WO2015186190A1 - Method for manufacturing formed-processed rice food, and formed rice food product - Google Patents

Abstract

Cooked rice is formed into, for example, a rod-like shape having a triangular cross section and then frozen. Next, the temperature of the frozen cooked rice is raised to -10 to -3°C. At this temperature, the cooked rice is cut with an edge tool to give a plurality of rice ball-shaped formed products. At the aforesaid temperature, the cooked rice can be easily cut with the edge tool and retain the shape without adhering to the edge tool. The ball-shaped formed products may be, for example, stuffed with a filling, packaged and then served as rice balls.

Description

Process for producing cooked rice product and cooked rice product

The present invention relates to a method for producing a formed-processed food product such as a rice ball and a formed rice product.

¡Boiled rice products such as rice balls and rice hamburgers are sold through convenience stores and food mass retailers and are widely accepted by consumers. These cooked rice products such as rice balls and rice hamburgers are subjected to various additive additions and process control in the production process from the viewpoint of quality maintenance and processability. For example, in order to relieve the original characteristics of sticky rice, oils and fats are mixed during cooking and processing. In addition, the rice is usually cooled before being put into the production apparatus for molding, but strict temperature control is required to prevent bacterial growth. Various additives are also used for the purpose of ensuring storage stability.

Although the addition of additives and process control in these production processes are necessary or advantageous for the production of cooked rice products, there are also disadvantages that it brings. For example, fats and additives mixed during cooking or processing may deteriorate the taste of the final product. Rice that is eaten as a daily staple food in Japanese homes and provided at general restaurants is basically free of oils and additives. Therefore, it is desirable that the processed food has the same taste and texture as that of rice that does not contain any additive ingredients. Strict temperature control also increases manufacturing costs. In addition, there is a strong demand to suppress the use of additives due to the growing health consciousness. Therefore, there is still a need for a method for producing a cooked rice product that can reduce, desirably eliminate, and reduce the manufacturing cost of additives such as fats and oils.

On the other hand, many frozen foods and processed rice products are also known, and they are eaten by thawing or heating. Frozen rice balls are also known as frozen foods. In general, frozen rice balls are shaped like rice balls such as circles and triangles, and then frozen. The rice ball shape is usually formed by packing rice into a mold. Although it is performed to form a desired shape and size at the time of molding (Japanese Patent Laid-Open No. 9-70267, paragraphs 0011, 0016, etc.), a processing method for cutting rice after freezing is described in the present invention. As far as the person knows. A method of cutting a lump of rice after cooling it in a refrigerator is also known (Japanese Patent Application Laid-Open No. 2008-220216), but this is not a method of rice, but a method of rice crackers in which rice grains lose their own shape and bind. is there.

JP-A-9-70267 JP 2008-220216 A

Therefore, the object of the present invention is to provide a method for producing a cooked rice product that can reduce, desirably eliminate, and reduce the production cost of additives.

The object of the present invention is to provide a cooked rice product preferably used in the method for producing a cooked rice molded product according to the present invention.

The method for producing a processed cooked rice product according to the present invention includes a step of preparing frozen rice, a temperature raising step of raising the temperature of the frozen rice to −10 ° C. to −3 ° C., And a step of cutting the rice into a desired shape.

Moreover, the cooked rice molded product according to the present invention is a cooked rice molded product characterized by having a certain cross-sectional shape and leaving the shape of the rice grain.

