JPH0714325B2 - Wrapped rice cake manufacturing method - Google Patents

Description

TECHNICAL FIELD The present invention relates to a method for producing a packaged rice cake that can be stored at room temperature for a long time without packaging the rice cake with the retort sterilization treatment or the deoxidizing material. It is a thing.

[Prior art and its problems]

Freshly-baked mochi is a product with high water content and high water content (water activity) involved in the growth of microorganisms. for that reason,
It was said that it was impossible to store rice cakes at room temperature for a long time just by packing them. However, in recent years, the use of clean room equipment and the combined use of deoxidizing materials have made it possible to prevent the generation of mold even when stored at room temperature, enabling the circulation at room temperature for about one month.

According to this method, the mochi rice cake is prevented from secondary contamination as much as possible, and is packaged together with an oxygen absorber in a packaging material having a good gas barrier property.

However, according to the above method, once the packaging material having a good gas barrier property is opened, if the remaining rice cake is stored at room temperature,
After a few days, it had the drawback that all rice cakes were moldy.

Therefore, the inventors of the present invention have proposed Japanese Patent Application No. 60-18014 (Japanese Patent Application Laid-Open No.
-177954), the process from the production of rice cake to the individual packaging is performed using a sterile room, etc. to prevent secondary contamination of the rice cake and to be packaged using aseptic packaging material. In addition, nitrogen gas replacement is performed for individual packaging. In addition, we proposed a packaging method that can be stored at room temperature for 14 to 21 days by using a deoxidizing material together when accumulating individually packed packaged rice cakes.

However, even if the rice cake is packaged by the above-mentioned method, it is not possible to sterilize the first bacterium until the rice cake is drenched, especially the heat-resistant bacteria such as Bacillus.sad, and it is impossible to produce a rice cake that can be stored at room temperature for a long time.

On the other hand, after being packed, the packed rice cake is sterilized by retort sterilization, etc., and the packaged rice cake that has been distributed at room temperature has been commercialized, but the color has become brown or the texture is different .

[Problems to be solved]

Production of packaged rice cake that can be stored at room temperature for a long period of time without sterilizing the rice cake after packaging by heating and sterilizing the initial germs present in the rice cake production process. To provide a method.

[Means for solving problems]

Sequentially, milled rice, dipping in water, steamed rice glutinous rice after being roughly kneaded in a pipe with a single screw, irradiated with microwaves from the outside of the pipe in a subsequent step of the pipe, and then continued from the pipe. With a biaxial screw in the pipe, it is made into rice cake, then molded into a predetermined size and shape,
The problem was solved by packaging and sealing with aseptic packaging material.

[Action]

Once the glutinous rice that has been subjected to the prescribed treatment is roughly kneaded, in the next step it is irradiated with microwaves from the outside and heated for a short time to sterilize it and at the same time promote the gelatinization of the roughly kneaded glutinous rice. Since an appropriate viscosity can be obtained, a mochi in a state of squeezing is produced by the following twin screw.

A sterilized packed rice cake can be obtained simply by packaging the above rice cake with a sterilized packaging material.

〔Example〕

 Embodiments of the present invention will be described with reference to the drawings.

FIG. 1 is an explanatory view showing an outline of an apparatus for producing packed rice cake of the present invention. (1) is a hopper for supplying rice that has been polished, washed, and steamed, and the rice is sent to the lower end of the hopper. A pump (2) is provided, and a continuous pipe (3) is connected to the pump (2). The pipe (3)
Has a two-stage structure including a first kneading section (4) and a second kneading section (5). The first and second kneading sections (4) and (5) have motors (6) and (7) at their ends. ) Is provided and the rotating screws (8) and (9) are attached.

Of these screws (8) and (9), screw (8)
Is a uniaxial screw, and the screw (9) is a biaxial screw, and can rotate in the same direction or different directions.

A microwave heating part (10) is provided on the side of the first kneading part (4) connected to the second kneading part (5), and the pipe located in the microwave heating part (10) is made of Teflon. As in the other parts, the structure is made of only a material that can transmit microwaves and no metal pipe is used.

