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
  • A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
  • A23L5/10—General methods of cooking foods, e.g. by roasting or frying
  • A23L5/13—General methods of cooking foods, e.g. by roasting or frying using water or steam
• • A—HUMAN NECESSITIES
  • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
  • A23B—PRESERVATION OF FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES; CHEMICAL RIPENING OF FRUIT OR VEGETABLES
  • A23B2/00—Preservation of foods or foodstuffs, in general
  • A23B2/80—Freezing; Subsequent thawing; Cooling
• • A—HUMAN NECESSITIES
  • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
  • A23B—PRESERVATION OF FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES; CHEMICAL RIPENING OF FRUIT OR VEGETABLES
  • A23B9/00—Preservation of edible seeds, e.g. cereals
  • A23B9/10—Freezing; Subsequent thawing; Cooling
• • 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 processed cooked rice foods.
• Patent Literature 1 discloses loose-shaped frozen cooked rice that does not damage rice grain particles and does not contain oil or fat and has a good texture, and a method for producing the same.
• the present disclosure provides a frozen processed cooked rice food product with an improved state of disintegration when frozen after manufacturing the processed cooked rice food product, and a method for producing the same.
• the present disclosure discloses a method for producing a frozen processed cooked rice food, wherein (A) the step of obtaining the processed cooked rice food comprises seasoning and/or processing the raw material rice before or after cooking. , (B) cooling the surface of the processed cooked rice food obtained in step (A) to a range of -1 to 45 ° C., (C) processing cooled in step (B) A step of loosening the processed cooked rice food while bringing the cooked rice food into contact with steam, and attaching 2 to 10% by mass of water to the processed cooked rice food with respect to the mass of the processed cooked rice food, and (D) Step (C). A step of freezing the processed cooked rice food obtained in We have found a method comprising:
• a frozen processed cooked rice food product with an improved state of breaking apart when the processed cooked rice food product is frozen after production, and a method for producing the same.
• it is advantageous in that it is possible to achieve good disaggregation without using additives such as emulsified oils or fats, or even if the amount of additives used is reduced.
• the method for producing a frozen processed cooked rice food includes (A) the step of obtaining the processed cooked rice food, wherein the seasoning and/or processing is performed before or after cooking the raw rice. (B) cooling the surface of the processed cooked rice food obtained in step (A) to a range of -1 to 45 ° C., (C) cooling in step (B) (D) Step ( and a step of freezing the processed cooked rice food obtained in C).
• the method of the present disclosure it is possible to appropriately break the cooked rice into pieces without using additives or fats and oils, so that the original taste and flavor of the frozen processed cooked rice can be maintained.
• the cooked rice of the frozen processed cooked rice food is less physically damaged and the cooked rice is less likely to be damaged, so that the processed cooked rice food can maintain a clean appearance. Furthermore, according to the method of the present disclosure, the cooked rice of the frozen processed cooked rice food has appropriate stickiness and elasticity, and has a plump texture, and it is possible to maintain the deliciousness of the cooked rice as it is. This point is also an advantage of the method of the present disclosure.
• processed cooked rice food refers to food whose main ingredient is rice, and which is prepared by seasoning and/or processing the raw rice before or after cooking.
• processed cooked rice foods include raw materials other than raw rice.
• Processed rice foods include, for example, fried rice, pilaf, dry curry, chicken rice, butter rice, bibimbap, jambalaya, nasi goreng, mixed rice, sushi rice, chirashizushi, red rice, etc.
• fried rice, pilaf, chicken Rice, cooked rice and sekihan are preferred.
• seasoning refers to seasoning, flavoring, etc. so that it is easy to eat as a processed rice food.
• processing refers to subjecting the raw material rice or cooked rice to a physical, chemical, or biological treatment to make it suitable for manufacturing processed cooked rice food or processed cooked rice food. Examples include frying with a frying device or the like, baking in an oven or the like, mixing ingredients, and the like.
• the rice used as a raw material refers to rice after threshing and after removing the husk, and before soaking in water.
• the raw material rice is not particularly limited as long as it can be used as a raw material for processed 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 processed cooked rice foods that are intended. can be done.
• the type of rice for example, japonica or indica rice can be used, and either uruchi or glutinous can be used.
• 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.
• the processed cooked rice food of the present disclosure can be completed by seasoning and processing before and/or after cooking.
• the manufacturing process of such a processed cooked rice food is appropriately determined by those skilled in the art according to the desired processed cooked rice food.
• the surface of the produced processed cooked rice food 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, but it is preferably in the range of -1 to 25°C.
• 2 to 10% by mass of water is attached to the mass of the processed cooked rice food by bringing steam into contact with the cooled processed cooked rice food.
• the mass ratio of water to be adhered is not particularly limited as long as it is in the range of 2 to 10 mass %, but the range of 2 to 6 mass % is 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 water mentioned above actually refers to the mass ratio of water adhering to the cooled processed cooked rice food. Although not limited, for example, when 5 g of water adheres to 100 g of the cooled processed cooked rice food to make 105 g, the mass ratio of water to the mass of the processed cooked rice food is 5% by mass.
