CN109592175A - 一种增香的罐装米以及罐装方法 - Google Patents
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- B—PERFORMING OPERATIONS; TRANSPORTING
- B65—CONVEYING; PACKING; STORING; HANDLING THIN OR FILAMENTARY MATERIAL
- B65D—CONTAINERS FOR STORAGE OR TRANSPORT OF ARTICLES OR MATERIALS, e.g. BAGS, BARRELS, BOTTLES, BOXES, CANS, CARTONS, CRATES, DRUMS, JARS, TANKS, HOPPERS, FORWARDING CONTAINERS; ACCESSORIES, CLOSURES, OR FITTINGS THEREFOR; PACKAGING ELEMENTS; PACKAGES
- B65D17/00—Rigid or semi-rigid containers specially constructed to be opened by cutting or piercing, or by tearing of frangible members or portions
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- B65D17/34—Arrangement or construction of pull or lift tabs
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- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
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- A23B9/00—Preservation of edible seeds, e.g. cereals
- A23B9/16—Preserving with chemicals
- A23B9/18—Preserving with chemicals in the form of gases, e.g. fumigation; Compositions or apparatus therefor
- A23B9/20—Preserving with chemicals in the form of gases, e.g. fumigation; Compositions or apparatus therefor in a controlled atmosphere, e.g. partial vacuum, comprising only CO2, N2, O2 or H2O
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- A—HUMAN NECESSITIES
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- A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
- A23L7/10—Cereal-derived products
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- B65D1/10—Jars, e.g. for preserving foodstuffs
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- B—PERFORMING OPERATIONS; TRANSPORTING
