WO2012046272A1 - レトルト米飯の製造方法及びレトルト米飯 - Google Patents
レトルト米飯の製造方法及びレトルト米飯 Download PDFInfo
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- WO2012046272A1 WO2012046272A1 PCT/JP2010/005975 JP2010005975W WO2012046272A1 WO 2012046272 A1 WO2012046272 A1 WO 2012046272A1 JP 2010005975 W JP2010005975 W JP 2010005975W WO 2012046272 A1 WO2012046272 A1 WO 2012046272A1
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- rice
- container
- retort
- grain
- water absorption
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- 241000209094 Oryza Species 0.000 title claims abstract description 300
- 235000007164 Oryza sativa Nutrition 0.000 title claims abstract description 300
- 235000009566 rice Nutrition 0.000 title claims abstract description 300
- 238000004519 manufacturing process Methods 0.000 title claims abstract description 56
- 238000000034 method Methods 0.000 title abstract description 28
- 235000013339 cereals Nutrition 0.000 claims abstract description 102
- 238000010521 absorption reaction Methods 0.000 claims abstract description 48
- 239000007788 liquid Substances 0.000 claims abstract description 33
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- 230000001954 sterilising effect Effects 0.000 claims abstract description 20
- 238000004659 sterilization and disinfection Methods 0.000 claims abstract description 20
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- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 85
- 238000010438 heat treatment Methods 0.000 claims description 24
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- 238000009877 rendering Methods 0.000 abstract 1
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- 241000238557 Decapoda Species 0.000 description 2
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- 240000002582 Oryza sativa Indica Group Species 0.000 description 1
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Images
Classifications
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- 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
-
- 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
- A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
- A23L3/02—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by heating materials in packages which are progressively transported, continuously or stepwise, through the apparatus
- A23L3/022—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by heating materials in packages which are progressively transported, continuously or stepwise, through the apparatus with packages moving on the spot while being transported
-
- 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
- A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
- A23L3/005—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by heating using irradiation or electric treatment
-
- 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
-
- 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 method for producing retort cooked rice using a heat-resistant container such as a retort pouch, and a retort cooked rice produced by the method.
- Patent Documents 1 to 5 In recent years, various retort cooked rice that can be eaten simply by soaking in hot water or heating in a microwave oven has been commercially available, and many methods for producing the retort cooked rice have been proposed (for example, Patent Documents 1 to 5). reference.).
- Patent Document 1 discloses a sealed pouch having an air content of 25 to 40% with respect to the total volume of raw rice and an aqueous solution for cooking rice at a product temperature of 70 to 90 ° C. every 1 to 2 minutes.
- a method for producing retort cooked rice by sequentially performing a heating temperature raising step for raising the temperature to a predetermined temperature by half rotation at a rotational speed of 1 to 15 rpm, a heat sterilization step for maintaining the temperature above the predetermined temperature, and a cooling step is described. ing.
- the method for producing the retort cooked rice can uniformly adjust the moisture distribution in the pouch at the time of cooking, prevents the resulting rice shape from collapsing and becoming sticky, and makes the cooked rice uniform and easy in the pouch. Can be dispersed.
- Patent Document 2 after washing polished rice with normal temperature water, normal temperature water is allowed to pass around the rice grains without immersing the polished rice in water so that the initial moisture content of about 10 to 24% is maintained. Drain the water as it is, then add 0.7 to 1.5 times the amount of cooking water to the rice just before cooking, cook at atmospheric pressure, and after cooking, fill in a gas barrier heat-resistant container in aseptic equipment.
- a method for producing a processed cooked rice by performing a retort treatment after completely sealing is described.
- the rice grains remain in their original form, the starchy material does not flow out and become sticky, does not become muddy, hot water and seasoning liquid does not become cloudy, it becomes too soft and looks like glue It is possible to easily produce low-cost processed rice that can be stored for a long period of time and has excellent texture when eaten.
- the raw rice is steamed at a temperature of 100 to 250 ° C. for 10 to 240 seconds to form a gelatinized layer of 0.1 to 1.5 mm on the surface of the rice, and then cooled and retorted.
- a method for producing a retort bowl is described. According to this method, the generation of cracked cooked rice or boiled cooked rice can be reduced, and undesirable odors such as bran odor and old rice odor can be suppressed, and a retort rice cake with improved quality is produced. be able to.
- Patent Document 4 discloses a method for producing retort cooked rice in which raw rice is not pretreated such as washed rice and soaked, but is partially gelatinized only by a method such as steaming and then cooled, filled in a container and sterilized by retort. Is described. According to the method, it is possible to produce Western-style retort cooked rice with a less sticky texture.
