JPH0577374B2 - - Google Patents

Description

DETAILED DESCRIPTION OF THE INVENTION Field of Industrial Application The present invention relates to cooked rice among containerized foods sterilized under pressure and heat, so-called retort pouch foods, and when the container of such foods is opened,
To provide a product that is convenient for eating because the cooked rice can be easily loosened and taken out, and the logic of warming and heating can be easily performed.

PRIOR TECHNOLOGIES AND THEIR PROBLEMS There are many techniques for packaged cooked rice, and one of them that is closest to the present invention is Chukoku Tokoku Kokoku No. 63-54344. According to this technology, rice is dehydrated under reduced pressure after steaming and then sterilized in a retort, and like the present invention, the purpose is to improve the loosening of cooked rice. However, even with this technology, rice grains still have difficulty loosening, and the stickiness of rice grains to each other has not been improved.
A solution was needed. The present invention satisfies such requirements.

Means for Solving the Problems The constituent elements and implementation procedures of the present invention will be explained in detail below.

The raw material rice, which is the object to be treated in the present invention, is used without particular limitation. For example, it does not matter whether there is a distinction between glutinous rice, glutinous rice, etc., or whether there is foreign rice or domestic rice. Before frying in oil, it is soaked in water, which takes about 30 minutes.
It is preferable to do this for at least 1 minute. Note that most of the time, it is usually washed with water before immersion.

The oil used for frying can be used regardless of its origin, type, etc., and is appropriately selected from among them according to its unique flavor, melting point, etc. Stir-fry according to the usual method. That is, a small amount of oil is dropped into a heated frying pan, for example, and the raw rice to be processed is added and heated while stirring until the rice grains become transparent while evaporating some moisture. However, the heating may be performed by indirect heating using hot air, superheated steam, etc. instead of the direct heating method.

Regarding immersion in hot water, the temperature of the hot water and the immersion time are not necessarily specific and vary depending on the object to be treated or the desired product quality, but very generally the temperature is about 90 to 100°C and the time is about 4 to 8 days. A quantile is fine.

The cold water used for immersion should be approximately 20°C or lower, and the immersion time is not necessarily specific, but is usually about 10 seconds to 1 minute.

The inert gas used in the present invention is a normally defined gas having no oxidizing, reducing, or other activities, such as nitrogen gas. In addition, the amount of inert gas used is approximately 40 to 80% of the air content (in the present invention, the air content refers to the volume % of the gas in the total volume inside the container). There are two characteristics.

Heat-resistant containers for gas and food containment include those commonly used as retort pouches, such as a laminate of heat-resistant plastic and a laminate of aluminum foil. In addition, when sterilizing, sterilization is performed under a constant differential pressure means that the sterilization is performed under a pressure difference between the inside and outside of the container within a certain range. Usually this difference is approximately 1 kg/cm ² or less.

The invention may be carried out in accordance with the order set forth in the claims, while complying with the above requirements, and more particularly as follows.

After washing the raw rice, it is soaked in water to absorb water. After soaking for the specified time, drain the water. When the free water on the surface of the rice grains is almost gone, fry them with oil. Stir-fry until the white, opaque rice grains become transparent or almost transparent. Then, the roasted food is immersed in hot water for a while, and finally in cold water for a predetermined period of time, and then drained. Since this is cooked rice stored in a heat-resistant container, other ingredients such as ingredients, seasonings, edible oil, etc. are added and mixed as necessary to prepare a seasoned mixture. This mixture is placed in a heat-resistant container, and at the same time, the air in the container is replaced with an inert gas, and then the container is filled with gas at a predetermined air content and sealed. The packaged cooked rice of the present invention is obtained by heating and pressurizing sterilization while taking care that the pressure difference between the inside and outside of the container is below a certain limit.

Function: One feature of the present invention is that the rice grains are stir-fried in oil until they become transparent. As a result, a lightly dried and hardened film is formed on the surface of the rice grains, and the rice grains are turned into alpha. This works advantageously in the next step (boiling water immersion). In other words, by forming a film, it is possible to prevent the elution and escape of starch due to immersion in hot water, and by turning it into alpha, it is possible to shorten the processing time in the next step. It can also prevent starch from leaching from the surface.