It is a flowchart explaining the manufacturing method by this invention. It is explanatory drawing at the time of applying the method by this invention to manufacture of a rice ball. In the method according to the present invention, cooked rice is formed into a bar shape 20 having a triangular cross-sectional shape as shown in FIG. 2 (a), which is frozen and stored. Thereafter, the temperature of the frozen rice is raised to −10 ° C. to −3 ° C., and at this temperature, the rice is cut into a desired shape with a blade, and a plurality of rice balls as shown in FIG. A shaped molding 21 is obtained. Rice at this temperature can be easily cut with a blade, while maintaining its shape and not sticking to the blade. The cut rice ball-shaped molded product is packaged, for example, in a package and provided as a rice ball. It is explanatory drawing at the time of applying the method by this invention to manufacture of a rice burger. Here, the cooked rice is formed into a columnar shape shown in FIG. 3 (a), which is frozen and stored. Thereafter, the temperature of the frozen rice is raised to −10 ° C. to −3 ° C., and at this temperature, the rice is cut into a desired shape with a blade to obtain a plurality of circular rice paste 31 having a predetermined thickness. . A rice burger is obtained by sandwiching the ingredient 32 between the rice pate. It is a schematic diagram of the sandwich or the dumpling or taco-like final food manufactured by sandwiching the ingredient | tool 42 with the circular or ellipse shaped rice-shaped processed goods 41 obtained by the method by this invention. It is a schematic diagram of the sandwich manufactured by sandwiching the tool 52 by the square or rectangular cooked rice molded product 51 obtained by the method according to the present invention. It is a schematic diagram of the food manufactured by winding the ingredient | tool 62 with the rectangular-shaped cooked rice molded product 61 obtained by the method by this invention.

<Definition>
In the context of the present invention, rice and cooked rice refer to cooked rice. Here, rice means sticky rice or sticky rice, but the present invention is preferably applied to sticky rice mixed with sticky rice or sticky rice.

In the context of the present invention, a cooked rice molded product means a food in a state where the shape of the rice grains of the cooked rice remains while taking a desired shape, such as rice balls, rice burgers, rice sandwiches, rice dumplings, rice Includes tacos. Further, in the present invention, the cooked rice product is meant to include an intermediate food material for producing a final processed product such as rice pate, gyoza peel-like rice paper or rice sheet in addition to the above-mentioned final food. It shall be used for In addition, in the present specification, rice is not only cooked white rice, but also rice in a state in which ingredients are mixed and seasoned, such as cooked rice, `` wheat '' or mixed grains Used to mean including rice.

In this specification, refrigeration generally means freezing at a temperature of −15 ° C. or lower, preferably at a temperature of −18 ° C. or lower.

<Manufacturing method>
FIG. 1 is a flowchart illustrating a manufacturing method according to the present invention. The manufacturing method of the present invention will be described below along with this figure, including preferred embodiments.

Step of preparing frozen rice (ST1)
In the method according to the present invention, first, frozen rice is prepared. Specifically, frozen rice is prepared by the steps from washing to freezing of rice and subsequent freezing storage in FIG. According to a preferred embodiment of the present invention, so-called japonica seeds are used as rice. Cultivated and harvested rice (Japonica varieties) is greatly related to the quality after cooking that it is distributed, stored and stocked under appropriate conditions. In executing the cooking method described in the present embodiment, it is preferable to store the cooking method under certain conditions before cooking. From this viewpoint, it is preferable that the rice used for cooking rice is stored in brown rice after harvesting. As a preservation environment, the humidity is preferably about 70%. Excessive humidity can cause mold. Rice breathing becomes active, decomposition of nutrients is promoted, and the taste is lowered. If the humidity is too low, the rice will dry and deteriorate, causing cracking during rice polishing and cracking during rice cooking, causing quality degradation. The brown rice is preferably stored in a so-called cold and dark place, and the temperature is preferably about 15 ° C. or less. If the storage temperature is too high, the rice will breathe more actively, the decomposition of nutrients will be promoted and the taste will be reduced. Temperatures that are too low are less likely to affect quality, but are not economical. By storing in this way, brown rice as a raw material can be stored for about one year.

In the present invention, cooking rice may be performed under normal conditions. Therefore, the process up to the washing of rice (ST1), the dipping of rice (ST2), and the cooking of rice (ST3) shown in FIG. 1 may be performed by a normal method. However, in the production method of the present invention, fats and oils that have been conventionally added for subsequent processing may be added, but it is not essential. Rather, the final cooked rice product can be obtained without the addition, which is a great advantage of the present invention.

