JP4319598B2 - Retort cooked rice - Google Patents

Description

  The present invention relates to a method for producing retort cooked rice.

In retort cooked rice, rice grains, water, seasonings, and ingredients are filled and sealed in a retort container and then sterilized at high temperature and pressure. At this time, in order to make moisture and seasoning uniform, it is common to rotate in a retort kettle, but there has been a problem that the grains of rice grains collapse due to the rotation.
Moreover, although there exists a method of filling a container using an aseptic filling apparatus after cooking rice, expensive capital investment is needed for cooking rice and aseptic filling.
Furthermore, as a simple method, there is a method of sterilizing cooked rice cereal after filling the retort container and sealing it, but the rice cereal becomes paste-like during the manufacturing process and adheres to equipment and manufacturing equipment. Cause trouble.
JP-A-7-236436

  In the above invention, the raw rice is crushed in a hot water tank, heated to alpha the surface of the rice, and then the pretreated rice is cooled by spraying cooling water into a container filled with the pretreated rice. After loosening, and then draining the adhering moisture of the pretreated rice, pressure sterilization and cooking are performed in a retort container.

  In the said invention, although it is said that the crispy texture suitable for a pilaf etc. can be obtained, it is not preferable to expose raw material rice to hot water before cooking when cooking rice grains.

  This invention makes it a subject to obtain the retort cooked rice in a homogeneous state by the simple process, without the grain of rice grains being deformed.

  In this invention, the raw rice grains are washed with water, crushed in water, steamed at 95 ° C. or higher, then submerged in water and adjusted to 1.7 to 2.0 times the weight of the raw rice grains, Retort cooked rice is produced by filling and sealing a container together with water and seasonings, and applying pressure and heat treatment.

The raw rice cereal is white rice, brown rice, germinated brown rice, or a mixture of these with other cereals.
The soaking in the water after washing is to make the raw rice absorb water, and the weight of the raw rice grain is about 1.3 to 1.4 times that of the pre-soaking (water content of about 35-40%). Become. The soaking time is about 30 to 120 minutes.
After smashing, water attached to the surface of the raw rice grains is drained and steamed in an atmosphere of 95 ° C. or higher under normal pressure. A steaming time of about 10 to 15 minutes is appropriate.
The steamed raw rice grain (steamed rice) is exposed to water, the grain surface is removed, and the weight of the raw rice grain (steamed rice) is about 1.7 to 2.0 times that of the raw rice grain before washing. adjust. At this time, the moisture content of the raw rice grains (steamed rice) is 50 to 58% by weight.
By this treatment, the raw rice is watered, but the grains are not easily crushed and are not sticky.
If the weight exceeds 2.0 times (water content of about 58%), stickiness and mold loss occur, and if the weight is less than 1.7 times (water content of about 50%), the amount of water added during filling must be increased. There is a risk that the mold may be deformed during cooking after filling.

Table 1 shows the relationship between the moisture content of raw rice, the amount of water added in all the above steps, and the amount of water after addition.

The raw rice treated as described above is filled into a retort container together with water, seasoning and ingredients as required. At the time of filling, the moisture content of the cereal after cooking is adjusted to 55% to 68%, preferably about 60%.
Table 2 shows the relationship between the amount of moisture and the texture when cooking.

  Examples of the present invention will be described below.

3 kg of white rice is washed with water, placed in a bowl, soaked in water for 1 hour, and then drained. At this time, the weight of the white rice was 3.9 kg (1.3 times that of raw glutinous rice). This is steamed at 95 ° C. or higher for 13 minutes at normal pressure and then immersed in water for 10 minutes. Stirring in water loosens the rice, removes the slime, and after draining, 5.4 kg (1.8 times as much as the raw glutinous rice) of water-absorbed white rice was obtained.
140g of water-absorbed white rice and 30g of water are filled in a heat-resistant tray container (retort container), hermetically wrapped, and heated and heated in a retort kettle at 115 ° C for 30 minutes for cooking and sterilization. Got.
The water content of this retort rice was 60.7% for the upper rice in the container and 58.1% for the lower rice, and there was almost no cooking unevenness.

Table 3 shows the state of raw material rice having different water absorption ratios by changing the time of water immersion after the steaming step.

3 kg of raw rice cereal mixed with 10 parts of uruchi white rice, 1 part of oats, and 0.5 part of hatomugi is washed with water, placed in a koji, and then immersed in water for 1 hour and then drained. The weight of the raw rice grains at this time was 1.3 times (3.9 kg) of the raw rice grains. This is steamed at 95 ° C. or higher for 13 minutes at normal pressure and then immersed in water for 10 minutes. Stir in the water to loosen the rice grains, remove the slime, and drain. At this time, the weight of the water-absorbed rice grains was 1.77 times (5.3 kg) that of the raw rice grains.
On the other hand, 0.15 kg of red beans were soaked for 20 hours, mixed with the water-absorbing rice grains together with 0.13 kg of rice bran washed with water after draining, and 5.75 kg of water-absorbing mixed rice grains of five-grain rice were obtained.
140g of water-absorbing mixed rice grains and 32g of water are filled in a heat-resistant tray container (retort container), hermetically packaged, and retort that can be distributed at room temperature by cooking and sterilizing by heating and heating at 115 ° C for 30 minutes in a retort kettle. Got five grains of rice.
The water content of this retort five-grain rice was 60.7% for the upper rice in the container and 58.1% for the lower rice, and there was almost no cooking unevenness.

Table 4 shows the finished state of the product when retort sterilization cooking was performed while changing the amount of filled rice and the amount of water added during filling.

Moreover, when the amount of filled rice in the above was made constant and the amount of water added was changed to perform retort sterilization cooking, the finished state of the product was as shown in Table 5.

After 4 kg of brown rice was washed with water, it was soaked in 25 to 28 ° C. water for 20 hours for germination to obtain germinated brown rice. The weight at this time was 1.34 times (5.36 kg) of the raw brown rice. This is steamed at 95 ° C. or higher for 16 minutes at normal pressure and then immersed in water for 10 minutes. After stirring in water, brown rice was loosened, dried, drained, and 1.72 times (6.88 kg) of water-absorbing germinated brown rice was obtained.
140g of this water-sprouting brown rice and 32g of water are filled in a heat-resistant tray container (retort container), hermetically wrapped, and retort that can be distributed at room temperature by cooking and sterilizing by heating and heating at 115 ° C for 30 minutes in a retort kettle. Germinated brown rice was obtained.
The water content of the retort germinated brown rice was 56.4% for the upper rice in the container and 58.0% for the lower rice, and almost no cooking unevenness occurred.

Table 6 shows the state of raw material germinated brown rice having different water absorption ratios by changing the time of water immersion after the steaming step.

Table 7 and Table 8 show the finished products when retort sterilization cooking was performed while changing the amount of filled rice and the amount of water added during filling.

  The present invention can obtain retort cooked rice such as white rice, brown rice, and rice bran in a simple and uniform manner and has industrial applicability.

Claims (1)

After washing the raw rice grains and immersing them in water to increase the weight of the raw rice grains 1.3 to 1.4 times that before the pulverization , steaming at 95 degrees or more,
The steamed rice was steamed with the adjusted to 1.7 to 2.0 times the weight of the raw material rice with exposure to water take slime table surface then,
Next, a method for producing retort cooked rice, comprising filling and sealing a container together with water and seasoning of 14 to 23% of the weight of the adjusted steamed rice, and applying pressure and heat treatment.