- Patent Document 5 after washing rice, the water-containing rice is drained, heated in advance, and further, this treated rice is filled in a container together with an appropriate amount of water, sealed, inverted and absorbed, and then retort cooked and sterilized.
- a method for producing a cooked rice retort food is described. According to this method, it is possible to produce a cooked rice retort food that is free of quality non-uniformity, excellent in taste and texture, and highly preserved.
- Patent Document 5 is a method of filling a container with rice that has been subjected to water-swelling and heat treatment to a water content of 15 to 40% through a process such as washing with water. Is easy to bind, making the measurement unstable when filling the container, and there is a problem in making the production process a line.
- an object of this invention is to provide the manufacturing method of the retort cooked rice which can shorten the pre-processing time which leads to a retort sterilization process, can improve production efficiency, and can make a production process line. Moreover, an object of this invention is to provide the retort cooked rice with suitable food texture according to the kind of cooked rice.
- the method for producing retort cooked rice according to the present invention is a method in which raw rice is subjected to pressure-heated steam treatment to form a thin pregelatinized layer on the surface layer portion of the rice grain, and the center portion is made porous. Without passing through the cooling step, the container is immediately filled with a predetermined amount of rice cooking liquid and sealed, and the rice grains are immersed and absorbed in the rice cooking liquid to adjust the water absorption state of the rice grains and the amount of rice cooking liquid in the container, It is characterized by retort sterilization.
- the rice cooking liquid in the present invention includes at least a liquid substance among solid substances such as ingredients filled in the container together with rice grains, and liquid substances such as water and seasoning liquid.
- the raw rice having a water content of 9% or more and 13% or less is heated under pressure at a pressure of 0.07 to 0.38 MPa and a temperature of 115 to 150 ° C. for 1 to 5 minutes. It is preferable to perform a steam treatment to form a 0.3-0.8 mm pregelatinized layer on the surface layer of the rice grain.
- the sealed container is preferably immersed and inverted for 20 to 40 minutes.
- the container is inverted several times to several tens of times during the soaking and water absorption, and the container is heated with hot air of 60 to 80 ° C.
- the container is a pouch and a head space of 45 to 70% is secured so that contents can be moved and reversed in the pouch during the immersion and water absorption.
- the retort cooked rice of the present invention is formed by subjecting raw rice to pressurized heating steam treatment to form a thin pregelatinized layer on the surface layer portion of the rice grain and forming a porous central portion, and immediately a predetermined amount of cooked rice without cooling the rice grain Fill the container together with the liquid, seal it, soak the rice grains in the rice cooking liquid, absorb the water, and the depth of alpha and the steaming of the rice cooked by retort sterilization depending on the water absorption state of the rice grains and the amount of the rice cooking liquid in the container It is characterized by adjusting the degree of.
- the raw rice is steamed under pressure to form a thin pregelatinized layer on the surface layer of the rice grain and the center is made porous.
- the rate of water absorption / penetration of rice cooking liquid into rice grains is high, and the amount of water absorption also increases.
- the treated rice grains may be bound.
- weighing is easy when filling the container. As a result, the pretreatment time for retort sterilization can be shortened to improve production efficiency, and the production process can be lined up.
- the water absorption amount of the rice grains after the pressure-heated steam treatment increases, so the amount of rice cooking liquid filled in the container together with the rice grains, and after filling and sealing into the container
- the texture can be freely adjusted according to the type of cooked rice by adjusting the time for soaking and water absorption.
- the raw rice having a moisture content of about normal or lower than usual by the pressure-heated steam treatment is porous in the center of the rice grain and absorbs water up to the center of the rice grain. Therefore, even when long grain seeds with low moisture content, which have been used mainly in the production of cooked rice with a less sticky texture, are sticky compared to conventional long grain seeds, Cooked rice can be produced.
- the method for producing retort cooked rice according to the present invention appropriately sets various conditions such as pressure, temperature, and treatment time during the pressurized heating steam treatment of raw rice, and thereby the thickness of the pregelatinized layer formed in the surface part of the rice grain and the rice grain
- the porous state appearing at the center can be adjusted.
- Raw rice with a moisture content of 9% or more and 13% or less is used as raw rice.
- an alpha layer formed on the surface layer of rice grains is formed as thin as about 0.3 mm under pressurized and heated steam treatment, and a small amount is formed at the center.
- the rice cooker with a less sticky texture can be obtained by setting a small amount of rice cooking liquid to be filled in the container together with the rice grains and setting the time for immersion and water absorption after filling and sealing the container to be short. Can be manufactured efficiently in a short time.
- raw rice having a moisture content of 9% or more and 13% or less is used as a raw rice, and for example, an alpha layer formed on the surface layer of rice grains under a pressure-heated steam treatment is formed as thick as about 0.8 mm and the center If it is assumed to exhibit a large number of porous states, the amount of rice cooking liquid filled in the container together with the rice grains will be increased, and immersion / water absorption after filling and sealing in the container will be performed compared to the case of producing cooked rice with a less sticky texture. By setting the time to be a little longer, sticky cooked rice can be produced efficiently.
