WO2008075669A1 - Process for producing semicooked rice, process for producing frozen semicooked rice and process for producing dry semicooked rice by using portion of the same - Google Patents

Process for producing semicooked rice, process for producing frozen semicooked rice and process for producing dry semicooked rice by using portion of the same Download PDF

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Publication number
WO2008075669A1
WO2008075669A1 PCT/JP2007/074289 JP2007074289W WO2008075669A1 WO 2008075669 A1 WO2008075669 A1 WO 2008075669A1 JP 2007074289 W JP2007074289 W JP 2007074289W WO 2008075669 A1 WO2008075669 A1 WO 2008075669A1
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Prior art keywords
rice
cooked
hot water
minutes
frozen
Prior art date
Application number
PCT/JP2007/074289
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French (fr)
Japanese (ja)
Inventor
Atsushi Matsui
Original Assignee
Nihonrice Company
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Publication date
Application filed by Nihonrice Company filed Critical Nihonrice Company
Priority to JP2008550149A priority Critical patent/JPWO2008075669A1/en
Publication of WO2008075669A1 publication Critical patent/WO2008075669A1/en

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    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23BPRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
    • A23B9/00Preservation of edible seeds, e.g. cereals
    • A23B9/10Freezing; Subsequent thawing; Cooling
    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23LFOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L5/00Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
    • A23L5/10General methods of cooking foods, e.g. by roasting or frying
    • A23L5/13General methods of cooking foods, e.g. by roasting or frying using water or steam
    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23LFOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L7/00Cereal-derived products; Malt products; Preparation or treatment thereof
    • A23L7/10Cereal-derived products
    • A23L7/196Products in which the original granular shape is maintained, e.g. parboiled rice
    • A23L7/1965Cooked; Precooked; Fried or pre-fried in a non-aqueous liquid frying medium, e.g. oil
    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23VINDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
    • A23V2002/00Food compositions, function of food ingredients or processes for food or foodstuffs

Definitions

  • the present invention relates to a half-cooked frozen rice that can be eaten without a core by range heating.
  • Patent Document 1 JP 2005-192475 A
  • the present inventor has also studied for many years how to be able to eat deliciously without losing the freshly cooked flavor in the retort state.
  • manufacturing technology needs to be a manufacturing technology that can be accurately performed even by a small-scale business entity such as the present inventor.
  • small-scale enterprises handle them with the help of part-time workers, etc. It must be able to be managed.
  • the present inventors have devised various methods such as a method for producing frozen rice that can ensure the flavor of freshly cooked rice with a simpler production method!
  • An object of the present invention is to provide a simple method for producing frozen rice that can be tasted when freshly cooked.
  • An object of the present invention is to provide a technique for reducing various costs such as distribution costs while maintaining the properties of frozen rice that can be tasted when freshly cooked.
  • the water immersion process is eliminated, and rice is put into boiling hot water to make a half-cooked state.
  • rice is put into boiling hot water to make a half-cooked state.
  • raw rice is any of polished rice, brown rice (including germinated brown rice), mixed rice of polished rice and brown rice (including germinated brown rice), and mixed rice containing milled grains such as polished rice and wheat. It was found that the amount of hot water used to feed the raw rice can be the same even if it is used.
  • FIG. 1 is a flowchart showing a manufacturing procedure shown in an embodiment of the present invention.
  • FIG. 2 is a flowchart showing a manufacturing procedure shown in an embodiment of the present invention.
  • FIG. 3 is a flowchart showing a manufacturing procedure shown in an embodiment of the present invention.
  • FIG. 4 is a flowchart showing a manufacturing procedure shown in an embodiment of the present invention.
  • FIG. 5 is a flowchart showing a manufacturing procedure shown in an embodiment of the present invention.
  • FIG. 6 is a flowchart showing a manufacturing procedure shown in an embodiment of the present invention.
  • FIG. 7 is a flowchart showing a manufacturing procedure shown in an embodiment of the present invention.
  • FIG. 8 is a flowchart showing a manufacturing procedure shown in an embodiment of the present invention.
  • FIG. 9 is a flowchart showing a heat treatment procedure for half-cooked and dried rice according to one embodiment of the present invention.
  • the present invention is a technique for producing frozen rice in a half-cooked state in which the core remains.
  • the present invention does not carry out special measuring instruments or special management tests so that the control items in the manufacturing process are kept within the daily range. It is designed to allow you to taste the freshly cooked flavor. Therefore, even a small-scale business entity can be easily adopted.
  • hot water (same as hot water) is used to break the conventional common sense of cooking rice from water.
  • Rice is poured into boiling hot water.
  • the management items include whether or not the hot water is boiling, how heavy the rice is when it is bathed, It is possible to manufacture with simple control items such as how many minutes the bath is immersed.
  • the present invention is a novel technique for easily producing frozen rice in this way.
  • polished rice, brown rice (including germinated brown rice), or mixed rice containing polished rice and brown rice (including germinated brown rice), or polished rice and wheat It can be applied to mixed rice containing mixed cereals and other cereals.
  • Rice is 1% of the weight of polished rice, etc. in each case of polished rice, brown rice (including germinated brown rice), mixed rice containing brown rice (including germinated brown rice) and mixed rice containing millet. It should be poured into hot water of 1 times or more and 1. 6 times or less. By pouring rice into such hot water, hot water can be soaked in the rice and half-cooked.
  • water is a force that changes its weight, etc., due to changes in density and the like with temperature.
  • the manufacturing method of the present invention does not require such strictness.
  • water lml is regarded as lg. It is assumed that lml of boiling and boiling hot water is also regarded as lg.
  • Rice that has been half-cooked after being soaked in water contains hot water and is not less than 2 to 2.3 times by weight. It is also possible to manage the half-cooked state based on strength and weight. In such a half-cooked state, the core that was completely left in less than 5 minutes and less than 8 minutes in the range heating will disappear.
  • half-boiled frozen rice for rice bran can be easily produced by changing the amount of hot water into which rice is introduced.
  • tea can be used as hot water.
  • dashi juice can be used.
  • fruit juice can also be used.
  • any water-soluble liquid can be used as a substitute for hot water.
  • a water-soluble dashi juice containing fish, meat, vegetables or the like and boiled like boiled juice may be boiled and used.
  • a soup element such as consomme having a melting power may be used by boiling it.
  • Fruit juice can also be used.
  • the fruit juice may be 100%, or the fruit juice may have water-solubility. You can also add herbal medicine decoction or You can use 100% medicine decoction.
  • step S110 rice, for example, 1 kg of polished rice is prepared. afterwards
  • step S120 the polished rice is washed with water.
  • the weight described in the present embodiment may be scaled up as necessary.
  • step S130 drain the washed polished rice, etc., and then dry the lkg of polished rice. 1.1 to 1. 6 times the weight of hot water (shown as hot water in the figure) ). That is, it is poured into hot water of 1100 ml or more and 1600 ml or less, and the polished rice is immersed in hot water. When boiling hot water, put polished rice into boiling hot water, continue heating for 1 minute or more, and within 2 minutes after the addition, and then stop heating for 8 minutes. Soak in hot water in 13 minutes.
  • the hot water is immersed in a state where the heating is stopped and the fire is extinguished as described above.
  • the weight of the polished rice is 1 to 2 times by weight of the polished rice lkg. In other words, it is 2kg or more and 2.3kg or less. Using this weight as a guide, the end of the bathing process can also be judged.
  • step S 130 to the polished rice of hot water is performed for 1 minute to 2 minutes in boiling hot water, and 8 minutes to 13 minutes after heating is stopped. Finish within 9 to 15 minutes. If it is 9 minutes or more and 15 minutes or less, within that time, the half-cooked state in which hot water is immersed in hot water will be finished in the range heating within the predetermined time of 5 minutes or more and 8 minutes or less. It can be set. By adjusting it within the range of 9 minutes or more and 15 minutes or less, and finishing this half-cooked state by heating the range for a predetermined time, you can make rice with the desired finish up to the softening power and hardness.
  • step S130 in the present invention the heat of boiling a certain amount with respect to the weight of rice used as a raw material related to the state of new rice, old rice, old used rice, etc. This time, we have found that a half-cooked state of a certain state can be obtained by placing it in water for 1 to 2 minutes and placing it for 8 to 13 minutes after stopping heating.
  • step S140 After the bathing step of step S130, cooling is performed in step S140.
  • polished rice that has been half-cooked by hot water bathing at a temperature of 0 ° C is cooled within a period of 4 to 5 minutes.
  • step S150 After cooling, it may be frozen in step S150.
  • the refrigeration time can be shortened because it has been cooled in advance.
  • the subdivision amount during freezing is preferably, for example, a subdivision amount of 150 g or more and lOOOg or less.
  • half-cooked frozen rice can be completed.
  • the finished half-cooked frozen rice can be stored frozen.
  • Powerful, half-cooked frozen rice can be made into freshly cooked rice by processing it in the range immediately before eating.
  • consideration is given to the above-described series of steps in terms of quantity and time so that a microwave oven of 500 to 1600 W can be finished within 5 to 8 minutes.
  • step S210 1 kg of germinated brown rice is prepared. Thereafter, in step S220, hot water is immersed. As for the hot water soaking, as in the first embodiment, the germinated brown rice is poured into the boiling hot water, and the boiling is continued for 1 to 2 minutes after the charging. After that, stop heating and immerse in hot water with stirring for more than 8 minutes and less than 13 minutes.
  • step S220 with respect to 1 kg of germinated brown rice, 1.1 times or more and 1.6 times or less of hot water is poured into hot water of 1100 ml or more and 1600 ml or less, and hot water is poured into germinated brown rice. Let the bath boil.
  • the hot water germination brown rice bathing process is performed in boiling hot water for 1 minute or more 2 minutes Within 8 minutes and 13 minutes after heating is stopped, it should be completed within 9 minutes and 15 minutes. If it is 9 minutes or more and 15 minutes or less, the half-boiled state soaked in germinated brown rice can be set to finish in the range heating within the specified time.
  • step S230 cooling is performed.
  • germinating brown rice that has been half-cooked in hot water bath is cooled at a temperature of 0 ° C within a period of 4 minutes to 5 minutes.
  • step S240 After cooling, it may be frozen in step S240.
  • freezing it can be subdivided into one or two servings and the required amount. Thereafter, it may be stored frozen. For such freezing, for example, it may be subdivided into weights of 150 g or more and lOOOg or less.
  • weights 150 g or more and lOOOg or less.
  • the half-cooked frozen rice of such germinated brown rice can be made into rice of freshly cooked germinated brown rice by treating it with microwave heating immediately before eating.
  • the above series of steps are taken into consideration in terms of quantity and time so that they can be finished in 5 to 8 minutes at 1600W in a microwave oven of 500 to 1600W.
  • the scent is the same as that of freshly cooked rice.
  • the half-cooked frozen rice of brown rice is produced in the same manner as the flow chart shown in Fig. 2 even if normal brown rice is used instead of germinated brown rice. be able to.
  • brown rice it is only necessary to replace the germinated brown rice in the description of the present embodiment with brown rice. Therefore, repeated explanation about brown rice is omitted.
  • a half-cooked frozen rice of mixed rice containing germinated brown rice mixed with polished rice and germinated brown rice will be described. Basically, it is possible to produce force, half-cooked frozen rice by the same manufacturing method as described in the first embodiment.
  • step S3 the case of mixed rice containing germinated brown rice in which polished rice and germinated brown rice are configured at a weight ratio of 1: 1 will be described as an example. That is, as shown in the flowchart of FIG. 3, for example, step S3
  • step S320 prepare a total of 2kg of lkg of polished rice and lkg of germinated brown rice. Thereafter, in step S320, the rice is washed.
  • step S330 the washed mixed rice containing the germinated brown rice is drained, etc., and then immersed in hot water having a weight of 1.1 to 1.6 times the 2 kg of germinated brown rice mixed rice. In other words, it is poured into hot water of 2200 ml or more and 3200 ml or less, and the hot water is immersed in the mixed rice containing germinated brown rice.
  • hot water When boiling hot water, put mixed rice with germinated brown rice in boiling hot water, continue heating for 1 minute to 2 minutes after the addition, and then stop heating Soak in hot water for 8 minutes or more and 13 minutes! /.
  • the process of immersing the hot water in the mixed rice with germinated brown rice is 1 to 2 minutes in boiling hot water, and 8 to 13 minutes after heating is stopped. Finish within 15 minutes. If it is 9 minutes or more and 15 minutes or less, it can be set so that the half-boiled state in which the mixed rice with germinated brown rice is soaked is finished by the range heating within the predetermined time.
  • step S340 cooling is performed. For example, at a temperature of 0 ° C, cool the mixed rice with germinated brown rice that has been half-cooked in hot water for 4 to 5 minutes.
  • step S350 After cooling, it may be frozen in step S350.
  • freezing for example, it may be subdivided into weights of 150 g or more and lOOOg or less.
  • the finished half-cooked frozen rice can be stored frozen. Just before eating, it can be cooked by cooking in a microwave oven.
  • the above-described series of steps are taken into consideration in terms of quantity and time so as to be finished in a microwave oven of 500 to 1600 W within 5 minutes or more and 8 minutes or less.
  • the scent is similar to that of freshly cooked mixed rice with germinated brown rice.
  • the weight of the mixed rice is 1.1 times or more and 1.6 times or less than that of the mixed rice.
  • the quantity is more than 2 times, or less than 2 times, it can be regarded as half-cooked frozen rice.
  • mixed rice containing germinated brown rice has been described, but normal brown rice that is not germinated brown rice may be used as mixed rice containing brown rice.
  • the manufacturing method is the same as the flow diagram of FIG. Since the germinated brown rice in the description of the present embodiment is simply replaced with brown rice, repeated explanation of the mixed rice containing brown rice is omitted.
  • a half-cooked frozen rice of mixed rice containing millet when wheat is mixed with polished rice will be described. Basically, it is possible to produce force and half-cooked frozen rice by the same production method as described in the first embodiment.
  • step S410 lkg of polished rice and lkg of wheat are prepared in step S410. In other words, prepare 2kg. Thereafter, in step S420, the rice is washed.
  • step S430 drain the mixed rice containing milled cereal with a sieve and soak it in hot water with a weight of 1.1 times or more and up to 6 times the weight of 2kg of mixed rice containing millet. That is, it is poured into hot water of 2200 ml or more and 3200 ml or less, and hot water is immersed in the mixed rice containing millet.
