JPS608777B2 - Method for producing packaged rice - Google Patents

Description

[Detailed description of the invention] The present invention relates to a method for producing packaged cooked rice.

Traditionally, polished rice has been washed, soaked in water to absorb sufficient water, then filled with water for cooking into a container and sealed, and then heated and sterilized to serve as the rice cooker to produce packaged cooked rice. ing.

However, when using this method, the rice grains do not swell after cooking. The problem was that the grain size was large, causing the rice grains to become misshapen and sticky, resulting in poor separation and poor taste. As a result of research, the present invention aims to improve the swelling of rice grains; poor loosening caused by disintegration, and to prevent deterioration in taste. After washing polished rice, cellulose decomposing enzymes are applied to the surface layer of the rice grains to improve the cell membranes in the surface layer. It has been shown that excessive swelling of rice grains can be suppressed by adding an aqueous solution of white sugar fatty acid ester to the rice cooking water during rice cooking to form a complex between the starch in the rice grains and the bran sugar fatty acid ester. I saw it and put it out.

The present invention was completed based on this knowledge.
That is, the gist of the present invention is that after washing polished rice, it is soaked in water containing a cellulolytic enzyme for an appropriate period of time to allow the cellulose-degrading enzyme to act on the surface layer of the rice grain, then washed with water, and then treated with the enzyme. Adding the white sugar fatty acid ester to the rice cooking liquid of the polished rice, and filling the rice cooking liquid and the white rice with the added white sugar fatty acid ester into a container, and then sealing it,
After that, the method for producing packaged rice is characterized by carrying out heat sterilization which also serves as cooking. Hereinafter, the present invention will be explained in detail.

After thoroughly washing polished rice, it is soaked in water containing cellulolytic enzymes for an appropriate period of time to allow the celluloselytic enzymes to act on the surface layer of the rice grains, damaging the cell shadows in the surface layer and loosening the tissue structure of the rice grains. .

This enzyme treatment is necessary to combine the bear sugar fatty acid ester described later with the starch in the rice grains.
After the treatment with the enzyme, it is thoroughly washed with water to remove the cellulolytic enzyme, and then soaked in water again for an appropriate period of time, and then drained. Next, the final moisture content including the moisture content of the soaked rice is 5.
Prepare a rice cooking liquid containing 0.1 to 0.5% by weight of bear sugar fatty acid ester in water with a volume of 55% by weight, and add it to the drained soaked rice described above. Heat sterilization bags made of laminated materials such as biaxially oriented polyamide/polyolefin, polyester polyolefin, biaxially oriented polyamide aluminum foil/polyolefin, polyester/aluminum foil/polyolefin, polyester/aluminum foil/polyamide polyolefin, and single polyolefin. The mixture is filled into a molded container for heat sterilization made of polyamide/polyolefin, etc., or a container such as a metal can, and then sealed, and then heat sterilized which also serves as rice cooking.

In the above method of the present invention, cellulolytic enzymes originating from the filamentous fungi of the genus Asbergillus, Rhizopus, and Trichoderma, or the genus Tramedes of the basidiomycete, etc. can be used. Next, in the above-mentioned method of the present invention, if the concentration of the solution of reticulose fatty acid ester is less than 0.1%, excessive swelling of the rice grains cannot be suppressed and effective efficacy cannot be exhibited.

On the other hand, if the concentration is 0.5% or more, cooked rice may have a bitter taste due to the bran fatty acids, leading to a decrease in taste. Next, in the method of the present invention, methods such as boil sterilization, pressure boil sterilization, pressure heat sterilization (retort sterilization), etc. can be applied as heat sterilization methods depending on the setting of the shelf life (shell life) of the product. can.

As detailed above, the method of the present invention suppresses the collapse of the shape and stickiness of rice grains due to excessive swelling after cooking,
It is possible to produce packaged cooked rice that is easy to loosen and has an excellent taste.

Furthermore, by changing the action conditions of the cellulase degrading enzyme and the concentration of Shigeru fatty acid ester, the hardness and stickiness of the packaged rice can be freely changed.

The method of the present invention can be effectively used in the production of packaged dry curry, pilaf, etc., which particularly require retention of the shape of rice grains and suppression of stickiness. Next, the present invention will be specifically explained with reference to Examples.

Example Wash the polished rice thoroughly and cell it for 10M of raw rice.

Claims (1)

[Claims] 1. After washing polished rice, it is immersed in water containing a cellulolytic enzyme for an appropriate time to allow the cellulose-degrading enzyme to act on the surface layer of the rice grain, then washed with water, and then treated with the enzyme. A sucrose fatty acid ester is added to a rice cooking liquid for polished rice, and the rice cooking liquid and the polished rice to which the sucrose fatty acid ester has been added are filled into a container and then sealed, and then heat sterilization that also serves as rice cooking is performed. A method for producing packaged rice. 2. The method for producing packaged cooked rice according to claim 1, characterized in that a 0.1 to 0.5% sucrose fatty acid ester solution is used as the rice cooking liquid. 3. Treat polished rice with cellulolytic enzymes,
3. The method for producing packaged cooked rice according to claim 1 or 2, characterized in that the rice is then washed with water and then immersed in water for an appropriate period of time. 4. Container-packed cooked rice according to claims 1 to 3, characterized in that the rice cooking liquid containing sucrose fatty acid ester is prepared so that the final moisture content is 55%, including the moisture content of polished rice. Production method. 5. The method for producing packaged cooked rice according to claims 1 to 4, characterized in that the heat sterilization treatment is carried out by a pressure heat sterilization method.