Classifications

• • A—HUMAN NECESSITIES
  • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
  • A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
  • A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
  • A23L7/10—Cereal-derived products
  • A23L7/143—Cereal granules or flakes to be cooked and eaten hot, e.g. oatmeal; Reformed rice products
• • A—HUMAN NECESSITIES
  • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
  • A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
  • 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 OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
  • 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

Definitions

• This disclosure relates to a method for producing frozen cooked rice foods.
• cooked rice for freezing has been produced by various methods.
• additives, fats, etc. are used to make it easy to break apart, and then it is spread out on a conveyor and dropped, and then physically frozen.
• a method of applying force to separate and freeze has been adopted. Specifically, as an example, before freezing, the grains are leveled on a conveyer, and after freezing, the grains are crushed by stirring teeth or the like to separate the grains one by one. With this method, the rice grains become flakes, but the rice grains are crushed and cracked, and the rice grains are tattered.
• the use of additives and oils and fats affects the taste and flavor of rice, and is a factor in deteriorating the quality of rice.
• Patent Document 1 discloses a method for producing loose frozen cooked rice foods using a coating liquid.
• the present disclosure provides a frozen cooked rice food in which the state of breaking apart is improved when the cooked rice food is frozen after being manufactured, and a method for producing the same.
• the present disclosure discloses a method for producing a frozen cooked rice food, comprising (A) a step of cooking raw rice to obtain cooked rice, (B) the surface of the cooked rice cooked in step (A) (C) The cooked rice cooled in step (B) is loosened while being brought into contact with steam, and water is added to the cooked rice in an amount of 2 to 11% by mass based on the mass of the cooked rice. and (D) freezing the cooked rice obtained in step (C).
• a method for producing a frozen cooked rice food includes: (A) the step of cooking raw rice to obtain cooked rice; (C) The cooked rice cooled in step (B) is loosened while being brought into contact with steam, and 2 to 11% by mass of water is added to the mass of the cooked rice. and (D) freezing the cooked rice obtained in step (C).
• the method of the present disclosure it is possible to satisfactorily separate and freeze frozen cooked rice without using additives or oils, or even if the amount used is reduced. is an advantage of the methods of the present disclosure.
• the rice used as a raw material refers to rice after threshing and after removing the husk, and before soaking in water.
• the raw rice is not particularly limited as long as it can be used as a raw material for cooked rice foods, and the type of rice, the presence or absence of rice polishing, the degree of polishing, etc. can be appropriately selected according to the type of desired cooked rice food.
• the type of rice for example, japonica rice, indica rice, or the like can be used, and japonica rice is preferable as the raw material rice in the present disclosure.
• non-glutinous rice can be used as raw material rice in the present disclosure.
• amylose content of the raw material rice in the present disclosure is preferably 9% by mass or more.
• any of so-called brown rice before polishing, so-called germ rice with germ remaining, and so-called polished rice after polishing can be used.
• grains other than rice may be mixed in the raw material rice to the extent that the effects of the present invention are not impaired.
• Grains other than rice include, for example, wheat, barley (rolled barley, rice grain barley, glutinous barley, etc.), adlay, millet, millet, millet, black sesame, and white sesame.
• the raw rice is subjected to pretreatment such as washing and soaking as necessary before cooking.
• pretreatment such as washing and soaking as necessary before cooking.
• raw rice is washed with water, immersed in water for 1 hour or more, drained, and then subjected to heat cooking such as rice cooking.
• "cooking rice” may include not only cooking by cooking rice (cooking in a pot), but also cooking by a steamer (household use), a rice steaming apparatus (industrial use), or the like.
• the raw rice is cooked according to the usual method, by heating the raw rice while immersed in water.
• the device for cooking the raw material rice is not particularly limited as long as the effects of the present disclosure are exhibited, but any known rice cooking device can be used regardless of whether it is for industrial use or domestic use.
• cooked rice refers to rice cooked from raw rice, and includes not only cooked rice obtained by cooking polished rice and brown rice, but also barley rice obtained by cooking polished rice and barley together. .
