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 PDFInfo
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- 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
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- 241000209094 Oryza Species 0.000 title claims abstract description 334
- 235000007164 Oryza sativa Nutrition 0.000 title claims abstract description 334
- 235000009566 rice Nutrition 0.000 title claims abstract description 334
- 238000000034 method Methods 0.000 title claims abstract description 41
- 230000008569 process Effects 0.000 title claims abstract description 29
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 146
- 238000010438 heat treatment Methods 0.000 claims abstract description 51
- 238000009835 boiling Methods 0.000 claims abstract description 42
- 235000021329 brown rice Nutrition 0.000 claims description 67
- 238000004519 manufacturing process Methods 0.000 claims description 65
- 238000003287 bathing Methods 0.000 claims description 35
- 244000269722 Thea sinensis Species 0.000 claims description 23
- 235000013339 cereals Nutrition 0.000 claims description 15
- 235000011389 fruit/vegetable juice Nutrition 0.000 claims description 15
- 238000007710 freezing Methods 0.000 claims description 14
- 230000008014 freezing Effects 0.000 claims description 14
- 238000001035 drying Methods 0.000 claims description 13
- 241000209140 Triticum Species 0.000 claims description 12
- 235000021307 Triticum Nutrition 0.000 claims description 12
- 235000015203 fruit juice Nutrition 0.000 claims description 7
- 239000007788 liquid Substances 0.000 claims description 5
- 241000251468 Actinopterygii Species 0.000 claims description 3
- 235000019688 fish Nutrition 0.000 claims description 3
- 235000013372 meat Nutrition 0.000 claims description 3
- 238000002791 soaking Methods 0.000 claims description 3
- 235000013311 vegetables Nutrition 0.000 claims description 3
- 235000005135 Micromeria juliana Nutrition 0.000 abstract 2
- 241000246354 Satureja Species 0.000 abstract 2
- 235000007315 Satureja hortensis Nutrition 0.000 abstract 2
- 235000013616 tea Nutrition 0.000 description 20
- 238000001816 cooling Methods 0.000 description 13
- 238000010411 cooking Methods 0.000 description 11
- 238000009826 distribution Methods 0.000 description 10
- 239000000796 flavoring agent Substances 0.000 description 9
- 235000019634 flavors Nutrition 0.000 description 9
- 244000062793 Sorghum vulgare Species 0.000 description 8
- 235000019713 millet Nutrition 0.000 description 8
- 235000005686 eating Nutrition 0.000 description 7
- 235000013305 food Nutrition 0.000 description 4
- 241000411851 herbal medicine Species 0.000 description 4
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- 235000013611 frozen food Nutrition 0.000 description 2
- 238000005057 refrigeration Methods 0.000 description 2
- 239000010902 straw Substances 0.000 description 2
- 238000005406 washing Methods 0.000 description 2
- 208000018152 Cerebral disease Diseases 0.000 description 1
- 241000519695 Ilex integra Species 0.000 description 1
- 235000006468 Thea sinensis Nutrition 0.000 description 1
- XAGFODPZIPBFFR-UHFFFAOYSA-N aluminium Chemical compound [Al] XAGFODPZIPBFFR-UHFFFAOYSA-N 0.000 description 1
- 229910052782 aluminium Inorganic materials 0.000 description 1
- 235000020279 black tea Nutrition 0.000 description 1
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- 239000012467 final product Substances 0.000 description 1
- 230000035784 germination Effects 0.000 description 1
- 235000009569 green tea Nutrition 0.000 description 1
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Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
- A23B9/00—Preservation of edible seeds, e.g. cereals
- A23B9/10—Freezing; Subsequent thawing; Cooling
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, 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
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/10—General methods of cooking foods, e.g. by roasting or frying
- A23L5/13—General methods of cooking foods, e.g. by roasting or frying using water or steam
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, 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
- A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
- A23L7/10—Cereal-derived products
- A23L7/196—Products in which the original granular shape is maintained, e.g. parboiled rice
- A23L7/1965—Cooked; Precooked; Fried or pre-fried in a non-aqueous liquid frying medium, e.g. oil
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food 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
Description
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JP2008550149A JPWO2008075669A1 (en) | 2006-12-19 | 2007-12-18 | 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 |
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JP2006340747 | 2006-12-19 | ||
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PCT/JP2007/074289 WO2008075669A1 (en) | 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 |
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Citations (4)
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 |
-
2007
- 2007-12-18 JP JP2008550149A patent/JPWO2008075669A1/en active Pending
- 2007-12-18 CN CNA2007800427698A patent/CN101557721A/en active Pending
- 2007-12-18 WO PCT/JP2007/074289 patent/WO2008075669A1/en active Application Filing
Patent Citations (4)
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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CN101557721A (en) | 2009-10-14 |
JPWO2008075669A1 (en) | 2010-04-15 |
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