JP2003135009A - Stored rice for electromagnetic rice cooking and product thereof - Google Patents
Stored rice for electromagnetic rice cooking and product thereofInfo
- Publication number
- JP2003135009A JP2003135009A JP2001370736A JP2001370736A JP2003135009A JP 2003135009 A JP2003135009 A JP 2003135009A JP 2001370736 A JP2001370736 A JP 2001370736A JP 2001370736 A JP2001370736 A JP 2001370736A JP 2003135009 A JP2003135009 A JP 2003135009A
- Authority
- JP
- Japan
- Prior art keywords
- rice
- water
- electromagnetic
- pregelatinized
- stored
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
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Abstract
Description
【０００１】[0001]
【発明の属する技術分野】本発明は、電磁波加熱により
米を短時間且つ容易に炊飯でき、しかも通常炊飯と同じ
ような炊き立てご飯を得ることができる電磁炊飯用貯蔵
米及びその製品に関する。BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to stored rice for electromagnetic cooking and a product thereof capable of easily cooking rice for a short time by electromagnetic heating and obtaining freshly cooked rice similar to normal cooking.
【０００２】[0002]
【従来の技術】近年の傾向として、米の消費が落ち続
け、それに加えて米の輸入圧力により、減反につぐ減反
が繰り返され、田んぼが放置され荒廃している。いざ米
を含めた食料品の輸入が種々の要因により減少した際、
一度荒廃した田んぼを活用しようとしても、元に復元す
るには放置した年数だけかかると言われているから、対
応出来ないことになる。幸いにも、米に関しては、味の
点で価格の安い輸入米に勝っているため、国内産米は高
価格であっても飯米として太刀打ち出来ている。しかし
ながら、食生活の変化による米の消費減退は続いてお
り、更なる減反が予測されるところである。その原因の
一つとして、米は食べるまでの調理に時間がかかり過ぎ
ることが上げられる。かって、電気釜の普及により米を
失敗せずに、美味しく炊けるようになり、炊飯の苦労か
ら開放されたが、今また電気釜によっても解消すること
の出来ない調理時間の短縮という命題が突き付けられて
いる。2. Description of the Related Art As a recent trend, rice consumption has continued to decline, and due to rice import pressure, the reduction of rice has been repeatedly reduced, and rice fields have been left in a state of devastation. When the import of food products including rice decreased due to various factors,
Even if you try to utilize a once degraded rice field, it is said that it will take only a few years for it to be restored to its original state, so it will not be possible to deal with it. Fortunately, rice is superior to imported rice, which is cheap in terms of taste, so domestic rice can compete with rice even if it is expensive. However, rice consumption has continued to decline due to changes in eating habits, and further decline is expected. One of the causes is that it takes too long to cook rice before eating it. In the past, the spread of electric kettles allowed rice to be cooked deliciously without failing, and the pain of cooking rice was released, but the proposition of shortening the cooking time, which cannot be solved even with electric kettles, is posed. ing.
【０００３】上記命題に対して、すでに今までの炊飯時
間を１／３程度に短縮でき、しかも長期にわたり貯蔵で
き、上記電気釜による通常炊飯と同じような炊き立てご
飯を得ることができる早炊き貯蔵米が市場に提供され、
高い成果を上げている。しかし、今のところ飯米業者の
段階であり、一般家庭まで十分に普及していないのが実
情である。この早炊き貯蔵米を一般家庭まで普及させる
には、早炊き貯蔵米専用あるいは早炊き貯蔵米と普通米
との切替え可能な電気釜の普及が不可欠である。In response to the above-mentioned proposition, the rice cooked up to now can be shortened to about one-third, and can be stored for a long period of time, so that cooked rice can be obtained just like normal rice cooked by the electric kettle. Stored rice is provided to the market,
Has achieved high results. However, it is still in the rice cooker's stage so far, and it has not yet spread to ordinary households. In order to spread this cooked cooked rice to general households, it is indispensable to spread an electric kettle exclusively for cooked cooked rice or capable of switching between cooked cooked rice and normal rice.
【０００４】一方、電子レンジ等で電磁波加熱するだけ
で、直ぐに食べることのできる貯蔵飯や、電子レンジで
解凍し、更に加熱して食べることのできる調理飯があ
り、パンやカップ麺感覚で食べることの出来るものが出
回りつつある。これらは、調理時間の取れない人や調理
に不慣れな人にとって、時間や調理技能が無くても利用
でき、重宝である。On the other hand, there are stored rice which can be immediately eaten by heating electromagnetic waves in a microwave oven or the like, and cooked rice which can be thawed in a microwave oven and further heated and eaten, like bread or cup noodles. Things that can be done are on the market. These are useful for people who cannot take cooking time or who are unfamiliar with cooking, because they can be used without time and cooking skills.
【０００５】[0005]
【発明が解決しようとする課題】上記した早炊き貯蔵米
は、これとほぼ同量の水を加え通常の炊飯時間の１／３
程度の時間加熱するだけで、炊きたてのご飯が得られ、
蒸らすことなく直ぐに食べることが出来るから、誠に都
合が良い。しかしながら、この早炊き貯蔵米は、調理時
間の短縮の命題をクリアーできるものの、手間を掛けず
に常時安定して美味しく炊くには、これ専用の電気釜が
不可欠であり、この電気釜を一般家庭まで普及させるの
は難しい。且つ、仮に専用の電気釜が一般家庭に普及し
たとしても、米の総需要が増加に転じる保証はない。The above-mentioned cooked and stored rice is added with approximately the same amount of water as 1/3 of the normal cooking time.
You can get freshly cooked rice just by heating it for a while.
It is very convenient because you can eat it immediately without steaming. However, although this precooked cooked rice can meet the proposition of shortening the cooking time, an electric kettle dedicated to this is indispensable for always stable and delicious cooking without time and effort, and this electric kettle is used for ordinary households. It is difficult to disseminate. Moreover, even if a special electric kettle spreads to ordinary households, there is no guarantee that the total demand for rice will start increasing.
