WO2022210311A1 - 冷凍加工米飯食品の製造方法 - Google Patents
冷凍加工米飯食品の製造方法 Download PDFInfo
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- WO2022210311A1 WO2022210311A1 PCT/JP2022/014189 JP2022014189W WO2022210311A1 WO 2022210311 A1 WO2022210311 A1 WO 2022210311A1 JP 2022014189 W JP2022014189 W JP 2022014189W WO 2022210311 A1 WO2022210311 A1 WO 2022210311A1
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- rice
- cooked rice
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- 235000007164 Oryza sativa Nutrition 0.000 title claims abstract description 285
- 235000009566 rice Nutrition 0.000 title claims abstract description 279
- 235000013305 food Nutrition 0.000 title claims abstract description 85
- 238000004519 manufacturing process Methods 0.000 title claims abstract description 29
- 240000007594 Oryza sativa Species 0.000 title description 248
- 238000000034 method Methods 0.000 claims abstract description 53
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 29
- 238000010411 cooking Methods 0.000 claims abstract description 19
- 238000007710 freezing Methods 0.000 claims abstract description 17
- 230000008014 freezing Effects 0.000 claims abstract description 17
- 235000011194 food seasoning agent Nutrition 0.000 claims abstract description 11
- 238000001816 cooling Methods 0.000 claims abstract description 9
- 238000012545 processing Methods 0.000 claims abstract description 9
- 241000209094 Oryza Species 0.000 claims abstract 37
- 235000013339 cereals Nutrition 0.000 claims description 28
- 241000287828 Gallus gallus Species 0.000 claims description 14
- 230000008569 process Effects 0.000 claims description 12
- 230000007246 mechanism Effects 0.000 claims description 9
- 238000005507 spraying Methods 0.000 claims description 9
- 238000003892 spreading Methods 0.000 claims description 6
- 230000007480 spreading Effects 0.000 claims description 6
- 238000003756 stirring Methods 0.000 claims description 5
- 238000012546 transfer Methods 0.000 claims description 5
- 238000004220 aggregation Methods 0.000 claims description 3
- 230000002776 aggregation Effects 0.000 claims description 3
- 235000021438 curry Nutrition 0.000 claims description 3
- 239000002994 raw material Substances 0.000 description 11
- 241000238557 Decapoda Species 0.000 description 8
- 239000003921 oil Substances 0.000 description 8
- 239000000654 additive Substances 0.000 description 7
- 241000234282 Allium Species 0.000 description 6
- 235000002732 Allium cepa var. cepa Nutrition 0.000 description 6
- 235000007189 Oryza longistaminata Nutrition 0.000 description 6
- 230000000694 effects Effects 0.000 description 6
- 239000004615 ingredient Substances 0.000 description 6
- 239000004033 plastic Substances 0.000 description 6
- 238000005498 polishing Methods 0.000 description 6
- 235000014121 butter Nutrition 0.000 description 5
- 239000007921 spray Substances 0.000 description 5
- 240000005979 Hordeum vulgare Species 0.000 description 4
- 235000007340 Hordeum vulgare Nutrition 0.000 description 4
- 238000009833 condensation Methods 0.000 description 4
- 230000005494 condensation Effects 0.000 description 4
- 239000003925 fat Substances 0.000 description 4
- 235000019197 fats Nutrition 0.000 description 4
- 239000000203 mixture Substances 0.000 description 4