- the sealed container is soaked and inverted for 20 to 40 minutes to absorb and impregnate the rice cooking liquid uniformly and in an amount corresponding to the kind of cooked rice. be able to.
- the rice cooking liquid can be uniformly absorbed and impregnated in the rice grains by inverting the container several times to dozens of times during immersion and water absorption.
- the time required for the water absorption / impregnation can be shortened, and the temperature at the center of the rice grain is raised to a predetermined temperature early in retort sterilization. It becomes possible to do.
- the method for producing retort cooked rice according to the present invention secures a head space of 45 to 70% so that the contents can be moved and inverted in the pouch when immersed and absorbed. Uniform water absorption and penetration into raw rice and solids is promoted in the pouch.
- the retort cooked rice according to the present invention has a water absorption state of rice grains in the container and the amount of rice cooking liquid remaining without being absorbed by the rice grains in the container. It is a cooked rice with an appropriate texture according to the type of cooked rice.
- the flowchart of the manufacturing process of the retort cooked rice in embodiment of this invention The appearance photograph of the rice grain before pressure heating steam processing.
- the enlarged photograph of the center part of the rice grain cross section shown in FIG. The cross-sectional photograph of the rice grain after pressure heating steam processing.
- the enlarged photograph of the center part of the rice grain cross section shown in FIG. The graph which shows the relationship between the immersion time of the rice grain in the immersion water and the water content of the rice grain at the time of pressure heating steam processing and non-processing.
- FIG. 1 shows a flow chart of a production process of retort cooked rice in an embodiment of the present invention.
- the retort cooked rice in the embodiment of the present invention is manufactured through each step of a pressurized heating steam treatment step (S1), a bagging step (S2), a dipping / water absorption step (S3), and a retort sterilization step (S4). .
- Raw material rice in the present invention, any kind of japonica rice (short grain type, Japanese type), indica rice (long grain type, Indian type), or Javanica rice (large grain type, Java type) is used. be able to. Moreover, although it is preferable to use non-washed rice or wet-polished rice as the raw material rice, normal polished rice may be used. These raw rices have a water content of less than 15%, preferably 9 to 14%, more preferably 9 to 13%, and even more preferably 11 to 12%.
- unwashed rice refers to rice that has been subjected to polishing of the surface of polished rice after addition of 15% or less of moisture or a debonding adhesive material to polished rice, and from which the wrinkles remaining in the fine grooves on the surface have been removed.
- wet-polished rice refers to rice that has been polished by adding 1% or less of water to remove most of the residue remaining in the polished rice.
- FIG. 2 shows an example of the appearance of rice grains before pressure-heated steam treatment
- FIG. 3 shows an example of the appearance of rice grains after pressure-heated steam treatment. From the comparison between the two, it can be seen that the treated rice grains are transparent in the surface layer and clouded in the center.
- FIG. 4 is an example of rice grains before pressure-heated steam treatment, and a photograph (50 ⁇ magnification) of a cross section of the rice grains (manufactured by JEOL Datum Co., Ltd., JSM-6461)
- FIG. 5 is a cross section of rice grains shown in FIG. The photographs (magnification of 750 times) with a microscope (manufactured by JEOL Datum Co., Ltd., JSM-6461) are shown.
- FIG. 6 is an example of rice grains after pressure-heated steam treatment, and a cross-sectional photograph (JSM-6461, manufactured by JEOL Datum Co., Ltd.) is taken (50 ⁇ magnification), and FIG. 7 is shown in FIG.
- the present invention uses raw rice having a moisture content lower than usual and is not washed or soaked, and the increase in the moisture content due to pressurized heat steam treatment is only 4 to 6%. Rice grains do not bind to each other. Moreover, even if it binds, it can be easily made into single grains with a simple unwinding device. Therefore, in the subsequent bag filling process (S2), the weighing of the raw rice during filling becomes easy, which is advantageous in making the production process into a line.
- the raw material rice after the pressure heat treatment is quickly retort while maintaining a high temperature state without passing through a cooling step or the like in consideration of the water absorption rate and the amount of water absorption in the subsequent immersion / water absorption step (S3). It is desirable to fill the pouch.
- the pouches conveyed on the belt arranged in a multi-stage shape are reversed and dropped sequentially onto the lower belt. Further, in this process, if the retort pouch is heated with warm air of 60 to 80 ° C., the tempering time can be further shortened, and the temperature of the center of the rice grain can be increased early in the subsequent retort sterilization process (S4). It is possible to raise the temperature to a predetermined temperature. If the step of irradiating atmospheric pressure microwaves continuously or intermittently and heat treating the retort pouch for 1 to 5 minutes as a pre-step of the soaking / water absorption step (S3), the temperature at the center of the rice grains is increased.