As shown in FIG. 1, the cooked rice is then frozen, and during freezing, the rice is formed into a predetermined shape as a whole while leaving the shape of the rice grains. Furthermore, in the present invention, the molded product is a molded product having a certain cross-sectional shape. According to one aspect of the present invention, the cooked rice is made into a rod-shaped object having a circular or polygonal cross-sectional shape and frozen. If the final processed product is a rice ball, the cross-sectional shape is a circular or triangular bar. FIG. 2A shows a triangular bar-shaped object 20. Moreover, when the final processed product is a rice burger, the cross-sectional shape as shown in FIG. That is, the rod-shaped object prepared in this step is cut into a predetermined thickness in the cutting process described later, and thus a plurality of target shape objects to be obtained are connected in the longitudinal direction.

In the present invention, the forming method is not particularly limited, and may be appropriately selected such as a method of putting rice in a mold, a method of forming by winding on a film.

In the present invention, the cooked rice may be radiated as shown in FIG. 1 before forming and freezing, but the cooked rice is immediately formed (ST5) without performing the heat dissipation step (ST4), It may be frozen (ST6). Forming and freezing the cooked rice without subjecting it to the heat dissipation process can prevent bacteria from attaching and breeding by blowing air, and also eliminates the need for equipment and time for cooling, reducing production costs. Advantages such as being able to be lowered are obtained. Moreover, since forced cooling may deteriorate the stickiness, taste, and texture of rice, the present invention that does not require forced cooling is advantageous from the viewpoint of the taste and texture of the final processed product. .

In the present invention, the method of freezing is not particularly limited, however, it is preferable to use quick freezing that rapidly cools and freezes from the viewpoint of good taste and texture of the product (ST6). This is because it is considered that β-ization of starch that has been α-modified can be suppressed by rapid freezing. In addition, it is preferable that the ice crystals are refined by rapid freezing and can be cut with a smaller stress in a cutting process described later, and a cleaner cross section can be obtained. The frozen rice is then stored in a frozen state until processing (ST7), as shown in FIG. The storable temperature in this frozen state is preferably −18 ° C. or lower.

In the present specification, the molding in the above molding process may be referred to as primary molding, and the cooked rice molded product obtained by this process and the frozen product may be referred to as primary molded product.

Temperature raising process (ST8)
The frozen rice (that is, the primary molded product) is subjected to a temperature raising step before the cutting step described later (ST8). In the present invention, the temperature raising step means a step of raising the temperature of the primary molded product to −10 ° C. to −3 ° C., preferably to −7 ° C. to −3 ° C. In the cutting process described later, the rice that has been heated from the frozen state to the above temperature range can be easily cut with a knife, and on the other hand, the shape is maintained, and further, the rice does not stick to the knife. Found. In other words, according to the present invention, a desired shaped cooked rice molded product can be “cut out” or “cut out” from the primary molded product. In the present invention, the size can be changed for each molded product to be cut, but a molded product of the same size, volume, weight, or equivalent quality can be continuously cut out. As a result, a great advantage that a large amount of cooked rice can be easily and inexpensively produced is obtained.

Thus, the primary molded product that has been subjected to the temperature raising step can be easily cut with a blade, while the shape is maintained on the other hand, and further, it does not stick to the blade. That is, rice in the above temperature range is such that the bond strength of the ice crystals contained is capable of cutting, while the ice crystals are such that the rice grains are bonded to each other and are not peeled by the stress applied during cutting. It is considered that the strength is given, thereby giving sufficient strength to maintain the shape of the cooked rice product. Furthermore, it is considered that the starch structure affects the distribution of ice crystals, and the strength of the ice crystals in the above temperature range is advantageous for cutting. However, the description of the cutting process is merely an assumption, and the present invention is not limited to these theories.

Here, the primary molded product placed in the above temperature range means that not only the outside thereof, but also the temperature inside the blade passing or contacting at the time of cutting is also in the above temperature range. Not only is the surface at the above temperature, but the internal temperature at which the blade passes or contacts is not within the above range, the cooked rice product will be crushed and deformed by the stress at the time of cutting, and the shape required for the final processed product There is a possibility that it cannot be maintained.

