JP4117610B2 - Retort cooked rice that can be distributed at room temperature and its manufacturing method - Google Patents

Description

[0001]
[Industrial application fields]
The present invention is a retort-processed cooked rice food in which a separate sheet is placed between the stored rice and ingredients, and the rice and ingredients are cooked deliciously, while maintaining the taste and quality of each. The present invention relates to a retort-cooked rice which can be stored for a long period of time and which can be distributed at room temperature, and a method for producing the same.
[0002]
[Prior art]
Conventionally, in packaged foods that contain multiple ingredients with different moisture contents in the container, due to the nature of the stored ingredients, the original texture and flavor of the ingredients may be impaired during long-term storage. The taste and appearance may deteriorate due to mixing and moisture migration. As countermeasures, each food material is prepackaged in a small bag and combined and packaged, a partition is provided between the food material to be enclosed and the food material, or a sorting sheet is interposed.
[0003]
For example, first, there is a cooked rice cooked food in which a partition wall is provided in a container, and the ingredients and soup are separated and accommodated in a container on a tray and are heat sterilized (Japanese Patent Laid-Open No. 11-18703). ). According to the invention, “a partition wall is provided in a tray-like container made of a material having high heat resistance and airtightness to form at least two storage spaces, and among these storage spaces, the first storage space contains seafood. A lid that contains a cooked edible portion while containing the soup prepared to the cooking taste when the edible portion is cooked in rice in the second storage space, and is made of the same material as the tray container "Cooked rice cooked food made by heat-sealing and heat-sterilizing the whole."
[0004]
In addition, there is a prior invention in which a sheet is interposed between a main ingredient and a side ingredient of frozen foods such as packaged rice and noodles (Japanese Patent Laid-Open No. 10-66525). The content of the invention is that "the bottom of the container is filled with main ingredients such as cooked rice and noodles, the upper surface of the main ingredient is covered with a sheet-like ingredient, and a liquid side ingredient is placed on the sheet-like ingredient. Frozen food characterized by being placed and frozen. "
[0005]
[Problems to be solved by the invention]
The first cited invention (Japanese Patent Laid-Open No. 11-18703) is a cooked rice cooked product. In this case, a partition wall is provided in the tray-like container, the cooked edible portion, and the cooking taste. The soup prepared in the above is stored in a distinguished storage space, the lid body is heat sealed, and the whole is heat sterilized. However, when cooking rice in a rice cooker, this is simply prepared by preparing ingredients and seasoning liquid to be cooked rice. The partition wall is provided to prevent the ingredients and the seasoning liquid from mixing until they are placed in the rice cooker.
[0006]
In the second cited example (Japanese Patent Laid-Open No. 10-66525), a sheet is interposed between the main food and the liquid side food. This seems to be common in the use of sheets, but the cited example is a frozen food, not a retort food that circulates at room temperature, and the basic composition of the invention is different in that the side food is liquid. Therefore, it is essentially different from the present invention in its technical idea.
[0007]
The development concept of retort cooked rice that can be distributed at room temperature according to the present invention is to provide cooked rice as retort food that can be distributed at room temperature so that it can be eaten at any time simply by heating it in a microwave oven at home. To do. The conventional retort food of cooked rice is cooked after heating and sealing with the rice and ingredients mixed from the beginning. In this case, the seasoning liquid and ingredients may react to cause browning, change the flavor and taste, and the texture and appearance of ingredients may deteriorate due to moisture migration. Many. For this reason, the ingredients are limited to those in the form of strips, and there has been a drawback that lump-like or block-like ones cannot be used like side dishes of lunch boxes. In the present invention, scallops are put together with cooked rice, chicken is put in blocks, or carrots, shiitake mushrooms, ginkgo and the like are put in a lump and cooked, whereby the rice and ingredients are delicious. The purpose was to realize retort-cooked rice that can be distributed at room temperature, so that it can be stored for a long time while being cooked and maintaining its deliciousness and quality. As a result of intensive research, the inventors have devised a manufacturing method in which rice and ingredients are cooked deliciously by interposing a breathable separate sheet between the rice and ingredients and devising the cooking method. I found it. Also, thanks to the separation sheet, even if the retort-cooked rice is distributed at room temperature or stored for a long period of time, it suppresses excessive moisture transfer, maintaining the deliciousness of the rice and ingredients and maintaining the quality of each. Found that you can.
[0008]
[Means for Solving the Problems]
In order to solve the above technical problem, the present invention has developed the following means.
[0009]
The first invention to receive a patent is a small hole on the upper surface of the intermediate seasoned rice, which is obtained by mixing the seasoning liquid with the half-cooked or cooked rice by pressurizing and heating in the retort molding container. Retort-cooked rice that can be distributed at normal temperature, characterized by placing a separate sheet with multiple cuts and placing the ingredients for cooking on top of it, followed by retort cooking and sterilization It is.
[0010]
The second invention to receive a patent is a seasoned seasoning liquid containing a necessary seasoning to cooked rice that has been half-cooked or cooked with pressurized steam in a retort molded container. A separate sheet with many small holes or cuts was placed on the top of the mixed seasoned rice, and the desired vegetables, meat, seafood, cereal, etc. were prepared on top of it. The ingredients are placed and filled, the retort molding container is sealed, the retort is cooked and sterilized, and the cooked rice is cooked in good condition with no unevenness, and the ingredients are steamed and cooked appropriately. It is a retort-cooked rice that can be distributed at room temperature, characterized in that it is a cooked rice in a well-cooked state without being mixed with each other.
[0011]
In the third invention to receive a patent, a small amount of edible oil / fat is mixed with the washed rice soaked in water and drained, if necessary, and then stored in a retort molding container. Rice cooked with pressure steam and half-cooked or cooked, and then mixed with seasoning liquid containing the necessary seasoning and seasoned with rice, with a small hole on the top or Place a separate sheet with multiple cuts on it, and arrange and fill vegetables, meat, seafood, cereals, and other prepared ingredients necessary for the desired cooked rice, and nitrogen gas or nitrogen The retort molding container is sealed while filling the gas and carbon dioxide mixed gas, and then the retort molding container filled with the ingredients is rotated and cooked and sterilized under the designed conditions. The cooked rice is cooked in a good state with no unevenness, cooked in a well-cooked state, and cooked properly without mixing with each other. This is a method for producing retort-cooked rice that can be distributed at room temperature.