  • hot water When boiling the hot water, mix rice with mixed grains into the boiling hot water, continue to boil for 1 to 2 minutes after the addition, and then stop heating. Soak in hot water for more than 13 minutes and within 13 minutes!
  • the hot water is immersed in a state where the heating is stopped and the fire is extinguished as described above.
  • the bathing process of hot water into mixed rice with mixed cereals was performed in boiling hot water for 1 to 2 minutes, and for 8 to 13 minutes after heating was stopped. Finish within 15 minutes. If it is 9 minutes or more and 15 minutes or less, the half-cooked state in which hot water is soaked in mixed rice containing millet can be set to finish in the range heating within a predetermined time. If a half-boiled state is made in the bathing process of 9 minutes or more and 15 minutes or less, the half-cooked state can be heated for a predetermined period of time by heating the range for a predetermined period of time. Thereafter, in step S440, cooling is performed. For example, at a temperature of 0 ° C, within 4 to 5 minutes, the mixed rice with millet is cooled in a half-cooked state by boiling hot water.
  • step S450 After cooling, it may be frozen in step S450.
  • freezing for example, it may be subdivided into weights of 150 g or more and lOOOg or less.
  • half-cooked frozen rice with mixed grains can be completed.
  • the finished half-cooked frozen rice can be stored frozen. Just before eating, it can be cooked by cooking in a microwave oven.
  • the above-described series of steps are taken into consideration in terms of quantity and time so as to be finished in a microwave oven of 500 to 1600 W within 5 to 8 minutes.
  • the end of cooking in the above-mentioned time of the microwave oven if you close the seal, it smells the same as freshly cooked mixed rice with mixed grains such as wheat.
  • the case where milled rice and milled grains such as wheat are mixed at a weight ratio of 1: 1, for example, 1 kg, can be arbitrarily adjusted.
  • the weight of the mixed rice is 1.1 times or more and 1.6 times or less in hot water, and the weight power after hot water immersion is 3 ⁇ 4 or more times and 2.3 times or less. At that point, it can be regarded as the completion of half-cooked frozen rice.
  • wheat is used as an example of millet, but straw, straw or the like may be used.
  • half-frozen frozen rice when polished rice is cooked with tea will be described.
  • the strength and the half-cooked frozen rice are basically the same as those described in the first embodiment.
  • the tea said here shall show the thing of the liquid state of the state except tea leaves.
  • the tea used in the present embodiment is, for example, tea such as green tea, black tea, bicha tea, mochi tea, ichiyo tea, and asuka tea.
  • Herbal tea which is made by roasting herbs, is particularly preferred from the viewpoint of health. However, it is not necessary to specifically limit the tea used. It goes without saying that you can use the tea you drink in general.
  • step S510 lkg of polished rice is prepared in step S510, and washed in step S520. This process is the same as described in the first embodiment.
  • Step 530 lkg of polished rice is added to boiling tea, which is 1100 ml to 1600 ml of hot water.
  • the heat in the first embodiment is also applied to the power and the boiling tea bath As with water bathing, heat and boil within 1 to 2 minutes after adding milled rice. Then turn off the heat, turn off the heat, and immerse the tea with stirring for a period of 8 to 13 minutes.
  • step S540 cooling is performed. For example, at a temperature of 0 ° C, cool the milled rice that has been half-cooked by immersing it in tea within 4 minutes to 5 minutes. After cooling, it can be frozen in step S550. When freezing, subdivide it as a standard or by using a weight of 150 g or more and 1 kg or less as a guide!
  • half-cooked frozen rice when polished rice is cooked with dashi juice will be described.
  • the strength and the half-cooked frozen rice are basically the same as those described in the first embodiment.
  • the dashi juice used in the present embodiment for example, fish, meat, vegetables, or a water-soluble dashi juice mixed with these can be used. It is also possible to use water-soluble liquids that are soluble in water or hot water, like soup stock! Furthermore, it can be fruit juice. Alternatively, the dashi juice may be obtained by decocting or simmering the skin of the fruit. Moreover, you may use what decocted herbal medicine.
  • step S630 lkg of the polished white rice washed in step S620 is added to the boiled dashi juice prepared in advance.
  • hot water bathing such as power, karushi dashi soup, etc.
  • the amount of dashi soup at the time of charging, the bathing time, such as the bathing time, etc. It is the same.
  • half-cooked and frozen rice of polished white rice soaked in dashi juice can be completed.
  • the completed half-cooked frozen rice may be cooled in step S640 and then frozen and stored in step S650.
  • Powerful, half-cooked frozen rice can be eaten in the same way as freshly baked rice by processing it with a microwave oven just before eating.
  • milled grains such as polished rice, brown rice (including germinated brown rice), mixed rice containing brown rice (including germinated brown rice), and wheat are used.
  • Mixed rice can be used.
  • This Embodiment demonstrates the case where the frozen rice for koji is manufactured as half-cooked frozen rice. Basically, it can be manufactured by the same manufacturing method as in the first embodiment only by changing the amount of hot water to be bathed.
  • step S710 for example, 1 kg of polished rice is prepared.
  • Step Wash the rice with S720. Add to boiling hot water with a weight not less than 2.3 times and not more than 2 times the weight of rice used in step S730. Continue to heat and boil within 1 to 2 minutes. After heating, turn off the heat, stop heating, and immerse the rice in hot water within 8 to 13 minutes.
  • the rice is in a bowl-like half-cooked state.
  • the initial lkg of rice has become more than 2.6 times and less than 3.2 times the weight of hot water. That is, it is in the range of 2.6 kg or more and 3.2 kg or less.
  • step S740 The rice cake-like half-cooked frozen rice in such a state is subjected to step S740 at 0 ° C for 4 minutes to 5 minutes. ,Cooling. After cooling, if frozen in step S750, half-cooked frozen rice can be produced.
  • Such half-cooked frozen rice for rice can be eaten in the same way as freshly cooked by treating it with a microwave oven just before eating.
  • the above-described series of steps are taken into consideration in terms of quantity and time so as to be completed in 5 minutes or more and 8 minutes or less.
  • the rice used for koji is refined rice, brown rice (including germinated brown rice), mixed rice containing brown rice (including germinated brown rice), mixed rice containing minor grains such as wheat, etc. It goes without saying that tea, dashi juice, etc. can be used in the water.
  • the distribution cost can be greatly reduced.
  • the storage cost can be greatly reduced because it can be stored at room temperature as much as necessary.
  • the product when put on the market, it can be displayed in the freezing case at the normal temperature display as needed. It is extremely easy to handle on the market side. Compared with half-cooked frozen rice, the transportation cost is lighter and lighter.
  • steps S110, S120, and S130 are the same as those described in the first embodiment.
  • Steps S140 and after are changed to the drying process of step S800.
  • step S110 rice, for example, 1 kg of polished rice is prepared. Thereafter, in step S120, the polished rice is washed with water. In step S130, drain the washed polished rice, etc., and then wash it with 1.1 to 1 times the weight of 1 kg of polished rice (shown as hot water in the figure). Let it bathe. That is, it is poured into 1100 ml or more and 1600 ml or less of hot water, and the polished rice is immersed in hot water. When bathing hot water, put polished rice into boiling hot water, continue heating for 1 minute or more after 2 hours, and continue boiling for 2 minutes or more, then stop heating for 8 minutes or more, Soak in hot water in less than 13 minutes.
  • the weight is 2 times or more and 2.3 times or less. That is, 2kg or more, 2.3kg or less It has become. Using this weight as a guide, the end of the bathing process can also be determined.
  • the above values of 2 times or more and 2.3 times or less are actually measured values that also take into account the evaporation when hot water is immersed in rice.
  • step S 130 for the polished rice in hot water is performed for 1 minute to 2 minutes in boiling hot water, and 8 minutes to 13 minutes after heating is stopped. Finish within 9 to 15 minutes. In a period of 9 minutes or more and 15 minutes or less, the milled rice is soaked with hot water in a half-cooked state. That's why you can crawl with S.
  • Step S130 a certain amount of boiling heat is produced with respect to the weight of rice used as a raw material related to the state of new rice, old rice, old used rice, etc. It is the same as described in Embodiment 1 that a half-cooked state of a certain state can be obtained by placing it in water for 1 minute or more and 2 minutes or less, and placing it for 8 minutes or more and 13 minutes or less after heating is stopped.
  • step S800 moisture is removed from the half-cooked state where the core remains.
  • the inside of the refrigerator is dried in an atmosphere set to 40 ° C or higher and 90 ° C or lower for 3 hours or more and 5 hours or less.
  • Such moisture removal by drying may be appropriately set by setting the temperature and time of the dryer.
  • the drying state may be managed by the drying temperature and the drying time. If it is at least 3 hours at 40 ° C or 5 hours at 90 ° C, then the half-cooked dried rice obtained will be processed into hot rice for 8 to 14 minutes. Can be done within.
  • the moisture content is reduced by weight. Can be reduced to 2%.
  • the moisture content can be reduced and the weight can be remarkably reduced compared to the raw rice milled rice as well as the half-cooked frozen rice. Accordingly, the volume per unit weight can be increased, and the transportation cost and the like can be reduced.
  • the half-cooked dried rice obtained in this way is cooked by subsequent hot water treatment so that it can be eaten.
  • half-cooked dry rice is put in boiling hot water and kept boiling for 4 to 7 minutes. After 4 minutes or more and within 7 minutes, heat For example, you can put off the lid and steam within 4 to 7 minutes.
  • the heat treatment of the half-cooked and dried rice is as shown in FIG. 9, for example.
  • half-cooked dry rice lOOg is prepared in step S910.
  • the weight of hot-boiled water is at least 2 to 3 times the weight of half-cooked dry rice, and in the case of rice bran, it is at least 4 times the weight of half-cooked dry rice 6 Put it in hot water of double weight or less.
  • Use boiling water in other words, in the case of rice, lOOg of half-cooked dry rice should be put into hot water of 200ml or more and 300ml or less. In case of firewood, 100g of half-cooked dry rice can be put into hot water of 400ml or more and 600ml or less.
  • step S800 by passing through the drying process of step S800, half-cooked dried rice can be easily transported as described above. Good transportability such as cracking. In particular, in the event of an emergency in the event of a disaster, its storage and transportability are useful.
  • an aluminum container having excellent moisture resistance and light shielding properties may be used for such half-cooked and dried rice.
  • step S230 a certain step (step S340, a certain step (step S440, a certain step (step S540, or step S640) and the steps after step S640 are shown in FIG.
  • step S400 a certain step
  • step S440 a certain step
  • step S540 a certain step
  • step S640 a certain step
  • the inventions described in Embodiments 1 to 8 above respectively, in a half-cooked rice with a core by heat treatment such as hot water treatment, range calo heat treatment, etc. within 4 minutes to 14 minutes, It is to make it edible and without food.
  • the half-cooked rice that has been made edible by heat treatment such as hot water treatment and range heat treatment as described above has a scent of freshly cooked rice and is in a favorable taste.
  • the raw material such as polished rice is put into an edible boiling liquid such as hot water and left in the half-cooked state where the core is left, and the half-cooked state is not shorter than 4 minutes but not longer than 14 minutes. It will be possible for the first time by adjusting the range so that it can be cooked.
  • the present invention can be effectively used in the field of half-cooked rice such as half-cooked frozen rice and half-cooked dry rice.

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Abstract

Frozen rice, which ensures a savory taste comparable to freshly cooked rice, is produced by a simple process. In Step S110, 1 kg of polished rice is prepared. In Step S120, the polished rice is washed with water. In Step S130, the polished rice having been washed is put into boiling water. Subsequently, heating is stopped and the polished rice is soaked in the hot water. In Step S140, the rice is cooled and then frozen in Step S150. Thus, frozen rice, which shows a savory taste comparable to freshly cooked rice after heated in a microwave oven, can be produced.

Description

明 細 書  Specification
半炊き米の製造方法、半炊き冷凍米の製造方法、及びその一部を用い た半炊き乾燥米の製造方法  Method for producing half-cooked rice, method for producing half-cooked frozen rice, and method for producing half-cooked dry rice using a part thereof
技術分野  Technical field
[0001] 本発明は、レンジ加熱で芯を無くして食べられるようにする半炊き冷凍米に関する 技術である。  [0001] The present invention relates to a half-cooked frozen rice that can be eaten without a core by range heating.
背景技術  Background art
[0002] 近年、「冷凍ご飯」と銘打った商品が、多数市販されている。かかる商品は、その名 に示すとおり、一旦炊きあげたご飯を冷凍にしたものである。食生活の多様化に対応 したものとして、あるいは非常食として、かなりの市場を確保している。  [0002] In recent years, a large number of products named “frozen rice” are commercially available. This product, as the name suggests, is a frozen version of the rice once cooked. A considerable market is secured as a response to diversification of eating habits or as an emergency food.
[0003] 力、かる冷凍ご飯は、予め炊きあげたご飯を冷凍にしているため、どうしても炊きたて の風味を味わうことはできな!/、。  [0003] Powerful, frozen rice is made with frozen rice, so you can't really taste the freshly cooked flavor!
[0004] そこで、特許文献 1には、糖化度が所定の範囲になるまで途中炊きしておき、その 後にバラ状急速凍結して表面に水等をコーティングし、その上で再度バラ状急速凍 結することで、炊きあげ時の風味を味わえる冷凍米の製造方法が開示されて!/、る。 特許文献 1 :特開 2005— 192475号公報  [0004] Therefore, in Patent Document 1, cooking is performed halfway until the degree of saccharification reaches a predetermined range, and then the rose-like quick freeze is coated with water on the surface, and then the rose-like quick freeze is again applied. As a result, a method for producing frozen rice that can be tasted when cooked is disclosed! Patent Document 1: JP 2005-192475 A
発明の開示  Disclosure of the invention
[0005] 近年は、上記の如ぐ冷凍ご飯等、種々の形で炊飯時間の短縮あるいは炊飯時間 を無くして、早くに食卓にご飯を提供できる技術が多数提案されている。  [0005] In recent years, a number of techniques have been proposed that can provide rice to the table quickly by shortening the cooking time or eliminating the cooking time in various forms such as frozen rice as described above.