• uncooked rice and polished rice are preferred, and non-glutinous polished rice is more preferred.
• cooked rice refers to food that is neither seasoned nor processed. Therefore, frozen cooked rice food in the present disclosure refers to frozen food that is cooked rice that is neither seasoned nor processed.
• white rice obtained by cooking polished rice is preferable.
• the surface of cooked rice is cooled to the range of -1 to 45°C.
• the cooling temperature is not particularly limited as long as it is in the range of -1 to 45°C, preferably in the range of -1 to 20°C, more preferably in the range of -1 to 10°C.
• 2 to 11% by mass of water is attached to the mass of the cooked rice by bringing steam into contact with the cooled cooked rice.
• the mass ratio of the water to be attached to the mass of the cooked rice is not particularly limited as long as it is in the range of 2 to 11% by mass, but the range is preferably 2 to 7% by mass, and more preferably 3 to 6% by mass. preferable.
• steam is not particularly limited as long as the effects of the present disclosure are exhibited, but is preferably water vapor.
• the mass ratio of steam mentioned above actually refers to the mass ratio of water adhering to the cooled cooked rice. Although not limited, for example, when 5 g of water adheres to 100 g of cooled cooked rice to make 105 g, the mass ratio of water to the mass of cooked rice is 5% by mass.
• the step of loosening the cooked rice while contacting with steam is not particularly limited as long as the effect of the present disclosure is exhibited, but the cooked rice grains cooled by contacting with steam It is a step of generating dew condensation on the surface of and loosening the cooked rice while maintaining the dew condensation state, for example, it is preferable to be a step of loosening the cooked rice while spraying steam.
• the pressure for spraying the steam may be adjusted within a range that allows the predetermined amount of water to adhere to the surface of the cooled boiled rice, and is not limited, but is for example 0.1 to 0.1. It is in the range of 5 MPa.
• the difference between the surface temperature of the cooled boiled rice and the temperature of the sprayed steam is not limited, but is preferably in the range of 60-101°C, for example.
• the “step of loosening the cooked rice” is not particularly limited as long as the effects of the present disclosure are achieved.
• Examples include a step of loosening cooked rice, a step of applying pressure with air to loosen cooked rice, and the like. The above steps may be performed singly or in combination.
• the “step of loosening the cooked rice” does not include the step of kneading the cooked rice and the step of crushing the cooked rice.
• physical parameters such as the frequency of vibration, the number of rotations, and the air pressure may be adjusted within a range in which the separation and freezing is possible.
• the “step of loosening the cooked rice” refers to a step of loosening the cooked rice with a spatula, a stick and/or a comb equipped with a stirring mechanism and/or a rotating mechanism, and a step of loosening the cooked rice with a conveying device equipped with a vibrating mechanism. a step of loosening the cooked rice by dropping it during transfer to a subsequent conveying device in transfer by the conveying device; and a step of loosening the cooked rice by air pressure.
• the “step of loosening the cooked rice” is not particularly limited as long as the effects of the present disclosure are exhibited, but the cooked rice should have an area of 100 to 300 cm 2 and a height of 0.1 to 3.0 cm 2 . It is preferable to loosen the boiled rice by spreading or while spreading so that 100 g per space of 0 cm.
• the cooled cooked rice is brought into contact with a predetermined amount of steam to cause condensation on the surface of the rice grains of the cooled cooked rice, and the cooked rice is loosened while maintaining the dew condensation state.
• the boiled rice is frozen.
• the cooked rice can be made into a single grain of rice and an aggregate of multiple grains in which a plurality of rice grains are connected to each other, and can be frozen in the form of such multiple grains.
• the major diameter of the multiple grain lumps is 46 mm or less in order to neatly serve the cooked rice in a rice bowl.
• the weight of the multiple grain agglomerates is preferably 10 g or less, more preferably 8.7 g or less.
• the number of grains per lump of the multiple grain agglomerates is preferably 229 grains or less, more preferably 199 grains or less.
• 60% or more of the multiple grain lumps thus obtained are composed of 26 or more grains, and 90% or more of the whole rice grains are composed of 100 or less grains.
• the cooked rice food can be made into a frozen food form by rapidly freezing at -30°C or below. Further, the obtained frozen food is stored at -15°C or lower, preferably -18°C or lower.
