WO2018167987A1 - Procédé de production de riz cuit, procédé de production de pilaf et procédé de production de boule de riz - Google Patents

Procédé de production de riz cuit, procédé de production de pilaf et procédé de production de boule de riz Download PDF

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Publication number
WO2018167987A1
WO2018167987A1 PCT/JP2017/015506 JP2017015506W WO2018167987A1 WO 2018167987 A1 WO2018167987 A1 WO 2018167987A1 JP 2017015506 W JP2017015506 W JP 2017015506W WO 2018167987 A1 WO2018167987 A1 WO 2018167987A1
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Prior art keywords
cooked rice
heat
rice
resistant
resistant tray
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PCT/JP2017/015506
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English (en)
Japanese (ja)
Inventor
峰雄 菅内
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峰雄 菅内
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Priority to CN201780087043.XA priority Critical patent/CN110446434A/zh
Priority to KR1020197030253A priority patent/KR102370931B1/ko
Publication of WO2018167987A1 publication Critical patent/WO2018167987A1/fr

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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
    • A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
    • 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
    • A23L3/01—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by heating using irradiation or electric treatment using microwaves or dielectric heating
    • 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
    • A23L3/34—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals
    • A23L3/3409—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals in the form of gases, e.g. fumigation; Compositions or apparatus therefor
    • A23L3/3418—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals in the form of gases, e.g. fumigation; Compositions or apparatus therefor in a controlled atmosphere, e.g. partial vacuum, comprising only CO2, N2, O2 or H2O
    • A23L3/3427—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals in the form of gases, e.g. fumigation; Compositions or apparatus therefor in a controlled atmosphere, e.g. partial vacuum, comprising only CO2, N2, O2 or H2O in which an absorbent is placed or used
    • A23L3/3436—Oxygen absorbent
    • 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
    • A23L3/34—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals
    • A23L3/3454—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals in the form of liquids or solids
    • A23L3/3463—Organic compounds; Microorganisms; Enzymes
    • A23L3/3571—Microorganisms; Enzymes
    • 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