Therefore, the temperature rise is performed so that the internal temperature is also within the above range, and preferably the frozen rice is left in a space where the internal temperature is controlled within the above temperature range.

Cutting process (ST9)
The primary molded product placed in the temperature range by the temperature raising step may be cut by a cutting tool or a cutting tool having a function equivalent to that of the cutting tool (ST9). As described above, rice placed in the above temperature range can be easily cut, and on the other hand, the shape is maintained, and the rice does not stick to the blade. In the present invention, the primary molded product can also be cut by manual cutting with a knife. Cutting can be performed mechanically or continuously. According to a preferred embodiment of the present invention, the primary molded product placed in the above temperature range can be easily cut at a load of 15 to 30 kg / 5 to 20 cm, preferably at a load of about 25 kg / 5 to 20 cm. In addition, the molded product cut out in this process may be called a secondary molded product in this specification.

When manufacturing a triangular rice ball, the primary molded product 20 shown in FIG. 2 (a) is cut to obtain a plurality of rice ball-shaped secondary molded products 21 shown in FIG. 2 (b). Further, when manufacturing rice paste, the cylindrical primary molded product 30 shown in FIG. 3A is cut to obtain a circular rice paste 31 having a predetermined thickness.

When observing the cut surface of the cut secondary molded product, the rice grains are cut on the cut surface without being greatly deformed, and the cross section is shown. On the other hand, other rice grains in contact with the rice grains on the cut surface remain in their rice grain shape and remain bound. Thus, the secondary molded product obtained by the method according to the present invention is characterized in that the cut surface is cut in units of rice grains to show the cross section. That is, the cutting in the method of the present invention does not completely exclude that the binding part of the rice grain is separated and cut, but the separation is mainly caused by cutting in the unit of rice grain. It is. In addition, immediately after cutting, rice grains may exceed 0 ° C. in the cross section due to frictional heat and the like, and a melting phenomenon may be observed, but soon returns to the frozen state due to the latent heat of the molded product.

Final Food Processing and Final Food Aspect The secondary molded product cut out in the above-described cutting step can then be used in various forms until it becomes the final food.

First, in the present invention, the secondary molded product can be frozen again and then made into a final food to be eaten by natural thawing or heat thawing (ST10-1). In this case, the secondary molded product cut out in the cutting step is frozen and stored after processing such as combining with ingredients. As a specific example of this embodiment, the rice ball-shaped molded product 21 shown in FIG. 2 is then packaged with tools, frozen, and provided as a rice ball. Moreover, as shown in FIG. 3B, the rice pate 31 can be made into a rice burger by sandwiching the ingredient 32 between the rice pate, which is frozen and provided as the final food. In these embodiments, the secondary molded product may be subjected to a process such as adding soy sauce and scorching, thereby increasing the commercial value.

According to another aspect, in the present invention, the secondary molded product can be made into a final food that is packed as necessary, thawed as it is, preferably transported and stored in a refrigerated state, and then consumed. . The above-mentioned rice balls or rice burgers are stored and transported preferably in a refrigerated state without being frozen, and are lined up in stores or provided to consumers (ST10-2).

Moreover, the secondary molded product according to the present invention can be distributed as an intermediate food. In other words, it is sold as frozen rice, chilled (chilled), or refrigerated as a raw material for the production of various rice balls, and then subjected to cooking processing combined with ingredients to make the final product. You can also.

The secondary molded product according to the present invention is a safe food with very few chances of contamination by bacteria or the like in the production process, and since it is once frozen, there is little possibility of bacterial contamination in this sense. Further, in the production process, various additives are not essential, and the product can be a highly safe and nature-oriented product.

According to the production method of the present invention, it is possible to produce various types of final products according to the shape of the primary molded product and the way of cutting in the cutting process. The rice balls and rice burgers described in FIG. 2 and FIG. 3 are typical examples. In addition to these, for example, as shown in FIG. By sandwiching the ingredients 42, a final food in the form of a sandwich, dumpling or taco can be produced. Further, as shown in FIG. 5, a square or rectangular secondary molded product 51 can be manufactured, and this can be used as a sandwich for the ingredients 51 instead of bread. Further, a rectangular primary molded product 61 as shown in FIG. 6A can be obtained, and as shown in FIG.