[0012]
According to a fourth invention to be patented, the separate sheet described in the first, second, or third invention is formed into a shape that can be accommodated substantially corresponding to the shape of the retort molded container. A retort-cooked rice that can be distributed at room temperature, characterized in that a plurality of key-shaped cuts are made in the sheet.
[0013]
【Example】
Hereinafter, the present invention will be described in detail based on illustrated embodiments.
[0014]
FIG. 1 is a longitudinal front view showing a configuration of a retort-cooked rice that can be distributed at room temperature according to the present invention, and FIG. 2 is a lid just before eating the retort-cooked rice that can be distributed at room temperature according to the present invention. FIG. 3 is a perspective view showing a state where the separation sheet placed between the rice and the ingredients is pulled out, and the state of being pulled, and FIG. 3 is characterized in that the retort-cooked rice that can be distributed at room temperature is eaten. FIG. 4 is a perspective view showing an example of a separate sheet according to the present invention.
[0015]
<Example 1>
Example 1 is a “scalloped lunch box” as retort-cooked rice that can be distributed at room temperature. As shown in FIG. 1, 1 is a heat-resistant and at the same time a rice-washed rice dipped in water in a bento-shaped retort forming container formed of a secret material. Mix the seasoned liquid with soy sauce, sugar, mirinshu and other seasonings into the cooked rice until it is about 90% pregelatinized, and infiltrate to make the intermediate seasoned rice 2. On the top surface, a separate sheet 3 having a large number of small holes or cuts 3a, 3a,... Is placed, and on top of it, vegetables such as carrots, shiitake mushrooms, ginkgo, etc., and scallops are prepared. The seasoned ingredients 4 were disposed and filled, and the opening of the retort molding container 1 was sealed by top sealing with a lid 5. In addition, the whole is cooked and sterilized at 120 ° C. for 20 to 25 minutes, cooked the cooked rice in a good state without unevenness, and steamed the ingredients 4 and cooked the ingredients properly. No. 4 and the retort-cooked rice in a well-cooked state without mixing with each other. The retort-cooked rice is distributed at room temperature and stored.
[0016]
To eat this, warm retort-cooked rice that can be distributed at room temperature in a microwave or hot water, extract the separate sheet placed between the rice and ingredients, as shown in FIG. To eat after that.
[0017]
Since the retort-cooked rice is heat-sterilized, it can maintain the good quality of cooked seasoned rice and cooked ingredients even after being circulated at normal temperature or stored for a long time, so eat delicious You can do things.
[0018]
<Example 2>
Example 2 is a method for producing “chicken rice bento” as retort-cooked rice that can be distributed at room temperature.
[0019]
Prepare ingredients such as washed rice, seasoning liquid and ingredients (chicken teriyaki, carrot, quail egg, dried shiitake mushroom).
[0020]
First, the washed rice is soaked in water and drained, and if necessary, a small amount of vegetable oil (rapeseed oil, palm oil) is mixed and stored in a retort molding container. And cook half-cooked or cooked so that the rice is in a state of about 70-90% alpha.
[0021]
Then, a seasoning liquid containing a seasoning such as soy sauce, mirin sake, chicken extract, tri-sugar, sodium chloride, and sodium glutamate is poured and mixed. Then, the seasoning liquid rapidly penetrates into the cooked rice and becomes an intermediate seasoned rice.
[0022]
On the other hand, the chicken teriyaki ingredients are thawed and sliced, and the carrots are thawed and screened, seasoned, and the quail eggs are washed and screened. Prepare dried shiitake mushrooms after preparation, such as watering them back and seasoning them.
[0023]
On top of that, on the top surface of the intermediate seasoned rice filled in the retort forming container, a separate sheet formed with a number of key-shaped cuts is placed as shown in FIG. The chicken is also filled with teriyaki, carrots, quail eggs, and dried shiitake mushrooms. Next, the retort molding container is filled with nitrogen gas, and the lid is sealed with a top seal.
[0024]
Then, retort cooking and sterilization are performed under the designed conditions while rotating the retort forming container filled with the food. The reason why the retort forming container is heated while rotating is to cook the filled rice and ingredients uniformly without heating. As a result, the cooked rice is cooked in a good state with no unevenness, and the ingredients are steamed and cooked appropriately, and cooked in a well-cooked state without mixing with each other. Completed the rice "chicken rice bento".
[0025]
Even if the cooked rice "chicken rice bento" produced in this way is distributed at room temperature and stored for a long time, it can prevent excessive moisture migration, and the ingredients are unnecessarily sticky or dried. It does not become hard. That is, even when it was easily heated and eaten later in the microwave oven, it was cooked in a good state and delicious, and good appearance and quality of the seasoned cooked rice and cooked ingredients could be maintained.
[0026]
【effect】
The present invention provides a plurality of small holes or cuts on the upper surface of the intermediate seasoned rice obtained by mixing the seasoning liquid with the half-cooked or cooked rice by pressurizing and heating in the retort molding container. This is a retort-cooked rice that can be distributed at room temperature, characterized in that a separate sheet is placed and a cooker ingredient is placed thereon, and then cooked by retort cooking and sterilization.
[0027]
The most significant feature of the present invention is that a gas-permeable separate sheet is interposed between the rice and ingredients. It is a possible cooked cooked rice, and large ingredients and seasoned cooked rice are filled in a retort molding container at the same time and sealed, and each can be cooked with a delicious and good appearance. This made it possible to make retort foods of epoch-making rice that has never been seen before.
[0028]
In addition, the separate sheet has the effect of not causing quality deterioration such as flavor, texture and appearance due to inadvertent moisture transfer between the ingredients of the finished retort-cooked rice that can be distributed at normal temperature and the seasoned rice. .
[Brief description of the drawings]
FIG. 1 is a longitudinal front view showing a configuration of a retort-cooked rice that can be distributed at room temperature according to the present invention.
FIG. 2 is a perspective view showing a state in which the lid is peeled off just before eating the heated retort-cooked rice according to the present invention and the separation sheet placed between the rice and ingredients is removed. FIG.
FIG. 3 is a perspective view characterized in that the retort-cooked rice that can be distributed at room temperature according to the present invention is eaten.
FIG. 4 is a perspective view showing an example of a separate sheet according to the present invention.
[Explanation of symbols]
DESCRIPTION OF SYMBOLS 1 ... Molded container for retorts 2 ... Seasoned rice 3 ... Separate sheet 3a ... Small hole or cut 4 ... Ingredients 5 ... Cover