【０００６】また、上記の貯蔵飯や調理飯は、パンやカ
ップ麺感覚で食べることが出来て都合が良いが、電磁波
加熱の際これらから水分が飛び、米の表面が固くなりぱ
らぱら感のあるご飯となって、炊き立てのごはんの食感
が得られず、逆にその水分が表面に戻ったりして、食感
が著しく低下する。また、炊き立てのご飯の食感を得る
ため、米を電磁波加熱により直接炊飯することが考えら
れるが、泡が大量に発生して容器から水が吹きこぼれ、
全体として水分不足となり、その一方で容器の外周部に
ある米が水分過多となりびちゃびちゃ飯となって、反
面、中心部にある米は水分不足で固いままであり、米を
電磁波加熱により直接炊飯することは極めて困難であ
る。したがって、上記した貯蔵飯や調理飯は、あまり普
及せず、調理時間の短縮の命題をクリアーできても、米
の総需要を増加させるまでには至っていないのが現状で
ある。The above-mentioned stored rice and cooked rice are convenient because they can be eaten like bread or cup noodles, but when they are heated by electromagnetic waves, water is removed from them and the surface of the rice becomes stiff and fluffy. It becomes rice and the texture of freshly cooked rice cannot be obtained. Conversely, the moisture returns to the surface and the texture is significantly reduced. In addition, in order to obtain the texture of freshly cooked rice, it is possible to cook rice directly by electromagnetic heating, but a large amount of bubbles are generated and water spills from the container,
On the other hand, water becomes insufficient, while the rice in the outer periphery of the container becomes excessively water and becomes squishy rice. On the other hand, the rice in the center remains solid due to lack of water, and rice is cooked directly by electromagnetic heating. Is extremely difficult. Therefore, the above-mentioned stored rice and cooked rice are not widely spread, and even if the proposition of shortening the cooking time can be cleared, the total demand of rice is not yet increased.
【０００７】そこで、本発明は、上記事情に鑑みてなさ
れたもので、今やほとんどの家庭で普及している電子レ
ンジを使用しても、炊き立てのごはんの食感を得且つ多
種多様の用途に対応させ得て、しかも調理時間の短縮の
命題もクリアーし、米の総需要を増加させ得ることので
きる電磁炊飯用貯蔵米及びその製品を提供することを課
題とする。Therefore, the present invention has been made in view of the above circumstances. Even if a microwave oven which is now widely used in most homes is used, the texture of freshly cooked rice can be obtained and various uses can be achieved. It is an object of the present invention to provide a stored rice for electromagnetic rice cooking and a product thereof which can meet the above-mentioned requirements, and can also meet the proposition of shortening the cooking time and increase the total demand of rice.
【０００８】[0008]
【課題を解決するための手段】本発明者は、上記課題を
達成することが、米の総需要を増加させ、ひいては減反
が少なくなり田んぼの荒廃を減らし、いざ米を含めた食
料品の輸入が種々の要因により減少した際にも、対応出
来ることになるため、鋭意研究を行った。その結果、水
分値が３６重量％の上記早炊き貯蔵米であるアルファー
化米の重量１に対して重量１の割合で水を加え、この水
の重量０．７程度をアルファー化米に吸水させ、残りの
重量０．３の水と共にアルファー化米を冷凍し、その冷
凍状況のままで電磁波加熱により５分間ほど解凍且つ加
熱することで、炊き立てのごはんの食感を保持したもの
が得られ、食感と調理時間との両方をクリアーし、加え
て得られたごはんを多種多様の用途に対応させ得ること
を見い出し、本発明に到達したものである。[Means for Solving the Problems] The inventor of the present invention achieves the above object by increasing the total demand for rice, reducing the deterioration of rice fields, reducing the degradation of rice fields, and importing foodstuffs including rice. Since we can deal with the case where the number decreases due to various factors, we conducted diligent research. As a result, water was added at a ratio of 1 to 1 of the weight of the pre-cooked and stored rice having a moisture content of 36% by weight, and the water of about 0.7 was absorbed into the pre-cooked rice. By freezing the pregelatinized rice with the rest of water of 0.3 and thawing and heating for 5 minutes by electromagnetic wave heating in the frozen state, the texture of freshly cooked rice can be obtained. The present invention has been accomplished by discovering that both the texture and the cooking time can be cleared and the rice obtained in addition can be used for various purposes.
【０００９】すなわち、請求項１の発明にかかる電磁炊
飯用貯蔵米は、水分値が１５重量％〜６０重量％のアル
ファー化米の重量比１に対して重量比２〜０．５の割合
で水を加え、この水を前記アルファー化米に所定量吸水
させたのち、未吸水の水と共に前記アルファー化米を冷
凍してなるものであり、該冷凍状況のままで前記アルフ
ァー化米を電磁波加熱により解凍且つ炊飯することを特
徴とする。したがって、この特徴によれば、電磁波加熱
すると、アルファー化米及び未吸水分の氷を解凍するか
ら、アルファー化米から出たデンプン質と未吸水分の水
とが混ざり合い、米の表面に付着して、電磁波加熱の際
の米の表面から水分が飛んで固くなりぱらぱら感のある
ご飯となることを防ぎ、炊き立てのごはんの食感が得ら
れ、電磁波加熱時間も解凍及び加熱する時間だけであ
る。That is, the stored rice for electromagnetic rice cooking according to the invention of claim 1 has a weight ratio of 2 to 0.5 with respect to a weight ratio of 1 of pregelatinized rice having a water content of 15% to 60% by weight. Water is added and the pregelatinized rice is allowed to absorb a predetermined amount of water, and then the pregelatinized rice is frozen together with unabsorbed water, and the pregelatinized rice is electromagnetically heated in the frozen state. It is characterized by thawing and cooking rice. Therefore, according to this characteristic, when the electromagnetic wave is heated, the pregelatinized rice and the ice of the non-absorbed water are thawed, so that the starchy substance produced from the pregelatinized rice and the water of the non-absorbed water are mixed and adhere to the surface of the rice. Then, it prevents the water from flying from the surface of the rice during electromagnetic wave heating to become hard and crunchy rice, the texture of freshly cooked rice is obtained, and the electromagnetic wave heating time is only the time to thaw and heat. Is.
【００１０】また、請求項２の発明にかかる電磁炊飯用
貯蔵米は、水分値が５０重量％〜６０重量％の冷凍した
アルファー化米の重量比１に対して重量比０．４〜０．
１の割合で氷を加え、この状態のままで前記アルファー
化米を電磁波加熱により解凍且つ炊飯することを特徴と
する。したがって、この特徴によれば、上記と同じ作用
により、炊き立てのごはんの食感が得られ、電磁波加熱
時間も解凍及び加熱する時間だけとなる。The stored rice for electromagnetic cooking according to the second aspect of the present invention has a weight ratio of 0.4 to 0. 0 to a weight ratio of 1 of frozen pregelatinized rice having a water content of 50 to 60% by weight.
It is characterized in that ice is added at a ratio of 1 and the pregelatinized rice is thawed and cooked by electromagnetic wave heating in this state. Therefore, according to this feature, the texture of freshly cooked rice can be obtained by the same action as described above, and the electromagnetic wave heating time is only the time for thawing and heating.