• the ⁇ step of loosening the processed cooked rice while contacting with steam'' is not particularly limited as long as the effect of the present disclosure is exhibited, but the processed cooked rice cooled by contacting with steam is not particularly limited.
• Dew condensation is generated on the surface of the rice grains and ingredients, and the processed cooked rice is loosened while maintaining the dew condensation state.
• the pressure for spraying the steam may be adjusted within a range that allows the predetermined amount of steam to adhere to the surface of the cooled processed cooked rice food, and is not limited. It is in the range of 0.5 MPa.
• the difference between the surface temperature of the cooled processed cooked rice food and the temperature of the steam to be sprayed is not limited, but is preferably in the range of 55 to 101°C, for example.
• the “step of loosening the processed cooked rice” is not particularly limited as long as the effects of the present disclosure are exhibited, but for example, a stirring rod, comb teeth, rotating teeth, etc. are physically processed.
• the process of loosening the processed cooked rice by bringing it into contact with the cooked rice, the process of loosening the processed cooked rice by the vibration of a vibrating conveyor, etc., the process of loosening the processed cooked rice while being stirred by rotating it in a rotating container, the process of loosening the processed cooked rice by the difference between conveyors, etc. a step of loosening the processed cooked rice by dropping the oil, a step of loosening the processed cooked rice by applying pressure with air, and the like.
• the “step of loosening the processed cooked rice” does not include the step of kneading the processed cooked rice and the step of crushing the processed 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 processed cooked rice” includes a step of loosening the processed cooked rice with a spatula, a stick and/or a comb equipped with a stirring mechanism and/or a rotating mechanism, and a conveying device equipped with a vibrating mechanism.
• step of loosening is preferably one or more steps selected from a step of loosening, a step of loosening the processed cooked rice by dropping it during transfer to a subsequent conveying device in transfer by the conveying device, and a step of loosening the processed cooked rice by air pressure.
• the “step of loosening the processed cooked rice” is not particularly limited as long as the effects of the present disclosure are achieved, but the processed cooked rice has an area of 100 to 300 cm and a height of 0.1 to 0.1 cm. It is preferable to loosen the processed boiled rice by spreading or while spreading so that 100 g per space of 3.0 cm.
• dew condensation is generated on the surface of the cooled processed cooked rice by bringing the cooled processed cooked rice into contact with a predetermined amount of steam, and the processed cooked rice is loosened while maintaining the dew condensation state.
• the processed cooked rice is frozen.
• the processed boiled 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 axis of the multiple grain lumps is determined according to the type of rice, the presence or absence of polishing, the degree of polishing, etc. of the raw rice of the target processed cooked rice food.
• a preferable range may be selected as appropriate, preferably 25 mm or less, more preferably 20 mm or less.
• the major axis of the multiple lumps refers to the length of only the cooked rice portion of the multiple lumps. That is, when the ingredients other than the cooked rice protrude from the surface of the multiple grain lumps, the length occupied by the portion of the ingredients other than the cooked rice on the major axis of the multiple grain lumps is not included in the length.
• the processed cooked rice food can be in the form of a frozen food by rapidly freezing it at -30°C or lower. Further, the obtained frozen food is stored at -15°C or lower, preferably -18°C or lower.
• the frozen processed cooked rice food of the present disclosure can be eaten after being subjected to various heat treatments such as microwave oven, frying pan, and hot water bath.
• a method for producing a frozen processed cooked rice food (A) a step of obtaining a processed cooked rice food, the step comprising seasoning and/or processing before or after cooking the raw rice; (B) a step of cooling the surface of the processed cooked rice food obtained in step (A) to a temperature in the range of -1 to 45°C; (C) The processed cooked rice food cooled in step (B) is loosened while being brought into contact with steam, and 2 to 10% by mass of water is added to the processed cooked rice food with respect to the mass of the processed cooked rice food.
• a method comprising: (2) The method according to (1), wherein the processed cooked rice food is selected from mixed rice, fried rice, pilaf, chicken rice, dry curry and sekihan. (3) The method according to (1) or (2), wherein the temperature for cooling the surface of the processed cooked rice food in step (B) is within the range of -1 to 25°C. (4) The method according to any one of (1) to (3), wherein the steam contacted in step (C) is water vapor.
• the step of loosening the processed cooked rice in the step (C) is a step of loosening the processed cooked rice with a spatula, a stick and/or a toothed comb having a stirring mechanism and/or a rotating mechanism, and a conveying device having a vibrating mechanism.
• (1) to (4) which are one or more steps selected from a process, a process of loosening the processed cooked rice by dropping it when transferring to a subsequent conveying apparatus in transfer by the conveying apparatus, and a process of loosening the processed cooked rice by air pressure.
• the method according to any one of (6) The method according to any one of (1) to (5), wherein the step of loosening the processed cooked rice while contacting with steam in step (C) is a step of loosening the processed cooked rice while spraying steam.
