JPS62244356A - Production of pilaf packed in container - Google Patents

Abstract

PURPOSE:To produce delicious pilaf free from stickiness between rice grains and separable to individual grains, by boiling or steaming raw rice to half- cooked state, immersing the half-cooked rice in water, dehydrating the rice under reduced pressure, adding ingredients and seasonings thereto, sealing the mixture and sterilizing in retort. CONSTITUTION:Nonglutinous rice washed by conventional method is immersed in water for 2-3hr at normal temperature and boiled or steamed to obtain half-cooked rice. The half-cooked rice is immersed in chilled water of <=20 deg.c for 5-10sec to dissolve starch attached to the surface of the cooked rice in water and dehydrated under a vacuum of 600-650mmHg for 5-20sec. The dehydrated rice is mixed with ingredients, seasonings, spices and edible oil or fat, filled in a plastic packaging container leaving a space, sealed and sterilized in a retort.

Description

[Detailed description of the invention] (Industrial application field) The present invention relates to a method for producing packaged pilaf.

In particular, the present invention relates to a method for producing a packaged pilaf that can be easily prepared, eaten, and stored for a long period of time.

(Prior art) Container-packed pilaf that can be easily cooked and eaten has been heated in boiling water in its packaging, and then opened and eaten as is. , or remove the contents from the container without heating.
Packed pilaf is manufactured and sold in containers that can be easily eaten by frying it in a frying pan. The manufacturing method for packaged pilaf generally involves washing raw rice, soaking it in water, and then steaming or boiling it to make it semi-cooked, adding separately cooked peanuts, seasonings, spices, and edible oil. The mixture is filled into a synthetic resin container, sealed, and then sterilized at high temperature, or the rice is washed and soaked in water, then cooked peas, seasonings, spices, and edible oil are added and mixed. A method of cooking and sterilizing rice at the same time is to fill the rice into a synthetic resin container, seal it, and heat it at a high temperature. Such pilaf is widely used not only for home use but also for commercial use because it is easy to prepare. However, it has been desired to further improve the texture of this type of pilaf, which is generally chewy and sticky. That is, no matter which method the above-mentioned biraf was obtained, edible oil was added to prevent the rice grains from becoming sticky due to adhesion to each other, but it was still not sufficient. Therefore,
Conventional container-packed pilaf leaves rice with stickiness, and there has been a desire for a container-packed pilaf that has the original pilaf's loose texture.

(Problems to be Solved by the Invention) This invention aims to obtain a packaged pilaf that has good separation, no stickiness between rice grains, and has the original texture of pilaf. In other words, while focusing on the convenience of packaged pilaf, we have solved one of its drawbacks, stickiness, and as a result, packaged pilaf with a good texture and deliciousness can be used for home and commercial use. The goal is to make it widely available.

(Means for Solving the Problems) This invention involves soaking washed raw rice in water for at least 30 minutes, then steaming or steaming it to make semi-cooked rice, which is then immersed in water at 20°C or below for 5 to 10 seconds. Next, this is dehydrated under a reduced pressure of 600 to 6501 m)Ig, and ingredients, seasonings, spices, and edible oils and fats are added and mixed therein, then filled and sealed in a synthetic resin packaging container with residual air, and then This is a method for producing container-packed pilaf, which is characterized by retort sterilization. This invention will be further explained below.

A particular feature of this invention is that raw rice is half-cooked by steaming or boiling, immersed in water below 20°C for a very short time, and then subjected to suction dehydration under reduced pressure to dry the surface of the rice grains. This is a step in which adhering starch is removed by suction, but otherwise there is no substantial difference from conventional manufacturing methods.

