WO2020003817A1 - Cooking method for instant food product - Google Patents

Abstract

[Summary] Provided is a cooking method for an instant food product having puffed dry rice and dry ingredients in a mixed state, whereby it is possible to reproduce a rice bowl dish, such that at least at the time of consumption, the ingredients come to sit on top of the puffed dry rice. [Solution] This cooking method is for an instant food product that is sealed in the container by means of a container and a lid, the method comprising: an opening step for peeling the lid off the container; a shaking step for horizontally shaking the container after the lid is peeled off; and a hot-water pouring step for pouring hot water along the surface of an inner wall of the container.

Description

How to cook instant food

(4) The present invention relates to a method for cooking instant food. More specifically, the present invention relates to a method for cooking an instant food in which ingredients are restored on expanded pulverized dried rice, such as rice bowl, after cooking.

In recent years, the demand for instant foods that can be provided immediately is increasing. An example of the instant food is an instant food using expanded pulverized rice.

膨 Here, the puffed dry rice is obtained by pregelatinizing starch and then drying it at a high temperature to puff the tissue. In order to eat expanded pulverized rice, it is common to restore by heating and cooking by adding water or by pouring in hot water (for example, see Patent Documents 1 and 2).

即 For ready-to-eat foods on the market, expanded rice and ingredients are enclosed in containers, but the method of encapsulation differs depending on the conditions. For example, when moisture transfer between the expanded dry rice and the ingredients becomes a problem, a method of individually packaging and enclosing the expanded dry rice and the ingredients is used. On the other hand, when moisture transfer between the expanded dry rice and the ingredients is not a problem, a method of enclosing the expanded dry rice and the ingredients together is used. Recently, with the progress of drying technology, a method of enclosing puffed dried rice and ingredients together is the mainstream.

JP 2014-158423 A JP-A-51-32751

By the way, the appearance at the time of eating plays an important role in increasing appetite and willingness to purchase. In the case where the instant food is curry or coconut rice or the like, since it is stirred at the time of eating, there is no particular problem even if expanded rice and ingredients are mixed in the container at the stage before restoration. On the other hand, in the case of ready-to-eat food that assumes rice bowl or the like, it is desirable that the puffed dried rice and the ingredients are separated at least at the stage after cooking, and the ingredients are on the puffed dried rice. Here, in the manufacturing stage, the expanded dry rice and the ingredients are separated by filling the expanded dry rice and the ingredients in separate steps. However, even if they are separated at the time of manufacture, they may be mixed depending on the subsequent transportation and storage conditions.

熱 When hot water is poured into ready-to-eat food in a state in which expanded dry rice and drying ingredients are mixed, the expanded rice and ingredients may move slightly due to the strength of the poured hot water. However, in the limited space of the container, the positions hardly change greatly, and the expanded rice and the ingredients are restored in a mixed state. In addition, when pouring a large amount of water, it is conceivable that the position changes due to the floating of a material having a low specific gravity. However, when a light-weight object is hidden under a heavy-weight object, the heavy-weight object becomes heavy, and the light-weight object hardly emerges. Furthermore, when restoring with a small amount of pouring, the positions of the expanded dry rice and the ingredients are more difficult to change.

The present inventors have intensively studied a cooking method in which the ingredients are placed on the restored puffed dried rice, at least at the stage after cooking, in the ready-to-eat food in which the expanded pulverized dry rice and the drying ingredients are mixed. went. Then, after the container containing the expanded dry rice and the ingredients is shaken in the horizontal direction, pouring is performed along the inner wall surface of the container to restore the ingredients to the state maintained on the expanded dry rice. The inventors have found that the present invention can be performed, and have completed the present invention.

In order to solve the above-mentioned problems, the present invention is a method for cooking an instant food enclosed in a container by a container and a lid, wherein the opening step of peeling off the lid from the container, and horizontally shaking the container with the lid removed. A method for cooking an instant food, comprising: a shaking step; and a pouring step of pouring along an inner wall surface of a container. In the shaking step, it is preferable to perform a repetitive linear motion for 10 seconds at a speed of 5 times / second over a width of 10 to 15 cm.

In order to solve the above-mentioned problems, the present invention relates to a method of cooking an instant food comprising expanded pulverized dry rice and ingredients, and in plan view, with respect to the total area of the puffed dried rice and ingredients in a container, Provided is a method for cooking instant food, in which a container is shaken horizontally so that the area value of the ingredients becomes 30% or more, and then poured along the inner wall surface of the container.