Definitions

  • the present invention relates to a method for producing cooked rice, a method for producing baked rice, and a method for producing rice balls.
  • Dry bread, canned food, retort food, and instant food are known as emergency foods that can be stored for a long time.
  • an emergency food alpha rice obtained by rapidly drying cooked rice is provided for households that use cooked rice as a staple food.
  • it is not suitable for eating in situations where it is difficult to secure drinking water at the time of a disaster, etc., because reconstitution with hot water is necessary to eat alpha rice.
  • Patent Document 1 a step of immersing rice, a step of draining the rice and steaming with steam of 100 ° C. or higher, and a step of absorbing the steamed rice after cooling And the manufacturing method of the cooked rice which consists of a subsequent cooking sterilization process is proposed.
  • the cooked rice produced by the production method described in Patent Document 1 does not require water when eating, but since heating is necessary, it is difficult to eat at the time of a disaster where a heating tool cannot be secured. .
  • it includes a process of steaming with steam at 100 ° C or higher, so there are prisoners where rice turns brown and the color becomes worse.
  • the present invention has been made in view of the circumstances concerned, cooked rice that can be stored for a long period of time, can be eaten even under conditions where water and heating equipment cannot be secured, without losing color and the like, and It aims at providing each manufacturing method of a rice ball.
  • a method for producing cooked rice according to one aspect of the present invention includes a method of manufacturing rice before polishing, which is made of glutinous rice or sticky rice, water having a weight of 145 to 155% based on the weight of the rice, and the weight of the rice.
  • the rice containing the enzyme preparation is placed in a heat-resistant tray and sealed, A maturing step of storing and maturing the cooked rice in the heat-resistant tray that has been sealed after finishing the sealing step for a predetermined period of time under a predetermined temperature condition;
  • a method for producing baked rice includes putting chopped vegetables consisting of 20-30% of the total weight of rice and water into a bowl, and adding water and food therein Add the acidulant preparation and mix, soak the vegetable for 85 to 95 minutes to absorb the water, drain the water, Put rice in a bowl, add water with a weight of 145 to 155% with respect to the weight of rice, and food additive acidulant with a weight of 0.1 to 0.2% with respect to the weight of rice, Let the rice absorb water by soaking for 95 minutes, In the water in which the rice is immersed, put the vegetable after draining the water, and add a seasoning solution, The said each process with which the manufacturing method of the said rice is provided after the said preparatory process is implemented.
  • the method of manufacturing a rice ball according to one aspect of the present invention includes the above-described steps included in the method of manufacturing cooked rice, After the enzyme addition step and before the sealing step, the enzyme preparation is further added to form the rice in a rice ball shape.
  • FIG. 1 is a flowchart showing a method for producing cooked rice according to an embodiment of the present invention.
  • the cooked rice here includes those made of either sticky rice or sticky rice.
  • “rice” refers to both sticky rice and sticky rice.
  • ⁇ Method for producing cooked rice using retort kettle> ⁇ Cooking rice preparation process: S1> Sharpen the rice, put the sharpened rice in a rice cooker and add water.
  • the rice to be used is white rice of japonica rice, 150% by weight of water is added with 100% by weight of the rice before sharpening.
  • the ratio of rice and water is not limited to this, and is adjusted as appropriate according to the variety of rice, the environmental conditions of cooking rice, the hardness of water used, and the like.
  • a food additive acidulant preparation (trade name: Hose-up, 40K (trade name)) is added to the water and rice in the rice cooking container, and the rice is absorbed by being immersed for 90 minutes.
  • the amount of water here is 145 to 155% (preferably 150%) based on the weight of rice.
  • the standard amount of food additive acidulant preparation is 0.1 to 0.2% of the total weight of raw materials.
  • ⁇ Cooking process S3> Cook rice with rice and water containing the food additive acidulant preparation that has undergone the dipping process.
  • the said rice cooking method may be a normal rice cooking method.
  • ⁇ Enzyme addition step S4>
  • the enzyme preparation is added to the cooked rice that has undergone the above rice cooking step according to either (i) or (ii) below.
  • an enzyme preparation for example, Mochi Soft MF (registered trademark)
  • Mochi Soft MF registered trademark
  • the amount of the enzyme preparation added is 1.0 to 2.0% (preferably 1.5%) based on the weight of the cooked rice.
  • an enzyme preparation for example, Mochi Soft A (registered trademark)
  • Mochi Soft A registered trademark
  • the amount of the enzyme preparation added is 1.0 to 2.0% (preferably 1.5%) based on the weight of the cooked rice.
  • ⁇ -amylase enzyme may be used as an enzyme preparation instead of (i) or (ii) above.
  • ⁇ -amylase enzyme is a starch-degrading enzyme that has the property of degrading starch contained in rice and is harmless to human consumption.
  • the amount of ⁇ -amylase enzyme to be added is, for example, 1 to 3% by weight based on 100% by weight of cooked rice.
  • beta amylase enzyme when adding beta amylase enzyme, it is desirable to add so that it may be applied to each grain of cooked rice. After adding ⁇ -amylase enzyme, cover the insulated container so that the cooked rice does not cool. It is desirable that the ⁇ -amylase enzyme is added as quickly as possible, and the temperature of the cooked rice at the time of addition is in a state of 70 ° C. or higher and 90 ° C. or lower.
  • FIG. 2 is a cross-sectional view showing the inside of the heat-resistant tray containing the cooked rice subjected to the sealing process.
  • the heat-resistant tray 2 is made of, for example, PP (polypropylene) or EVOH (ethylene-vinyl alcohol copolymer) and has a heat resistance of 125 ° C. to 135 ° C. (preferably 130 ° C.).
  • the reason why the heat-resistant film 3 is laid on the cooked rice 1 contained in the heat-resistant tray 2 in this way is to prevent contact between the deoxidizer and the cooked rice 1 (foodstuff) described later. .
  • 100% pure pulp paper 5 is laid on the cooked rice 1 from above the heat resistant film 3.
  • the reason why the pure pulp 100% paper 5 is laid on the cooked rice 1 from above the heat resistant film 3 is to absorb water vapor and moisture by the heat resistant film 3.
  • AGELESS (deoxidizer) 6 is placed on 100% pure pulp paper 5.
  • the reason why the AGELESS 6 is placed on the 100% pure pulp paper 5 is to prevent oxidation during long-term storage by deoxidation.