- the raw material rice can be absorbed and impregnated with the liquid material in a shorter time.
- Adopting a process of continuously irradiating atmospheric pressure microwaves is advantageous in making the production process into a line.
- FIG. 8 shows a graph of the relationship between the immersion time of the rice grains in the immersion water and the water content of the rice grains during the pressure heating steam treatment and during the non-treatment.
- a long grain type (Spanish puntal rice (Puntal)) having a moisture content of 12.7% was used.
- the pressurized heated steam treatment was performed for 5 minutes under a pressurized heated steam at a pressure of 0.18 MPa and a temperature of 130 ° C. using a retort kettle (manufactured by Nippon Biocon Co., Ltd., steam circulation cooking sterilizer 100-1B).
- the moisture content of each rice grain when the processed rice grain was immediately immersed in water at 60 ° C. and 22 ° C. and when the untreated rice grain was immersed in water at 60 ° C. was measured over time.
- the rice grains that have been subjected to the pressurized heating steam treatment have a faster water absorption rate and the amount of water absorption is significantly higher than the rice grains that have not been treated.
- the pressure-heated steam-treated rice grains have a porous state at the center, so that the water that has passed through the pregelatinized layer formed on the surface layer is short-time with respect to the porous center. It is thought that it is efficient and absorbs and impregnates a large amount.
- the higher the temperature of the immersed water the faster the water absorption speed and the higher the amount of water absorption of the rice grains that have been subjected to the pressure heating steam treatment.
- Retort sterilization step (S4) The heat treatment conditions in the retort sterilization process are in accordance with conventional methods, with the temperature of the food center being 120 ° C., or a heat treatment equivalent to 4 minutes, or a condition having an effect equivalent to or higher than this, for example, the food center
- the heat treatment may be performed for about 35 minutes in a state where the temperature is 115 ° C.
- this step by raising the temperature of the center part of the rice grains to the predetermined temperature, the rice grains that have been brought into the predetermined water absorption state in the immersion / water absorption step (S3) are alphalated to the center part.
- the depth of the pregelatinization varies depending on the water absorption state of the rice grain. When the rice grain is in a saturated water absorption state, the rice grain is completely pregelatinized to the center.
- the bagging step (S2) By adjusting the filling amount of the liquid material in the retort pouch and the tempering time in the immersion / water absorption step (S3), the water absorption state of the rice grains in the pouch, or the liquid that remains without being absorbed by the rice grains in the pouch
- the amount of the product By adjusting the amount of the product, it is possible to adjust the depth of alpha conversion of rice cooked by the retort sterilization step (S4) and the degree of sap, and freely adjust the texture of the cooked rice.
- cooked rice that is grainy and sticky and is completely softened to the core with internal and external hardness (sticky cooked rice) or sticky
- rice with a low texture rice with core
- various types of rice such as white rice, rice cake, miscellaneous rice, gomoku rice, cooked rice, curry, kuppa, pilaf, fried rice, paella, risotto It is possible to manufacture.
- the method for producing retort cooked rice in the embodiment of the present invention conventionally, when the raw rice is a long grain seed having a low water content, which has been mainly used in the production of cooked rice with a less sticky texture, Moreover, sticky cooked rice can be produced compared with the case of the conventional long grain type.
- the method for producing retort cooked rice in an embodiment of the present invention is a pregelatinized layer formed on the surface layer of rice grains by appropriately setting various conditions of pressure, temperature, and treatment time during pressurized heated steam treatment of raw rice. And the porous state appearing at the center of the rice grain can be adjusted.
- Raw rice having a water content of less than 15%, preferably less than 15%, preferably 9% to 13% is used as the raw rice, and, for example, alpha formed on the surface layer of rice grains under pressurized and heated steam treatment If a thin layer is formed as thin as about 0.3 mm and a small amount of porous state is formed in the central part, a small amount of liquid material is filled in the container together with rice grains, and it is used for immersion and water absorption after filling and sealing into the container. By setting the application time to be short, cooked rice with less stickiness can be efficiently produced in a short time. On the other hand, raw rice having a water content of less than 15%, preferably less than 15%, preferably 9% to 13%, is used as a raw material rice.
- the pregelatinized layer is formed to be as thick as about 0.8 mm and has a large porous state in the center, the liquid that fills the container with the rice grains compared to the case of producing cooked rice with a less sticky texture.
- Sticky cooked rice can be produced efficiently by increasing the amount of food and setting the time for immersion and water absorption after filling and sealing the container to be slightly longer.