- 244000062793 Sorghum vulgare Species 0.000 description 3
- 238000010438 heat treatment Methods 0.000 description 3
- 235000019713 millet Nutrition 0.000 description 3
- 235000011299 Brassica oleracea var botrytis Nutrition 0.000 description 2
- 235000017647 Brassica oleracea var italica Nutrition 0.000 description 2
- 240000003259 Brassica oleracea var. botrytis Species 0.000 description 2
- 235000013601 eggs Nutrition 0.000 description 2
- 239000000796 flavoring agent Substances 0.000 description 2
- 235000019634 flavors Nutrition 0.000 description 2
- 235000013611 frozen food Nutrition 0.000 description 2
- 239000002075 main ingredient Substances 0.000 description 2
- 238000002791 soaking Methods 0.000 description 2
- 241000143060 Americamysis bahia Species 0.000 description 1
- 244000077995 Coix lacryma jobi Species 0.000 description 1
- 235000007354 Coix lacryma jobi Nutrition 0.000 description 1
- 240000002582 Oryza sativa Indica Group Species 0.000 description 1
- 244000184734 Pyrus japonica Species 0.000 description 1
- 244000000231 Sesamum indicum Species 0.000 description 1
- 235000003434 Sesamum indicum Nutrition 0.000 description 1
- 235000021307 Triticum Nutrition 0.000 description 1
- 244000098338 Triticum aestivum Species 0.000 description 1
- 235000010726 Vigna sinensis Nutrition 0.000 description 1
- 244000042314 Vigna unguiculata Species 0.000 description 1
- 230000002411 adverse Effects 0.000 description 1
- 230000008901 benefit Effects 0.000 description 1
- 235000007215 black sesame Nutrition 0.000 description 1
- 235000021329 brown rice Nutrition 0.000 description 1
- 238000007796 conventional method Methods 0.000 description 1
- 230000006866 deterioration Effects 0.000 description 1
- 238000011161 development Methods 0.000 description 1
- 238000001035 drying Methods 0.000 description 1
- 239000010903 husk Substances 0.000 description 1
- 230000001771 impaired effect Effects 0.000 description 1
- 238000004898 kneading Methods 0.000 description 1
- 238000000691 measurement method Methods 0.000 description 1
- 238000002156 mixing Methods 0.000 description 1
- 235000014593 oils and fats Nutrition 0.000 description 1
- 239000002245 particle Substances 0.000 description 1
- 235000015277 pork Nutrition 0.000 description 1
- 238000003825 pressing Methods 0.000 description 1
- 238000000926 separation method Methods 0.000 description 1
- 235000014347 soups Nutrition 0.000 description 1
- 238000010025 steaming Methods 0.000 description 1
- 239000000126 substance Substances 0.000 description 1
- 238000012360 testing method Methods 0.000 description 1
- 238000011282 treatment Methods 0.000 description 1
- 238000005406 washing Methods 0.000 description 1
Classifications
-
- 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
- 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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Abstract
Description
を含んでなる、方法を見出した。
(1)冷凍加工米飯食品を製造する方法であって、
(A)加工米飯食品を得る工程であって、原料米を炊飯する前または炊飯した後に、調味および/または加工をすること、を含んでなる、前記工程、
(B)工程(A)で得られた加工米飯食品の表面を-1~45℃の範囲まで冷却する工程、
(C)工程(B)で冷却された加工米飯食品に、蒸気を接触させながら前記加工米飯食品をほぐし、前記加工米飯食品の質量に対して2~10質量%の水を前記加工米飯食品に付着させる工程、および
(D)工程(C)で得られた加工米飯食品を冷凍する工程、
を含んでなる、方法。
(2)前記加工米飯食品が炊き込みご飯、炒飯、ピラフ、チキンライス、ドライカレーおよび赤飯から選択されるものである、(1)に記載の方法。