  • a heat-resistant film for example, PE (polyethylene) or PA (polyamide) 7 is used to cover the heat-resistant tray 2 containing the cooked rice 1, and the heat-resistant film 7 is bonded to the heat-resistant tray 2 by heat sealing. To do. Thereby, the inside of the heat-resistant tray 2 is sealed. In addition, you may change the quantity of the cooked rice 1 accommodated in the heat-resistant tray 2.
  • the heat seal material for example, CPP (Cast Polypropylene), HDPE (High Density Polyethylene), LLDPE (Linear Low Density Polyethylene), and the like are used.
  • ⁇ Aging process S6>
  • the cooked rice 1 accommodated in the heat-resistant tray 2 sealed by the heat-resistant film 7 that has undergone the sealing process is stored at a constant temperature for a certain time according to either (iv) or (v) below. Thereby, the enzyme preparation added to the cooked rice 1 is worked.
  • the sealed heat-resistant tray 2 is kept at 30-40 ° C. and stored for 36 hours.
  • ⁇ starch contained in cooked rice 1 is decomposed by the enzyme preparation added to cooked rice 1.
  • ⁇ starch contained in rice is changed to ⁇ starch.
  • ⁇ starch is decomposed by the above enzyme preparation as a starch degrading enzyme.
  • ⁇ -amylase when ⁇ -amylase is used as the starch degrading enzyme, ⁇ -1,4 bonds of amylopectin constituting ⁇ -starch are degraded. However, the ⁇ -1,6 bond of amylopectin is not degraded. Therefore, ⁇ starch is mainly decomposed into dextrin (limit dextrin) and maltose. Therefore, it is possible to prevent the taste from being impaired by the decomposition of ⁇ starch. Moreover, since only the terminal branch portion of amylopectin is degraded by ⁇ -amylase, it is possible to suppress the change of ⁇ -starch to ⁇ -starch.
  • FIG. 3 is a perspective view showing a state in which the heat-resistant tray 2 containing the cooked rice 1 is put in the four-layer aluminum pouch bag 8.
  • the heat-resistant tray 2 containing the cooked rice 1 that has undergone the aging process is placed in a four-layer aluminum pouch bag 8, and the air is removed to the extent that the heat-resistant tray 2 is not crushed.
  • the opening of the bag 8 is adhered by heat sealing, and the heat-resistant tray 2 is hermetically packaged (packaging process).
  • the four-layer aluminum pouch bag 8 is used in this way, light and oxygen do not permeate into the interior, so the cooked rice 1 that is the content does not deteriorate.
  • the four-layer aluminum pouch bag 8 there is a bag made of a film in which PET, nylon, an aluminum box, and CCP are laminated from the outside.
  • the sterilization process when storing cooked rice 1 for a long time will be described. Note that long-term storage is, for example, a period of about 1 to 5 years.
  • the four-layer aluminum pouch bag 8 containing the heat-resistant tray 2 obtained after the packaging process is put into a retort pot and sterilized.
  • the enzyme added in the enzyme addition step is also killed.
  • the temperature in the retort kettle is 95 to 105 ° C (preferably 100 ° C). Heat the cooked rice 1 contained in the heat-resistant tray 2 for 10 minutes while maintaining the temperature at the center of the cooked rice 1 at 95 to 105 ° C (preferably 100 ° C) (ie, the temperature is constant at about 100 ° C). Do).
  • cooked rice that can be stored for a short time or for a long time can be obtained.
  • FIG. 4 is a cross-sectional view showing the inside of the heat-resistant tray 2 containing the cooked rice 1 subjected to the sealing process in the cooked rice production method using the microwave heating apparatus.
  • ⁇ Heat sterilization step S7>
  • the heat-resistant tray 2 containing the cooked rice 1 having undergone the aging process is placed in a microwave apparatus as it is and sterilized.
  • the enzyme added in the enzyme addition step is also killed.
  • the microwave heating wave heats for 10 minutes while maintaining the temperature of the central portion of the cooked rice 1 contained in the heat-resistant tray 2 at 95 to 105 ° C. (preferably 100 ° C.) (ie, temperature Is constant at about 100 ° C).
  • 100% pure pulp paper 5 is laid on the cooked rice 1 from above the heat resistant film 3.
  • the reason why the 100% pure pulp paper 5 is laid on the cooked rice 1 from above the heat resistant film 3 is to absorb water vapor and moisture by the heat resistant film 3.
  • AGELESS (deoxidizer) 6 is placed on 100% pure pulp paper 5.
  • the reason why the AGELESS 6 is placed on the 100% pure pulp paper 5 is to prevent oxidation during long-term storage by deoxidation.
  • a heat-resistant film for example, PE (polyethylene) or PA (polyamide) 7 is used to cover the heat-resistant tray 2 containing the cooked rice 1, and the heat-resistant film 7 is formed in the opening of the heat-resistant tray 2 by heat sealing.
  • Glue for example, PE (polyethylene) or PA (polyamide)
  • the heat-resistant tray 2 containing the cooked rice 1 sealed with the heat-resistant film 7 is placed in the four-layered aluminum pouch bag 8 so that the heat-resistant tray 2 is not crushed.
  • the four-layer aluminum pouch bag 8 is bonded by heat sealing, and the heat-resistant tray 2 is hermetically packaged.
  • FIG. 5 is a flowchart showing a method for producing baked rice according to an embodiment of the present invention.
  • Preparation process: S11> First, prepare chopped vegetables. Examples of the vegetables include carrots, beef bowls, and salmons, but are not particularly limited, and can be changed as appropriate. The vegetable weight is 20-30% of the total weight of rice and water.
  • the vegetables prepared as above in a bowl put the vegetables prepared as above in a bowl, add water and food additive acidulant preparation (trade name: Hose-up, 40K (trade name)) and mix well.
  • the standard amount of food additive acidulant preparation should be 0.3-0.6% of the total weight of raw materials.
  • the vegetable is soaked in water for 85 to 95 minutes (preferably 90 minutes), and then the water is thoroughly drained.
  • the starch-degrading enzyme decomposes ⁇ starch in the cooked rice, the cooked rice can maintain its taste over a long period of time.
  • the cooked rice is not heated at 100 ° C. or more except during cooking, so there is no prisoner of browning.
  • there is no drying process after cooking rice like alpha rice it can be eaten as it is, without adding water or heating.
  • the rice used in the present embodiment may be any of japonica rice, indica rice, and japanese rice in the case of glutinous rice, and may further be sticky rice.
  • the rice milling ratio of rice may be any of brown rice, three-minute rice, five-minute rice, and seven-minute rice.
  • the cooked rice that has been temporarily kept in a heat retaining container is put into a molding machine, and the cooked rice is formed into a rice ball. What is necessary is just to determine suitably the quantity and shape of the cooked rice per rice ball.
  • the bag is formed of a heat-resistant film (packaging film) as described above. Then, the rice balls are packed in the bag.
  • the steps after the sealing step (S5) are performed in the same manner as the method for producing cooked rice shown in FIG.
  • the following effects are further achieved.
  • By forming cooked rice into rice balls it is possible to eat more easily than cooked rice.
  • the volume of the rice ball is smaller than that of cooked rice, the storage space for storage can be reduced.

