WO2008075669A1

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

Info

Publication number: WO2008075669A1
Application number: PCT/JP2007/074289
Authority: WO
Inventors: Atsushi Matsui
Original assignee: Nihonrice Company
Priority date: 2006-12-19
Filing date: 2007-12-18
Publication date: 2008-06-26
Also published as: CN101557721A; JPWO2008075669A1

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

Specification

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

Technical field

[0001] The present invention relates to a half-cooked frozen rice that can be eaten without a core by range heating.

Background art

[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] Powerful, frozen rice is made with frozen rice, so you can't really taste the freshly cooked flavor!

[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

Disclosure of the invention

[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] 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] 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] 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] 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] 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] An object of the present invention is to provide a simple method for producing frozen rice that can be tasted when freshly cooked.

[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] 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] Among the inventions disclosed in the present application, the outline of typical ones will be briefly described as follows.

[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] 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] The effects obtained by the representative ones of the inventions disclosed in the present application will be briefly described as follows.

[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.

Brief Description of Drawings

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.

BEST MODE FOR CARRYING OUT THE INVENTION

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] The present invention is a technique for producing frozen rice in a half-cooked state in which the core remains.

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] 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] 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] 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] 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] 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] 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.

It will be ready to eat.

[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] 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] 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.

[Embodiment 1]

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

In step S120, the polished rice is washed with water.

[0033] The weight described in the present embodiment may be scaled up as necessary.

1S However, when scaling up, it is necessary to keep the weight ratio as described in the specification.

[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] 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] In addition, the hot water is immersed in a state where the heating is stopped and the fire is extinguished as described above.

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] 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] 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] 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] 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] 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] 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] 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] 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] 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] 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] 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] 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] (Embodiment 2)

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] 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] 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] In addition, hot water is immersed in a state where the heating is stopped and the fire is extinguished as described above.

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] 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] 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] 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] 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] 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.

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.

[Embodiment 3]

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] 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

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] In addition, hot water is immersed in a state where the heating is stopped and the fire is extinguished as described above.

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] 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] 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] 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.

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] 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] 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.

[Embodiment 4]

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] 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] 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] In addition, the hot water is immersed in a state where the heating is stopped and the fire is extinguished as described above.

[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] 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] 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.

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] In the above description, wheat is used as an example of millet, but straw, straw or the like may be used.

[0078] (Embodiment 5)

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] 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] 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] 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.

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] 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] 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] (Embodiment 6)

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] 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] 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] 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] 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] 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] 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] 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] (Embodiment 7)

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.

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] 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] 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.

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] 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] 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] (Embodiment 8)

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] 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

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] 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] 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] In the state of such half-cooked and dried rice, freezing distribution can be performed at room temperature as necessary.

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] 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] 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] 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] Power, Karu Step After the bathing process of S130, for example, the weight of polished rice is 1 kg of polished rice

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] 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] 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] 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] 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] 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] 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] 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] 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] 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] 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] 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] 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] 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.

Industrial applicability

[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

The scope of the claims

[1] A method for producing half-cooked rice with a core remaining,

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] The core remains! /, A method for producing half-cooked frozen rice,

A bathing process in which the rice is not soaked in water and the rice is poured into boiling hot water;

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] In the method for producing half-cooked frozen rice according to claim 1 or 2,

The method for producing half-cooked frozen rice, wherein the hot water is obtained by boiling tea in water.

[4] In the method for producing half-cooked frozen rice according to claim 1 or 2,

The method for producing half-cooked frozen rice, wherein the hot water is dashi juice such as fish, meat or vegetables.

[5] In the method for producing half-cooked frozen rice according to claim 1 or 2,

The method for producing half-cooked frozen rice, wherein the hot water has fruit juice.

[6] In any one of claims 1 to 5, in the method for producing half-boiled frozen rice according to 1,

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] In any one of claims 1 to 5, in the method for producing half-boiled frozen rice according to 1,

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] In any one of claims 1 to 5, in the method for producing half-cooked frozen rice according to 1,

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.

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.

In the method for producing half-cooked frozen rice according to claim 9,

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

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

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,

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.

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.

A method for producing half-cooked dry rice with a core remaining,

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.

A method for producing half-cooked dry rice with a core remaining,

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.