[0006] しかし、一旦炊きあげたご飯を冷凍にしたのでは、どうしても炊きたての風味を確保 することは難しい。例えば、特許文献 1に開示の発明では、糖化度の管理等、種々の 管理項目を設定して、それぞれの項目を適切に管理することで、炊きたての風味を 確保しょうとしている。  [0006] However, once the cooked rice is frozen, it is difficult to ensure the freshly cooked flavor. For example, in the invention disclosed in Patent Document 1, various management items such as management of the degree of saccharification are set, and each item is appropriately managed to ensure a freshly cooked flavor.
[0007] 本発明者も、レトルト状態で炊きたての風味を損なわずに美味しく食べられるように するには、どのようにしたら良いか、長年研究を重ねてきた。また、かかる製造技術は 、本発明者のような小規模事業体でも、的確に行える製造技術であることが必要であ [0008] 大規模企業体のように、十分に資金があり、装置等も十分に揃えられる場合とは異 なり、小規模事業体ではパート、アルバイト等の手を借りて処理するため、簡単な管 理で行えることが必要である。 [0007] The present inventor has also studied for many years how to be able to eat deliciously without losing the freshly cooked flavor in the retort state. In addition, such manufacturing technology needs to be a manufacturing technology that can be accurately performed even by a small-scale business entity such as the present inventor. [0008] Unlike large-scale enterprises where there is sufficient funds and equipment is fully prepared, small-scale enterprises handle them with the help of part-time workers, etc. It must be able to be managed.
[0009] 社員の十分な教育期間、研修等を用意して、製造ラインのそれぞれの持ち場で厳 格な管理を行うことができる大規模事業体とは、根本的にその製造環境が異なるの である。 [0009] Because the manufacturing environment is fundamentally different from large-scale business entities that have sufficient training periods, training, etc. for employees and are able to perform strict management at each location on the production line. is there.
[0010] 本発明者は、もっと簡単な製造方法で、ご飯の炊きたて時の風味が確保できる冷凍 米の製造方法がな!/、かと種々工夫してきた。  [0010] The present inventors have devised various methods such as a method for producing frozen rice that can ensure the flavor of freshly cooked rice with a simpler production method!
[0011] 併せて、ご飯の炊きたて時の風味を維持した上で、冷凍米に関わる流通コスト等の 諸コストを低減することのできる技術開発も必要である。 [0011] In addition, it is necessary to develop a technology that can reduce various costs such as distribution costs related to frozen rice while maintaining the flavor of freshly cooked rice.
[0012] 本発明の目的は、炊きたて時の風味を味わえる冷凍米の簡単な製造方法を提供 することにある。 [0012] An object of the present invention is to provide a simple method for producing frozen rice that can be tasted when freshly cooked.
[0013] 本発明の目的は、炊きたて時の風味を味わえる冷凍米の性質を維持した上で、流 通コスト等の諸コストの低減を図る技術を提供することにある。  [0013] An object of the present invention is to provide a technique for reducing various costs such as distribution costs while maintaining the properties of frozen rice that can be tasted when freshly cooked.
[0014] 本発明の前記ならびにその他の目的と新規な特徴は、本明細書の記述および添 付図面から明らかになるであろう。  [0014] The above and other objects and novel features of the present invention will become apparent from the description of the present specification and the accompanying drawings.
[0015] 本願において開示される発明のうち、代表的なものの概要を簡単に説明すれば、 次のとおりである。 [0015] Among the inventions disclosed in the present application, the outline of typical ones will be briefly described as follows.
[0016] 本発明では、浸水工程を排して、沸騰している熱水中に米を投入することで、半炊 き状態とし、その状態で冷凍することで、レンジ加熱で簡単に炊きたてのご飯等の風 味を味わえる冷凍米の製造方法を見出した。  [0016] In the present invention, the water immersion process is eliminated, and rice is put into boiling hot water to make a half-cooked state. We discovered a method for producing frozen rice that can be used to taste rice and other flavors.
[0017] かかる方法では、原料米として、精白米、玄米 (発芽玄米も含む)、精白米と玄米( 発芽玄米も含む)との混合米、精白米と麦等の雑穀入り混合米のいずれを使用して も、原料米を投入する熱水の量は同一で構わないことを見出した。  [0017] In this method, raw rice is any of polished rice, brown rice (including germinated brown rice), mixed rice of polished rice and brown rice (including germinated brown rice), and mixed rice containing milled grains such as polished rice and wheat. It was found that the amount of hot water used to feed the raw rice can be the same even if it is used.
[0018] 本願において開示される発明のうち、代表的なものによって得られる効果を簡単に 説明すれば以下のとおりである。  [0018] The effects obtained by the representative ones of the inventions disclosed in the present application will be briefly described as follows.
[0019] 本発明では、沸騰している熱水中に米を投入して浸湯させることで、浸水工程を不 要とし、簡単に、炊きたて時の風味が味わえる冷凍米を製造することができる。かかる 方法は、熱水の代わりにお茶やダシ汁等にも応用できるものである。 [0019] In the present invention, by putting rice into boiling hot water and bathing it, it is possible to easily produce frozen rice that does not require a soaking step and can taste the flavor of freshly cooked rice. . Take The method can be applied to tea and dashi juice instead of hot water.
図面の簡単な説明  Brief Description of Drawings
[0020] [図 1]本発明の一実施の形態で示す製造手順を示すフロー図である。  FIG. 1 is a flowchart showing a manufacturing procedure shown in an embodiment of the present invention.
[図 2]本発明の一実施の形態で示す製造手順を示すフロー図である。  FIG. 2 is a flowchart showing a manufacturing procedure shown in an embodiment of the present invention.
[図 3]本発明の一実施の形態で示す製造手順を示すフロー図である。  FIG. 3 is a flowchart showing a manufacturing procedure shown in an embodiment of the present invention.
[図 4]本発明の一実施の形態で示す製造手順を示すフロー図である。  FIG. 4 is a flowchart showing a manufacturing procedure shown in an embodiment of the present invention.
[図 5]本発明の一実施の形態で示す製造手順を示すフロー図である。  FIG. 5 is a flowchart showing a manufacturing procedure shown in an embodiment of the present invention.
[図 6]本発明の一実施の形態で示す製造手順を示すフロー図である。  FIG. 6 is a flowchart showing a manufacturing procedure shown in an embodiment of the present invention.
[図 7]本発明の一実施の形態で示す製造手順を示すフロー図である。  FIG. 7 is a flowchart showing a manufacturing procedure shown in an embodiment of the present invention.
[図 8]本発明の一実施の形態で示す製造手順を示すフロー図である。  FIG. 8 is a flowchart showing a manufacturing procedure shown in an embodiment of the present invention.
[図 9]本発明の一実施の形態で示す半炊き乾燥米の熱処理手順を示すフロー図で ある。  FIG. 9 is a flowchart showing a heat treatment procedure for half-cooked and dried rice according to one embodiment of the present invention.
発明を実施するための最良の形態  BEST MODE FOR CARRYING OUT THE INVENTION
[0021] 以下、本発明の実施の形態を図面に基づいて詳細に説明する。なお、実施の形態 を説明するための全図において、同一の部材には原則として同一の符号を付し、そ の繰り返しの説明は省略する。  Hereinafter, embodiments of the present invention will be described in detail with reference to the drawings. Note that components having the same function are denoted by the same reference symbols throughout the drawings for describing the embodiment, and the repetitive description thereof will be omitted.
[0022] 本発明は、米を芯が残っている半炊きの状態にした冷凍米の製造技術である。  [0022] The present invention is a technique for producing frozen rice in a half-cooked state in which the core remains.
力、る冷凍米の製造に際しては、本発明では、その製造工程における管理項目を少な くとも日常的な範囲にとどめるようにして、特殊な計測器あるいは特殊な管理用の試 験を行うことなぐ手軽に炊きたての風味を味わえるようにしたものである。従って、小 規模事業体でも、容易に採用できるものである。  In the production of frozen rice, the present invention does not carry out special measuring instruments or special management tests so that the control items in the manufacturing process are kept within the daily range. It is designed to allow you to taste the freshly cooked flavor. Therefore, even a small-scale business entity can be easily adopted.
[0023] 本発明では、米を水から炊きあげるという旧来の常識を打破して、熱水(熱湯に同じ )を用いることにした。沸騰した熱水に、米を投入するのである。かかる熱水に米を投 入する浸湯工程では、管理項目は、熱水が沸騰しているか否かの項目と、米が浸湯 した状態でどの程度の重さになっている力、、何分浸湯させたか等の簡単な管理項目 で製造ができるのである。  [0023] In the present invention, hot water (same as hot water) is used to break the conventional common sense of cooking rice from water. Rice is poured into boiling hot water. In the bathing process in which rice is poured into such hot water, the management items include whether or not the hot water is boiling, how heavy the rice is when it is bathed, It is possible to manufacture with simple control items such as how many minutes the bath is immersed.
[0024] このように管理項目を簡単にしたので、従業員の十分な研修等は必要ではなぐ温 度、重量、時間が測れれば、製造の管理が行えるのである。さらに、重量、時間には 、ある程度の巾を持たせることで、さらに誰でもが容易に管理できるようにしているの である。そのため、パート、あるいはアルバイト、あるいは脳性の障害を持った者でも、 簡単に且つ的確に管理することができるのである。本発明は、このように簡単に冷凍 米を製造する新規な技術なのである。 [0024] Since the management items have been simplified in this way, manufacturing can be managed if temperature, weight, and time are measured that are not necessary for sufficient employee training. Furthermore, in weight and time By providing a certain width, anyone can manage it easily. Therefore, even those with part-time jobs, part-time jobs, or cerebral disorders can be managed easily and accurately. The present invention is a novel technique for easily producing frozen rice in this way.
[0025] 力、かる本発明の製造方法では、米として精白米、あるいは玄米 (発芽玄米も含む)、 あるいは精白米と玄米 (発芽玄米も含む)との玄米入り混合米、あるいは精白米と麦 等の雑穀との雑穀入り混合米等に適用できるものである。 [0025] In the production method of the present invention, polished rice, brown rice (including germinated brown rice), or mixed rice containing polished rice and brown rice (including germinated brown rice), or polished rice and wheat It can be applied to mixed rice containing mixed cereals and other cereals.
[0026] 米は、精白米、玄米 (発芽玄米も含む)、玄米 (発芽玄米も含む)入り混合米、雑穀 入り混合米のいずれの場合にも、投入する精白米等の米の重量の 1. 1倍以上、 1. 6 倍以下の熱水に投入すればよい。かかる熱水に米を投入することで、米に熱水を浸 湯させて、半炊き状態とすることができる。 [0026] Rice is 1% of the weight of polished rice, etc. in each case of polished rice, brown rice (including germinated brown rice), mixed rice containing brown rice (including germinated brown rice) and mixed rice containing millet. It should be poured into hot water of 1 times or more and 1. 6 times or less. By pouring rice into such hot water, hot water can be soaked in the rice and half-cooked.
[0027] 尚、水は厳密には温度で密度等が変化してその重量が変化する力 本発明の製造 方法ではそこまでの厳密さは要求されず、本明細書では水 lmlは lgと見做し、沸騰 している熱水 lmlも lgと見做すものとする。 [0027] Strictly speaking, water is a force that changes its weight, etc., due to changes in density and the like with temperature. The manufacturing method of the present invention does not require such strictness. In this specification, water lml is regarded as lg. It is assumed that lml of boiling and boiling hot water is also regarded as lg.
[0028] 浸湯させて半炊き状態となった米は、熱水を含んで、重量で 2倍以上 2. 3倍以下と なっている。力、かる重量を目安として半炊き状態を管理することもできる。かかる重量 の半炊き状態では、レンジ加熱で 5分以内 8分以内で完全に残っていた芯が消失し[0028] Rice that has been half-cooked after being soaked in water contains hot water and is not less than 2 to 2.3 times by weight. It is also possible to manage the half-cooked state based on strength and weight. In such a half-cooked state, the core that was completely left in less than 5 minutes and less than 8 minutes in the range heating will disappear.
、食べられる状態となるのである。 It will be ready to eat.
[0029] 尚、本発明の半炊き冷凍米の製造方法では、米を投入する熱水の量を変えること で、粥用の半炊き冷凍米を簡単に製造することもできる。 [0029] Incidentally, in the method for producing half-boiled frozen rice according to the present invention, half-boiled frozen rice for rice bran can be easily produced by changing the amount of hot water into which rice is introduced.
[0030] さらに、熱水には、お茶を使用することができる。あるいは、ダシ汁を使用することも できる。さらには、果汁を使用することもできる。すなわち、熱水に代替可能なものとし ては、水溶性の液体であればよいのである。例えば、ダシ汁等のように、魚、あるいは 肉、あるいは野菜等を入れてダシをとつた水溶性のダシ汁を沸騰させて使用しても構 わない。 [0030] Furthermore, tea can be used as hot water. Alternatively, dashi juice can be used. Furthermore, fruit juice can also be used. In other words, any water-soluble liquid can be used as a substitute for hot water. For example, a water-soluble dashi juice containing fish, meat, vegetables or the like and boiled like boiled juice may be boiled and used.
[0031] さらには、コンソメ等のスープの素を溶力もたものでも、かかる溶かしたものを沸騰さ せて使用すればよい。果汁も使用可能である。果汁は 100%でも、あるいは果汁を 水に溶力もたものでも構わない。また、漢方薬を煎じたものを加えても、あるいは漢方 薬の煎じ液 100 %を使用しても構わなレ、。 [0031] Further, even a soup element such as consomme having a melting power may be used by boiling it. Fruit juice can also be used. The fruit juice may be 100%, or the fruit juice may have water-solubility. You can also add herbal medicine decoction or You can use 100% medicine decoction.
[0032] (実施の形態 1) [Embodiment 1]
本実施の形態では、米を半炊きにして冷凍した冷凍米について説明する。図 1のフ ロー図に示すように、ステップ S110で、米、例えば、精白米 lkgを用意する。その後 In this embodiment, frozen rice that has been frozen by half-cooking rice will be described. As shown in the flow diagram of FIG. 1, in step S110, rice, for example, 1 kg of polished rice is prepared. afterwards
、ステップ S 120で、前記精白米を水により洗米する。 In step S120, the polished rice is washed with water.
[0033] 尚、本実施の形態で述べる重量は、必要に応じて、スケールアップしても構わない[0033] The weight described in the present embodiment may be scaled up as necessary.
1S しかし、スケールアップに際しては、重量の比率は明細書に記載の比率を守る必 要がある。 1S However, when scaling up, it is necessary to keep the weight ratio as described in the specification.