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  • Life Sciences & Earth Sciences (AREA)
  • Chemical & Material Sciences (AREA)
  • Health & Medical Sciences (AREA)
  • Nutrition Science (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Chemical Kinetics & Catalysis (AREA)
  • General Chemical & Material Sciences (AREA)
  • Microbiology (AREA)
  • Cereal-Derived Products (AREA)

Abstract

La présente invention permet la production de riz cuit qui peut être conservé pendant une longue période de temps, qui ne perd pas sa couleur etc, et qui peut être mangé même dans lorsqu'il n'est pas possible de disposer d'eau ou d'un appareil de chauffage, sans perte de couleur etc. L'invention concerne un procédé de production de riz cuit qui comprend : une étape d'immersion (S2) pour immerger du riz dans de l'eau et une préparation d'additif alimentaire acidifiant ; une étape de cuisson de riz (S3) consistant à cuire le riz après l'étape d'immersion et l'eau contenant la préparation d'additif alimentaire acidifiant ; une étape d'ajout d'enzyme (S4) consistant à ajouter une quantité prescrite d'une préparation enzymatique au riz cuit dans des conditions dans lesquelles le riz cuit est maintenu à une température prescrite après l'étape de cuisson du riz ; une étape de scellage (S5) consistant à mettre le riz cuit comprenant la préparation enzymatique après l'étape d'ajout d'enzyme sur un plateau résistant à la chaleur et à sceller le plateau résistant à la chaleur ; une étape de maturation (S6) consistant à amener à maturation le riz cuit à l'intérieur du plateau scellé résistant à la chaleur après l'étape de scellage en maintenant le riz cuit dans des conditions de température prescrites pendant une période de temps prescrite ; et une étape de stérilisation (S7) consistant à chauffer le riz cuit à l'intérieur du plateau résistant à la chaleur après l'étape de maturation pendant une période de temps prescrite dans des conditions dans lesquelles la température au centre du riz cuit est maintenue à une température prescrite.
PCT/JP2017/015506 2017-03-15 2017-04-17 Procédé de production de riz cuit, procédé de production de pilaf et procédé de production de boule de riz WO2018167987A1 (fr)

Priority Applications (2)

Application Number Priority Date Filing Date Title
CN201780087043.XA CN110446434A (zh) 2017-03-15 2017-04-17 米饭的制造方法、什锦饭的制造方法以及饭团的制造方法
KR1020197030253A KR102370931B1 (ko) 2017-03-15 2017-04-17 쌀밥의 제조 방법, 오목밥의 제조 방법, 및 주먹밥의 제조 방법

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JP2017-050029 2017-03-15
JP2017050029A JP6254313B1 (ja) 2017-03-15 2017-03-15 米飯の製造方法、かやく御飯の製造方法、及びおにぎりの製造方法

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WO2018167987A1 true WO2018167987A1 (fr) 2018-09-20

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JP6667767B1 (ja) * 2019-08-05 2020-03-18 峰雄 菅内 米飯の製造方法
KR102563992B1 (ko) * 2023-03-15 2023-08-04 아침 주식회사 소프트재질의 간편식 밥용기 및 이를 이용한 간편식 밥 제조방법

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