The purpose of soaking in boiling water is not only to further alphanize the starch and remove oil adhering to the rice grains, but also to swell (absorb water) the alphanized rice grains. By the way, since the rice grains are alpha-ized to the point that they become transparent in the previous process, water absorption can be done all at once, and the time required for hot water treatment can be shortened.

When rice grains swell, cracks should form in the surface coating, and starch is likely to be eluted from the cracked areas. Therefore, it is important to shorten the boiling water treatment time, and the present invention achieves this objective by "roasting the rice grains until they become transparent."

Furthermore, even though the surface of the rice grain is cracked, a large portion of it is still covered with a non-adhesive hardened film, so there is less adhesion between the rice grains, and the goal of producing ``cooked rice that loosens easily'' is achieved. .

By soaking in hot water, some surface starch of the rice grains dissolves and flows out, and although it is desired to avoid adhesion of alpha starch to the surface layer of rice grains, this is removed in the next step of soaking in cold water, and alpha starch is stopped at once. to eliminate stickiness on the surface of the rice grains. That is, cold water immersion serves both to stop the progress of alphaning and to wash the surface of the rice grains.

The food processed in this way is stored in a bag filled with gas at a specific air content, and since this is heated and pressurized under a constant differential pressure, the cooked rice in the bag is relatively free from pressure. Since the rice grains are heated and pressurized while maintaining a large space, the rice grains are less likely to be compressed or damaged, and as a result, the rice grains become less sticky with each other. According to experimental examples, when the air content is less than 40%, the contents tend to form lumps when taken out from the container.
It seems that the rice grains are sticky and difficult to unravel, but when it is 40% or more, they do not form clumps and are easy to unravel. However, if it exceeds 80%, the content will be too small compared to the container, which is not desirable in terms of product design.

Examples Example 1 Glue rice was washed and then soaked in water at room temperature for about 2 hours to absorb water. This was taken up in a colander and left for 20 minutes to drain. After draining, the glutinous rice absorbed water and increased in weight to 126% (the same applies below).

Next, 7 parts of corn oil was added to 100 parts of the above-treated glutinous rice (parts by weight; the same applies hereinafter) and boiled for about 5 minutes.
Stir-fried for seconds. This made the rice grains transparent. The weight after treatment was 122%.

Immerse this in boiling water for 6 minutes at approximately 96℃, and then
After draining for a second, it was cooled by immersing it in water at about 20°C for 30 seconds to bring the product temperature to about 30°C.

After cooling with water and draining again, the weight was 215%.

62 parts of white rice prepared as above, 10 parts of corn salad oil, 6 parts of powder seasoning, 2 parts of spices such as curry powder
Fill a standing pouch of 140 mm in width, 170 mm in height, and 38 mm in bottom made of a three-layer laminate of nylon, aluminum, and polypropylene with 200 g of the mixture and 20 parts of ingredients such as carrots, green peppers, corn, and ham. After replacing the air inside the bag with nitrogen gas, the bag was filled with 200 c.c. (air content 53
%).

Finally, this was sterilized under pressure and heat at 121°C to an Fo value of 10, while adjusting the pressure so as not to burst the pouch or apply excessive pressure to compress the cooked rice inside the bag.

When this product was opened after cooling, the contents showed good properties and could be taken out in pieces without clumping.

Effects The present invention basically combines the processing of rice grains by frying them in oil and the processing of filling the container with inert gas, thereby preventing the rice grains from sticking to each other in packaged cooked rice, removing the rice from the container and cooking it afterwards. It was possible to make it easier. In addition, during the manufacturing process, rice grains are less sticky, so it is difficult to mix,
Filling has become easier and work efficiency has improved.

Claims (1)

[Claims] 1 Raw material rice soaked in water is stir-fried in oil to make the rice grains transparent and a light hardened film is formed, then immersed in boiling water for a short period of time and then in cold water for a short period of time to produce a heat-resistant product. A packaged cooked rice product characterized by being sealed in a container with an inert gas and sterilized by heating and pressure under a constant pressure differential. The packaged cooked rice according to claim 1, wherein the raw rice is soaked in water for about 30 minutes or more. The packaged cooked rice according to claim 1, wherein the packaged cooked rice is immersed in boiling water for about 4 to 8 minutes. The air content of inert gas in the heat-resistant container is approximately 40~
80% of packaged cooked rice according to claim 1.