【００１１】また、請求項３の発明にかかる電磁炊飯用
貯蔵米における前記アルファー化米は、所定の洗米及び
吸水工程を済ませた米を水蒸気で蒸し且つ必要に応じて
水蒸気で蒸す過程で加水して米澱粉の少なくとも一部を
アルファー化して、更に必要に応じて乾燥しその蒸し米
の水分を１５重量％〜６０重量％にしたあと、無菌状態
で急冷してなる早炊き貯蔵米であることを特徴とする。
したがって、この特徴によれば、既に米澱粉の一部がア
ルファー化し、その水分が１５重量％〜６０重量％にな
っている早炊き貯蔵米であるから、残りの未アルファー
化の米澱粉をアルファー化し、更に不足水分を補充する
ことになるから、炊飯時間を短縮し、炊き立てのご飯を
得る。Further, the pregelatinized rice in the stored rice for electromagnetic rice cooking according to the invention of claim 3 is hydrated in a process of steaming the rice which has been subjected to predetermined washing and water absorption steps with steam and optionally steaming. Pre-cooked stored rice that is made by pregelatinizing at least a part of rice starch, drying it if necessary, making the steamed rice have a water content of 15% to 60% by weight, and then rapidly cooling it aseptically. Is characterized by.
Therefore, according to this characteristic, since the rice starch is pre-cooked stored rice in which a part of the rice starch is already alpha-converted and the water content thereof is 15% by weight to 60% by weight, the remaining non-alpha-converted rice starch is alpha-converted. As it becomes more and more water is replenished, the cooking time is shortened and freshly cooked rice is obtained.
【００１２】また、請求項４の発明にかかる電磁炊飯用
貯蔵米製品は、上記記載の電磁炊飯用貯蔵米の所定量
と、該所定量の電磁炊飯用貯蔵米を収容すると共に炊飯
できる容量の容器と、を少なくとも含んでなり、必要に
応じて具材及び調味料を加えてなることを特徴とする。
したがって、この特徴によれば、容器に所定量の電磁炊
飯用貯蔵米を収容し、必要に応じて具材及び調味料を加
えて、その状態で電磁加熱をすれば、上記と同じ作用に
より、炊き立ての味付けごはんや混ぜご飯の食感が得ら
れ、電磁波加熱時間も解凍及び加熱する時間だけとな
る。[0012] According to a fourth aspect of the present invention, there is provided a stored rice product for electromagnetic rice cooking, which has a predetermined amount of the above-mentioned stored rice for electromagnetic rice and a capacity capable of holding the predetermined amount of stored rice for electromagnetic rice and cooking rice. It is characterized by comprising at least a container and adding ingredients and seasonings as needed.
Therefore, according to this feature, if a predetermined amount of stored rice for electromagnetic cooking is stored in the container, ingredients and seasonings are added as necessary, and electromagnetic heating is performed in that state, the same action as described above is performed. The texture of freshly seasoned rice and mixed rice can be obtained, and the electromagnetic wave heating time is only the time for thawing and heating.
【００１３】[0013]
【発明の実施の形態】以下、図面を参照して本発明の実
施の形態について詳述する。図１は本発明の実施の形態
を示す電磁炊飯用貯蔵米を入れる容器の斜視図、図２は
本発明の実施の形態を示す電磁炊飯用貯蔵米製品の縦断
面図である。図において、１は電磁炊飯用貯蔵米製品を
示し、該電磁炊飯用貯蔵米製品１は、水分値が１５重量
％〜６０重量％のアルファー化米２の重量比１に対して
重量比２〜０．５の割合で水３を加え、この水３のうち
所定量の水３ａをアルファー化米２に吸水させたのち、
未吸水の水３ｂと共にアルファー化米２を冷凍してなる
電磁炊飯用貯蔵米４の所定量と、該所定量の電磁炊飯用
貯蔵米４を収容すると共に炊飯できる容量の容器５と、
を少なくとも含んでなり、必要に応じて具材６及び調味
料７を加え、更にシール蓋８にて密封してなるものであ
る。BEST MODE FOR CARRYING OUT THE INVENTION Hereinafter, embodiments of the present invention will be described in detail with reference to the drawings. FIG. 1 is a perspective view of a container for storing stored rice for electromagnetic rice according to an embodiment of the present invention, and FIG. 2 is a vertical sectional view of a stored rice product for electromagnetic rice according to the embodiment of the present invention. In the figure, 1 indicates a stored rice product for electromagnetic rice, and the stored rice product 1 for electromagnetic rice has a weight ratio of 2 to 1 against a weight ratio of 2 of pregelatinized rice 2 having a water content of 15% to 60% by weight. Water 3 is added at a ratio of 0.5, and a predetermined amount of water 3a is absorbed into the pregelatinized rice 2 and then,
A predetermined amount of electromagnetic rice storage rice 4 obtained by freezing pregelatinized rice 2 together with unabsorbed water 3b, and a container 5 having a capacity capable of containing the predetermined amount of electromagnetic rice storage rice 4 and cooking rice.
At least, and if necessary, ingredients 6 and seasonings 7 are added, and further sealed with a seal lid 8.
【００１４】前記容器５は、電磁炊飯用貯蔵米４を収容
でき密封できること以外特に限定がなく、例えば袋状物
であっても良い。この実施の形態では、トレー状の容器
５とし、ほとんどの家庭で普及している電子レンジ１０
にて所定量の電磁炊飯用貯蔵米４を加熱して解凍且つ炊
飯するものであるから、電子レンジ１０に入れることが
できる大きさのものであり、更に耐熱性があり電磁波加
熱状態でも変形しづらいものである必要がある。したが
って、極端に底の浅い皿状のものや、一輪ざしの花瓶の
ように極端に径が細く底が深いものは、効率面や電子レ
ンジ１０の容積寸法の制約から不適切であり、更に、耐
熱性が不十分で変形し易いものも不適切である。The container 5 is not particularly limited except that it can store the electromagnetic rice storage rice 4 and can be hermetically sealed, and may be, for example, a bag. In this embodiment, the tray-shaped container 5 is used, and the microwave oven 10 that is widely used in most homes is used.
Since a predetermined amount of stored rice 4 for electromagnetic rice is heated, thawed, and cooked, it is of a size that can be placed in the microwave oven 10 and has heat resistance and can be deformed even under electromagnetic wave heating conditions. It needs to be difficult. Therefore, a dish with an extremely shallow bottom, or a vase with an extremely small diameter and a deep bottom, such as a vase, is unsuitable for efficiency reasons and the volume dimension of the microwave oven 10. Those that have insufficient heat resistance and are easily deformed are also inappropriate.