According to the present invention, the ingredients can be moved onto the expanded dry rice even if the expanded dry rice and the dry ingredients are mixed. Furthermore, since the drying ingredients can be concentrated and collected at the center of the container by shaking, the reproducibility of the rice bowl can be improved. Further, according to the present invention, the powder soup or the granular soup can be moved to the bottom of the container by filling the powder soup or the granular soup in the container together with the expanded rice and the drying ingredients. As a result, a state in which dripping is accumulated at the bottom of the container when restored can be reproduced, so that the reproducibility of the rice bowl can be further improved. As described above, according to the present invention, rice bowl can be reproduced from a visual point of view, so that appetite and willingness to purchase can be increased.

Hereinafter, preferred embodiments for carrying out the present invention will be described.

The raw rice used in the present invention is not particularly limited, such as japonica, indica, long grain rice, short grain rice, and various kinds of rice can be used. In addition, old rice can be used effectively.

Next, the production process of expanded dry rice using raw rice will be described. Here, short grain rice will be described as an example, but the invention is not limited to this.

First, the rice washing process will be described. In the rice washing process, the rice after milling is washed. At this time, the method for washing rice is not particularly limited, and a known technique can be used.

Next, the immersion step will be described. Note that the immersion step is not an essential step and can be appropriately selected.

In the immersion step, the raw rice after washing is immersed in water to absorb water. The immersion time depends on the time, temperature, type and condition of the rice, but it is preferable that the immersion time is 30 minutes or more in the case of white rice. By immersing the raw rice after washing in water, the rice absorbs water and cooked rice with good texture and taste can be obtained.

In the present invention, an oil, an emulsifier, a polymerized phosphate, an antioxidant, an enzyme such as amylase may be added as an auxiliary material. Seasonings such as salt, soy sauce, and sugar may be used for seasoning.

Next, the rice cooking process will be described. The method of cooking rice in the present invention is not particularly limited, but it may be cooked by a usual method such as gas-type rice cooking, electric rice cooking, IH rice cooking or rice cooking by steaming. In addition, the amount of water in the cooked rice may be adjusted by appropriately adjusting the amount of water so as to obtain cooked rice having desired texture and hardness after cooking. For example, rice can be cooked by appropriately adjusting the amount of water so that the yield of cooked rice is 1.6 to 2.6 (equivalent to 49 to 68% in terms of moisture after cooking). Here, the rice cooking yield is the weight ratio of rice after cooking to the weight of rice before cooking.

Generally, in order to obtain cooked rice having appropriate stickiness and hardness, it is preferable that the cooked rice yield is about 1.8 to 2.4 (corresponding to 53 to 63% of the water content after cooking).

Finally, the processing steps will be described. The processing step is a step of processing the cooked rice into puffed dry rice by drying, pressing and puffing and drying.

Specifically, after the cooked or steamed cooked rice is loosened, the water is adjusted by primary drying until it can be pressed. The primary drying is preferably performed by ventilation at a temperature of 100 ° C. or less, and the drying is preferably carried out until the water content becomes 20% to 30% (weight%: the same applies hereinafter), particularly preferably 22% to 28%. Drying in this range results in a state in which it is not crushed even by pressing.

後 Pressing treatment is performed after adjusting the water content by primary drying. The simplest method of pressing is to pass rice grains between narrow rolls, but the pressing may be performed by a pressing machine, a grinding machine, or the like. In the case of pressing with a roll, the roll interval may be about 0.1 to 1 mm, but it is particularly preferable to press at a roll interval of 0.10 mm or more and 0.60 mm or less. It is also possible to crush several times. The crushing causes tissue destruction within the rice grains, and this destruction tends to cause swelling. In addition, it becomes easy to expand as it compresses strongly. In the present invention, in order to obtain a better texture, the thickness is preferably 0.15 mm or more and 0.45 mm or less.

後 After pressing, before drying and expanding, adjust the water content by secondary drying. The secondary drying is performed to obtain an appropriate expanded state. The secondary drying is preferably performed with ventilation at 100 ° C. or lower as in the case of the primary drying. After drying, drying may be performed until the water content becomes 10% to 25%, particularly preferably 12% or more and less than 18%. After drying, it is preferably sieved and expanded and dried at a high temperature exceeding 100 ° C.

Puffing drying can be performed with a high-temperature hot air dryer for drying or baking food. In the present invention, the internal temperature is set to a temperature higher than 100 ° C., preferably 130 ° C. or more, more preferably 140 ° C. or more, in order to sufficiently expand and improve the resilience. In the present invention, the bulk specific gravity is adjusted to 0.43 g / ml or more and 0.53 g / ml or less so that the expanded dry rice floats on water. In order to expand to such a bulk specific gravity, the degree of expansion may be adjusted by temperature, wind speed, time and the like.

Further, in order to apply high-temperature heat at a stretch to uniformly expand the rice grains, it is preferable to blow, for example, a high-temperature high-speed air stream having a wind speed of 40 m / s or more to the rice grains to perform expansion and drying. At this time, the amount of energy given to rice may be increased by adding saturated steam into the high-temperature flash dryer cabinet. Further, in addition to a high-temperature high-speed air stream, superheated steam can be blown to expand the air.