That is, the raw material non-glutinous rice is washed by a conventional method, and then immersed in room temperature water for 2 to 3 hours. Next, drain it, put it in a steamer basket, and steam it for 15 minutes at, for example, 9G'C. During the cooking process, water is sprinkled from the top twice, once about 5 minutes after the start of steaming and once about 10 minutes after the start of steaming, to make the rice half-cooked. Next, this half-cooked rice is immersed in water of 20° C. or lower, preferably cold water of 10° C. or lower, for 5 to 10 seconds and stirred, so that the starch adhering to the surface of the cooked rice flows out into the water. If the water temperature here exceeds 20°C, it will not be possible to tighten the surface of the rice grains by simply washing away the excess starch on the surface. Regarding the immersion time, if it is less than 5 seconds, there is no effect, and if it is more than 10 seconds, the surface of the rice grains cannot be tightened, as is the case when immersed in high-temperature water as described above. Thereafter, it is drained and supplied to a vacuum dehydrator, where it is dehydrated at 600 to 650 iurHg. The dehydration time here is preferably 5 to 20 seconds. The reason why the reduced pressure conditions are set in the above range is that if the pressure exceeds 6501 mHg, the rice grains will be crushed, and if the pressure is less than 60Qn+Hg, starch will not be removed sufficiently. This means that the cooked rice used for carrying out this invention has been prepared.

Next, prepare the ingredients, seasonings, spices, and cooking oil.

There is no difference between these and conventional methods. Examples include ingredients such as peeled shrimp, salt, sugar, chemical seasonings, seasonings such as pepper and garlic, and edible oil. A predetermined amount of these is thoroughly mixed with the half-cooked rice, which is then placed in a non-ventilated or substantially ventilated bag container and sealed with residual air.

Finally, this is heated and sterilized in a retort. By this heat treatment, the half-cooked rice in the container is further gelatinized. For this reason, heat sterilization here is performed for example at 12
It is preferable to carry out the reaction at 0°C for about 30 minutes. The present invention will be further explained below by giving examples.

Example 1 After thoroughly washing 10 kg of non-glutinous rice, it was soaked in water for 120 minutes. Next, this was put in a steamer basket and steamed for 15 minutes with steam at 90°C, and in the middle of the steaming, 5 minutes after the start and 1 hour after the start of steaming.
After 0 minutes, room temperature water was sprayed twice in total to obtain half-cooked rice. Soak this half-cooked rice in cold water at 10℃ for 7 seconds.
After stirring, it was pulled up and dried at 650 mHg in a dehydrator.
Suction dehydration was performed for 0 seconds. In addition to this, 1 kg of peeled shrimp that was separately heat-treated, 250 g of salt, and 20 g of chemical seasonings.

120 g of extracts, a total of 50 g of spices such as pepper and garlic, and 800 g of vegetable oil were added and mixed to obtain a flavored semi-cooked pilaf. This is 160 meters long and 150 meters wide
200g of the product was filled into a bag made of a three-layer laminate of nylon, aluminum, and polypropylene, sealed with residual air, and sterilized under pressure and heat in a retort at 117°C for 30 minutes. Thereafter, this was allowed to cool to obtain a final product.

After storing this product at room temperature for two weeks, it was heated in boiling water, opened and tasted, and the pilaf was not sticky and had a very good texture. Also, when I opened the same product without heating it in boiling water, removed the contents, and stir-fried it, it loosened up well during cooking, and when I sampled the finished product, it was a delicious pilaf that was not sticky.

Separately, a product obtained in the same manner was stored at room temperature for 3 months and then tasted in the same manner as above, and was found to be delicious without stickiness.

The pilaf described in ``2'' was measured using a food rheometer (trade name, Fudo Kogyo Co., Ltd.), which is a measuring instrument often used to measure texture. The measurement conditions were as follows.

(Measurement conditions) Maximum load: 2kg Table height
...20iu table stroke...
・・20mm table rising speed ・・・・6c+n
/m1n (plunger is fixed) Space...7B Plunger used...10Mφ cylindrical chart speed...15cIIl/min Recorder range...2V full scale test teeth,
Place the above pilaf on a table that moves up and down to a thickness of 27011 mm.
1 in a layer, and a cylindrical plunger with a diameter of 101 m was fixed in the center at a position 27 (2) from the top surface of the table. In this state, the table is raised at 6 cm/min with a maximum load of 2 kg, and the space (final pressure i!tI between the plunger and the top surface of the table) is increased to 7XIuI.
The test was conducted eight times on different specimens of the same species. The results obtained are shown in FIG. 1 as a measurement chart. As a comparative example, a similar test was conducted using a commercially available product from Company A. The results are similarly shown in FIG. 2 for comparison. As is clear from FIG. 1, up to 6 out of 8 samples obtained by the present invention could be measured within the maximum load of 2 kg. Measurable here means that the pilaf was sufficiently loosened under that load and the maximum load was not applied to the plunger. And the measured average value is
Rheometer measurement value (125m at maximum load 2Kg)
) was 74.2+u. On the other hand, as is clear from FIG. 2, for the comparative example, up to 7 of the 8 samples could not be measured within the maximum load of 2 kg, and only 1 sample could be measured. Then, the measured value is measured using a rheometer.
The measured value was 100.5M. Here, unmeasurable means that the pilaf did not unravel even when a maximum load of 2 kg was applied.