【００１５】この実施の形態における容器５は、容器本
体１１の上部に、鍔状取手１２を取り付け、炊飯後の容
器５を電子レンジ１０などから出し易いようにし、更に
底１３の周縁部が高台１４となり、前記電子レンジ１０
等の回転皿等の載置面１５との間に空気を介在させた断
熱構造としている。容器５の底１３をこのような断熱構
造としたのは、底１３に熱が籠もらず対流し容器５全体
に行き渡り、且つ電磁波加熱の特性に沿い加熱し易くな
って、炊飯時間の短縮や突沸による水３の吹きこぼれを
防ぐことができるようになるからである。なお、この容
器５の断熱構造は、底１３と載置面１５との間に空気を
介在させることの出来るものであれば、特に限定がな
く、支柱により支持したり、別体の支持台を底１３と載
置面１５との間に介在させた構造でも良い。なお、容器
５の材質は、ポリプロピレン、ポリエステル、ポリエチ
レンテレフタレート（ＰＥＴ）等であり、これらの材質
は耐熱性があり加熱状態でも変形しづらい特徴がある。In the container 5 of this embodiment, a collar-shaped handle 12 is attached to the upper part of the container body 11 so that the container 5 after rice cooking can be easily taken out from the microwave oven 10 and the like, and the peripheral portion of the bottom 13 is elevated. 14 and the microwave oven 10
It has a heat insulating structure in which air is interposed between it and the mounting surface 15 such as a rotating dish. The bottom 13 of the container 5 has such a heat insulating structure because the bottom 13 has convection without convection, spreads over the entire container 5, and is easy to heat according to the characteristics of electromagnetic wave heating, and shortens the cooking time. This is because it is possible to prevent the water 3 from spilling due to bumping. The heat insulating structure of the container 5 is not particularly limited as long as air can be interposed between the bottom 13 and the mounting surface 15, and the container 5 can be supported by a pillar or a separate support stand. A structure in which it is interposed between the bottom 13 and the mounting surface 15 may be used. The material of the container 5 is polypropylene, polyester, polyethylene terephthalate (PET), etc., and these materials have heat resistance and are not easily deformed even in a heated state.
【００１６】前記アルファー化米２に使用される米は、
特に限定がなく、粳米のジャポニカ種でも、インディカ
種でも良く、更にもち米でも良い。そして、以上の各種
類の米を以下のようにしてアルファー化米２とするが、
このアルファー化米２は、上記のとおり水分値が１５重
量％〜６０重量％の範囲にあり、米澱粉の少なくとも１
部がアルファー化していれば良く、これ以外に特に限定
が無い。例えば、通常に炊飯したものを大量の水で糊分
を除去し、次いで乾燥してアルファー化状態を固定した
乾燥米飯、更に、洗米及び吸水工程を済ませた米を、水
蒸気以外の電子レンジによる電磁波加熱、赤外線加熱、
遠赤外線加熱処理により、アルファー化米としたもの、
あるいは美味しいご飯の水分値と言われる６０重量％〜
６５重量％より若干少ない水分、仮に５０重量％程度の
水分値となるように水を加えて炊飯したもの（これに加
水して一部を吸水させて、未吸水の水と共に冷凍すれ
ば、電磁炊飯用貯蔵米となる）なども、上記に言うアル
ファー化米２である。The rice used for the pregelatinized rice 2 is
There is no particular limitation, and the rice may be japonica rice, indica rice, or glutinous rice. Then, each of the above types of rice is designated as pregelatinized rice 2 as follows,
This pregelatinized rice 2 has a water content in the range of 15% by weight to 60% by weight as described above, and at least 1% of rice starch
There is no particular limitation other than this as long as the section is alpha-coded. For example, rice cooked normally is dried with a large amount of water to remove the glue, then dried to fix the pregelatinized state, and the rice that has undergone the washing and water absorption steps is subjected to an electromagnetic wave other than steam. Heating, infrared heating,
Made into alpha-rice rice by far infrared heat treatment,
Or 60% by weight, which is said to be the water content of delicious rice
Water cooked by adding water so that the water content is slightly less than 65% by weight, and that the water content is about 50% by weight. It becomes stored rice for cooking rice) and the like is also the above-mentioned pregelatinized rice 2.
【００１７】すなわち、アルファー化米２は、所要の洗
米及び吸水工程を済ませた米を水蒸気で蒸し且つ必要に
応じて水蒸気で蒸す過程で加水して米澱粉の少なくとも
一部をアルファー化して、更に必要に応じて乾燥しその
蒸し米の水分を１５重量％〜６０重量％にしたあと、無
菌状態で急冷してなる早炊き貯蔵米である。That is, the pregelatinized rice 2 is obtained by steaming the rice that has undergone the required washing and water absorption steps with steam and, if necessary, adding water in the process of steaming to pregelatinize at least a part of the rice starch, and further The rice is fast-cooked and stored, which is dried as needed to adjust the water content of the steamed rice to 15% to 60% by weight and then rapidly cooled in an aseptic state.
【００１８】まず、上記各種から選択した原料米を洗米
する。この洗米方法は水洗や水を使用しない方法、例え
ば、蒸気を使用したり、精米機でぬかの部分まで精米す
る、などいずれの方法でもよい。次に、洗米した原料米
に吸水させる。この吸水方法も、常温の水、５０℃〜６
０℃の湯、常温のパイウオーターあるいは生蒸気を使用
するなどいずれでもよい。常温の水では２０分間〜１２
０分間の浸漬が必要となり、５０℃乃至６０℃の湯ある
いは常温のパイウオーターでは１０分間〜６０分間の浸
漬が必要となり、更に生蒸気では１０分間未満とするこ
とができる。所定の浸漬乃至蒸気吸水を終えた原料米は
水切りして、蒸し器に投入され、０．２５ｋｇ／ｃｍ２
〜１．５ｋｇ／ｃｍ２の水蒸気で蒸される。この蒸し器
で８分間〜１２分間ほど蒸され、少なくとも米澱粉の一
部をアルファー化させる。なお、上記の０．２５ｋｇ／
ｃｍ２〜１．５ｋｇ／ｃｍ２の水蒸気で８分間〜１２分
間ほど蒸すと、アルファー化度は９０乃至９９％程度に
なり、その水分値は、３５重量％±２重量％程度とな
る。従って、水分値を１５重量％〜３５重量％±２重量
％未満の範囲にするには、得られた３５重量％±２重量
％のものを乾燥させる必要がある。同様に，水分値を３
５重量％±２重量％を越え〜６０重量％までの範囲にす
るには、蒸し器で水蒸気で蒸す過程で１〜３回ほど加水
する必要があり、その分全体として蒸し時間が長くな
る。First, the raw material rice selected from the above various types is washed. This rice washing method may be any method such as washing with water or using no water, for example, using steam or polishing rice to the bran portion with a rice polishing machine. Next, the washed raw rice is made to absorb water. This water absorption method is also normal temperature water, 50 ℃ ~ 6
It is possible to use hot water at 0 ° C., pywater at room temperature, or live steam. 20 minutes to 12 in normal temperature water
Immersion is required for 0 minutes, hot water at 50 ° C. to 60 ° C. or pywater at room temperature requires immersion for 10 minutes to 60 minutes, and live steam can be less than 10 minutes. Raw rice that has been soaked or absorbed water for a prescribed amount is drained and placed in a steamer to produce 0.25 kg / cm 2
Steamed with ~ 1.5 kg / cm 2 steam. This steamer is steamed for about 8 to 12 minutes to at least part of the rice starch to be gelatinized. The above 0.25 kg /
When steamed with water vapor of cm 2 to 1.5 kg / cm 2 for about 8 to 12 minutes, the degree of pregelatinization is about 90 to 99%, and the water content is about 35% by weight ± 2% by weight. Therefore, in order to bring the water content into the range of 15% by weight to less than 35% by weight ± 2% by weight, it is necessary to dry the obtained 35% by weight ± 2% by weight. Similarly, set the moisture value to 3
In order to have a range of more than 5% by weight ± 2% by weight to 60% by weight, it is necessary to add water 1 to 3 times in the process of steaming with steam in a steamer, and the steaming time becomes longer as a whole.