(4) The time for puffing and drying is completely different depending on the temperature, the wind speed, and the amount of rice, and is appropriately adjusted. Generally speaking, the time is about 30 seconds to 2 minutes. In this way, it is preferable to expand and dry so that the final water content is about 5% to 12% and the bulk specific gravity is 0.43 g / ml or more and 0.53 g / ml or less.

具 The ingredients used in the present invention may be any drying ingredients, and the drying method is not particularly limited. Examples of the drying method include frying treatment, freeze drying, vacuum drying, and the like. Examples of the material to be dried include meat, fish and shellfish, puffed egg products, vegetables, vegetable proteins, and combinations thereof. The size of the drying ingredients is not particularly limited, but the lower limit is preferably larger than the expanded dry rice. On the other hand, the upper limit is preferably about 20 mm or a die size of about 20 mm. If it exceeds 20 mm, although it depends on the size of the container, the drying tool does not move even if it is shaken, and it is difficult to move on the expanded dry rice. On the other hand, the bulk specific gravity of the drying ingredient is not particularly limited as long as the specific gravity is equal to or less than that of the puffed dried rice.

シ ー As the seasoning used in the present invention, powdered soup, granular soup or liquid seasoning can be used. Among them, it is preferable to use a powdered soup or a granular soup that can be sealed in a container together with the expanded rice and the drying ingredients. The size of the powdered soup or the granular soup is not particularly limited as long as it is smaller than the major axis of the puffed dried rice. As an example, when used together with puffed and dried rice using short grain rice, it is preferable that the aperture is less than 4 mm in a test sieve based on JIS Z # 8801-1. When the size of the powder soup or granule soup is 4 mm or more, it is difficult for the powder soup or granule soup to collect at the bottom of the container when the container is shaken.

In the present invention, expanded rice is directly charged into a container, and further, the drying ingredients and seasonings are directly charged. Then, the container is sealed to make a ready-made rice product in the container.

容器 The container used in the present invention is preferably a rigid container such as a cup-shaped or bowl-shaped container, and more preferably a heat-insulating foamed paper container. Further, a soft packaging material type such as a standing pouch may be used. It is preferable that the cross-sectional area of the container in the horizontal plane gradually increases toward the container opening. Note that a waterline indicating the amount of water required for restoration cooking can be provided in the container, and a waterline may be provided outside the container when the container is transparent.

Next, the cooking method according to the present invention will be described. Here, a product in which expanded rice, a drying ingredient and a powdered soup are put in a cup-shaped container and sealed with a lid material will be described as an example.
First, the lid is peeled off from the container to expose the opening. At this time, the lid may be entirely removed, but it is preferable that the lid is partially adhered to the container from the viewpoint of covering and standing still after pouring.

Next, shake the container horizontally. At this time, as the shaking speed, it is preferable to perform a repetitive linear motion at a speed of about 5 times / sec over a width of 10 to 15 cm. Here, 5 times / sec means that the linear motion is repeated reciprocally 2.5 times in a width of 10 to 15 cm per second. The shaking time is preferably 10 seconds. By performing the above-mentioned shaking, the expanded dry rice and the ingredients vibrate in the container, and ingredients larger than the expanded dry rice precipitate on the expanded dry rice. In addition, the ingredients deposited on the puffed dried rice gather in the center of the container. On the other hand, if the shaking speed is low, the expanded dried rice and the drying ingredients in the container hardly move, so that the ingredients do not precipitate. On the other hand, if the shaking speed is too high, there is a possibility that the expanded rice and ingredients will jump out of the container, or that the expanded rice and ingredients will violently collide with each other and be damaged.

さ せ Pour water after shaking the container. In the present invention, it is preferable that the molten metal is poured along the inner wall of the container. By pouring along the inner wall, the ingredients can be prevented from moving due to the pouring force. In addition, it is possible to pour into the center of the puffed dry rice and ingredients (the center of the container), but depending on the momentum of pouring, the ingredients deposited on the puffed dry rice may sink into the puffed dry rice. Therefore, it is preferable that the molten metal is poured along the inner wall.

Lastly, after pouring, the lid is closed and left for a predetermined time to complete cooking. In addition, you may add a liquid seasoning etc. just before eating as needed.

Hereinafter, the present invention will be described in more detail with reference to examples. Each property of the present invention was evaluated by the following methods.