- B65—CONVEYING; PACKING; STORING; HANDLING THIN OR FILAMENTARY MATERIAL
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Abstract
本发明涉及一种增香的罐装米以及罐装方法,其特征在于,包括:铁罐或铝罐、以及盛放于铁罐或铝罐内的大米,所述铁罐或铝罐设置有用于大米自由碰撞摩擦的预留空间,所述预留空间占铁罐或铝罐容积的3%至20%,所述铁罐或铝罐的容积为200至600毫升。与现有技术相比,预留空间给大米在铁罐或铝罐中具有适度的自由度,即为大米提供一定的活动空间,使大米在铁罐或铝罐间形成适度撞击,从而使得大米表面形成均匀的裂纹,有利于浸泡过程中吸水和减少烹饪时间,克服了撞击对大米保存不利的技术偏见。
Description
技术领域
本发明涉及一种增香的罐装米以及罐装方法。
背景技术
大米在烹饪过程中,大米淀粉吸水糊化,从而熟化成软糯适口的米饭。大米吸水均匀性对米饭烹饪及米饭口感品质有较大的影响。大米吸水均匀程度除受到品种、烹饪工艺的影响,大米的结构特性也是影响因素之一,大米浸泡吸水过程中,大米表面会首先产生均匀裂纹,水分由裂纹中进入,继而渗透至大米内部,大米吸水越均匀,米饭口感品质越好。从而大米表面裂纹越多则米饭渗入越快,米粒中水分能够更快达到均匀,继而获得快速且口感好的米饭。
大米一般为卵圆形或椭圆形,含水量低,具有一定的硬度,一般的加工、包装、储运过程中难免会造成大米的挤压与碰撞,适度的碰撞和摩擦有助于大米质地的疏松,从而在大米吸水过程中形成更多更均匀裂纹,有利于米粒快速吸水至均匀,而机械外力过大,则会造成米粒的断裂破损,从而降低品质。而当前对于大米在加工、包装、运输过程中的运动状态、碰撞与损伤程度的研究很少。
稻香气的产生除自身含有香味物质,淀粉与蛋白质间产生的美拉德反应是米饭香气的主要来源。大米精加工过程中一般会抛光去除糊粉层,加工过程糊粉层的去除有助于去除大米本身及大米加工过程中带入的灰尘、重金属等杂质,抛光过后的大米表面光滑洁净,洗米和烹饪过程中水质清澈;但一定量的糊粉层在大米烹饪过程中能够快速溶解于水,水与加热容器如饭煲内胆的接触面积大,故而更有利于美拉德反应的发生,从而有利于大米香气的生成,所以去除糊粉层的大米不利于烹饪过程中香气的形成。
发明内容
有鉴于此,有必要提供一种增香的罐装米以及罐装方法。
本发明是通过下述技术方案实现的:
一种增香的罐装米,包括:铁罐或铝罐、以及盛放于铁罐或铝罐内的大米,所述铁罐或铝罐设置有用于大米自由碰撞摩擦的预留空间,所述预留空间占铁罐或铝罐容积的3%至20%,所述铁罐或铝罐的容积为200至600毫升。
所述铁罐或铝罐为中空的圆柱体。
所述铁罐或铝罐的高径比为1.3至1.7。
所述铁罐或铝罐内的大米为180至500克。
所述铁罐或铝罐包括易拉盖,该铁罐或铝罐盛放大米后经易拉盖封口。
一种增香的罐装米的罐装方法,其特征在于:所述大米脱壳后8小时以内装入铁罐或铝罐。
所述大米脱壳温度小于35℃。
所述铁罐或铝罐盛放大米之后向铁罐或铝罐内充入氮气后密封。
所述充氮时间为2至5秒。
本发明所带来的有益效果是:
一种增香的罐装米,包括:铁罐或铝罐、以及盛放于铁罐或铝罐内的大米,所述铁罐或铝罐设置有用于大米自由碰撞摩擦的预留空间,所述预留空间占铁罐或铝罐容积的3%至20%,所述铁罐或铝罐的容积为200至600毫升。本发明的技术方案存在以下技术优势:
首先,相对于市面塑料包装或牛皮纸包装等,铁罐或铝罐密封性好且可以遮光,可以较好的隔绝空气中的氧气及水,保留大米中的香气及营养。大米中的香气成分2-乙酰-1-吡咯啉集中分布于大米的表层,更易受到光、氧和空气的破坏,通过铁罐或铝罐的密封和遮光,能够很好的防止大米表面香气成分损失,使大米保持休眠状态,防止脂肪氧化;另外,铸铁罐或铝罐强度高,储藏运输过程与不易破损。