[0034] ステップ S130で、洗米した精白米をざる等で水切りを行い、その後、精白米 lkgに 対して 1. 1倍以上 1. 6倍以内の重量の熱水(図中では、熱湯と表示)を浸湯させる。 すなわち、 1100ml以上、 1600ml以下の熱水に投入して、精白米に熱水を浸湯さ せる。熱水の浸湯に際しては、沸騰している熱水中に精白米を投入し、投入後 1分以 上、 2分以内は加熱を続けて沸騰を継続させ、その後に加熱を止めて 8分以上、 13 分内の時間で熱水に浸す。  [0034] In step S130, drain the washed polished rice, etc., and then dry the lkg of polished rice. 1.1 to 1. 6 times the weight of hot water (shown as hot water in the figure) ). That is, it is poured into hot water of 1100 ml or more and 1600 ml or less, and the polished rice is immersed in hot water. When boiling hot water, put polished rice into boiling hot water, continue heating for 1 minute or more, and within 2 minutes after the addition, and then stop heating for 8 minutes. Soak in hot water in 13 minutes.
[0035] このようにして精白米に熱水を浸湯させる。浸湯に際しては、投入直後は沸騰して いる熱水の対流により自然と精白米は攪拌される力 加熱を止めた時点では人為的 に攪拌を行うのが好ましい。  [0035] In this way, hot water is immersed in the polished rice. When bathing, it is preferable that artificially stirred rice is heated at the time when heating is stopped.
[0036] また、熱水を浸湯させるについては、上記の如ぐ加熱を止めて火を消した状態で  [0036] In addition, the hot water is immersed in a state where the heating is stopped and the fire is extinguished as described above.
8分から 13分置くが、力、かる場合には、精白米を投入した熱水を別の鍋釜等の容器 に移すことなぐ沸騰させていた鍋釜等の容器を火を消した状態でガス台等の加熱 場所にそのまま置く。これにより、火を消した後でも鍋釜等の容器の余熱を利用して 半炊きの状態にするのである。  Put it for 8 to 13 minutes, but in case of power, if the hot water filled with polished rice is transferred to another pot, etc. Place in a heating place such as a table. As a result, even after the fire is extinguished, the remaining heat of the pot and other containers is used to make a half-cooked state.
[0037] 精白米を投入した熱水を他の鍋釜等の容器に移したり、あるいは鍋釜等の容器を 加熱を止めたガス台等の加熱場所から他の場所に移す等すると、精白米の浸湯に 際しての熱状態が著しく変化して、 8分以内 13分以内で、旨く半炊きの状態ができな くなる虞があり好ましくない。  [0037] When hot water charged with polished rice is transferred to another pot such as a pot, or when a pot such as a pot is moved from a heated place such as a gas stand to another place, It is not preferable because the heat state during the bathing of water will change significantly, and within half an hour and within 13 minutes, the half-cooked state may not be produced.
[0038] 特に、本発明の如ぐ既存の簡単な鍋釜等を使用して半炊き状態を一定に管理す る場合には、熱の状態管理が難しくなるため、上記の如き処理を心がけることで、ェ 程的にも簡単に管理することができる。 [0038] In particular, when the half-cooked state is managed to be constant using an existing simple pot such as the present invention, it is difficult to manage the state of heat, so the above-described processing should be kept in mind. So It can be managed as easily as possible.
[0039] また、かかるステップ S 130の浸湯工程終了後は、例えば、精白米の重量は、精白 米 lkgが、重量で 2倍以上、 2. 3倍以下となっている。すなわち、 2kg以上、 2. 3kg 以下となっているのである。かかる重量を、 目安として浸湯工程の終了を判断するこ ともできる。 [0039] Further, after completion of the bathing step in step S130, for example, the weight of the polished rice is 1 to 2 times by weight of the polished rice lkg. In other words, it is 2kg or more and 2.3kg or less. Using this weight as a guide, the end of the bathing process can also be judged.
[0040] 尚、上記 2倍以上、 2. 3倍以下という値は、米に熱水を浸湯させた際における蒸発 分も加味した実測上の値である。  [0040] The above values of 2 times or more and 2.3 times or less are actually measured values taking into account the evaporation when hot water is immersed in rice.
[0041] このようにして熱水の精白米へのステップ S 130の浸湯工程を、沸騰している熱水 に 1分以上 2分以内、加熱を止めてから 8分以上 13分以内の計 9分以上 15分以内で 終了させる。 9分以上、 15分以内であれば、その時間内で、精白米に熱水を浸湯さ せた半炊き状態を、 5分以上 8分以内の所定時間内でレンジ加熱にて仕上がるように 設定できるのである。 9分以上 15分以内の範囲内で調整し、かかる半炊きの状態を 所定時間レンジ加熱で仕上げることにより、柔らかめ力 硬めまでの好みの仕上がり のご飯ができる。  [0041] In this way, the bathing process of step S 130 to the polished rice of hot water is performed for 1 minute to 2 minutes in boiling hot water, and 8 minutes to 13 minutes after heating is stopped. Finish within 9 to 15 minutes. If it is 9 minutes or more and 15 minutes or less, within that time, the half-cooked state in which hot water is immersed in hot water will be finished in the range heating within the predetermined time of 5 minutes or more and 8 minutes or less. It can be set. By adjusting it within the range of 9 minutes or more and 15 minutes or less, and finishing this half-cooked state by heating the range for a predetermined time, you can make rice with the desired finish up to the softening power and hardness.
[0042] 本発明におけるステップ S 130の浸湯工程を採用すれば、新米、古米、古古米等 の状態に関係なぐ原料として使用した米の重量に対して一定量の沸騰させている 状態の熱水に 1分以上 2分以内、加熱を止めてから 8分以上 13分以内置くことで、一 定の状態の半炊き状態が得られることを今回見出したのである。  [0042] If the bathing step of step S130 in the present invention is adopted, the heat of boiling a certain amount with respect to the weight of rice used as a raw material related to the state of new rice, old rice, old used rice, etc. This time, we have found that a half-cooked state of a certain state can be obtained by placing it in water for 1 to 2 minutes and placing it for 8 to 13 minutes after stopping heating.
[0043] 精白米といっても、何年も貯蔵してあった精白米と、新米とでは、それぞれ精白米 自体の有する水分含量が異なる等のため、吸水時間が大幅に異なっていた。精白米 の水分含量の状態により水の吸水率が変化するため、従来の浸水工程では、その管 理が極めて面倒であった。  [0043] Even if it is polished rice, the water absorption time was significantly different between polished rice, which had been stored for many years, and fresh rice, because the water content of the polished rice itself was different. Since the water absorption rate varies depending on the moisture content of the polished rice, the conventional water immersion process was extremely troublesome.
[0044] しかし、本発明の上記熱水浸湯を行うと、精白米の水分含量の状態に関係なぐ一 定量の熱水に投入すればよいことが分力、つたのである。 [0044] However, when the above-mentioned hot water bathing of the present invention is performed, it is a component that it is only necessary to put it into a certain amount of hot water regardless of the moisture content of the polished rice.
[0045] かかるステップ S130の浸湯工程の後、ステップ S 140で、冷却する。例えば、 0°C の温度で、熱水浸湯により半炊き状態になった精白米を、 4分以上 5分以内の時間 内で冷却する。 [0045] After the bathing step of step S130, cooling is performed in step S140. For example, polished rice that has been half-cooked by hot water bathing at a temperature of 0 ° C is cooled within a period of 4 to 5 minutes.
[0046] 冷却後、ステップ S150で、冷凍すればよい。冷凍に際しては、一人前、あるいは二 人前等と必要量に小分けして冷凍すればよい。その後、冷凍保存すればよい。ステ ップ S 140で、予め冷却してあるので、冷凍時間を短くすることができる。因に、冷凍 に際しての小分け量は、例えば、 150g以上、 lOOOg以下の重量力 小分け量として は好ましい。 [0046] After cooling, it may be frozen in step S150. For freezing, one person or two What is necessary is just to divide and divide it into the required amount with the public. Thereafter, it may be stored frozen. In step S140, the refrigeration time can be shortened because it has been cooled in advance. For example, the subdivision amount during freezing is preferably, for example, a subdivision amount of 150 g or more and lOOOg or less.
[0047] このようにして、半炊き冷凍米が完成できる。完成した半炊き冷凍米は、そのまま冷 凍保存しておけばよい。力、かる半炊き冷凍米は、食べる直前等に、レンジ加熱で処 理することで、炊きたてのご飯とすることができる。本実施の形態では、電子レンジ 50 0〜; 1600Wで、 5分以上 8分以内で仕上がるように、上記一連のステップの量的、時 間的配慮がなされている。  [0047] In this way, half-cooked frozen rice can be completed. The finished half-cooked frozen rice can be stored frozen. Powerful, half-cooked frozen rice can be made into freshly cooked rice by processing it in the range immediately before eating. In the present embodiment, consideration is given to the above-described series of steps in terms of quantity and time so that a microwave oven of 500 to 1600 W can be finished within 5 to 8 minutes.
[0048] 電子レンジの上記時間内での炊きあげ終了時には、封を切ると、ご飯の炊きたてと 同様の香りがする。  [0048] At the end of cooking in the above-mentioned time of the microwave oven, if the seal is opened, the scent is similar to that of freshly cooked rice.
[0049] (実施の形態 2)  [0049] (Embodiment 2)
本実施の形態では、米として、発芽玄米を使用した場合について説明する。発芽 玄米を使用した場合にも、基本的には、上記実施の形態 1と同様の製造方法で、半 炊きの発芽玄米の冷凍米が製造できる。  In this embodiment, a case where germinated brown rice is used as rice will be described. Even when germinated brown rice is used, frozen rice of germinated brown rice can be produced basically by the same production method as in Embodiment 1 above.
[0050] すなわち、図 2のフロー図に示すように、ステップ S210で、発芽玄米 lkgを用意す る。その後、ステップ S220で、熱水を浸湯させる。熱水を浸湯させるについては、前 記実施の形態 1と同様に、沸騰している熱水に発芽玄米を投入し、投入後 1分以上 2 分以内の時間加熱を続け沸騰させ続ける。その後加熱を止め、 8分以上、 13分以内 の時間、熱水中に攪拌しながら浸す。  [0050] That is, as shown in the flowchart of FIG. 2, in step S210, 1 kg of germinated brown rice is prepared. Thereafter, in step S220, hot water is immersed. As for the hot water soaking, as in the first embodiment, the germinated brown rice is poured into the boiling hot water, and the boiling is continued for 1 to 2 minutes after the charging. After that, stop heating and immerse in hot water with stirring for more than 8 minutes and less than 13 minutes.
[0051] ステップ S220では、発芽玄米 lkgに対して、 1. 1倍以上、 1. 6倍以下の熱水に、 すなわち、 1100ml以上、 1600ml以下の熱水に投入して、発芽玄米に熱水を浸湯 させる。  [0051] In step S220, with respect to 1 kg of germinated brown rice, 1.1 times or more and 1.6 times or less of hot water is poured into hot water of 1100 ml or more and 1600 ml or less, and hot water is poured into germinated brown rice. Let the bath boil.
[0052] また、熱水を浸湯させるについては、上記の如ぐ加熱を止めて火を消した状態で  [0052] In addition, hot water is immersed in a state where the heating is stopped and the fire is extinguished as described above.
8分から 13分置くが、力、かる場合には、発芽玄米を投入した熱水を別の鍋釜等の容 器に移すことなぐ沸騰させていた鍋釜等の容器を火を消した状態でそのまま置くこ とにより、火を消した後でも鍋釜等の容器の余熱を利用して半炊きの状態にする。  Put it for 8 to 13 minutes, but in case of strength, keep the fired in a pot such as a pot that has been boiled without transferring the hot water containing the germinated brown rice to another container such as a pot. By leaving it as it is, even after the fire is extinguished, the remaining heat of the container such as the pot is used to make it half-cooked.
[0053] このようにして熱水の発芽玄米への浸湯工程を、沸騰している熱水に 1分以上 2分 以内、加熱を止めてから 8分以上 13分以内の計 9分以上 15分以内で終了させる。 9 分以上、 15分以内であれば、その時間内で、発芽玄米に浸湯させた半炊き状態を 所定時間内でレンジ加熱にて仕上がるように設定できる。 [0053] In this way, the hot water germination brown rice bathing process is performed in boiling hot water for 1 minute or more 2 minutes Within 8 minutes and 13 minutes after heating is stopped, it should be completed within 9 minutes and 15 minutes. If it is 9 minutes or more and 15 minutes or less, the half-boiled state soaked in germinated brown rice can be set to finish in the range heating within the specified time.
[0054] その後、ステップ S230で、冷却する。例えば、 0°Cの温度で、 4分以上、 5分以内の 時間内で、熱水浸湯で半炊き状態にした発芽玄米を冷却する。  [0054] Thereafter, in step S230, cooling is performed. For example, germinating brown rice that has been half-cooked in hot water bath is cooled at a temperature of 0 ° C within a period of 4 minutes to 5 minutes.
[0055] 冷却後、ステップ S240で、冷凍すればよい。冷凍に際しては、一人前、あるいは二 人前等と必要量に小分けして冷凍すればよい。その後、冷凍保存すればよい。かか る冷凍に際しては、例えば、 150g以上、 lOOOg以下の重量に小分けして、冷凍すれ ばよい。このようにして、発芽玄米の半炊き冷凍米が完成できる。完成した半炊き冷 凍米は、そのまま冷凍保存しておけばよい。  [0055] After cooling, it may be frozen in step S240. When freezing, it can be subdivided into one or two servings and the required amount. Thereafter, it may be stored frozen. For such freezing, for example, it may be subdivided into weights of 150 g or more and lOOOg or less. Thus, the half-cooked frozen rice of germinated brown rice can be completed. The finished half-cooked frozen rice can be stored frozen.
[0056] かかる発芽玄米の半炊き冷凍米は、食べる直前等に、レンジ加熱で処理することで 、炊きたての発芽玄米のご飯とすることができる。電子レンジ 500〜; 1600Wで、 5分 以上 8分以内で仕上がるように、上記一連のステップの量的、時間的配慮がなされて いる。電子レンジの上記時間内での炊きあげ終了時には、封を切ると、ご飯の炊きた てと同様の香りがする。  [0056] The half-cooked frozen rice of such germinated brown rice can be made into rice of freshly cooked germinated brown rice by treating it with microwave heating immediately before eating. The above series of steps are taken into consideration in terms of quantity and time so that they can be finished in 5 to 8 minutes at 1600W in a microwave oven of 500 to 1600W. At the end of cooking in the microwave, the scent is the same as that of freshly cooked rice.