【００１９】蒸し器内で水蒸気で蒸し場合により加水し
て所定の水分値及びアルファー化度となった蒸し米、あ
るいはその蒸し米を乾燥して所定の水分値とした乾燥蒸
し米を、熱い状態のまま直ちに無菌状態のガスバリアー
性の袋に入れ、袋を開いたまま真空冷却容器内に入れて
真空冷却容器を密封し、減圧して急速に真空冷却する。
この真空冷却容器内を６００ｍｍＨｇほどの真空状態を
１０秒間〜３０秒間保持できるまで真空冷却を継続する
と、蒸し米あるいは乾燥蒸し米はほぼ常温となるから、
この真空冷却容器内に無菌エアーを送り大気圧とし、こ
の真空冷却容器内で無菌エアーを入れた状態の袋の口を
シールする。そして、真空冷却容器を開けて口をシール
した袋入り蒸し米あるいは乾燥蒸し米を取り出し、常温
にて２４時間〜４８時間放置してアルファー化した米澱
粉を均質化、換言すれば熟成させて、早炊き貯蔵米、す
なわち、アルファー化米２を得る。この状態の早炊き貯
蔵米であるアルファー化米２は、塊状になっているか
ら、袋の上から揉みほぐして単粒化すると、あたかも炊
飯する前の通常流通米のような状態になる。[0019] Steamed rice which has been watered in a steamer with water vapor to have a predetermined water content and alpha degree, or dried steamed rice having a predetermined water content by drying the steamed rice in a hot state. Immediately put it in a sterile gas barrier bag, put it in a vacuum cooling container with the bag open, seal the vacuum cooling container, decompress and rapidly vacuum cool.
If vacuum cooling is continued in this vacuum cooling container until a vacuum state of about 600 mmHg can be maintained for 10 seconds to 30 seconds, steamed rice or dry steamed rice will be at approximately room temperature.
Aseptic air is sent into the vacuum cooling container to bring it to atmospheric pressure, and the mouth of the bag containing the aseptic air in the vacuum cooling container is sealed. Then, open the vacuum cooling container, take out the steamed rice or dry steamed rice in a bag with a sealed mouth, and leave it at room temperature for 24 hours to 48 hours to homogenize the pregelatinized rice starch, in other words, aged it, Early cooked and stored rice, that is, pregelatinized rice 2 is obtained. The pre-cooked and stored rice in this state, the pregelatinized rice 2, is in the form of lumps, so if it is kneaded and crushed from the top of the bag to make it into a single grain, it will be as if it were normal distribution rice before cooking rice.
【００２０】そして、この単粒化状態のアルファー化米
２から前記電磁炊飯用貯蔵米４を得るには、上記のよう
にして得られた水分値が１５重量％〜６０重量％のアル
ファー化米２に、水３を吸水させその水３を全部吸水さ
せる前にアルファー化米２及び水３を冷凍させる必要が
ある。すなわち、１５重量％のアルファー化米２の重量
比１に対しては、水３を重量比２の割合で加え、６０重
量％のアルファー化米２の重量比１に対しては、水３を
重量比０．５の割合で加える。これら最小及び最大の間
にある水分値のアルファー化米２に対しては、正比例さ
せた重量比の水３を加えることになる（図３参照）。更
に、この加えた水３のうち所定量、すなわち、９０〜７
０％の水３ａをアルファー化米２に吸水させたのち、残
りの１０〜３０％の未吸水の水３ｂと共にアルファー化
米２を冷凍することで上記の電磁炊飯用貯蔵米４が得ら
れる（図４参照）。この電磁炊飯用貯蔵米４の所定量、
例えば２００ｇを前記容器５に入れ、更に、必要に応じ
て具材６及び調味料７を加えシール蓋８にて密封包装す
れば電磁炊飯用貯蔵米製品１（図４参照）となり、冷凍
保管される。Then, in order to obtain the above-mentioned stored rice 4 for electromagnetic rice from the pregelatinized rice 2 in the singularized state, the pregelatinized rice having a moisture value of 15% by weight to 60% by weight obtained as described above. It is necessary to freeze the pregelatinized rice 2 and the water 3 before the water 3 is absorbed by the water 2 and all the water 3 is absorbed. That is, water 3 is added to a weight ratio of 1 of 15% by weight of pregelatinized rice 2 at a weight ratio of 2, and water 3 is added to a weight ratio of 1 of 60% by weight of pregelatinized rice 2. Add at a weight ratio of 0.5. For the pregelatinized rice 2 having a water content value between these minimum and maximum values, water 3 having a proportional weight ratio is added (see FIG. 3). Furthermore, a predetermined amount of the added water 3, that is, 90 to 7
After the 0% water 3a is absorbed into the pregelatinized rice 2, the pregelatinized rice 2 is frozen together with the remaining 10 to 30% of unabsorbed water 3b to obtain the above-mentioned stored rice 4 for electromagnetic cooking ( (See FIG. 4). A predetermined amount of this stored rice 4 for electromagnetic rice,
For example, if 200 g is put in the container 5, and if necessary, ingredients 6 and seasonings 7 are added and sealed and sealed with a seal lid 8, it becomes a stored rice product 1 for electromagnetic rice (see FIG. 4) and is stored frozen. It
【００２１】なお、アルファー化米２の水分値は、上記
のとおり１５重量％〜６０重量％の範囲であるが、好ま
しくは３５重量％±２重量％〜６０重量％の範囲であ
る。その理由はすでに述べたように０．２５ｋｇ／ｃｍ
２〜１．５ｋｇ／ｃｍ２の水蒸気で８分間〜１２分間ほ
ど蒸すと、アルファー化度は９０乃至９９％程度にな
り、その水分値は、３５重量％±２重量％程度となり、
この蒸し米から３５重量％±２重量％未満とするには別
途乾燥機により乾燥させなければならないからである。
一方、水分値を３５重量％±２重量％を越え〜６０重量
％の範囲にするには、すでに述べたように蒸し器で蒸す
過程で１〜３回ほど加水する必要があるが、同じ蒸し器
内での加水操作が増えただけであり、更に美味しいご飯
の水分値と言われている６０重量％〜６５重量％により
近づき、あと処理がなお一層容易になるからである。The water content of the pregelatinized rice 2 is in the range of 15% by weight to 60% by weight as described above, but is preferably in the range of 35% by weight ± 2% by weight to 60% by weight. The reason is, as already mentioned, 0.25 kg / cm.
