JPH0732677B2 - Manufacturing method of seasoned cooked rice - Google Patents

Description

DETAILED DESCRIPTION OF THE INVENTION [Industrial field of use] The present invention relates to a method for industrially producing seasoned cooked rice, and is also suitably used when industrially producing retort seasoned cooked rice. Regarding manufacturing method of cooked rice.

[Prior Art] Cooked rice has been popular as a staple food of Japanese people since ancient times, and its taste and texture are required to have a considerably higher level of taste than other foods.

By the way, cooked rice is obtained when all the rice grains are not uniformly gelatinized, and the cooked rice does not have a uniform texture, especially when the retort cooked rice is produced using the cooked rice. There was a tendency that the retort cooked rice was partially lumpy or sticky.

Conventionally, as an industrial method for gelatinizing rice grains that can be uniformly gelatinized, there is a method in which the rice grains are soaked in hot water and then steamed.

[Problems to be Solved by the Invention] The present inventors have tried to obtain seasoned cooked rice by adopting the above-mentioned method for gelatinizing rice grains. However, if the seasoning liquid is simply attached to the α-rice rice grains obtained by the above-mentioned α-formation method,
Since the seasoning liquid cannot be sufficiently adsorbed on the α-rice grains,
It was difficult to properly season rice grains.

Therefore, an intensive study was carried out on a method of adopting the above-mentioned method for gelatinizing rice grains and appropriately seasoning the rice grains.

First, the seasoning liquid was added to the hot water when it was immersed in the hot water, and an attempt was made to season the rice grains when they were immersed in the hot water. However, according to this method, there is a problem that the seasoning liquid is deteriorated by being exposed to hot water for a long time, and a desired taste cannot be imparted to the rice grains.

Moreover, when the seasoning liquid is contained in the boiling water, a large amount of the seasoning liquid must be dissolved in the boiling water, resulting in an increase in cost. Furthermore, according to this method, it was difficult to balance the gelatinization of rice grains and the seasoning.

[Means for Solving Problems] The inventors of the present invention have diligently studied a method of solving the above-mentioned problems and appropriately seasoning rice grains when adopting the above-mentioned method for gelatinizing rice grains. As a result of the development, by adhering a seasoning liquid having a viscosity of 10 to 2000 cps to the rice grains after the above-mentioned hot water immersion treatment and before the steaming treatment, the above-mentioned problems are solved and the rice grains seasoned appropriately We obtained the knowledge that it can be obtained.

The gist of the present invention completed based on the above findings is that the rice grain is subjected to a boiling water immersion treatment, and then a seasoning liquid having a viscosity of 10 to 2000 cps is attached to the rice grain, followed by steaming treatment. There is a method of making seasoned cooked rice.

The contents of the present invention will be described below.

First, the method for gelatinizing rice grains will be described. The rice grains are washed by a conventional method and immersed in water.

The type of rice grain is not particularly limited, and either non-glutinous rice or non-glutinous rice can be used.

Then, the above rice grains are subjected to hot water immersion treatment. When using non-glutinous rice as the rice grains, for example, 95 to 10 before the hot water immersion.
Preliminary boiling is preferably carried out under conditions of 0 ° C. and 3 to 20 minutes. This improves the taste and texture of the resulting cooked rice.

Next, the rice grains are steamed. As a result, all rice grains can be uniformly gelatinized.

As an example of the conditions of the method for pregelatinizing rice grains, the temperature condition of the hot water immersion treatment is 85 to 100 ° C., the time condition is 2 to 7 minutes,
The temperature condition of the steaming treatment is 98 to 105 ° C, and the time condition is 15 to 25 minutes.

In the present invention, the rice grains that have been subjected to the boiling water immersion treatment in the above treatment step have a concentration of 10 to 2000 cp before the steam treatment
It is particularly important to apply a seasoning liquid having a viscosity of s.

The seasoning liquid may be one or more of water, sugar, acidulant, colorant, flavoring agent, edible oil and fat, emulsifier, gums, etc., if necessary, for seasoning such as soy sauce, salt and sauce. It was prepared by appropriately adding and mixing so that the viscosity becomes 10 to 2000 cps. In this case, it is preferable that the seasoning liquid contains gums so that 5 cps or more of the viscosity of the seasoning liquid is imparted by the action of the gums. This allows
It is possible to further improve the effect of the seasoning liquid on the surface of the rice grains. Examples of the gums include xanthan gum, locust bean gum, guar gum and gum arabic.