[0057] 尚、本実施の形態では、発芽玄米について説明したが、発芽玄米でなく通常の玄 米を用いても図 2に示すフロー図と同様にして、玄米の半炊き冷凍米を製造すること ができる。  [0057] Although the germinated brown rice has been described in the present embodiment, the half-cooked frozen rice of brown rice is produced in the same manner as the flow chart shown in Fig. 2 even if normal brown rice is used instead of germinated brown rice. be able to.
すなわち、本実施の形態の説明中の発芽玄米とあるのを、玄米に代えるだけでよい のである。そのため、玄米についての重ねての説明は省略する。  That is, it is only necessary to replace the germinated brown rice in the description of the present embodiment with brown rice. Therefore, repeated explanation about brown rice is omitted.
[0058] (実施の形態 3) [Embodiment 3]
本実施の形態では、精白米と発芽玄米とが混じった発芽玄米入り混合米の半炊き 冷凍米について述べる。力、かる半炊き冷凍米でも、基本的には、前記実施の形態 1 で説明したのと同様の製造方法でつくることができる。  In the present embodiment, a half-cooked frozen rice of mixed rice containing germinated brown rice mixed with polished rice and germinated brown rice will be described. Basically, it is possible to produce force, half-cooked frozen rice by the same manufacturing method as described in the first embodiment.
[0059] 以下、精白米と発芽玄米とを、重量比で 1: 1に構成した発芽玄米入り混合米の場 合を例にして説明する。すなわち、図 3のフロー図に示すように、例えば、ステップ S3[0059] Hereinafter, the case of mixed rice containing germinated brown rice in which polished rice and germinated brown rice are configured at a weight ratio of 1: 1 will be described as an example. That is, as shown in the flowchart of FIG. 3, for example, step S3
10で精白米 lkgと発芽玄米 lkgの合計 2kgを用意する。その後、ステップ S320で、 洗米する。 [0060] ステップ S330で、洗米した発芽玄米入り混合米をざる等で水切りし、その後、発芽 玄米入り混合米 2kgに対して 1. 1倍以上 1. 6倍以内の重量の熱水に浸す。すなわ ち、 2200ml以上、 3200ml以下の熱水に投入して、発芽玄米入り混合米に熱水を 浸湯させる。熱水の浸湯に際しては、沸騰している熱水中に発芽玄米入り混合米を 投入し、投入後 1分以上 2分以内の時間で加熱を続けて沸騰させ続け、その後に加 熱を止めて 8分以上 13分内の時間で熱水に浸しておけばよ!/、。 Prepare a total of 2kg of lkg of polished rice and lkg of germinated brown rice. Thereafter, in step S320, the rice is washed. [0060] In step S330, the washed mixed rice containing the germinated brown rice is drained, etc., and then immersed in hot water having a weight of 1.1 to 1.6 times the 2 kg of germinated brown rice mixed rice. In other words, it is poured into hot water of 2200 ml or more and 3200 ml or less, and the hot water is immersed in the mixed rice containing germinated brown rice. When boiling hot water, put mixed rice with germinated brown rice in boiling hot water, continue heating for 1 minute to 2 minutes after the addition, and then stop heating Soak in hot water for 8 minutes or more and 13 minutes! /.
[0061] また、熱水を浸湯させるについては、上記の如ぐ加熱を止めて火を消した状態で  [0061] In addition, hot water is immersed in a state where the heating is stopped and the fire is extinguished as described above.
8分から 13分置くが、力、かる場合には、実施の形態 1と同様に、熱水を別の鍋釜等の 容器に移すことなぐ沸騰させていた鍋釜等の容器を火を消した状態でそのまま置い て余熱を利用して半炊きの状態にする。  Put it for 8 to 13 minutes, but in case of power, as in the first embodiment, extinguish the pot such as a pot that had been boiled without transferring hot water to another container such as a pot Leave it as it is and use the remaining heat to make a half-cooked state.
[0062] このようにして熱水の発芽玄米入り混合米への浸湯工程を、沸騰している熱水に 1 分以上 2分以内、加熱を止めてから 8分以上 13分以内の計 9分以上 15分以内で終 了させる。 9分以上、 15分以内であれば、その時間内で、発芽玄米入り混合米に浸 湯させた半炊き状態を所定時間内でレンジ加熱にて仕上がるように設定できる。  [0062] In this way, the process of immersing the hot water in the mixed rice with germinated brown rice is 1 to 2 minutes in boiling hot water, and 8 to 13 minutes after heating is stopped. Finish within 15 minutes. If it is 9 minutes or more and 15 minutes or less, it can be set so that the half-boiled state in which the mixed rice with germinated brown rice is soaked is finished by the range heating within the predetermined time.
[0063] その後、ステップ S340で、冷却する。例えば、 0°Cの温度で、 4分以上 5分以内の 時間内で、熱水を浸湯させて半炊き状態にした発芽玄米入り混合米を冷却する。  [0063] Thereafter, in step S340, cooling is performed. For example, at a temperature of 0 ° C, cool the mixed rice with germinated brown rice that has been half-cooked in hot water for 4 to 5 minutes.
[0064] 冷却後、ステップ S350で、冷凍すればよい。冷凍に際しては、例えば、 150g以上 、 lOOOg以下の重量に小分けすればよい。このようにして、発芽玄米入り混合米の半 炊き冷凍米が完成できる。完成した半炊き冷凍米は、そのまま冷凍保存しておけばよ い。食べる直前等に、レンジ加熱で処理することで、炊きたてのご飯とすることができ  [0064] After cooling, it may be frozen in step S350. When freezing, for example, it may be subdivided into weights of 150 g or more and lOOOg or less. In this way, half-cooked frozen rice with germinated brown rice can be completed. The finished half-cooked frozen rice can be stored frozen. Just before eating, it can be cooked by cooking in a microwave oven.
[0065] 本実施の形態では、電子レンジ 500〜; 1600Wで、 5分以上 8分以内で仕上がるよ うに、上記一連のステップの量的、時間的配慮がなされている。電子レンジの上記時 間内での炊きあげ終了時には、封を切ると、発芽玄米入り混合米のご飯の炊きたてと 同様の香りがする。 In the present embodiment, the above-described series of steps are taken into consideration in terms of quantity and time so as to be finished in a microwave oven of 500 to 1600 W within 5 minutes or more and 8 minutes or less. At the end of cooking in the microwave, the scent is similar to that of freshly cooked mixed rice with germinated brown rice.
[0066] 尚、本実施の形態 3では、精白米と発芽玄米とを重量で 1 : 1、例えば lkgずつ混合 した場合について述べたが、その混合割合は任意に調節可能である。要は、その混 合米の重量に対して、 1. 1倍以上、 1. 6倍以内の熱水に投入し、熱水浸湯後の重 量が 2倍以上、 2. 3倍以内になった時点で半炊き冷凍米の完成と見做せばよい。 [0066] In the third embodiment, the case where the polished rice and germinated brown rice are mixed at a weight ratio of 1: 1, for example, 1 kg, is described, but the mixing ratio can be arbitrarily adjusted. In short, the weight of the mixed rice is 1.1 times or more and 1.6 times or less than that of the mixed rice. When the quantity is more than 2 times, or less than 2 times, it can be regarded as half-cooked frozen rice.
[0067] また、本実施の形態では、発芽玄米入り混合米について説明したが、発芽玄米で ない通常の玄米を用いて、玄米入り混合米としても構わない。製造方法は、図 3のフ ロー図と同様である。本実施の形態の説明中の発芽玄米とあるのを、玄米に代える だけでよぐそのため、玄米入り混合米についての重ねての説明は省略する。  [0067] In the present embodiment, mixed rice containing germinated brown rice has been described, but normal brown rice that is not germinated brown rice may be used as mixed rice containing brown rice. The manufacturing method is the same as the flow diagram of FIG. Since the germinated brown rice in the description of the present embodiment is simply replaced with brown rice, repeated explanation of the mixed rice containing brown rice is omitted.
[0068] (実施の形態 4)  [Embodiment 4]
本実施の形態では、精白米に麦を混ぜた場合の雑穀入り混合米の半炊き冷凍米 について述べる。力、かる半炊き冷凍米でも、基本的には、前記実施の形態 1で説明 したのと同様の製造方法で製造できる。  In this embodiment, a half-cooked frozen rice of mixed rice containing millet when wheat is mixed with polished rice will be described. Basically, it is possible to produce force and half-cooked frozen rice by the same production method as described in the first embodiment.
[0069] 以下、精白米と麦を、重量比で 1: 1に構成した場合を例にして説明する。すなわち 、図 4のフロー図に示すように、ステップ S410で lkgの精白米と、麦 lkgを用意する。 すなわち、併せて 2kgを用意する。その後に、ステップ S420で、洗米する。  [0069] Hereinafter, a case where polished rice and wheat are configured at a weight ratio of 1: 1 will be described as an example. That is, as shown in the flowchart of FIG. 4, lkg of polished rice and lkg of wheat are prepared in step S410. In other words, prepare 2kg. Thereafter, in step S420, the rice is washed.
[0070] 洗米後、ステップ S430で、洗米した雑穀入り混合米をざる等で水切りし、雑穀入り 混合米 2kgに対して 1. 1倍以上 1. 6倍以内の重量の熱水に浸す。すなわち、 2200 ml以上、 3200ml以下の熱水に投入して、雑穀入り混合米に熱水を浸湯させる。熱 水の浸湯に際しては、沸騰している熱水中に雑穀入り混合米を投入し、投入後 1分 以上 2分以内の時間で加熱を続けて沸騰させ続け、その後に加熱を止めて 8分以上 13分内の時間で熱水に浸しておけばよ!/、。  [0070] After washing, in step S430, drain the mixed rice containing milled cereal with a sieve and soak it in hot water with a weight of 1.1 times or more and up to 6 times the weight of 2kg of mixed rice containing millet. That is, it is poured into hot water of 2200 ml or more and 3200 ml or less, and hot water is immersed in the mixed rice containing millet. When boiling the hot water, mix rice with mixed grains into the boiling hot water, continue to boil for 1 to 2 minutes after the addition, and then stop heating. Soak in hot water for more than 13 minutes and within 13 minutes!
[0071] また、熱水を浸湯させるについては、上記の如ぐ加熱を止めて火を消した状態で  [0071] In addition, the hot water is immersed in a state where the heating is stopped and the fire is extinguished as described above.
8分から 13分置くが、力、かる場合には、実施の形態 1と同様に、熱水を別の鍋釜等の 容器に移すことなぐ沸騰させていた鍋釜等の容器を火を消した状態でそのまま置い て余熱を利用して半炊きの状態にする。  Put it for 8 to 13 minutes, but in case of power, as in the first embodiment, extinguish the pot such as a pot that had been boiled without transferring hot water to another container such as a pot Leave it as it is and use the remaining heat to make a half-cooked state.
[0072] このようにして熱水の雑穀入り混合米への浸湯工程を、沸騰している熱水に 1分以 上 2分以内、加熱を止めてから 8分以上 13分以内の計 9分以上 15分以内で終了さ せる。 9分以上、 15分以内であれば、その時間内で、雑穀入り混合米に熱水を浸湯 させた半炊き状態を所定時間内でレンジ加熱にて仕上がるように設定できるのである 。 9分以上 15分以内の浸湯工程で半炊き状態にすれば、かかる半炊きの状態を所 定時間レンジ加熱することで、芯の無!/、仕上げとすること力 Sできる。 [0073] その後、ステップ S440で、冷却する。例えば、 0°Cの温度で、 4分以上 5分以内の 時間内で、熱水を浸湯させて半炊き状態として雑穀入り混合米を冷却する。 [0072] In this way, the bathing process of hot water into mixed rice with mixed cereals was performed in boiling hot water for 1 to 2 minutes, and for 8 to 13 minutes after heating was stopped. Finish within 15 minutes. If it is 9 minutes or more and 15 minutes or less, the half-cooked state in which hot water is soaked in mixed rice containing millet can be set to finish in the range heating within a predetermined time. If a half-boiled state is made in the bathing process of 9 minutes or more and 15 minutes or less, the half-cooked state can be heated for a predetermined period of time by heating the range for a predetermined period of time. Thereafter, in step S440, cooling is performed. For example, at a temperature of 0 ° C, within 4 to 5 minutes, the mixed rice with millet is cooled in a half-cooked state by boiling hot water.
[0074] 冷却後、ステップ S450で、冷凍すればよい。冷凍に際しては、例えば、 150g以上 、 lOOOg以下の重量に小分けすればよい。  [0074] After cooling, it may be frozen in step S450. When freezing, for example, it may be subdivided into weights of 150 g or more and lOOOg or less.
[0075] このようにして、雑穀入り混合米の半炊き冷凍米が完成できる。完成した半炊き冷 凍米は、そのまま冷凍保存しておけばよい。食べる直前等に、レンジ加熱で処理する ことで、炊きたてのご飯とすることができる。本実施の形態では、電子レンジ 500〜; 16 00Wで、 5分以上 8分以内で仕上がるように、上記一連のステップの量的、時間的配 慮がなされている。電子レンジの上記時間内での炊きあげ終了時には、封を切ると、 麦等の雑穀入り混合米のご飯の炊きたてと同様の香りがする。  [0075] In this way, half-cooked frozen rice with mixed grains can be completed. The finished half-cooked frozen rice can be stored frozen. Just before eating, it can be cooked by cooking in a microwave oven. In the present embodiment, the above-described series of steps are taken into consideration in terms of quantity and time so as to be finished in a microwave oven of 500 to 1600 W within 5 to 8 minutes. At the end of cooking in the above-mentioned time of the microwave oven, if you close the seal, it smells the same as freshly cooked mixed rice with mixed grains such as wheat.
[0076] 尚、本実施の形態 4では、精白米と麦等の雑穀とを重量で 1 : 1、例えば lkgずつ混 合した場合について述べたが、その混合割合は任意に調節できる。要は、その混合 米の重量に対して、 1. 1倍以上、 1. 6倍以内の熱水に投入し、熱水の浸湯後の重量 力 ¾倍以上、 2. 3倍以内になった時点で半炊き冷凍米の完成と見做せばよい。  In the fourth embodiment, the case where milled rice and milled grains such as wheat are mixed at a weight ratio of 1: 1, for example, 1 kg, can be arbitrarily adjusted. In short, the weight of the mixed rice is 1.1 times or more and 1.6 times or less in hot water, and the weight power after hot water immersion is ¾ or more times and 2.3 times or less. At that point, it can be regarded as the completion of half-cooked frozen rice.