When steamed with 2 to 1.5 kg / cm 2 of steam for about 8 to 12 minutes, the degree of pregelatinization is about 90 to 99%, and the water content is about 35% by weight ± 2% by weight.
This is because the steamed rice must be dried by a separate dryer to make it less than 35% by weight ± 2% by weight.
On the other hand, in order to set the water content value in the range of more than 35% ± 2% by weight to 60% by weight, it is necessary to add water 1 to 3 times in the steaming process as described above. This is because the water addition operation has been increased, and the water content of 60% by weight to 65% by weight, which is said to be even better, is brought closer to the delicious water, and the post-treatment is further facilitated.
【００２２】このような冷凍保管された電磁炊飯用米製
品１を食するには、シール蓋８を少し開封し、具材６や
調味料７があれば取り出し開封して、これらも容器５内
に入れてから、その状態のまま電子レンジ１０の回転皿
等の載置面１５に置き電磁波加熱をすると、凍っている
水３ｂが解凍され、凍っている電磁炊飯用貯蔵米４も解
凍されて内部から出るデンプン質と水３ｂとが混ざり合
い、米の表面に「のり」として付着する。これにより、
電磁波加熱の際の米の表面から水分が飛んで固くなりぱ
らぱら感のあるご飯となることを防ぎ、炊き立てのごは
んのような食感が得られる。そして、電磁波加熱時間も
解凍及び加熱する時間だけとなって著しく短縮できる。In order to eat such a frozen rice product 1 for electromagnetic rice cooking, the seal lid 8 is opened a little, and if the ingredients 6 and seasonings 7 are taken out, they are also opened, and these are also in the container 5. When placed in a microwave oven 10 and placed on a placing surface 15 such as a rotating dish of the microwave oven 10 and electromagnetically heated, the frozen water 3b is thawed and the frozen electromagnetic rice storage rice 4 is also thawed. The starchy substance that comes out from the inside mixes with the water 3b and adheres to the surface of the rice as "glue". This allows
It prevents the moisture from flying from the surface of the rice when it is heated by electromagnetic waves and becomes hard and crunchy, giving the texture of freshly cooked rice. Further, the electromagnetic wave heating time can be remarkably shortened by only the time for thawing and heating.
【００２３】図６，７は本発明の他の実施の形態を示す
もので、この電磁炊飯用貯蔵米製品１ａと図１〜５に示
す実施の形態との相違点は、水分値が５０重量％〜６０
重量％の冷凍したアルファー化米２ａの重量比１に対し
て、重量比０．４〜０．１の割合で氷３ｃを加えて電磁
炊飯用貯蔵米４ａとし、この所定量を容器５内に入れた
点にある。このような電磁炊飯用貯蔵米製品１ａであっ
ても、電磁波加熱をすると、図１〜５に示す実施の形態
と同様に、米の表面から水分が飛んで固くなりぱらぱら
感のあるご飯となることを防ぎ、炊き立てのごはんのよ
うな食感を得ることができる。そして、電磁波加熱時間
も解凍及び加熱する時間だけで著しく短縮できる。な
お、図６は冷凍したアルファー化米２ａの重量比１に対
して、重量比０．４〜０．１の割合で氷３ｃを加えて混
ぜ合わせて、電磁炊飯用貯蔵米４ａとしたものであり、
図７は冷凍したアルファー化米２ａの重量比１に対し
て、これの上に重量比０．４〜０．１の割合で氷３ｃを
載せて、電磁炊飯用貯蔵米１ａとしたものである。その
他の構成、作用は図１〜５に示す実施の形態と同様なの
で図面に符号を付して、その説明を省略する。FIGS. 6 and 7 show another embodiment of the present invention. The difference between this stored rice product 1a for electromagnetic rice cooking and the embodiment shown in FIGS. 1 to 5 is that the water content is 50 weight. % ~ 60
To the weight ratio 1 of the weight-% frozen alpha-rice rice 2a, ice 3c is added at a weight ratio of 0.4 to 0.1 to make electromagnetic rice storage rice 4a, and this predetermined amount is stored in the container 5. It is in the point that I put it. Even in the case of such a stored rice product 1a for electromagnetic rice cooking, when heated by electromagnetic waves, as in the embodiment shown in FIGS. 1 to 5, moisture flies from the surface of the rice and becomes hard and becomes rice with a flat feeling. You can get the texture of freshly cooked rice. Further, the electromagnetic wave heating time can be remarkably shortened only by the thawing and heating time. In addition, FIG. 6 shows the weight ratio 1 of the frozen pregelatinized rice 2a, and the ice 3c is added and mixed at a weight ratio of 0.4 to 0.1 to obtain the stored rice 4a for electromagnetic cooking. Yes,
FIG. 7 shows the ratio of the weight of frozen alpha-rice 2a to 1 to that of ice 3c at a weight ratio of 0.4 to 0.1, which is used as electromagnetic rice storage rice 1a. . Since other configurations and operations are similar to those of the embodiment shown in FIGS. 1 to 5, reference numerals are attached to the drawings and the description thereof is omitted.