(Precipitation rate of ingredients)
It was confirmed how much the ingredients were deposited on the swollen and dried rice by shaking. Specifically, after putting a predetermined amount of expanded rice and a predetermined amount of ingredients in a container, the height from the bottom of the container to the upper surface of the expanded rice was measured. Next, while the opening was covered with paper, the rice was lowered up and down 30 times to mix the expanded dry rice and the ingredients. This state was used as a reference. The paper was removed, and a plan view photograph of the inside of the container was taken through the container opening. Using image analysis software (ImageJ), the total value of the area where the expanded rice and the ingredients are squeezed in the container and the area value where the ingredients are squeezed in the container are calculated from the difference in the contrast of the photographed photograph, and the precipitation ratio of the ingredients is calculated. did. The inner diameter of the opening of the container was 100 mm, the inner diameter of the bottom was 75 mm, and the height from the bottom of the container to the opening was 95 mm. The average major axis of the expanded rice was 7 to 8 mm. Further, a 10 mm die mystery meat (registered trademark) was used as an ingredient.

Next, the container was shaken horizontally. As a shaking speed, a 15 cm width was repeatedly linearly moved at a speed of 5 times / second. The shaking time was 10 seconds. After the shaking, a plan-view photograph of the inside of the container was taken from the opening of the container. Using the image analysis software, the total value of the area of the expanded rice and the ingredients in the container and the area of the ingredients were calculated from the photographed pictures.

(Examples 1 to 4)
Each example was prepared according to Table 1 below. The test was performed five times, and the average value was calculated.

(Comparative Example 1)
Same as Example 1 except that the repetitive linear motion was performed at a speed of 2 times / second.

(Comparative Example 2)
Same as Example 1 except that shaking was performed using a vortex mixer instead of repetitive linear motion. In addition, as a shaking method, shaking was performed by pressing the bottom of the container against a rubber part of a vortex mixer. The shaking speed was 1200 rpm / min for 10 seconds.

(Comparative Example 3)
In Example 1, 180 g of hot water (95 degrees or more) was added to the center of the container without repeating linear motion, and the container was allowed to stand for 5 minutes. After that, it was the same as Example 1 except that a 10 cm width was repeatedly linearly moved at a speed of 5 times / second.

明 ら か As is clear from Table 1, in all the examples, it is found that the cooking method according to the present invention increases the precipitation ratio of the ingredients. And it turns out that the precipitation ratio of an ingredient increases as the quantity of an ingredient increases. The increase rate of the precipitation ratio was at least 2.94 times (Example 2) and at the maximum 4.19 times (Example 3).

On the other hand, in Comparative Example 1, it can be seen that the precipitation ratio of the ingredients hardly changed. This is because during the shaking of Comparative Example 1, the expanded dry rice and the ingredients hardly moved in the container, and the position change between the expanded dry rice and the ingredients did not occur. Because he did not.

Next, in Comparative Example 2, although the precipitation ratio of the ingredients increased, the increase ratio of the precipitation ratio was only 1.74 times. The reason is considered as follows. In Comparative Example 2, when vibration was applied using a vortex mixer, the expanded rice and the ingredients were vigorously stirred in the container. Especially at the center of the container, the drying ingredients have been deposited so as to rise from the bottom of the container. However, at the same time as the deposition of the ingredients at the center of the container, the drying ingredients were sinking toward the bottom of the container on the side of the container. Therefore, the precipitation ratio of the ingredients did not increase as expected.

In Comparative Example 3, it can be seen that the precipitation ratio of the ingredients is lower than before the pouring. This is considered to be because the ingredients gathered in the center of the container dropped under the swollen and dried rice by the pouring force due to the pouring into the center of the container. In addition, after the restoration, the expanded dried rice and the ingredients were hard to move due to the increase in volume and moisture, and thus the ingredients did not precipitate even after shaking.

試 験 Although not described as a comparative example, a test was conducted by repeating a circular motion having a diameter of 7 cm at 2 laps / sec for 10 seconds instead of the repetitive linear motion of Example 1. However, in the repeated circumferential movement, only the surface-expanded dried rice and the ingredients moved, and no increase in the precipitation of the ingredients was observed.

As described above, in the cooking method according to the present invention, the ingredients are expanded on the expanded dry rice from a state where the expanded dry rice and the ingredients are mixed by a simple operation of performing a repetitive linear motion at a predetermined speed. Can be moved. As a result, the reproducibility of the rice bowl can be enhanced, and appetite and purchase motivation can be increased.

Claims (3)

1. A method for cooking instant food enclosed in a container with a container and a lid,
   Opening step of removing the lid from the container,
   A shaking step of shaking the container with the lid removed horizontally,
   A pouring step of pouring along the inner wall surface of the container,
   Cooking methods for instant foods, including:
2. The method for cooking an instant food according to claim 1, wherein the shaking step performs a repetitive linear motion for 10 seconds at a speed of 5 times / second over a width of 10 to 15 cm.
3. A method of cooking instant food comprising puffed dried rice and ingredients,
   In a plan view, the container is shaken horizontally so that the area value of the ingredients is 30% or more of the total area of the expanded dry rice and the ingredients in the container. A method for cooking instant food that pours water along the wall.