[0077] 尚、上記説明では、雑穀として麦を例に挙げて説明したが、稗、粟等を使用しても 構わない。  [0077] In the above description, wheat is used as an example of millet, but straw, straw or the like may be used.
[0078] (実施の形態 5)  [0078] (Embodiment 5)
本実施の形態では、精白米を、お茶で炊いた場合の半炊き冷凍米について述べる 。力、かる半炊き冷凍米でも、基本的には、前記実施の形態 1で説明したのと同様であ る。尚、ここで言う茶とは、茶葉を除いた状態の液体状態のものを指すものとする。  In the present embodiment, half-frozen frozen rice when polished rice is cooked with tea will be described. The strength and the half-cooked frozen rice are basically the same as those described in the first embodiment. In addition, the tea said here shall show the thing of the liquid state of the state except tea leaves.
[0079] 本実施の形態で使用するお茶は、例えば、緑茶、紅茶、ビヮ茶、柿茶、イチヨウ茶、 明日葉茶等の茶である。薬草を煎じてのむ薬草茶が、健康という観点からは、特に好 ましい。しかし、使用する茶には、特別に限定する必要はない。一般に飲むお茶を使 用できることは言うまでもない。  [0079] The tea used in the present embodiment is, for example, tea such as green tea, black tea, bicha tea, mochi tea, ichiyo tea, and asuka tea. Herbal tea, which is made by roasting herbs, is particularly preferred from the viewpoint of health. However, it is not necessary to specifically limit the tea used. It goes without saying that you can use the tea you drink in general.
[0080] 図 5のフロー図に示すように、例えば、ステップ S510で lkgの精白米を用意し、ス テツプ S520で、洗米する。かかる工程は、前記実施の形態 1で述べたと同様である。  [0080] As shown in the flow chart of FIG. 5, for example, lkg of polished rice is prepared in step S510, and washed in step S520. This process is the same as described in the first embodiment.
[0081] その後、ステップ 530で、沸騰している 1100ml以上 1600ml以下の熱水であるお 茶に、精白米 lkgを投入する。力、かるお茶の浸湯でも、前記実施の形態 1における熱 水の浸湯と同様で、精白米の投入後 1分以上 2分内は加熱して沸騰させ続ける。そ の後に、火を消して加熱を止め、 8分以上 13分内の時間で、攪拌しながらお茶を浸 湯させる。 [0081] Thereafter, in Step 530, lkg of polished rice is added to boiling tea, which is 1100 ml to 1600 ml of hot water. The heat in the first embodiment is also applied to the power and the boiling tea bath As with water bathing, heat and boil within 1 to 2 minutes after adding milled rice. Then turn off the heat, turn off the heat, and immerse the tea with stirring for a period of 8 to 13 minutes.
[0082] その後、ステップ S540で、冷却する。例えば、 0°Cの温度で、 4分以上 5分以内の 時間内で、お茶に浸湯させることで半炊き状態にした精白米を冷却する。冷却後、ス テツプ S 550で、冷凍すればよい。冷凍に際しては、一人前等のように、あるいは 150 g以上、 1kg以下等の重量を目安にして小分けすればよ!/、。  Thereafter, in step S540, cooling is performed. For example, at a temperature of 0 ° C, cool the milled rice that has been half-cooked by immersing it in tea within 4 minutes to 5 minutes. After cooling, it can be frozen in step S550. When freezing, subdivide it as a standard or by using a weight of 150 g or more and 1 kg or less as a guide!
[0083] このようにして、お茶で炊いた精白米の半炊き冷凍米が完成できる。完成した半炊 き冷凍米は、そのまま冷凍保存しておけばよい。力、かる半炊き冷凍米は、食べる直前 等に、レンジ加熱で処理することで、炊きたてと同様に食することができるようになる。  [0083] In this way, semi-cooked frozen rice cooked with tea can be completed. The finished half-cooked frozen rice can be stored frozen. Powerful, half-cooked frozen rice can be eaten in the same way as freshly cooked rice by processing it in the range heating immediately before eating.
[0084] 本実施の形態では、 5分以上 8分以内で炊きあげることができるように、上記一連の ステップの量的、時間的配慮がなされている。すなわち、 500〜; 1600W以内の電子 レンジを使用して、 5分以上 8分以内で炊きあげることができるようになつている。  [0084] In the present embodiment, consideration is given to the above-described series of steps in terms of quantity and time so that the food can be cooked in 5 to 8 minutes. In other words, it can be cooked in 5 to 8 minutes using a microwave oven of 500 to 1600W.
[0085] (実施の形態 6)  [0085] (Embodiment 6)
本実施の形態では、精白米を、ダシ汁で炊いた場合の半炊き冷凍米について述べ る。力、かる半炊き冷凍米でも、基本的には、前記実施の形態 1で説明したのと同様で ある。  In the present embodiment, half-cooked frozen rice when polished rice is cooked with dashi juice will be described. The strength and the half-cooked frozen rice are basically the same as those described in the first embodiment.
[0086] 本実施の形態で使用するダシ汁は、例えば、魚、肉、あるいは野菜、あるいはこれ らの混合した水溶性のダシ汁を使用することができる。また、スープの素のように、水 あるいはお湯に溶力、した水溶性の液体を使用しても構わな!/、。さらには、果汁でも構 わない。あるいは、果実の皮等を煎じたり、煮る等してダシ汁をとるようにしても構わな い。また、漢方薬を煎じたものを使用しても構わない。  [0086] As the dashi juice used in the present embodiment, for example, fish, meat, vegetables, or a water-soluble dashi juice mixed with these can be used. It is also possible to use water-soluble liquids that are soluble in water or hot water, like soup stock! Furthermore, it can be fruit juice. Alternatively, the dashi juice may be obtained by decocting or simmering the skin of the fruit. Moreover, you may use what decocted herbal medicine.
[0087] 図 6のフロー図に示すように、例えば、ステップ S610で lkgの精白米を用意し、ス テツプ S620で洗米して浸水させるまでの工程は、前記実施の形態 1で述べたと同様 である。  [0087] As shown in the flowchart of FIG. 6, for example, the process from preparing lkg of polished rice in step S610, washing the rice in step S620, and immersing it is the same as described in the first embodiment. is there.
[0088] その後、ステップ S630で、予め用意した沸騰しているダシ汁に、ステップ S620で 洗米した精白米 lkgを投入する。力、かるダシ汁等の熱水浸湯では、投入に際しての ダシ汁の量、浸湯時間等の浸湯要領は、前記実施の形態 1の熱水の浸湯の場合と 同様である。 [0088] Then, in step S630, lkg of the polished white rice washed in step S620 is added to the boiled dashi juice prepared in advance. In hot water bathing such as power, karushi dashi soup, etc., the amount of dashi soup at the time of charging, the bathing time, such as the bathing time, etc. It is the same.
[0089] すなわち、精白米 lkgを、 1. 1倍以上 1. 6倍以下のダシ汁、すなわち 1100ml以 上 1600ml以下の沸騰して!/、るダシ汁に投入する。投入後 1分以上 2分以内は加熱 を続けて沸騰させ続ける。その後加熱を止めて、 8分以上 13分以内で、攪拌しながら ダシ汁を浸湯させる。  [0089] That is, 1 kg of polished rice is introduced into 1. 1. 1 to 1. 6 times of dashi juice, that is, 1100 ml to 1600 ml of boiling! /, Ru dashi juice. Continue to heat and boil for 1 to 2 minutes after charging. Then stop heating and immerse the dashi juice with stirring for 8 to 13 minutes.
[0090] このようにしてダシ汁を浸湯させた精白米の半炊き冷凍米が完成できる。完成した 半炊き冷凍米は、例えば、ステップ S640で冷却し、その後ステップ S650でそのまま 冷凍して保存しておけばよい。力、かる半炊き冷凍米は、食べる直前等に、レンジ加熱 で処理することで、坎さたてと同様に食することカでさるようになる。  [0090] In this way, half-cooked and frozen rice of polished white rice soaked in dashi juice can be completed. The completed half-cooked frozen rice may be cooled in step S640 and then frozen and stored in step S650. Powerful, half-cooked frozen rice can be eaten in the same way as freshly baked rice by processing it with a microwave oven just before eating.
[0091] 本実施の形態では、 5分以上 8分以内で炊きあげることができるように、上記一連の ステップの量的、時間的配慮がなされている。 500〜; 1600W以内の電子レンジを使 用して、 5分以内 8分以内で炊きあげることができるようになつている。  [0091] In the present embodiment, consideration is given to the above-described series of steps in terms of quantity and time so that the food can be cooked within 5 minutes to 8 minutes. 500 ~; Using a microwave oven of 1600W or less, it can be cooked within 5 minutes and within 8 minutes.
[0092] 前記実施の形態 5と同様に、本実施の形態 6でも、使用する米は、精白米、玄米( 発芽玄米を含む)、玄米 (発芽玄米を含む)入り混合米、麦等の雑穀入り混合米を使 用しても構わない。  [0092] In the same manner as in the fifth embodiment, in the sixth embodiment, milled grains such as polished rice, brown rice (including germinated brown rice), mixed rice containing brown rice (including germinated brown rice), and wheat are used. Mixed rice can be used.
[0093] (実施の形態 7)  [0093] (Embodiment 7)
本実施の形態では、半炊き冷凍米として、粥用の冷凍米を製造する場合について 説明する。基本的には、浸湯させる熱水の量を変えるだけで、前記実施の形態 1と同 様の製造方法で製造することができる。  This Embodiment demonstrates the case where the frozen rice for koji is manufactured as half-cooked frozen rice. Basically, it can be manufactured by the same manufacturing method as in the first embodiment only by changing the amount of hot water to be bathed.
[0094] すなわち、図 7に示すように、ステップ S710で、例えば精白米 lkgを用意する。ステ ップ S720で洗米する。ステップ S730で使用する米の重量に対して 2. 3倍以上 3. 2 倍以下の重量の沸騰している熱水に投入する。投入後 1分以上 2分以内加熱を続け て沸騰させ続ける。加熱後火を止めて加熱を止め、 8分以上 13分以内で米に熱水を 浸湯させる。  That is, as shown in FIG. 7, in step S710, for example, 1 kg of polished rice is prepared. Step Wash the rice with S720. Add to boiling hot water with a weight not less than 2.3 times and not more than 2 times the weight of rice used in step S730. Continue to heat and boil within 1 to 2 minutes. After heating, turn off the heat, stop heating, and immerse the rice in hot water within 8 to 13 minutes.
[0095] かかるステップ S730の浸湯工程で、米は粥状の半炊き状態となる。かかる半炊き 状態では、当初 lkgあった米は、熱水の浸湯で重量が 2. 6倍以上 3. 2倍以下となつ ている。すなわち、 2· 6kg以上、 3. 2kg以下の範囲に入っている。  [0095] In the bathing step of step S730, the rice is in a bowl-like half-cooked state. In such a half-cooked state, the initial lkg of rice has become more than 2.6 times and less than 3.2 times the weight of hot water. That is, it is in the range of 2.6 kg or more and 3.2 kg or less.
[0096] かかる状態の粥状の半炊き冷凍米を、ステップ S740で、 0°C、 4分以上 5分以内で 、冷却する。冷却後、ステップ S750で冷凍すれば粥用半炊き冷凍米の製造ができる[0096] The rice cake-like half-cooked frozen rice in such a state is subjected to step S740 at 0 ° C for 4 minutes to 5 minutes. ,Cooling. After cooling, if frozen in step S750, half-cooked frozen rice can be produced.
。かかる粥用半炊き冷凍米は、食べる直前等に、レンジ加熱で処理することで、炊き たてと同様に食することができるようになる。 . Such half-cooked frozen rice for rice can be eaten in the same way as freshly cooked by treating it with a microwave oven just before eating.
[0097] 本実施の形態では、 5分以上 8分以内でできあがるように、上記一連のステップの 量的、時間的配慮がなされている。 500〜; 1600W以内の電子レンジを使用して、 5 分以上 8分以内でできるようになつている。 In the present embodiment, the above-described series of steps are taken into consideration in terms of quantity and time so as to be completed in 5 minutes or more and 8 minutes or less. 500 ~; Using a microwave oven within 1600W, it can be done in 5 minutes or more and 8 minutes or less.
[0098] 本実施の形態でも、粥に使用する米は、精白米、玄米 (発芽玄米を含む)、玄米( 発芽玄米を含む)入り混合米、麦等の雑穀入り混合米等を、さらに熱水にお茶、ダシ 汁等を使用できることは言うまでもない。 [0098] Also in this embodiment, the rice used for koji is refined rice, brown rice (including germinated brown rice), mixed rice containing brown rice (including germinated brown rice), mixed rice containing minor grains such as wheat, etc. It goes without saying that tea, dashi juice, etc. can be used in the water.
[0099] 熱水には、特に漢方薬を煎じたものを用いる力、、あるいはその煎じたものを加える 等すれば、漢方粥が簡単に製造することができる。 [0099] If hot water is used, in particular, the power of using a decoction of herbal medicine or the addition of the decoction, a traditional Chinese medicine can be easily produced.
[0100] (実施の形態 8) [0100] (Embodiment 8)
前記実施の形態 1〜7では、半炊き冷凍米について種々の製造方法について述べ た。力、かる半炊き冷凍米は、電子レンジで 5分から 8分加熱するだけで、簡単に炊き たての香りがするご飯を食べることができる。そのため、 日常的に、例えば、朝、昼、 晚等 3度の食事に使用することもできる。  In the first to seventh embodiments, various production methods have been described for half-cooked frozen rice. Powerful, half-cooked frozen rice can be eaten with a freshly cooked scent by simply heating it in a microwave for 5 to 8 minutes. For this reason, it can be used on a daily basis, for example, in the morning, noon, and 3 meals.