【００２４】以下、本発明の電磁炊飯用貯蔵米製品１、
１ａの優位性を実施例により証明する。
〈実施例１〉平成１２年度の新潟産コシヒカリ１ｋｇを
所要の洗米及び吸水工程を済ませて蒸し器に入れ、０．
５ｋｇ／ｃｍ２の水蒸気で１０分間蒸し、米澱粉の少な
くとも一部をアルファー化して、水分を３６重量％にし
たあと、無菌状態で急冷して早炊き貯蔵米であるアルフ
ァー化米を得る。このアルファー化米１００ｇを図１に
示す形状の容器（内径１００ｍｍ×１５０ｍｍ×高さ５
０ｍｍ）に入れ、更に１００℃の湯１００ｃｃを加え
て、３分間放置する。その後−６０℃にて急速冷凍す
る。冷凍後のものを市販の５００Ｗ電子レンジの回転皿
等の載置面に置き、電磁波加熱により解凍、加熱をして
炊き立ての米飯を得た。なお電磁波加熱時間は５分であ
った。Hereinafter, the stored rice product 1 for electromagnetic cooking of the present invention,
The superiority of 1a is demonstrated by the examples. <Example 1> 1 kg of Koshihikari from Niigata in 2000 was put into a steamer after completing the required rice washing and water absorption steps.
After steaming with steam of 5 kg / cm 2 for 10 minutes, at least a part of the rice starch is gelatinized, the water content is adjusted to 36% by weight, and then rapidly cooled in an aseptic state to obtain pre-cooked stored rice, which is alpha-modified rice. A container of the shape shown in FIG. 1 (100 mm inner diameter × 150 mm × height 5)
0 mm), 100 cc of hot water at 100 ° C. is added, and the mixture is left for 3 minutes. Thereafter, it is rapidly frozen at -60 ° C. The frozen product was placed on a placing surface such as a rotating dish of a commercially available 500 W microwave oven, thawed and heated by electromagnetic wave heating to obtain freshly cooked cooked rice. The electromagnetic wave heating time was 5 minutes.
【００２５】〈実施例２〉平成１２年度の新潟産コシヒ
カリ１ｋｇを所要の洗米及び吸水工程を済ませて蒸し器
に入れ、０．５ｋｇ／ｃｍ２の水蒸気で１０分間蒸しそ
の間４分毎に２回加水をして、米澱粉の少なくとも一部
をアルファー化して、水分を５０重量％にしたあと、無
菌状態で急冷して早炊き貯蔵米であるアルファー化米を
得る。このアルファー化米１５０ｇを図１に示す形状の
容器に入れ、更に径５ｍｍほどの氷５０ｇを加え混ぜ
る。その状態のものを５００Ｗ電子レンジの回転皿等の
載置面に置き、電磁波加熱により解凍、加熱をして炊き
立ての米飯を得た。この際の電磁波加熱時間も５分であ
った。<Example 2> 1 kg of Koshihikari from Niigata in 2000 was put into a steamer after the required rice washing and water absorption steps, steamed with 0.5 kg / cm 2 steam for 10 minutes, and twice every 4 minutes during that time. Then, at least a part of the rice starch is pregelatinized to have a water content of 50% by weight, and then rapidly cooled in an aseptic state to be precooked to obtain pregelatinized rice which is stored rice. 150 g of this pregelatinized rice is placed in a container having the shape shown in FIG. 1, and 50 g of ice having a diameter of 5 mm is further added and mixed. The thing in that state was placed on a placing surface such as a rotating dish of a 500 W microwave oven, and thawed and heated by electromagnetic wave heating to obtain freshly cooked cooked rice. The electromagnetic wave heating time at this time was also 5 minutes.
【００２６】〈実施例３〉平成１２年度の新潟産もち米
１ｋｇを所要の洗米及び吸水工程を済ませて蒸し器に入
れ、０．５ｋｇ／ｃｍ２の水蒸気で１０分間蒸しその間
１回加水をして、米澱粉の少なくとも一部をアルファー
化して、水分を４２重量％にしたあと、無菌状態で急冷
して早炊き貯蔵米であるアルファー化米を得る。このア
ルファー化米１５０ｇを図１に示す形状の容器に入れ、
更に１００℃の湯５０ｃｃを加えて、１分間放置する。
その後−６０℃にて急速冷凍する。冷凍後のものを市販
の５００Ｗ電子レンジの回転皿等の載置面に置き、電磁
波加熱により解凍、加熱をして炊き立ての米飯を得た。
この際の電磁波加熱時間は５分であった。Example 3 1 kg of glutinous rice produced in Niigata in 2000 was washed with water and absorbed in a steamer, put in a steamer, steamed with steam of 0.5 kg / cm 2 for 10 minutes, and then watered once. At least a portion of the rice starch is pregelatinized to have a water content of 42% by weight, and then rapidly cooled in an aseptic state to quickly cook and obtain pregelatinized rice which is stored rice. Put 150 g of this pregelatinized rice in a container of the shape shown in FIG.
Further, 50 cc of 100 ° C. hot water is added and left for 1 minute.
Thereafter, it is rapidly frozen at -60 ° C. The frozen product was placed on a placing surface such as a rotating dish of a commercially available 500 W microwave oven, thawed and heated by electromagnetic wave heating to obtain freshly cooked cooked rice.
The electromagnetic wave heating time at this time was 5 minutes.