- paella-style retort cooked rice (core cooked rice) with a water content of 500 g and a moisture content of 500 g
- 178 g of non-washed rice with a moisture content of 12% (Puntal rice from Spain) was used.
- the treatment was carried out in a kettle (manufactured by Nippon Biocon Co., Ltd., steam circulating cooking sterilizer 100-1B) for 2 minutes under pressurized heated steam at a pressure of 0.14 MPa and a temperature of 125 ° C.
- tempering was performed for 35 minutes for water absorption / impregnation of the non-washed rice, and during this time, 5 inversions were performed. Finally, as usual, the temperature was increased over 22 minutes, the center of the product was heated at 115 ° C. for 35 minutes, and then retort sterilization was performed over 15 minutes to obtain white rice retort cooked rice. When the pouch was opened and the cooked rice was sampled, it was confirmed that the cooked rice had a sticky inside / outside hardness.
- the manufacturing method of the retort cooked rice in the embodiment of the present invention was to fill the retort pouch with the raw rice treated in the pressurized heating steam treatment step, the heat resistant container other than that is filled.
- retort cooked rice can be produced similarly.
- the water content is less than normal or less than normal, less than 15%, preferably 9 to 14%, more preferably 9 to 13%, even more preferably 11 to 12%.
- Raw rice is heated and steamed to form a thin pregelatinized layer on the surface of the grain of rice and the center is made porous, so the water absorption and penetration rate of the liquid material into the raw rice after filling and sealing into the container The water absorption is increased. Therefore, the rice grains in the container can absorb a sufficient amount of liquid material in a shorter tempering time than in the past.
- the method for producing retort cooked rice of the present invention can shorten the pretreatment time leading to the retort sterilization treatment and improve the production efficiency, and also enables the production process to be lined up.
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Abstract
Description
当該レトルト米飯の製造方法は、炊飯時におけるパウチ内の水分分布を均一に調整でき、得られる米の形状が崩れてモチ状になることを防止し、しかも米飯をパウチ内に均一に、且つ容易に分散させることを可能にするものである。
当該方法によれば、米粒が原形を留めており、澱粉質が流出してベトついたりせず、ドロドロになったりせず、湯や調味液が濁ったりせず、軟らかくなり過ぎて糊のような食感にならず、食すると適度な歯応えを有する、安価で食味・食感に優れる長期保存可能な加工米飯を容易に低コストで製造することができる。