<Molded product>
The use of the above primary molded product is advantageous for the production of cooked rice products, and can be traded extremely advantageously.

For example, in producing cooked rice products, it is necessary to prepare cooked rice according to the demand, but once cooked rice needs to be immediately processed and cooked, and if the demand forecast is incorrect, rice will be insufficient, or If it is in excess, it must be discarded. If the said primary molded product is utilized, if this is taken out from a freezer according to a demand, and if it attach | subjects to a temperature rising process and a cutting process, a cooked rice molded product can be manufactured efficiently and economically.

Also, the primary molded product can be used in a place different from the place where it is manufactured, as it is subjected to the temperature raising step and the cutting step according to the present invention described above. Specifically, in areas other than Japan, there are no rice storage facilities and rice milling facilities, or they are poor. Even if it is intended to provide processed rice products in such areas, it is difficult to obtain rice in good condition, and knowledge and skills of cooking rice may be lacking. If a temporary molded product is transferred to such a region and a cooked rice molded product is produced by the production method according to the present invention, it is possible to provide a high quality cooked rice final food.

Therefore, according to one aspect of the present invention, there is provided a frozen rice used in the above-described production method of the present invention, which has a constant cross-sectional shape and retains the shape of rice grains. Is done.

Further, the secondary molded product described above also constitutes one aspect of the present invention. Therefore, according to this invention, the cooked rice molded product by which the rice grain which is cut | disconnected without deform | transforming into the cross section and the cross section is observed is provided.

After washing 10 kg of rice, it was immersed in water, then cooked, and 24 kg of cooked rice was cooked. This cooked rice was formed into a 70 cm long rod shape having a cross section of a regular triangle with a side of 7 cm. This was snap frozen to -40 ° C. After freezing for 3 days, it was taken out, and the frozen cooked rice was left in an atmosphere at -5 ° C. After confirming that the external and internal temperatures are in the range of −10 ° C. to −3 ° C., add a load of 25 kg / 7-15 cm to the heated frozen rice, and continuously add 2.5 cm thick triangular rice balls 300 shaped cooked rice products were cut out.

The obtained rice ball-shaped cooked rice was heated in a microwave and ate. As a result, it was a rice ball with a texture and texture close to freshly cooked rice.

Claims (13)

1. At least a step of preparing frozen rice, a temperature raising step of raising the temperature of the frozen rice to −10 ° C. to −3 ° C., and a step of cutting the rice under the temperature into a desired shape A method for producing a cooked rice product, characterized in that
2. The production method according to claim 1, wherein the temperature of the rice frozen in the temperature raising step is raised to -7 ° C to -3 ° C.
3. The manufacturing method according to claim 1, wherein the frozen rice is a molded product having a certain cross-sectional shape and leaving the shape of rice grains.
4. The manufacturing method according to claim 3, wherein the cross-sectional shape is a circular or polygonal rod-shaped object.
5. The manufacturing method according to claim 1, wherein the cooked rice product is a rice ball or rice paste.
6. The production method according to claim 1, wherein the freezing temperature is -18 ° C or lower.
7. The manufacturing method according to claim 1, further comprising a step of packaging the cut rice having a desired shape after processing and cooking.
8. The manufacturing method according to claim 1, further comprising a step of freezing the cut rice having a desired shape after processing and cooking.
9. A cooked rice product that has a certain cross-sectional shape and retains the shape of rice grains.
10. The cooked rice molded product according to claim 9, which is used as the frozen rice in the production method according to claim 1.
11. The use of the cooked rice molded product according to claim 9 as the frozen rice in the production method according to claim 1.
12. A cooked rice product that is cut without deformation in its cross section, and rice grains that show the cross section are observed.
13. The cooked rice molded product according to claim 12, which can be obtained by the production method according to claim 1.

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