The means for attaching the seasoning liquid to the rice grains is not particularly limited, and may be a method of applying the seasoning liquid to the rice grains, or a method of spraying the seasoning liquid on the rice grains, and Alternatively, the seasoning liquid may be simply added to the rice grains.

After the seasoning liquid is attached to the rice grains by the above means, it is preferable to mix the rice grains.

For the viscosity of the above seasoning liquid, a B-type viscometer was used and the rotor No.
It is measured under the conditions of 4, 60 rpm and 20 ° C (the same applies hereafter).

By soaking the rice grains in hot water, the structure of the rice grains is softened, and the seasoning liquid is easily absorbed. Then 10-20
By attaching the seasoning liquid having a viscosity of 00 cps to the rice grains, the seasoning liquid is sufficiently attached to the surface of the rice grains having the softened texture. When the viscosity of the seasoning liquid is less than 10 cps, the seasoning liquid is not sufficiently retained on the surface of the rice grain, and it tends to be difficult to stably season. On the other hand, the viscosity is 2000
When it exceeds cps, the above seasoning liquid tends to be difficult to uniformly disperse in the whole cooked rice, and it tends to be impossible to season properly.

Then, by performing a steaming treatment in a state where the seasoning liquid is sufficiently attached to the rice grains, the seasoning liquid attached to the surface of the rice grains is sufficiently adsorbed inside the rice grains having the softened structure.
As a result, the rice grains can be appropriately seasoned.

The seasoned cooked rice thus obtained may be eaten as it is, or may be further mixed with ingredients and the like.

Further, after filling and sealing in a container or the like, pressure heating treatment may be performed to prepare retort seasoned cooked rice, or freezing treatment, refrigeration treatment or drying treatment may be performed.

<Example> Example 1 1300 g of soaked rice (glutinous rice) was pre-boiled at 100 ° C for 5 minutes, and then soaked in hot water at 98 ° C for 2 minutes. On the other hand, soy sauce 18 parts by weight, skipjack extract 1.0 part by weight, sodium glutamate 0.7 part by weight, salt 5.3 parts by weight, sugar 6.0 parts by weight, xanthan gum 0.2 parts by weight, water 68.8 parts by weight were mixed to obtain a seasoning liquid (80 cps). . 300 g of the obtained seasoning liquid is added to the above-mentioned rice grains to adhere them. After that, 100 rice grains
The steaming treatment was carried out under conditions of 20 ° C. and 20 minutes. The obtained seasoned cooked rice was uniformly gelatinized as a whole, and its texture was delicious with sufficient flavor.

Example 2 180 g of cooked rice obtained in the same manner as in Example 1 was used as a pouch made of nylon with an outer layer / unstretched polypropylene with an inner layer (length: 170 mm,
It was filled and sealed in a width of 130 mm). After that, pressure heating treatment was performed at 121 ° C. for 20 minutes to obtain a retort-seasoned cooked rice. The retort-flavored cooked rice thus obtained was heated in boiling water for 10 minutes and then eaten. The obtained seasoned cooked rice was uniformly gelatinized as a whole, and its texture was delicious with sufficient flavor.

[Effect of the Invention] As described in detail above, according to the present invention, the structure of the rice grain is softened by subjecting the rice grain to hot water immersion treatment, and the seasoning liquid having a viscosity of 10 to 2000 cps is attached to the rice grain of the softened structure. By doing so, the seasoning liquid can be sufficiently adhered to the surface of the rice grain, and then the rice grain is subjected to a steaming treatment, whereby the seasoning liquid can be sufficiently adsorbed inside the rice grain. As a result, all rice grains can be uniformly gelatinized, and cooked rice that is even more seasoned can be industrially produced.

Claims (4)

[Claims] 1. A method for producing a seasoned cooked rice, which comprises soaking a rice grain in hot water, then adhering a seasoning liquid having a viscosity of 10 to 2000 cps to the rice grain, and then steaming it. 2. The method for producing seasoned cooked rice according to claim 1, wherein the seasoned cooked rice is subjected to a pressure heating treatment. 3. The method for producing seasoned cooked rice according to claim 1 or 2, wherein the seasoning liquid contains gums. 4. The method for producing seasoned cooked rice according to claim 3, wherein the gums are selected from xanthan gum, locust bean gum, guar gum and gum arabic.