当該方法によれば、割れた米飯や煮崩れている米飯の発生を減少させ、かつ、ぬか臭や古米臭などの好ましくない臭いを抑制することができ、品質の改良されたレトルト粥を製造することができる。
当該方法によれば、粘り気の少ない食感の洋風レトルト米飯を製造することができる。
当該方法によれば、品質の不均一性がなく、食味、食感に優れ、保存性の高い米飯レトルト食品を製造することができる。
一方、特許文献2に記載された製造方法は炊飯後の粘りのある米飯を、特許文献3に記載された方法は水に浸漬した後の米を、それぞれ容器やパウチに充填するものであるが、該容器やパウチへの充填に際し、いずれも結着しやすくなった米を計量する必要があり、生産工程をライン化する上で問題がある。また、特許文献5に記載された方法は、水洗等の工程を経て15~40%の水分含量に吸水膨潤させ加熱処理した後の米を容器に充填するものであるが、当該処理後の米は結着しやすいため、容器への充填に際し計量が不安定になり、生産工程をライン化する上で問題がある。
また、本発明は、米飯の種類に応じ適切な食感をもつレトルト米飯を提供することを目的とする。
ここで、本発明において炊飯液とは、米粒とともに容器内に充填される具材などの固形物、水及び調味液などの液状物のうち、少なくとも液状物を含むものである。
特に、本発明のレトルト米飯の製造方法によれば、加圧加熱蒸気処理により水分量が通常程度又は通常よりも低い生米が米粒中心部において多孔状を呈し、該米粒中心部まで吸水することができるため、従来、主に粘り気の少ない食感の米飯の製造に使用されていた水分量が低い長粒種を原料米とする場合であっても、従来の長粒種の場合に比して粘りのある米飯を製造することができる。
水分量9%以上13%以下の生米を原料米として用い、例えば、加圧加熱蒸気処理下において米粒表層部に形成されるアルファ化層を0.3mm程度に薄く形成するとともに中心部に少量の多孔状態を呈するものとすれば、米粒とともに容器に充填する炊飯液を少量とし、かつ容器への充填密封後における浸漬・吸水にかける時間を短く設定することで、粘り気の少ない食感の米飯を短時間で効率よく製造できる。
一方、水分量9%以上13%以下の生米を原料米として用い、例えば、加圧加熱蒸気処理下において米粒表層部に形成されるアルファ化層を0.8mm程度に厚く形成するとともに中心部に多くの多孔状態を呈するものとすれば、上記粘り気の少ない食感の米飯を製造する場合と比べ、米粒とともに容器に充填する炊飯液を増量し、かつ容器への充填密封後における浸漬・吸水にかける時間を若干長く設定することで、粘りのある米飯を効率よく製造できる。
図1は本発明の実施の形態におけるレトルト米飯の製造工程のフロー図を示す。
本発明の実施の形態におけるレトルト米飯は、加圧加熱蒸気処理工程(S1)、袋詰め工程(S2)、浸漬・吸水工程(S3)、レトルト殺菌工程(S4)の各工程を経て製造される。
本発明では、原料米として、ジャポニカ米(短粒種、日本型)、インディカ米(長粒種、インド型)、ジャバニカ米(大粒種、ジャワ型)のいずれの種のものも用いることができる。また、原料米として無洗米又は湿式研磨米を使用することが好ましいが、通常の精白米を使用しても良い。これら原料米には、水分量が通常程度又は通常よりも低い15%未満、好ましくは9~14%、より好ましくは9~13%、さらにより好ましくは11~12%のものを用いる。
ここで、無洗米とは、精白米に15%以下の水分又は除糠用粘着物質を添加した後、精白米の表面の研磨を行い、該表面の微細溝に残存する糠を除去した米をいう。また、湿式研磨米とは、1%以下の水を添加して研米し、精白米に残存する糠の大半を除去した米をいう。無洗米や湿式研磨米を使用すると、洗米により発生する排水の汚水処理設備が必要ない。
次に、加圧加熱釜(日本バイオコン株式会社製、蒸気循環式調理殺菌装置100-1B)を用い、前記原料米を圧力0.07~0.38MPa、温度115~150℃の加圧加熱蒸気下で1~5分間処理する。
当該処理により、前記原料米は表面から0.3~0.8mmの表層部のみアルファ化され、中心部には微小なクラックが生じるとともに多孔状を呈する。なお、原料米の水分量が15%以上の場合、米粒は中心部付近までアルファ化され、上記のように中心部が多孔状態となりにくい。
両者の比較から、処理後の米粒は、表層部が透明で中心部が白濁していることが分かる。
図4と図6の比較から、加圧加熱蒸気処理前の米粒は、表層部と中心部とで断面の様子が大きく異ならないのに対し、処理後の米粒は、表層部がアルファ化(糊化)し、中心部に放射状の微小なクラックが生じていることが分かる。当該処理後の米粒断面の特徴は、表層部が透明で中心部が白濁している前記図3に示す米粒の外観写真の特徴と一致する。また、図5と図7の比較から、当該処理後の米粒は中心部が多孔の状態を呈していることが分かる。
次に、計量包装機等を用い、前記加圧加熱蒸気処理工程(S1)を経た後の原料米を計量して袋状のレトルトパウチ内に充填する。この時、米飯の種類に応じ、具材などの固形物、水及び調味液などの液状物も併せて前記パウチ内に充填し原料米と混合して密封する。前記液状物の温度を60~80℃とすることで、原料米や固形物への吸水・浸透が促進される。
当該工程では、原料米や固形物に液状物を均一に吸水・浸透させることを目的として、レトルトパウチ内への前記充填物の充填順序を自由に選択することができる。
また、密封後のレトルトパウチ内において原料米や固形物への均一な吸水・浸透を促進させるため、後の浸漬・吸水工程(S3)で内容物が移動・反転できるよう45~70%、好ましくは60%程度のヘッドスペースを確保する必要がある。当該ヘッドスペースは含気率が高いため、窒素ガス等の不活性ガスで置換することで製品の酸化防止を図ることが好ましい。