• the step of loosening the processed cooked rice in step (C) is performed by spreading or while spreading so that the processed cooked rice weighs 100 g per space with an area of 100 to 300 cm 2 and a height of 0.1 to 3.0 cm.
• the processed cooked rice food frozen in step (D) is in a state of aggregation of one grain of rice and multiple lumps in which a plurality of rice grains are connected to each other, and the multiple grain lumps have a major axis of 25 mm or less.
• the method according to any one of (1) to (8) comprising: (10) The processed boiled rice food frozen in step (D) is in a state of aggregation of one grain of rice and multiple lumps in which a plurality of rice grains are connected to each other, and the multiple grain lumps have a major axis of 20 mm or less.
• JIS Japanese Industrial Standards
• Cooked rice was prepared according to the procedure shown below. Prepare 450 g of polished rice, wash the rice by normal operation, soak for 1 hour or more, add water so that the total of polished rice and water becomes 1035 g, and add 32 g of dashi solution ("Gomoku Kamameshi no Moto” Yamamori Co., Ltd.). Mixed. The ingredients for pot rice (“Gomoku Kamameshi no Moto” manufactured by Yamamori Co., Ltd.) were added, and rice cooked in an IH rice cooker was used for the test. Spread 300g of cooked cooked rice on a net (inside diameter 2mm lattice) to about 600cm2 ( about 1.5cm thick), cool in a refrigerator to -3 to 55°C or less, and clean the cooked rice with a steam cleaner.
• SC4 EasyFix maximum discharge pressure: 0.35 MPa, spray steam speed about 1.1 g / sec
• spray steam speed 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 cooked 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.
• Fried rice was prepared by the procedure shown below. 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. Two bags of fried rice and two eggs were used for 500 g of cooked rice. According to the cooking instructions, oil a frying pan, stir-fry the eggs, and then add the rice and fried rice mix (“Grilled pork fried rice mix” manufactured by Nagatanien Co., Ltd.) and cook the cooked fried rice on a net (inside diameter 2 mm lattice) 600 cm 2 .
• Chicken rice was prepared by the procedure shown below. 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. Add 1 bag of chicken rice mix (“Chicken rice (mixed rice) made by Kikkoman Foods Co., Ltd.”) to 340 g of cooked rice, and mix the chicken rice.
• Chicken rice mixed rice
• Ebi pilaf was prepared by the procedure shown below.
• Main ingredients 450g of rice, 150g of onion, 45g of butter (onion, for stir-frying rice), 3 pieces of chicken bouillon, 12 shrimp (with shell/headless), 200g of broccoli, 60g of green onion, 20g of butter (shrimp, green onion) for frying) was used.
• the unwashed rice was added and sautéed over medium heat for 2 minutes until the rice was translucent.
• Stir-fried rice and 780 g of chicken soup (as indicated, dissolved in 300 g of hot water per piece of chicken bouillon) were placed in an IH rice cooker and cooked in the normal white rice mode.
• Shrimp pilaf was prepared by adding ingredients of cut and boiled broccoli, cut shrimp, and finely chopped green onions stir-fried in butter to cooked rice. Spread the prepared shrimp pilaf on a net (inner diameter 2 mm lattice) to about 600 cm 2 (thickness of about 1.5 cm), cool in a refrigerator to 10 ° C or less, and apply a steam cleaner SC4 EasyFix (maximum discharge pressure) to the shrimp pilaf. : 0.35 MPa, spray steam rate of about 1.1 g/sec) (manufactured by Karcher), while spraying 4% by mass of steam, loosened vertically with a rubber spatula.
• SC4 EasyFix maximum discharge pressure
• 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 shrimp pilaf was transferred to a vat and rapidly frozen/frozen. 250 g of the frozen shrimp pilaf was placed on a plate, lightly wrapped in plastic wrap, heated in a microwave oven at 600 W for 3 minutes and 30 seconds, and then eaten.
• Red rice was prepared by the procedure shown below. 280 g of glutinous rice (rinse-free rice), 40 g of cooked cowpeas, 70 g of broth, and 250 g of water were placed in an IH rice cooker using a commercially available red rice base (“Sekihan Okowa Set” manufactured by Ichibiki Co., Ltd.) and immediately cooked red rice. was tested.
• the method of the present disclosure enables good breaking and freezing of frozen processed cooked rice.
• the frozen processed cooked rice with a steam content of 11% or more is not as good as the frozen processed cooked rice obtained by the method of the present disclosure, and after heating in a microwave oven, it is soft due to the high water content. It was hard to obtain a good texture because it became sticky and sticky.

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• 2022
  • 2022-03-24 JP JP2023511149A patent/JP7808593B2/ja active Active
  • 2022-03-24 WO PCT/JP2022/014189 patent/WO2022210311A1/ja not_active Ceased
  • 2022-03-24 CN CN202280024946.4A patent/CN117119904A/zh active Pending
  • 2022-03-24 US US18/285,169 patent/US20240349761A1/en active Pending

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