Claims (4)

  A separate sheet formed by punching a plurality of small holes or cuts on the upper surface of the intermediate seasoned rice, which is obtained by mixing the seasoned liquid with the half-cooked or cooked rice by pressurizing and heating in the retort molding container. Retort-cooked rice that can be distributed at room temperature, characterized by being placed and placed on top of it, and then cooked and sterilized by retort cooking.   On the upper surface of the intermediate seasoned rice that is made by mixing the seasoned seasoning liquid containing the necessary seasonings to the cooked rice that has been half-cooked or cooked with pressurized steam in a retort molded container. Put a separate sheet with a lot of small holes or cuts, and arrange and fill the desired cooked rice vegetables, meat, seafood, cereals, and other prepared ingredients, and mold for retort After sealing the container, cooking and sterilizing the retort, cooking the cooked cooked rice to a good state without unevenness, steaming the ingredients and preparing the ingredients in a properly cooked state, they are mutually Retort-cooked rice that can be distributed at room temperature, characterized by being cooked in a well-cooked state without mixing.   A small amount of edible oil and fat is mixed with the washed rice soaked in water, if necessary, and stored in a molded container for retort, then heated with pressurized steam and half-cooked or cooked. With the cooked rice in a state, then mixed with a seasoning seasoning liquid containing the necessary seasonings, the rice cooked with intermediate seasoning, and a separate sheet formed by drilling a plurality of small holes or cuts on the top surface Place and fill vegetables, meat, seafood, grains, and other prepared ingredients necessary for the desired cooked rice on top of it, while filling with nitrogen gas or a mixed gas of nitrogen gas and carbon dioxide gas By sealing the retort molding container and then cooking and sterilizing the retort under the designed conditions, the cooked rice is cooked in a good condition with no unevenness, and the ingredients are steamed Moderately cooked state of ingredients and without, well cooked retort possible shelf-stable, characterized in that no state of cooked rice was cooked rice manufacturing method without their mixing with each other.   The separate sheet according to any one of claims 1, 2, and 3 is formed into a shape that can be accommodated substantially corresponding to the shape of the retort molded container, and a plurality of key-shaped cuts are formed in the separate sheet. Retort cooked rice that can be distributed at room temperature.

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