In the second step of the second kneading section (5), a clean room (12) is installed after the discharging section (11), and this clean room (12) is installed.
The rice cake produced inside is formed into a predetermined shape and packaged to produce a packaged rice cake.

Next, a method for manufacturing rice cake using the above-described manufacturing apparatus will be described.

Pre-polished rice, washed rice and steamed glutinous rice are continuously supplied into the hopper (1) and sent out to a pipe (3) by a pump (2) for transportation. First, coarse kneading is performed in the first stage of the first kneading section (4), and in the latter stage, the microwave heating section (1
According to 0), the roughly kneaded glutinous rice is heated to about 120 ° C. to promote α-formation and give an appropriate viscosity.

The coarsely kneaded glutinous rice with advanced α-formation is completely kneaded in the second kneading section (5) to produce a rice cake, and the discharging section (1
Transfer from 1) to the packaging process in the clean room (12).

In this clean room (12), it is poured into a prewashed and sterilized plate or tray, cooled and solidified while maintaining a certain thickness, and after being cut to a predetermined size and shape, Packaged with sterilized packaging material to produce packed rice cake. A sterilized packaging material does not necessarily have to be used when the packaging rice cake is further integrated and packaged.

Hereinafter, specific examples of the method for producing a packaged rice cake of the present invention will be described.

<Example 1> 10 ⁴ / g of B. Stearot was added to glutinous rice which had been subjected to a predetermined treatment.
The hermophilees spores were inoculated and put into the hopper (1) shown in Fig. 1.
The delivery time and microwave output of the microwave heating part (10) are set so that it reaches the discharge port (11) in 3 minutes at ℃, and coarse kneading, heat sterilization and main kneading are performed to produce rice cake, which is then discharged. In a clean room (12), the mochi was packed and sealed in pre-sterilized polyethylene bags in an amount of about 50 g each to produce a packed mochi.

When 100 of these packed rice cakes were stored at 25 ° C for 6 months, no mold was generated and no bag swelling due to fermentation was observed.

And when the number of viable bacteria was inspected for 20 pieces,
All were less than 10 ¹ .

<Specific example 2> The rice cake produced in the same manner as in specific example 1 is spread on a polycarbonate plate 10 mm thick washed with sodium hypochlorite, and pressed from above with the same plate as described above. Stored in a clean refrigerator for about 12 hours, then class 10
After being cut to a size of about 50 × 60 mm in a clean bench of less than 0, it was hermetically packaged with a laminated film of stretched polypropylene / polyethylene sterilized by γ-ray to produce a packed rice cake.

The 50 rice cakes were stored in a thermostatic chamber at 25 ° C. for 3 months and then inspected. As a result, the viable cell count was 10 ¹ or less, and neither mold nor swelling of the package was observed.

〔effect〕

In the present invention, the kneading of the screw is divided into two times, and a microwave heating section is provided between the first kneading section and the second kneading section, and the temperature is about 120 ° C.
Since the microwave is output and heated to reach the temperature of the rice cake, the rice cake itself is in a sterile state at the stage when the rice cake is manufactured, so simply wrap it in a sterile packaging material and seal it for a long time at room temperature. Can be saved.

In addition, since the glutinous rice roughly kneaded by heating in the microwave heating part is converted into α and has an appropriate viscosity, the rice cake produced by kneading in the second kneading part, which follows, is like a bowl. It was a good rice cake.

[Brief description of drawings]

FIG. 1 is an explanatory diagram of an apparatus used in the manufacturing method of the present invention. 1 ... Hopper, 2 ... Pump, 3 ... Pipe, 4 ... First kneading section, 5 ... Second kneading section, 6, 7 ... Motor 8, 9 ... Screw, 10 ... Microwave heating section 11 …… Outlet, 12 …… Clean room

Claims (1)

[Claims] 1. A glutinous rice that has been subjected to rice milling, water immersion, and steamed rice treatment in advance is roughly kneaded with a single screw in a pipe, and then about 120 g of the roughly kneaded glutinous rice is heated in a microwave heating unit. A method for producing a packaged rice cake, which comprises heating the rice cake to 0 ° C., producing the rice cake with a twin screw, and hermetically packaging the rice cake with a sterilized packaging material in a clean room continuous with the pipe.