[0101] しかし、問題点は、冷凍であるため、常温流通の場合に比べて、流通コスト、保管コ スト等がかかる点である。また、店舗内では、冷凍ケースにいれておく必要があるため[0101] However, since the problem is refrigeration, distribution costs, storage costs, and the like are higher than in the case of normal temperature distribution. Also, in the store, it is necessary to keep it in a freezing case
、陳列コストも力、かるという問題点がある。今日では、多種多様の冷凍食品が市販さ れており、冷凍食品に関しての流通コストや、保管コスト、陳列コスト等は低減されて はいる。しかし、やはり、常温流通の場合に比べては、コスト高となることは否めない。 However, there is a problem that the display cost is powerful. Today, a wide variety of frozen foods are on the market, and distribution costs, storage costs, display costs, etc. for frozen foods have been reduced. However, it cannot be denied that the cost is higher than the case of distribution at room temperature.
[0102] 本発明者は、力、かる半炊き冷凍米の流通コスト等を低減させる手段はな!/、か、鋭意 検討してきた。その結果、半炊き冷凍米の製造プロセスの一部を変更することで、流 通コスト等を格段に低減させることができ得ることを見出した。 [0102] The present inventor has eagerly studied whether there is any means to reduce the power, the distribution cost of such a half-cooked frozen rice! As a result, it was found that distribution costs can be significantly reduced by changing part of the manufacturing process for half-cooked frozen rice.
[0103] すなわち、半炊き冷凍米の冷凍プロセスを、乾燥プロセスに変更することで、格段 にコスト節約ができることを見出した。力、かるプロセス変更により得られる最終製品は 、半炊き乾燥米となる。通常の乾燥米とは異なり、一旦半炊きにされた状態で、水分 が抜かれた状態になっている。そのため、半炊きの状態で乾燥している米に、水分を 補給して熱処理を施せば、炊きたての香りがするご飯を完成させることができるので ある。 [0103] That is, it was found that the cost could be remarkably reduced by changing the freezing process of half-cooked frozen rice to a drying process. The final product obtained by changing the power and process is half-cooked and dried rice. Unlike ordinary dry rice, it is half-cooked and drained. Therefore, moisture is added to rice that has been dried in half-cooked state. If it is replenished and heat-treated, it will be possible to complete the scented rice.
[0104] かかる半炊き乾燥米の状態では、冷凍流通は必要なぐ常温流通が可能である。  [0104] In the state of such half-cooked and dried rice, freezing distribution can be performed at room temperature as necessary.
そのため、流通コストの大幅な低減が図れるのである。また、保管に際しても、冷凍保 管は必要なぐ常温保管でよいため、保管コストの大幅な低減も図れるのである。さら には、市販に際しては、冷凍ケースでの陳列は必要なぐ常温陳列でよぐ通常の例 えば常温の棚置きで構わないのである。極めて、市販する側としての取り扱いも容易 となるのである。また、半炊き冷凍米に比べて、重量も軽ぐ運搬経費も格段にその 節約が図れるのである。  Therefore, the distribution cost can be greatly reduced. Also, the storage cost can be greatly reduced because it can be stored at room temperature as much as necessary. In addition, when the product is put on the market, it can be displayed in the freezing case at the normal temperature display as needed. It is extremely easy to handle on the market side. Compared with half-cooked frozen rice, the transportation cost is lighter and lighter.
[0105] 本発明に係る半炊き乾燥米の製造方法は、前記実施形態 1で示した工程の冷却 工程に関わる工程以降が乾燥工程に変更になっているのである。かかる製造方法は 、例えば、図 8のフロー図で言えば、ステップ S110、 S120、 S 130までは、前記実施 の形態 1で述べたと同様である。ステップ S 140以降が、ステップ S800の乾燥工程に 変更されてレ、るだけである。  [0105] In the method for producing half-cooked dry rice according to the present invention, the steps related to the cooling step in the step shown in the first embodiment are changed to the drying step. In the manufacturing method, for example, in the flowchart of FIG. 8, steps S110, S120, and S130 are the same as those described in the first embodiment. Steps S140 and after are changed to the drying process of step S800.
[0106] 例えば、ステップ S110で、米、例えば、精白米 lkgを用意する。その後、ステップ S 120で、前記精白米を水により洗米する。ステップ S 130で、洗米した精白米をざる等 で水切りを行い、その後、精白米 lkgに対して 1. 1倍以上 1. 6倍以内の重量の熱水 (図中では、熱湯と表示)を浸湯させる。すなわち、 1100ml以上、 1600ml以下の熱 水に投入して、精白米に熱水を浸湯させる。熱水の浸湯に際しては、沸騰している熱 水中に精白米を投入し、投入後 1分以上、 2分以内は加熱を続けて沸騰を継続させ 、その後に加熱を止めて 8分以上、 13分内の時間で熱水に浸す。  [0106] For example, in step S110, rice, for example, 1 kg of polished rice is prepared. Thereafter, in step S120, the polished rice is washed with water. In step S130, drain the washed polished rice, etc., and then wash it with 1.1 to 1 times the weight of 1 kg of polished rice (shown as hot water in the figure). Let it bathe. That is, it is poured into 1100 ml or more and 1600 ml or less of hot water, and the polished rice is immersed in hot water. When bathing hot water, put polished rice into boiling hot water, continue heating for 1 minute or more after 2 hours, and continue boiling for 2 minutes or more, then stop heating for 8 minutes or more, Soak in hot water in less than 13 minutes.
[0107] 熱水を浸湯させるについては、上記の如ぐ加熱を止めて火を消した状態で 8分か ら 13分置くが、力、かる場合には、精白米を投入した熱水を別の鍋釜等の容器に移す ことなぐ沸騰させていた鍋釜等の容器を火を消した状態でガス台等の加熱場所に そのまま置く。これにより、火を消した後でも鍋釜等の容器の余熱を利用して半炊き の状態にする。  [0107] In order to immerse the hot water, stop the heating as described above and put out the fire for 8 to 13 minutes. Put it in a heating place such as a gas stand with the fire extinguished. As a result, even after the fire is extinguished, the remaining heat of the container such as a pot is used to make a half-cooked state.
[0108] 力、かるステップ S130の浸湯工程終了後は、例えば、精白米の重量は、精白米 lkg  [0108] Power, Karu Step After the bathing process of S130, for example, the weight of polished rice is 1 kg of polished rice
、重量で 2倍以上、 2. 3倍以下となっている。すなわち、 2kg以上、 2. 3kg以下と なっているのである。かかる重量を、 目安として浸湯工程の終了を判断することもでき る。上記 2倍以上、 2. 3倍以下という値は、米に熱水を浸湯させた際における蒸発分 も加味した実測上の値である。 The weight is 2 times or more and 2.3 times or less. That is, 2kg or more, 2.3kg or less It has become. Using this weight as a guide, the end of the bathing process can also be determined. The above values of 2 times or more and 2.3 times or less are actually measured values that also take into account the evaporation when hot water is immersed in rice.
[0109] このようにして熱水の精白米へのステップ S 130の浸湯工程を、沸騰している熱水 に 1分以上 2分以内、加熱を止めてから 8分以上 13分以内の計 9分以上 15分以内で 終了させる。 9分以上、 15分以内の時間内で精白米に熱水を浸湯させる半炊き状態 にすることで、その後に 8分以上 14分以内の所定時間内の熱湯処理で芯をなくして 食べられるよう坎くことカ Sでさるのである。  [0109] In this way, the bathing process of step S 130 for the polished rice in hot water is performed for 1 minute to 2 minutes in boiling hot water, and 8 minutes to 13 minutes after heating is stopped. Finish within 9 to 15 minutes. In a period of 9 minutes or more and 15 minutes or less, the milled rice is soaked with hot water in a half-cooked state. That's why you can crawl with S.
[0110] また、ステップ S 130の浸湯工程を採用することで、新米、古米、古古米等の状態に 関係なぐ原料として使用した米の重量に対して一定量の沸騰させている状態の熱 水に 1分以上 2分以内、加熱を止めてから 8分以上 13分以内置くことで、一定の状態 の半炊き状態が得られることは、前記実施の形態 1で述べたと同様である。  [0110] In addition, by adopting the bathing process of Step S130, a certain amount of boiling heat is produced with respect to the weight of rice used as a raw material related to the state of new rice, old rice, old used rice, etc. It is the same as described in Embodiment 1 that a half-cooked state of a certain state can be obtained by placing it in water for 1 minute or more and 2 minutes or less, and placing it for 8 minutes or more and 13 minutes or less after heating is stopped.
[0111] かかるステップ S130の浸湯工程の後、ステップ S800で、芯が残っている半炊き状 態から水分を除去する。水分の除去には、例えば、庫内を 40°C以上 90°C以下の雰 囲気に設定した乾燥機で、 3時間以上 5時間以下の範囲で、乾燥させる。かかる乾燥 による水分除去は、かかる乾燥機の温度設定、時間設定で適宜に設定すればよい。 乾燥状態は、乾燥温度と乾燥時間で管理すればよい。少なくとも、 40°Cで 3時間、あ るいは 90°Cで 5時間の範囲内であれば、得られた半炊き乾燥米をその後の熱湯処 理で芯の無いご飯に、 8分以上 14分以内ですることができる。  [0111] After the bathing step of step S130, in step S800, moisture is removed from the half-cooked state where the core remains. For removal of moisture, for example, the inside of the refrigerator is dried in an atmosphere set to 40 ° C or higher and 90 ° C or lower for 3 hours or more and 5 hours or less. Such moisture removal by drying may be appropriately set by setting the temperature and time of the dryer. The drying state may be managed by the drying temperature and the drying time. If it is at least 3 hours at 40 ° C or 5 hours at 90 ° C, then the half-cooked dried rice obtained will be processed into hot rice for 8 to 14 minutes. Can be done within.
[0112] 上記乾燥工程では、例えば、含水量が重量で 15%の精白米を所定量の浸湯によ り半炊き状態にし、その後上記工程で乾燥させた場合には、その含水量を重量で 2 %までに低減することができる。このように半炊き冷凍米は勿論のこと、原料の精白米 よりも含水量を低減させることができ、その重量を著しく軽くすることができる。その分 、単位重量当りの容積量を大きくすることができ、運搬コスト等の低減を図ることが可 能となる。  [0112] In the above drying step, for example, when polished rice having a moisture content of 15% by weight is half-cooked with a predetermined amount of hot water and then dried in the above step, the moisture content is reduced by weight. Can be reduced to 2%. Thus, the moisture content can be reduced and the weight can be remarkably reduced compared to the raw rice milled rice as well as the half-cooked frozen rice. Accordingly, the volume per unit weight can be increased, and the transportation cost and the like can be reduced.
[0113] このようにして得られた半炊き乾燥米は、その後の熱湯処理で炊きあげして、食べ られるようにする。すなわち、沸騰した熱湯中に半炊き乾燥米を投入して、そのまま 4 分以上 7分以内の時間内で沸騰させ続ける。 4分以上 7分以内の時間経過後、加熱 に要した火を止めて、例えば 4分以上 7分以内の時間内で蓋をして蒸らせばよい。 [0113] The half-cooked dried rice obtained in this way is cooked by subsequent hot water treatment so that it can be eaten. In other words, half-cooked dry rice is put in boiling hot water and kept boiling for 4 to 7 minutes. After 4 minutes or more and within 7 minutes, heat For example, you can put off the lid and steam within 4 to 7 minutes.
[0114] かかる半炊き乾燥米の熱処理に関しては、例えば、図 9に示すようになる。図 9に示 すフロー図では、例えば、ステップ S910で半炊き乾燥米 lOOgを用意する。その後、 半炊き乾燥米 lOOgに対して、ご飯の場合は半炊き乾燥米の重量の 2倍以上 3倍以 内の重量の熱湯、粥の場合には半炊き乾燥米の重量の 4倍以上 6倍以内の重量の 熱湯に投入する。熱湯は、沸騰しているものを使用する。すなわち、ご飯の場合には lOOgの半炊き乾燥米を、 200ml以上、 300ml以内の熱湯中に投入すればよい。粥 の場合には、 100gの半炊き乾燥米を、 400ml以上、 600ml以内の熱湯中に投入す れば'よい。 [0114] The heat treatment of the half-cooked and dried rice is as shown in FIG. 9, for example. In the flowchart shown in FIG. 9, for example, half-cooked dry rice lOOg is prepared in step S910. After that, for half-cooked dry rice lOOg, in the case of rice, the weight of hot-boiled water is at least 2 to 3 times the weight of half-cooked dry rice, and in the case of rice bran, it is at least 4 times the weight of half-cooked dry rice 6 Put it in hot water of double weight or less. Use boiling water. In other words, in the case of rice, lOOg of half-cooked dry rice should be put into hot water of 200ml or more and 300ml or less. In case of firewood, 100g of half-cooked dry rice can be put into hot water of 400ml or more and 600ml or less.
[0115] 半炊き冷凍米の場合には、半炊き冷凍米の状態でご飯用と粥用に分けられており 、その後のレンジ加熱等の処理は同様であった。しかし、本発明の半炊き乾燥米を 使用した場合には、上記の如ぐご飯とお粥は、半炊き乾燥米を投入する熱湯量を 変えることで対処する。  [0115] In the case of half-cooked frozen rice, it was divided into rice-cooked and rice-cooked rice in the state of half-cooked frozen rice, and the subsequent processes such as range heating were the same. However, when the half-cooked dry rice of the present invention is used, the above rice and rice cake can be dealt with by changing the amount of hot water into which the half-cooked dry rice is added.
[0116] 図 8に示すように、ステップ S800の乾燥工程を経ることにより、半炊き乾燥米は虫 等が付きにくぐさらには真空パックにしなくても腐敗の虞がなぐ前記のように持ち運 び等の運搬性が良好となる。特に、災害時の緊急時には、その保存性、運搬性等が 役立つ。かかる半炊き乾燥米は、例えば、耐湿気性と遮光性とに優れたアルミ製の 容器等を使用すればよい。  [0116] As shown in FIG. 8, by passing through the drying process of step S800, half-cooked dried rice can be easily transported as described above. Good transportability such as cracking. In particular, in the event of an emergency in the event of a disaster, its storage and transportability are useful. For such half-cooked and dried rice, for example, an aluminum container having excellent moisture resistance and light shielding properties may be used.