Example 2 After thoroughly washing 10 kg of non-glutinous rice, it was soaked in water for 120 minutes. Next, this was placed in a rice cooker, 7 kg of water was added, and the rice was boiled for 20 minutes, and the rice was finished cooking just before it was completely cooked to obtain half-cooked rice. Next, this cooked rice was immersed in cold water at 10° C. for 10 seconds and stirred.

This was pulled up and dehydrated by suction at 600 mHg for 20 seconds in a dehydrator. Add to this 700g of separately heat-treated minced crab meat, 250g of salt, 20g of chemical seasonings, 80g of extracts, 1 pepper, and 50g of garlic spices.
1 800 g of vegetable oil was added and mixed to obtain flavored semi-cooked crab pilaf. 200 g of this was filled into a bag made of a three-layer laminate of nylon, aluminum, and polypropylene, measuring 160 u long and 150 m wide, sealed with residual air, and heat sterilized in a retort at 117° C. for 30 minutes. Thereafter, this was allowed to cool to obtain a final product.

This product was stored at 23° C. for 2 weeks, heated in boiling water, opened, and tasted. As in Example 1, the rice grains were not sticky and the crab pilaf was easily separated. In addition, when we opened the same product without heating it, removed the contents, and stir-fried it, the rice grains were easily separated during cooking, similar to the one in Example 1, and when we tried it, it turned out to be a delicious pilaf without stickiness. there were. Separately, a product obtained in the same manner was stored at room temperature for 3 months and then tasted in the same manner as above, and was found to be delicious without stickiness.

(Effects of the Invention) As described above, according to the present invention, a delicious pilaf with no stickiness between rice grains, which loosens well, and is packaged in a storage container can be obtained. Moreover, since this method does not require storage in a refrigerator as in the conventional method, it provides a large economic advantage compared to the conventional method. These products are expected to be widely used not only for home use but also for commercial use.

[Brief explanation of drawings]

Each figure is a chart showing the state of loosening of rice grains under load when pilaf is placed on a rheometer #j. FIG. 1 shows a device according to the present invention, and FIG. 2 shows a conventionally commercially available device. Applicant's representative Patent attorney Takehiko Suzue Proceedings 61, June 23, 1939 Director General of the Patent Office Michibe Uga 1, Indication of the case Patent application No. 1986-086614 2, Name of the invention Container Manufacturing method for stuffed pilaf 3, relationship with the amended case Patent applicant Toyo Suisan Co., Ltd. 4, agent 176 Building 6, 1-26-5 Toranomon, Minato-ku, Tokyo,
Target of correction) Sl-1-I) Contents of 74 correction 1) r27cmJ on page 118, line 12, is changed to rl
Correct it to 5mmJ. (2) Same as above, page 8, lines 13-14, “27 cmJ,
Corrected to r27mmJ. (3) "Widely used" on page 11, line 12 of the same is corrected to "widely used."

Claims (1)

[Claims] Washed raw rice is soaked in water for at least 30 minutes, then steamed or steamed to make semi-cooked rice.
℃ or below for 5 to 10 seconds, and then soaked at 600℃.
The product is dehydrated under reduced pressure of ~650 mmHg, and ingredients, seasonings, spices, and edible oils and fats are added and mixed therein, then filled and sealed in a synthetic resin packaging container with residual air, and then retort sterilized. A method for producing packaged pilaf.