なお、前記加圧加熱処理後の原料米は、後の浸漬・吸水工程(S3)における吸水速度及び吸水量を考慮して、冷却工程等を経ることなく、高温状態を維持したまま速やかにレトルトパウチに充填することが望ましい。
前記袋詰め工程(S2)によりレトルトパウチ内に充填され、該パウチ内で液状物に浸漬される原料米は、前記液状物を10分程度で一気に吸水する。そして、その後、更に10~30分程度時間をかけて該原料米が飽和吸水状態又は所定の吸水状態となるまでテンパリングを行うが、その間、前記パウチを数回乃至十数回、好ましくは4~6回程度反転させることで当該原料米や固形物に対し液状物をムラなく均一に吸水・含浸させることができる。前記反転手段としては、多段状に横設されたベルト上を搬送されるパウチを順次下段のベルト上へ反転・落下させるようにすると良い。
また、当該工程において、レトルトパウチを60~80℃の温風で加温すれば、前記テンパリング時間をさらに短縮することができる上、後のレトルト殺菌工程(S4)において米粒中心部の温度を早期に所定温度に昇温することが可能となる。
なお、当該浸漬・吸水工程(S3)の前工程として、連続的又は間欠的に常圧マイクロ波を照射しレトルトパウチを1~5分間加熱処理する工程を設ければ、米粒中心部の温度が上昇し該中心部が膨張する結果、さらに短時間で原料米に液状物を吸水・含浸させることが可能となる。連続的に常圧マイクロ波を照射する工程を採用すれば、生産工程をライン化する上で有利である。
米粒には水分量12.7%の長粒種(スペイン産プンタル米(Puntal))を用いた。加圧加熱蒸気処理は、レトルト釜(日本バイオコン株式会社製、蒸気循環式調理殺菌装置100-1B)を用い、圧力0.18MPa、温度130℃の加圧加熱蒸気下で5分間行った。そして、当該処理した米粒を直ちに60℃及び22℃の水に浸漬した場合と、処理しない米粒を60℃の水に浸漬した場合の各米粒の含水量を時間の経過とともに測定した。
また、図8から、加圧加熱蒸気処理をした米粒は、浸漬する水の温度が高い程、吸水速度が速く、かつ吸水量も増加することが分かる。
レトルト殺菌工程における加熱処理条件は、常法に則り、食品中心部の温度を120℃とした状態で4分間相当の加熱処理を行うか、これと同等以上の効力を有する条件、例えば食品中心部の温度を115℃とした状態で35分程度加熱処理を行えばよい。
当該工程において、米粒中心部を前記所定温度に昇温することにより、前記浸漬・吸水工程(S3)において所定の吸水状態とされた米粒は中心部までアルファ化される。このとき、前記アルファ化の深度は米粒の前記吸水状態により異なる。米粒が飽和吸水状態の場合、当該米粒は中心まで完全にアルファ化される。
本発明者らは、前記加圧加熱蒸気処理工程(S1)における処理により、水分量が通常程度又は通常よりも低い原料米が中心部に多孔状態を呈することを新たに見出し、それにより吸水速度が速く、かつ吸水量も著しく増加する性質を有することを突き止め、当該性質に着目して鋭意検討を行い、前記各工程(S1)~(S4)からなる製造方法を発明するに至ったものである。
そして、前記各工程(S1)~(S4)からなる本発明の実施の形態におけるレトルト米飯の製造方法によれば、前記袋詰め工程(S2)における具材などの固形物、水及び調味液などの液状物のレトルトパウチ内への充填量、並びに前記浸漬・吸水工程(S3)におけるテンパリング時間等の調整により、パウチ内における米粒の吸水状態や、パウチ内で米粒に吸水されずに残存する液状物の量を調整することで、前記レトルト殺菌工程(S4)により炊き上がる米飯のアルファ化の深度や汁気の度合いを調整することができ、米飯の食感を自由に調整することができる。
したがって、本発明の実施の形態におけるレトルト米飯の製造方法によれば、粒感があって粘りがあり、内軟外硬で芯まで完全にアルファ化された米飯(粘りのある米飯)や、粘り気の少ない食感の米飯(芯有り米飯)を製造することができ、白米、お粥、雑炊、五目ご飯、炊き込みご飯、カレー、クッパ、ピラフ、炒飯、パエリア、リゾットなど、いろいろな種類の米飯を製造することが可能である。
特に、本発明の実施の形態におけるレトルト米飯の製造方法によれば、従来、主に粘り気の少ない食感の米飯の製造に使用されていた水分量が低い長粒種を原料米とする場合であっても、従来の長粒種の場合に比して粘りのある米飯を製造することができる。
水分量が通常程度又は通常よりも低い15%未満、好ましくは水分量9%以上13%以下の生米を原料米として用い、例えば、加圧加熱蒸気処理下において米粒表層部に形成されるアルファ化層を0.3mm程度に薄く形成するとともに中心部に少量の多孔状態を呈するものとすれば、米粒とともに容器に充填する液状物を少量とし、かつ容器への充填密封後における浸漬・吸水にかける時間を短く設定することで、粘り気の少ない食感の米飯を短時間で効率よく製造できる。
一方、水分量が通常程度又は通常よりも低い15%未満、好ましくは水分量9%以上13%以下の生米を原料米として用い、例えば、加圧加熱蒸気処理下において米粒表層部に形成されるアルファ化層を0.8mm程度に厚く形成するとともに中心部に多くの多孔状態を呈するものとすれば、上記粘り気の少ない食感の米飯を製造する場合と比べ、米粒とともに容器に充填する液状物を増量し、かつ容器への充填密封後における浸漬・吸水にかける時間を若干長く設定することで、粘りのある米飯を効率よく製造できる。
次に、前記処理した無洗米と、60℃の温水96g及びいか、エビ等の固形物68gを含む60℃の調味液226gをレトルトパウチ内に充填密封するとともに60%のヘッドスペースを確保した。