其次,预留空间给大米在铁罐或铝罐中具有适度的自由度,即为大米提供一定的活动空间,使大米在铁罐或铝罐间形成适度撞击,从而使得大米表面形成均匀的裂纹,有利于浸泡过程中吸水和减少烹饪时间,克服了撞击对大米保存不利的技术偏见。预留空间小于3%时,大米与铁罐或铝罐的间隙过小,大米与铁罐或铝罐的撞击力过小,难以形成有效撞击达到增加大米表面裂纹的效果,预留空间大于20%,空间利用不充分,同时过大的冲击力有可能造成大米的破碎与断裂,从而影响大米及米饭烹饪品质。
第三,预留空间有利于大米之间相互摩擦,一方面对大米表面具有进一步抛光的效果,使大米色泽上更光亮,增加消费者体验,另一方面,大米表面糊粉层部分剥落,烹饪过程中易于糊化溶解,浆液与烹饪内胆接触面大,更有利糊化淀粉美拉德反应产生香气,更进一步增加米饭的香气,预留空间小于3%,不利于形成大米间适度的摩擦,其摩擦效果难以使大米表层糊粉层松动而至脱落,故而难以聚集一定的糊粉量;预留空间大于20%,大米运动路径过长,易导致大米的破碎和断裂,大米品质降低。
第四,小分量罐装,方便用户直接取罐烹饪,一次一罐米,并且铁罐或铝罐用于量取烹饪米饭用水,在使用过程中,一罐米,配合一罐水,正好在大米最佳烹饪范围内,简化消费者烹饪难度,获得最佳的烹饪口感。
第五,大米本身也具有挥发性香气,随储藏过程不断释放,罐体顶部空间预留有助于香气的富集,增强开罐体验。
最后,预留空间也有利充氮气调过程中气体的均匀分布,大米罐装即不能过满,也不能过少,大米为卵圆形或椭圆形的特征,使其在堆积过程中形成一定的缝隙,缝隙中会残留一定量的空气。罐装过满,氮气通入难度较大,较难保持罐中的气体的均匀与稳定,即较难排空大米间隙中的空气,达不到充氮保鲜效果;罐装太少,大米易在罐中晃动,带来破损。
附图说明
以下结合附图对本发明作进一步详细说明:
图1是本发明第一较佳实施方式所述增香的罐装米的示意图。
图中部件名称对应的标号如下:
10、增香的罐装米;11、铁罐;12、易拉盖。
具体实施方式
下面结合附图及实施方式对本发明作进一步的详述:
实施方式一:
请参阅图1第一较佳实施方式所述的增香的铁罐米,所述增香的罐装米10包括:铁罐11、以及盛放于铁罐内的大米,在本实施方式中,所述铁罐11为马口铸铁;当然所述铁罐也可以用铝罐代替。相对于市面塑料包装或牛皮纸包装等,铁罐11密封性好且可以遮光,可以较好的隔绝空气中的氧气及水,保留大米中的香气及营养。大米中的香气成分2-乙酰-1-吡咯啉集中分布于大米的表层,更易受到光、氧和空气的破坏,通过铁罐11的密封和遮光,能够很好的防止大米表面香气成分损失,使大米保持休眠状态,防止脂肪氧化;另外,铁罐11强度高,储藏运输过程与不易破损。
在本实施方式中,所述铁罐11的容积为200至600毫升,所述铁罐11内的大米为180至500克。小分量罐装,方便用户直接取罐烹饪,一次烹饪一罐米,无需考虑大米的保存问题,并且铁罐11可以用于量取烹饪米饭用水,在使用过程中,一罐米,配合一罐水,正好在大米最佳烹饪范围内,简化消费者烹饪难度,获得最佳的烹饪口感。
另外,所述铁罐11设置有用于大米自由碰撞摩擦的预留空间,所述预留空间占铁罐11容积的3%至20%,这样预留空间给大米在铁罐11中具有适度的自由度,即为大米提供一定的活动空间,使大米在铁罐11间形成适度撞击,从而使得大米表面形成均匀的裂纹,有利于浸泡过程中吸水和减少烹饪时间。预留空间小于3%时,大米与铁罐11的间隙过小,大米与铁罐11的撞击力过小,难以形成有效撞击达到增加大米表面裂纹的效果,预留空间大于20%,空间利用不充分,同时过大的冲击力有可能造成大米的破碎与断裂,从而影响大米及米饭烹饪品质。其次,预留空间有利于大米之间相互摩擦,一方面对大米表面具有进一步抛光的效果,使大米色泽上更光亮,增加消费者体验,另一方面,大米表面糊粉层部分剥落,烹饪过程中易于糊化溶解,浆液与烹饪内胆接触面大,更有利糊化淀粉美拉德反应产生香气,更进一步增加米饭的香气,预留空间小于3%,不利于形成大米间适度的摩擦,其摩擦效果难以使大米表层糊粉层松动而至脱落,故而难以聚集一定的糊粉量;预留空间大于20%,大米运动路径过长,容易导致大米的破碎和断裂,大米品质降低。另外,大米本身也具有挥发性香气,随储藏过程不断释放,铁罐11顶部空间预留有助于香气的富集,增强开罐体验。
