw rice and the type of final processed food. As a rough guide, the following times can be cited, for example.

Draining the water after boiling can be carried out in the same manner as draining after soaking, according to a conventional method. After cutting, the cooked rice is spread out into a thin plate and left to cool, at the same time excess water on the surface of the rice grains is evaporated. In this case, it is preferable to leave the rice to cool at room temperature within about 60 minutes; if this time is too long, the rice starch ages and the quality of the cooked rice deteriorates, which in turn deteriorates the quality of the final processed food.

On the other hand, by allowing the rice to cool within 60 minutes, the cooked rice grains are moderately hardened and good cooked rice for processing can be obtained.

Next, depending on the type of final processed food, various materials such as ingredients, seasonings, fats and oils, bouillon, etc. are added according to conventional methods and mixed with the cooked rice.

The cooked rice for processing thus prepared can then be processed into a final product by conventional methods such as bagging, sterilization, freezing, and drying.

〔Effect of the invention〕

According to the method of the present invention, agglomeration of cooked rice can be prevented without adding additives such as fats and oils and surfactants. Therefore, the cooked rice will not have odors or strange tastes derived from these additives. In addition, since these additives are not required, the manufacturing process can be simplified and manufacturing costs can be reduced.

Moreover, a large amount of cooked rice for processing can be easily produced using a boiling device with a simple structure without requiring special equipment such as conventional rice cooking equipment or steaming equipment.

In general, the present invention can reduce the bran odor that was a problem with cooked rice produced by conventional methods.

Next, one example of the method for producing cooked rice for processing of the present invention will be specifically explained with reference to Examples, together with the method for producing processed food using this cooked rice and the results thereof.

Heaven - Example 1. 360 g of frozen pilaf polished rice was washed 5 times with tap water, soaked in water for 1 hour, and drained thoroughly. Next, put this drained rice into 1100g of boiling water and boil it over high heat for 6 minutes. Next, immediately transfer it to a colander and drain the water, and then
The rice was left to cool at room temperature for 0 minutes to produce cooked rice for processing.

After cooling, appropriate amounts of seasonings, 30 g of chopped vegetables, and 10 g of seasoning oil were added and mixed uniformly.

This was spread into a thin plate and frozen at -40°C, then lightly loosened by hand, placed in a synthetic resin container, and sealed to produce a frozen pilaf.

This frozen pilaf was spread on a plate, covered with plastic wrap, and heated in a microwave oven (600W) for 3 minutes. As a result, four servings of pilaf were obtained, which had no stickiness or agglomeration of rice, was not accompanied by the bran odor peculiar to rice, and had a good texture and flavor no different from ordinary pilaf.

Example 2. 360 g of instant rice porridge polished rice was washed 5 times with tap water, soaked in water for 1 hour, and thoroughly drained. Next, this drained rice was added to 1200 g of boiling axillary water and boiled over high heat for 9 minutes. Next, quickly transfer this to a colander and drain the hot water,
The mixture was left to cool at room temperature for 40 minutes, and an appropriate amount of seasonings and 20 g of chopped vegetables were added thereto and mixed uniformly to produce instant rice porridge.

This was spread into a thin plate and treated in a hot air dryer at 85° C. for 100 minutes. After processing, it was lightly loosened by hand, placed in a synthetic resin container, and sealed, to produce instant rice porridge.

Remove this from the container, pour 1500ml of hot water,
Then it was boiled for 3 minutes. In this way, 9 servings of good rice porridge, which was no different from ordinary rice porridge in terms of stickiness, texture, and flavor, were obtained.

Claims (1)

[Scope of Claims] 1. Wash the rice, soak it in water, drain it, put the drained rice in hot water of 2.5 times or more the weight of the rice, boil it therein, and drain it. A method for producing cooked rice for processing, including a step of cooling it. 2. The method according to claim 1, wherein the hot water is boiling water. 3. After the cooling, ingredients, seasonings and/or other additive materials are added depending on the final product.Claim 1
The method described in section.