さらに、無洗米及び固形物への水及び調味液の吸水・含浸のため、テンパリングを25分間行い、その間5回の反転を行った。
最後に、常法どおり、22分かけて昇温し、製品の中心を115℃で35分間加温した後、15分かけて降温するレトルト殺菌を行い、パエリア風のレトルト米飯を得た。
パウチを開封し米飯を試食したところ、粘り気の少ない食感のパエリアを製造できることが確認できた。
次に、前記処理した無洗米と、80℃の温水282gをレトルトパウチ内に充填密封するとともに60%のヘッドスペースを確保した。
さらに、無洗米への水の吸水・含浸のため、テンパリングを35分間行い、その間5回の反転を行った。
最後に、常法どおり、22分かけて昇温し、製品の中心を115℃で35分間加温した後、15分かけて降温するレトルト殺菌を行い、白米のレトルト米飯を得た。
パウチを開封し米飯を試食したところ、内軟外硬の粘りのある米飯を得ることが確認できた。
Claims (6)
- 生米を加圧加熱蒸気処理して米粒の表層部に薄いアルファ化層を形成するとともに中心部を多孔状となし、該米粒を冷却工程を経ることなく直ちに所定量の炊飯液とともに容器に充填して密封し、前記米粒を炊飯液に浸漬・吸水させて当該米粒の吸水状態及び容器内の炊飯液の量を調整し、レトルト殺菌することを特徴とするレトルト米飯の製造方法。
- 水分量9%以上、13%以下の前記生米に対し0.07~0.38MPaの圧力及び115~150℃の温度条件で1~5分間加圧加熱蒸気処理を行い、前記米粒の表層部に0.3~0.8mmのアルファ化層を形成する請求項1記載のレトルト米飯の製造方法。
- 前記密封後の容器を20~40分間、浸漬・反転吸水させる請求項2記載のレトルト米飯の製造方法。
- 前記浸漬・吸水に際し、前記容器を数回乃至十数回反転させると共に、該容器を60~80℃の温風で加温する請求項3記載のレトルト米飯の製造方法。
- 前記容器はパウチであり、前記浸漬・吸水に際し、前記パウチ内において内容物が移動・反転できるよう45~70%のヘッドスペースを確保する請求項4記載のレトルト米飯の製造方法。
- 生米を加圧加熱蒸気処理して米粒の表層部に薄いアルファ化層を形成するとともに中心部を多孔状となし、該米粒を冷却することなく直ちに所定量の炊飯液とともに容器に充填して密封し、前記米粒を炊飯液に浸漬・吸水させて該米粒の吸水状態及び容器内の炊飯液の量により、レトルト殺菌により炊き上がる米飯のアルファ化の深度及び汁気の度合いを調整したレトルト米飯。
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WO2016158189A1 (ja) * | 2015-03-30 | 2016-10-06 | 東洋製罐株式会社 | レトルト殺菌米飯の製造方法およびレトルト殺菌した容器詰米飯 |
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JP6784165B2 (ja) * | 2016-12-15 | 2020-11-11 | 株式会社サタケ | インスタントライスの製造方法 |
KR20230053334A (ko) | 2021-10-14 | 2023-04-21 | 한국식품연구원 | 가압증기 처리 쌀을 이용한 식혜 및 이의 제조방법 |
CN115191822B (zh) * | 2022-08-19 | 2023-07-18 | 九阳股份有限公司 | 一种压力烹饪器具的米饭烹饪控制方法 |
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- 2010-10-05 WO PCT/JP2010/005975 patent/WO2012046272A1/ja active Application Filing
- 2010-10-05 CN CN201080067417.XA patent/CN102958380B/zh not_active Expired - Fee Related
- 2010-10-05 BR BR112013006477-3A patent/BR112013006477A2/pt not_active Application Discontinuation
- 2010-10-05 ES ES201390033A patent/ES2411483B2/es not_active Expired - Fee Related
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Also Published As
Publication number | Publication date |
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US20140370174A1 (en) | 2014-12-18 |
CN102958380A (zh) | 2013-03-06 |
ES2411483R1 (es) | 2013-09-12 |
ES2411483A2 (es) | 2013-07-05 |
ES2411483B2 (es) | 2014-02-19 |
KR20120120426A (ko) | 2012-11-01 |
BR112013006477A2 (pt) | 2020-08-04 |
JPWO2012046272A1 (ja) | 2014-02-24 |
JP5718932B2 (ja) | 2015-05-13 |
CN102958380B (zh) | 2014-09-03 |
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