在本实施方式中,所述铁罐11为中空的圆柱体,这样可以实现包装体积最大化,而且有助于大米在铁罐11内运动撞击。所述铁罐11的高径比为1.3至1.7,如此大米在铁罐11中的有利形成横向及纵向运动撞击,从而有利于大米结构的疏松,促进大米表面的裂纹更加均匀,有利于浸泡过程中水分的快速进入和均匀,更有利于烹饪口感。
所述铁罐11包括易拉盖12,该铁罐11盛放大米后经易拉盖12封口。在本实施方式中,所述易拉盖12也是铁罐11材料本身一致,如此可以起到较好的密封和遮光效果,另外用户可以方便的打开易拉盖12,方便用户取米烹饪。同时所述铁罐11为大开口,方便罐装以及用户取出大米。
一种增香的罐装米的罐装方法,所述大米脱壳后8小时以内装入铁罐11,碾磨后的米粒本身仍然保持为一个生物活体,还在不断进行自身的呼吸等生物化学反应,时间长了,会导致大米香气成分的挥发,呼吸作用、氧化作用的进行,包装时间越短越好,最佳时间易8小时以内。
在本实施方式中,进一步地,所述大米脱壳温度小于35℃。如此,低温条件下有利于抑制香气成分的挥发及抑制氧化反应的发生。研究表明,稻米的外层对其香味的形成和积累起着很大的作用,因此碾米脱壳的剧烈程度及其带来的温度升高,对稻米中香味成分2-乙酰-1-吡咯啉的保留有着很大的影响,本方案通过碾米脱壳过程中温度的控制,即碾米温度小于等于35℃,达到温和碾米脱壳,减少香味成分和挥发和大米呼吸带来的营养成分损失,同时35℃以下的温和碾米还有利于大米形态的完整,提高大米的出品率。
进一步地,所述铁罐11盛放大米之后向铁罐11内充入氮气后密封,所述充氮时间为2至5秒。充氮目的在于降低大米氧化,起到延长储藏时间的作用。通入氮气时间在2至5秒为宜,随着氮气的通入,排出大米罐中的氧气,使大米保持休眠状态,从而减少呼吸和氧化反应的发生,氮气通气时间过短,不利于罐中气体的平衡,通气时间过长,易使罐中压力过大产生变形。预留空间也有利充氮气调过程中气体的均匀分布,大米罐装即不能过满,也不能过少,大米为卵圆形或椭圆形的特征,使其在堆积过程中形成一定的缝隙,缝隙中会残留一定量的空气。罐装过满,氮气通入难度较大,较难保持罐中的气体的均匀与稳定,即较难排空大米间隙中的空气,达不到充氮保鲜效果;罐装太少,大米易在罐中晃动,带来破损。
Claims (9)
1.一种增香的罐装米,其特征在于,包括:铁罐或铝罐、以及盛放于铁罐或铝罐内的大米,所述铁罐或铝罐设置有用于大米自由碰撞摩擦的预留空间,所述预留空间占铁罐或铝罐容积的3%至20%,所述铁罐或铝罐的容积为200至600毫升。
2.如权利要求1所述的增香的罐装米,其特征在于:所述铁罐或铝罐为中空的圆柱体。
3.如权利要求2所述的增香的罐装米,其特征在于:所述铁罐或铝罐的高径比为1.3至1.7。
4.如权利要求1所述的增香的罐装米,其特征在于:所述铁罐或铝罐内的大米为180至500克。
5.如权利要求1所述的增香的罐装米,其特征在于:所述铁罐或铝罐包括易拉盖,该铁罐或铝罐盛放大米后经易拉盖封口。
6.一种如权利要求1至5所述的增香的罐装米的罐装方法,其特征在于:所述大米脱壳后8小时以内装入铁罐或铝罐。
7.如权利要求6所述的增香的罐装米的罐装方法,其特征在于:所述大米脱壳温度小于35℃。
8.如权利要求6所述的增香的罐装米的罐装方法,其特征在于:所述铁罐或铝罐盛放大米之后向铁罐或铝罐内充入氮气后密封。
9.如权利要求8所述的增香的罐装米的罐装方法,其特征在于:所述充氮时间为2至5秒。
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