• the frozen cooked rice food of the present disclosure can be eaten by subjecting it to various heat treatments such as a microwave oven, a frying pan, and a hot water bath.
• (1) to (8) can be provided.
• a method for producing a frozen cooked rice food (A) a step of cooking raw rice to obtain cooked rice; (B) a step of cooling the surface of the rice cooked in step (A) to a temperature in the range of -1 to 45°C; (C) a step of loosening the cooked rice cooled in step (B) while bringing it into contact with steam to attach 2 to 11% by mass of water to the cooked rice, and (D) freezing the cooked rice obtained in step (C);
• the method above comprising: (2) The method according to (1), wherein the cooked rice obtained in step (A) is white rice.
• the step of loosening the cooked rice in the step (C) includes a step of loosening the cooked rice with a spatula, a stick and/or a toothed comb having a stirring mechanism and/or a rotating mechanism, a step of loosening the cooked rice with a conveying device having a vibration mechanism, and conveying.
• any one of (1) to (4) which is one or more steps selected from a step of loosening the cooked rice by dropping during transfer to a subsequent conveying device in transfer by the device, and a step of loosening the cooked rice by air pressure.
• the method of. (6) The method according to any one of (1) to (5), wherein the step of loosening the cooked rice while contacting steam in step (C) is a step of loosening the cooked rice while spraying steam.
• the step of loosening the cooked rice in step (C) is spread or spread while spreading the cooked rice so that the cooked rice weighs 100 g per space with an area of 100 to 300 cm and a height of 0.1 to 3.0 cm.
• (8) The method according to any one of (1) to (7), wherein the mass of water attached to the cooked rice in step (C) is 2 to 7% by mass relative to the mass of the cooked rice.
• JIS Japanese Industrial Standards
• 600 g of polished rice was prepared, washed by normal operation, soaked for 1 hour or more, added with water so that the total amount of polished rice and water was 1350 g, and cooked with an IH rice cooker.
• the distribution state of the multiple grain lumps 90% or more of the whole rice grains are 3 grains or more, 80% or more of the whole rice grains are 6 grains or more, 70% or more of the whole rice grains are 12 grains or more, and 70% or more of the whole rice grains are 12 grains or more. 60% or more had 26 grains or more.
• the distribution state is such that 90% or more of the whole rice grains are 100 grains or less, 80% or more of the whole rice grains are 77 grains or less, 70% or more of the whole rice grains are 60 grains or less, and 60 grains of the whole rice grains. % or more was 53 grains or less.
• 600 g of polished rice was prepared, washed by normal operation, soaked for 1 hour or more, added with water so that the total amount of polished rice and water was 1350 g, and cooked with an IH rice cooker.
• EasyFix maximum discharge pressure: 0.35 MPa, spray steam weight about 1.1 g / sec
• spray steam weight about 1.1 g / sec
• the rice was loosened with a rubber spatula so as not to crush the rice so that the moisture of the steam spreads between the rice.
• the rice was transferred to a vat and rapidly frozen/frozen.
• 150 g of this frozen rice was placed in a rice bowl, lightly wrapped in plastic wrap, heated in a microwave oven at 600 W for 2 minutes, and then whether or not it could be broken into pieces was evaluated. It was determined that when the multiple grain agglomerate had a major axis of 46 mm or less, it could be broken into pieces, and that the multiple grain agglomerates had a major diameter of 47 mm or more and could not be broken into pieces.
• rice was prepared by spraying water and hot water instead of steam.
• the cooked rice was spread on a net (inside diameter 2 mm lattice) and cooled in a refrigerator to 10°C or less.
• Water at 20° C. and hot water at 90° C. were sprayed on the rice and loosened with a spatula.
• the rice was transferred to a vat and rapidly frozen/frozen.
• 150 g of this frozen rice was placed in a rice bowl, lightly wrapped in plastic wrap, and heated in a microwave oven at 600 W for 2 minutes.
• the method of the present disclosure enables good separation and freezing of frozen cooked rice.
• the frozen cooked rice with a steam content of 12% or more is not as good as the frozen cooked rice obtained by the method of the present disclosure. It was too sticky and did not have a good texture.

Landscapes

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

Priority Applications (3)

Applications Claiming Priority (2)

Publications (1)

Family

ID=83458955

Family Applications (1)

Country Status (4)

Citations (7)

Family Cites Families (9)

• 2022
  • 2022-03-24 JP JP2023511148A patent/JP7808592B2/ja active Active
  • 2022-03-24 WO PCT/JP2022/014188 patent/WO2022210310A1/ja not_active Ceased
  • 2022-03-24 US US18/285,207 patent/US20240188603A1/en active Pending
  • 2022-03-24 CN CN202280025171.2A patent/CN117082985A/zh active Pending

Patent Citations (7)

Also Published As

Similar Documents

Legal Events