[0117] かかる半炊き乾燥米の製造方法は、前記実施の形態の 2〜6で述べた半炊き米の 製造に対しても適用できる。すなわち、図 2〜6に示す各々のフロー図において、ステ ップ S230、あるレヽ (まステップ S340、あるレヽ (まステップ S440、あるレヽ (まステップ S540 、あるいはステップ S640以降の工程を、図 8に示すように、本実施の上記説明にある ように、ステップ S 800の乾燥工程に変更すればよい。  [0117] Such a half-cooked dry rice production method can be applied to the production of half-cooked rice described in 2 to 6 of the above embodiment. That is, in each of the flow charts shown in FIGS. 2 to 6, step S230, a certain step (step S340, a certain step (step S440, a certain step (step S540, or step S640) and the steps after step S640 are shown in FIG. As shown in the above, as described in the above description of the present embodiment, the process may be changed to the drying process of step S800.
[0118] このようにすることで、精白米を用いたと同様に、発芽玄米を用いた場合にも、ある いは精白米に発芽玄米を混合した混合米を用いた場合にも、精白米に麦等の雑穀 を混ぜた混合米を用いた場合にも、あるいは米にお茶等を吸わせて半炊きにする場 合にも、あるいはダシ、果汁等を吸わせて半炊き米にした場合等にも、適用できるも のである。 [0119] 特に、本発明の半炊き乾燥米は、完全アルファ化していないので、米の甘味を残し 、上記熱湯処理で炊きたてのビ飯」として食べられるものである。さらに、熱湯処理 で粥として処理した場合には、半炊きの状態からの熱湯処理であるため、しつ力、りとご 飯粒が残った状態であり、米から炊いた粥と変わらないものである。市販のご飯粒が 殆ど見られず、糊状になってレ、る粥とは異なるものである。 [0118] In this way, in the same manner as when using polished rice, it is possible to use polished rice, even when using germinated brown rice, or when using mixed rice in which germinated brown rice is mixed with polished rice. When using mixed rice mixed with millet grains such as wheat, or when half-cooked rice is made by sucking tea, etc., or when half-cooked rice is made by sucking dashi, fruit juice, etc. It is also applicable. [0119] In particular, the half-cooked and dried rice of the present invention is not completely pre-gelatinized, so that the sweetness of the rice remains and can be eaten as "freshly cooked rice with the hot water treatment". In addition, when it is processed as hot water with hot water treatment, it is a hot water treatment from a half-cooked state, so it is a state in which the strength of rice and rice grains remain, which is not different from that of rice cooked from rice. is there. Most of the rice grains on the market are not seen.
[0120] また、半炊き状態にするときに、例えば、漢方薬の煎じ液を吸わせることで半炊き状 態にすることもできるため、かかる半炊き状態を乾燥させて半炊き乾燥米とすれば、 後は、沸騰した熱湯を用いる熱処理だけで、簡単に薬膳ご飯や、あるいは薬膳粥も できるのである。  [0120] In addition, when making a half-cooked state, for example, it is possible to make a half-cooked state by sucking a decoction of Chinese herbal medicine, so if this half-cooked state is dried to make half-cooked dry rice After that, it is possible to easily make medicinal rice and / or medicinal bowls simply by heat treatment using boiling hot water.
[0121] このように、上記実施の形態 1〜8にそれぞれ記載の発明は、熱湯処理、レンジカロ 熱処理等の熱処理により、芯のある半炊き状態の米を、 4分以上 14分以内で、芯の 無い可食可能な状態にするものである。上記の如ぐ熱湯処理、レンジ加熱処理等 の熱処理により可食可能な状態にされた半炊き米は、炊きたてのご飯の香りがして味 覚的にも好ましい状況となる。かかる状態は、精白米等の原料を、熱湯等の可食可 能な沸騰液体に投入して芯を残した半炊きの状態で止め、且つその半炊きの状態を 4分以上 14分以内の範囲で炊きあげ可能となるように調節し、初めて可能となるもの である。  [0121] As described above, the inventions described in Embodiments 1 to 8 above, respectively, in a half-cooked rice with a core by heat treatment such as hot water treatment, range calo heat treatment, etc. within 4 minutes to 14 minutes, It is to make it edible and without food. The half-cooked rice that has been made edible by heat treatment such as hot water treatment and range heat treatment as described above has a scent of freshly cooked rice and is in a favorable taste. In such a state, the raw material such as polished rice is put into an edible boiling liquid such as hot water and left in the half-cooked state where the core is left, and the half-cooked state is not shorter than 4 minutes but not longer than 14 minutes. It will be possible for the first time by adjusting the range so that it can be cooked.
[0122] 以上、本発明者によってなされた発明を実施の形態に基づき具体的に説明したが 、本発明は前記実施の形態に限定されるものではなぐその要旨を逸脱しない範囲 で種々変更可能であることはレ、うまでもなレ、。  [0122] While the invention made by the present inventor has been specifically described based on the embodiments, the present invention is not limited to the above-described embodiments, and various modifications can be made without departing from the scope of the invention. There is a thing that is regrettable.
産業上の利用可能性  Industrial applicability
[0123] 本発明は、半炊き冷凍米、半炊き乾燥米等の半炊き米の分野で有効に利用するこ と力 Sできる。 [0123] The present invention can be effectively used in the field of half-cooked rice such as half-cooked frozen rice and half-cooked dry rice.

Claims

請求の範囲 The scope of the claims
[1] 芯が残っている半炊き米の製造方法であって、  [1] A method for producing half-cooked rice with a core remaining,
前記半炊き米を 4分以上 14分以内の熱処理で可食可能な状態になるように、原料 米を水に浸ける浸水工程を有さずに、前記米を沸騰している熱水等の可食可能な沸 騰液体に投入する浸湯工程を有することを特徴とする半炊き米の製造方法。  In order to make the half-cooked rice edible by heat treatment for at least 4 minutes but not more than 14 minutes, it is possible to use hot water boiling the rice without having a submersion process of immersing the raw rice in water. A method for producing half-cooked rice, comprising a bathing step of pouring into an edible boiling liquid.
[2] 芯が残って!/、る半炊き状態の冷凍米の製造方法であって、 [2] The core remains! /, A method for producing half-cooked frozen rice,
米を水に浸ける浸水工程を有さず、前記米を沸騰している熱水に投入する浸湯ェ 程と、  A bathing process in which the rice is not soaked in water and the rice is poured into boiling hot water;
前記浸湯工程の終了後の半炊き状態の前記米を冷凍する冷凍工程とを有し、 冷凍した前記米をレンジ加熱で炊きあげ完了とできるようにすることを特徴とする半 炊き冷凍米の製造方法。  And a freezing step of freezing the rice in a half-cooked state after completion of the bathing process, and the frozen rice can be cooked and completed by heating in a range. Production method.
[3] 請求項 1または 2に記載の半炊き冷凍米の製造方法において、 [3] In the method for producing half-cooked frozen rice according to claim 1 or 2,
前記熱水は、水に茶を入れて沸騰させたものであることを特徴とする半炊き冷凍米 の製造方法。  The method for producing half-cooked frozen rice, wherein the hot water is obtained by boiling tea in water.
[4] 請求項 1または 2に記載の半炊き冷凍米の製造方法において、  [4] In the method for producing half-cooked frozen rice according to claim 1 or 2,
前記熱水は、魚、肉あるいは野菜等のダシ汁であることを特徴とする半炊き冷凍米 の製造方法。  The method for producing half-cooked frozen rice, wherein the hot water is dashi juice such as fish, meat or vegetables.
[5] 請求項 1または 2に記載の半炊き冷凍米の製造方法において、  [5] In the method for producing half-cooked frozen rice according to claim 1 or 2,
前記熱水は、果実の汁を有することを特徴とする半炊き冷凍米の製造方法。  The method for producing half-cooked frozen rice, wherein the hot water has fruit juice.
[6] 請求項 1〜5のいずれ力、 1項に記載の半炊き冷凍米の製造方法において、 [6] In any one of claims 1 to 5, in the method for producing half-boiled frozen rice according to 1,
前記米は、精白米、あるいは玄米、あるいは玄米と精白米とを混ぜた混合米、ある いは麦等の雑穀を混ぜた雑穀入り混合米であることを特徴とする半炊き冷凍米の製 造方法。  Production of semi-cooked frozen rice, characterized in that the rice is polished rice, brown rice, mixed rice in which brown rice and polished rice are mixed, or mixed rice containing mixed cereals such as wheat. Method.
[7] 請求項 1〜5のいずれ力、 1項に記載の半炊き冷凍米の製造方法において、  [7] In any one of claims 1 to 5, in the method for producing half-boiled frozen rice according to 1,
前記浸湯工程では、米 1重量部に対して、 1. 1重量部以上 1. 6重量部以下の沸騰 している熱水に投入することを特徴とする半炊き冷凍米の製造方法。  The method for producing half-cooked frozen rice is characterized in that in the bathing step, 1.1 parts by weight or more and 1.6 parts by weight or less of boiling hot water is added to 1 part by weight of rice.
[8] 請求項 1〜5のいずれ力、 1項に記載の半炊き冷凍米の製造方法において、  [8] In any one of claims 1 to 5, in the method for producing half-cooked frozen rice according to 1,
前記半炊き冷凍米が粥用の場合には、 前記浸湯工程では、米 1重量部に対して、 2. 3重量部以上 3重量部以下の沸騰し ている熱水に投入することを特徴とする半炊き冷凍米の製造方法。 When the half-cooked frozen rice is for rice cake, The method for producing half-cooked frozen rice is characterized in that in the bathing step, with respect to 1 part by weight of rice, 2.3 to 3 parts by weight of boiling hot water is added.
請求項 1〜8のいずれ力、 1項に記載の半炊き冷凍米の製造方法において、 前記浸湯工程では、前記熱水を、米の投入後、 1分以上 2分以内加熱を続けて沸 騰させ続けることを特徴とする半炊き冷凍米の製造方法。  9. The half-cooked frozen rice production method according to claim 1, wherein, in the bathing step, the hot water is continuously boiled for 1 to 2 minutes after the rice is added. A method for producing half-cooked frozen rice characterized by continuing to raise.
請求項 9に記載の半炊き冷凍米の製造方法において、  In the method for producing half-cooked frozen rice according to claim 9,
前記浸湯工程では、前記熱水の 1分以上 2分以内の加熱後、加熱を止めて熱水中 に前記米を 8分以上 13分以内浸けておくことを特徴とする半炊き冷凍米の製造方法 In the soaking step, after heating the hot water for 1 minute or more and 2 minutes or less, the heating is stopped and the rice is immersed in hot water for 8 minutes or more and 13 minutes or less. Production method
Yes
請求項 1〜; 10のいずれ力、 1項に記載の半炊き冷凍米の製造方法において、 前記浸湯工程の終了後は、前記米が重量で 2倍以上、 2. 3倍以下になっているこ とを特徴とする半炊き冷凍米の製造方法。  The method for producing half-cooked frozen rice according to any one of claims 1 to 10; wherein the rice is not less than 2 times by weight and not more than 2.3 times by weight after completion of the bathing step. A method of producing half-cooked frozen rice characterized by
請求項 1〜; 10のいずれ力、 1項に記載の半炊き冷凍米の製造方法において、 前記半炊き冷凍米が粥用の場合には、  In any method of Claims 1-; 10, The manufacturing method of the half-cooked frozen rice of Claim 1 WHEREIN: When the said half-cooked frozen rice is for rice cakes,
前記浸湯工程の終了後は、前記米が重量で 2. 6倍以上、 3. 2倍以下になってい ることを特徴とする半炊き冷凍米の製造方法。  A method of producing half-cooked frozen rice, characterized in that, after completion of the bathing process, the rice is 2.6 times or more and 3.2 times or less by weight.
請求項 1〜; 12のいずれ力、 1項に記載の半炊き冷凍米の製造方法において、 前記半炊き冷凍米は、 5分以上 8分以内のレンジ加熱で芯がなくなることを特徴と する半炊き冷凍米の製造方法。  13. The method for producing half-cooked frozen rice according to any one of claims 1 to 12, wherein the half-cooked frozen rice has a core that disappears by heating in a range of 5 minutes to 8 minutes. A method for producing cooked and frozen rice.
芯が残っている半炊き状態の乾燥米の製造方法であって、  A method for producing half-cooked dry rice with a core remaining,
請求項 2〜; 13のいずれか 1項に記載の半炊き冷凍米の製造方法において、前記 冷凍工程に関係する工程以降を、乾燥工程に代えることを特徴とする半炊き乾燥米 の製造方法。  The method for producing half-cooked dried rice according to any one of claims 2 to 13, wherein the steps related to the freezing step are replaced with a drying step.
芯が残っている半炊き状態の乾燥米の製造方法であって、  A method for producing half-cooked dry rice with a core remaining,
米を水に浸ける浸水工程を有さず、前記米を沸騰している熱水に投入する浸湯ェ 程と、  A bathing process in which the rice is not soaked in water and the rice is poured into boiling hot water;
前記浸湯工程の終了後の半炊き状態の前記米を乾燥する乾燥工程とを有し、 乾燥した前記米を熱湯処理により炊きあげて完了とできるようにすることを特徴とす る半炊き乾燥米の製造方法。 A drying step of drying the rice in a half-cooked state after completion of the bathing process, and the dried rice is cooked by hot water treatment to be completed. How to make half-cooked and dried rice.
PCT/JP2007/074289 2006-12-19 2007-12-18 Process for producing semicooked rice, process for producing frozen semicooked rice and process for producing dry semicooked rice by using portion of the same WO2008075669A1 (en)

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Citations (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JP2001000121A (en) * 1999-04-23 2001-01-09 Nobuhisa Kawano Rice coated with dietary fiber and its cooked product
JP2001017098A (en) * 1999-07-01 2001-01-23 Kanemasu Ikedaen:Kk Tea for cooked rice, cooked rice and method for preparing cooked rice
JP2002000200A (en) * 2000-04-17 2002-01-08 Yukio Ishida Method for producing water absorbed rice
JP2004089167A (en) * 2002-08-30 2004-03-25 Yukino Ozaki Rice cooked with fruit juice containing fruit pulp

Patent Citations (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JP2001000121A (en) * 1999-04-23 2001-01-09 Nobuhisa Kawano Rice coated with dietary fiber and its cooked product
JP2001017098A (en) * 1999-07-01 2001-01-23 Kanemasu Ikedaen:Kk Tea for cooked rice, cooked rice and method for preparing cooked rice
JP2002000200A (en) * 2000-04-17 2002-01-08 Yukio Ishida Method for producing water absorbed rice
JP2004089167A (en) * 2002-08-30 2004-03-25 Yukino Ozaki Rice cooked with fruit juice containing fruit pulp

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