(3)工程(B)で加工米飯食品の表面を冷却する温度が-1~25℃の範囲内である、(1)または(2)に記載の方法。
(4)工程(C)で接触させる蒸気が水蒸気である、(1)~(3)のいずれかに記載の方法。
(5)工程(C)で加工米飯をほぐす工程が、攪拌機構および/または回転機構を備えるヘラ、棒および/またはクシ歯により加工米飯をほぐす工程、振動機構を備える搬送装置により加工米飯をほぐす工程、搬送装置による移送における後続搬送装置への乗り継ぎ時の落下により加工米飯をほぐす工程、および空気圧により加工米飯をほぐす工程から選択される1種以上の工程である、(1)~(4)のいずれかに記載の方法。
(6)工程(C)で蒸気を接触させながら、加工米飯をほぐす工程が、蒸気を噴霧させながら、加工米飯をほぐす工程である、(1)~(5)のいずれかに記載の方法。
(7)工程(C)で加工米飯をほぐす工程を、前記加工米飯が面積100~300cm2かつ高さ0.1~3.0cmの空間当たりに100gになるように、広げてまたは広げながら前記加工米飯をほぐす工程である、(1)~(6)のいずれかに記載の方法。
(8)工程(C)で前記加工米飯に付着させる水の質量比が前記加工米飯食品の質量に対して2~6質量%である、(1)~(7)のいずれかに記載の方法。
(9)工程(D)で冷凍された加工米飯食品が一粒の飯粒および複数の飯粒同士が連結した複粒塊の集合の状態であり、前記複粒塊が長径25mm以下の大きさの塊をなす、(1)~(8)のいずれかに記載の方法。
(10)工程(D)で冷凍された加工米飯食品が一粒の飯粒および複数の飯粒同士が連結した複粒塊の集合の状態であり、前記複粒塊が長径20mm以下の大きさの塊をなす、(9)に記載の方法。
Claims (9)
- 冷凍加工米飯食品を製造する方法であって、
(A)加工米飯食品を得る工程であって、原料米を炊飯する前または炊飯した後に、調味および/または加工をすること、を含んでなる、前記工程、
(B)工程(A)で得られた加工米飯食品の表面を-1~45℃の範囲まで冷却する工程、
(C)工程(B)で冷却された加工米飯食品に、蒸気を接触させながら前記加工米飯食品をほぐし、前記加工米飯食品の質量に対して2~10質量%の水を前記加工米飯食品に付着させる工程、および
(D)工程(C)で得られた加工米飯食品を冷凍する工程、
を含んでなる、方法。 - 前記加工米飯食品が炊き込みご飯、炒飯、ピラフ、チキンライス、ドライカレーおよび赤飯から選択されるものである、請求項1に記載の方法。
- 工程(B)で加工米飯食品の表面を冷却する温度が-1~25℃の範囲内である、請求項1または2に記載の方法。
- 工程(C)で接触させる蒸気が水蒸気である、請求項1~3のいずれか一項に記載の方法。
- 工程(C)で加工米飯をほぐす工程が、攪拌機構および/または回転機構を備えるヘラ、棒および/またはクシ歯により加工米飯をほぐす工程、振動機構を備える搬送装置により加工米飯をほぐす工程、搬送装置による移送における後続搬送装置への乗り継ぎ時の落下により加工米飯をほぐす工程、および空気圧により加工米飯をほぐす工程から選択される1種以上の工程である、請求項1~4のいずれか一項に記載の方法。
- 工程(C)で蒸気を接触させながら、加工米飯をほぐす工程が、蒸気を噴霧させながら、加工米飯をほぐす工程である、請求項1~5のいずれか一項に記載の方法。
- 工程(C)で加工米飯をほぐす工程を、前記加工米飯が面積100~300cm2かつ高さ0.1~3.0cmの空間当たりに100gになるように、広げてまたは広げながら前記加工米飯をほぐす工程である、請求項1~6のいずれか一項に記載の方法。
- 工程(C)で前記加工米飯に付着させる水の質量比が前記加工米飯食品の質量に対して2~6質量%である、請求項1~7のいずれか一項に記載の方法。
- 工程(D)で冷凍された加工米飯食品が一粒の飯粒および複数の飯粒同士が連結した複粒塊の集合の状態であり、前記複粒塊が長径25mm以下の大きさの塊をなす、請求項1~8のいずれか一項に記載の方法。
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JPS51101149A (ja) * | 1975-03-04 | 1976-09-07 | Eiko Reishoku Kogyo Kk | |
JPH03254651A (ja) * | 1990-03-01 | 1991-11-13 | Nakano Vinegar Co Ltd | 電子レンジ用冷凍米飯製品の製造方法 |
JPH0568492A (ja) * | 1991-09-11 | 1993-03-23 | Nippon Sanso Kk | バラ状凍結米飯の製造方法 |
JPH05261021A (ja) * | 1992-03-19 | 1993-10-12 | Iseki & Co Ltd | 蒸煮穀類の調味混合装置 |
JP2000139376A (ja) * | 1998-11-10 | 2000-05-23 | Nippon Sanso Corp | 調理米飯の炊飯方法及びバラ状凍結調理米飯の製造方法並びにバラ状凍結調理米飯 |
JP2005192475A (ja) * | 2004-01-07 | 2005-07-21 | Ajinomoto Co Inc | 冷凍米飯の製造方法及び冷凍米飯並びにその解凍方法 |
JP2018110537A (ja) * | 2017-01-10 | 2018-07-19 | 株式会社アサノ食品 | 加工米飯の製造方法、加工米飯食品の製造方法、加工酢飯の製造方法、及び加工酢飯食品の製造方法 |
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Publication number | Priority date | Publication date | Assignee | Title |
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JPS51101149A (ja) * | 1975-03-04 | 1976-09-07 | Eiko Reishoku Kogyo Kk | |
JPH03254651A (ja) * | 1990-03-01 | 1991-11-13 | Nakano Vinegar Co Ltd | 電子レンジ用冷凍米飯製品の製造方法 |
JPH0568492A (ja) * | 1991-09-11 | 1993-03-23 | Nippon Sanso Kk | バラ状凍結米飯の製造方法 |
JPH05261021A (ja) * | 1992-03-19 | 1993-10-12 | Iseki & Co Ltd | 蒸煮穀類の調味混合装置 |
JP2000139376A (ja) * | 1998-11-10 | 2000-05-23 | Nippon Sanso Corp | 調理米飯の炊飯方法及びバラ状凍結調理米飯の製造方法並びにバラ状凍結調理米飯 |
JP2005192475A (ja) * | 2004-01-07 | 2005-07-21 | Ajinomoto Co Inc | 冷凍米飯の製造方法及び冷凍米飯並びにその解凍方法 |
JP2018110537A (ja) * | 2017-01-10 | 2018-07-19 | 株式会社アサノ食品 | 加工米飯の製造方法、加工米飯食品の製造方法、加工酢飯の製造方法、及び加工酢飯食品の製造方法 |
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