【００２７】〈実施例４〉平成１２年度の新潟産コシヒ
カリ１ｋｇを所要の洗米及び吸水工程を済ませて蒸し器
に入れ、０．５ｋｇ／ｃｍ２の水蒸気で１０分間蒸し、
米澱粉の少なくとも一部をアルファー化して、水分を３
６重量％にし、更に乾燥機にて乾燥して水分を１８重量
％にしたあと、無菌状態で急冷して早炊き貯蔵米である
アルファー化米を得る。このアルファー化米１００ｇを
図１に示す形状の容器（内径１００ｍｍ×１５０ｍｍ×
高さ５０ｍｍ）に入れ、更に１００℃の湯２００ｃｃを
加えて、５分間放置する。その後−６０℃にて急速冷凍
する。冷凍後のものを市販の５００Ｗ電子レンジの回転
皿等の載置面に置き、電磁波加熱により解凍、加熱をし
て炊き立ての米飯を得た。この際の電磁波加熱時間は５
分であった。
〈実施例５〉平成１２年度の新潟産コシヒカリ２００ｇ
を所要の洗米及び吸水工程を済ませて市販の５００Ｗ電
子レンジに入れ、５分間電磁波加熱をし、米澱粉の少な
くとも一部をアルファー化して、水分を１８重量％にし
て早炊き貯蔵米であるアルファー化米を得る。このアル
ファー化米１００ｇを図１に示す形状の容器（内径１０
０ｍｍ×１５０ｍｍ×高さ５０ｍｍ）に入れ、更に１０
０℃の湯２００ｃｃを加えて、５分間放置する。その後
−６０℃にて急速冷凍する。冷凍後のものを市販の５０
０Ｗ電子レンジの回転皿等の載置面に置き、電磁波加熱
により解凍、加熱をして炊き立ての米飯を得た。この際
の電磁波加熱時間は５分であった。<Example 4> 1 kg of Koshihikari produced in Niigata in 2000 was put in a steamer after completing the required washing and water absorption steps, and steamed with steam of 0.5 kg / cm 2 for 10 minutes,
At least a portion of the rice starch is made into alpha and the water content is reduced to 3
The content is adjusted to 6% by weight and further dried with a drier to have a water content of 18% by weight, and then rapidly cooled in an aseptic state to quickly cook and obtain pregelatinized rice which is stored rice. A container of the shape shown in FIG. 1 (100 mm inner diameter x 150 mm x
(Height 50 mm), add 200 cc of 100 ° C. hot water, and leave for 5 minutes. Thereafter, it is rapidly frozen at -60 ° C. The frozen product was placed on a placing surface such as a rotating dish of a commercially available 500 W microwave oven, thawed and heated by electromagnetic wave heating to obtain freshly cooked cooked rice. The electromagnetic wave heating time at this time is 5
It was a minute. <Example 5> 200 g of Koshihikari from Niigata in 2000
After the required washing rice and water absorption steps, put it in a commercially available 500W microwave oven and heat it with electromagnetic waves for 5 minutes to alpha-convert at least a portion of the rice starch to a moisture content of 18% by weight. Get the rice. 100 g of this pregelatinized rice is placed in a container (inner diameter 10
0 mm × 150 mm × height 50 mm), and then 10
Add 200 cc of 0 ° C. water and let stand for 5 minutes. Thereafter, it is rapidly frozen at -60 ° C. 50 after being frozen
It was placed on a placing surface such as a rotating dish of a 0 W microwave oven and thawed and heated by electromagnetic wave heating to obtain freshly cooked cooked rice. The electromagnetic wave heating time at this time was 5 minutes.
【００２８】〈比較例１〉平成１２年度の新潟産コシヒ
カリ１５０ｇを所要の洗米を済ませて、市販の電気炊飯
器に入れ、その指示通りの水を加え炊飯する。この際の
炊飯時間は３８分であった。
〈比較例２〉平成１２年度の新潟産もち米１５０ｇを所
要の洗米を済ませて、水に２４時間浸漬したのち、水切
りをして蒸し器に入れ、０．５ｋｇ／ｃｍ２の水蒸気で
１５分間蒸して、蒸し米飯を得た。この際の蒸し時間は
１５分であるが、浸漬も含めるたトータル時間は２４時
間となる。Comparative Example 1 150 g of Koshihikari from Niigata in 2000 was washed with the required rice, put in a commercially available electric rice cooker, and water was added as directed to cook. The cooking time at this time was 38 minutes. <Comparative Example 2> 150 g of Niigata glutinous rice produced in 2000 was washed as required, soaked in water for 24 hours, drained and placed in a steamer, and steamed with 0.5 kg / cm 2 steam for 15 minutes. I got steamed cooked rice. The steaming time at this time is 15 minutes, but the total time including immersion is 24 hours.
【００２９】そして、実施例１、２、３、４、５及び比
較例１、２の炊き立て状態の米飯を、均一になるように
かき混ぜて、ほぼ１０分の１に分けて小皿に入れ、５人
のパネラーに２皿づつ食してもらい、官能テストを行っ
た。実施例１、２、４、５と比較例１との対比では有意
差が認められなかった。実施例３と比較例２との対比で
も有意差が認められなかった。炊飯時間は、実施例１、
２、３、４、５が共に５分間であるのに対して、比較例
１は３８分間であり、比較例２は蒸し時間だけでも１５
分間かかり、浸漬時間も加えれば２４時間となる。Then, the freshly cooked cooked rice of Examples 1, 2, 3, 4, 5 and Comparative Examples 1 and 2 were stirred so as to be even, and divided into about 1/10 and placed in a small plate. We asked five panelists to eat two dishes each and conducted a sensory test. No significant difference was observed in the comparison between Examples 1, 2, 4, 5 and Comparative Example 1. No significant difference was observed in the comparison between Example 3 and Comparative Example 2. Cooking time is the same as in Example 1,
2, 3, 4, and 5 are both 5 minutes, while Comparative Example 1 has 38 minutes, and Comparative Example 2 has a steaming time of 15 minutes.
It takes a minute, and if the dipping time is added, it will be 24 hours.
【００３０】[0030]
【発明の効果】以上詳述したように、請求項１の発明に
よれば、電磁波加熱すると、アルファー化米及び未吸水
分の氷水を解凍するから、アルファー化米から出たデン
プン質と未吸水分の水とが混ざり合い、米の表面に付着
して、電磁波加熱の際の米の表面から水分が飛んで固く
なりぱらぱら感のあるご飯となることを防ぎ、炊き立て
のごはんの食感が得られ、電磁波加熱時間も解凍及び加
熱する時間だけである。したがって、今やほとんどの家
庭で普及している電子レンジを使用しても、炊き立ての
ごはんの食感を得且つ多種多様の用途に対応させ得て、
しかも調理時間の短縮の命題もクリアーし、米の総需要
を増加させ得ることができる効果がある。As described in detail above, according to the invention of claim 1, when the electromagnetic wave is heated, the pregelatinized rice and the unabsorbed ice water are thawed. Therefore, the starch and the non-absorbed water produced from the pregelatinized rice are thawed. It mixes with the water for a minute and adheres to the surface of the rice, preventing the water from flying from the surface of the rice during electromagnetic wave heating to harden the rice to give it a crunchy texture. The obtained electromagnetic wave heating time is also only the time for thawing and heating. Therefore, even when using a microwave oven that is popular in most homes now, it is possible to obtain the texture of freshly cooked rice and support a wide variety of uses,
Moreover, the proposition of shortening the cooking time is cleared, and there is the effect that the total demand for rice can be increased.
【００３１】また、請求項２の発明によれば、請求項１
の発明と同じように炊き立てのごはんの食感が得られ、
電磁波加熱時間も解凍及び加熱する時間だけとなるか
ら、上記と同様の効果がある。According to the invention of claim 2, claim 1
The texture of freshly cooked rice can be obtained as in the invention of
Since the electromagnetic wave heating time is only the time for thawing and heating, the same effect as above can be obtained.
【００３２】また、請求項３の発明によれば、既に米澱
粉の一部がアルファー化し、その水分が１５重量％〜６
０重量％になっている早炊き貯蔵米であるから、残りの
未アルファー化の米澱粉をアルファー化し、更に不足水
分を補充することになるから、炊飯時間を短縮し、炊き
立てのご飯を得るという、上記の発明の効果を可能とす
ることになる。Further, according to the invention of claim 3, a part of the rice starch has already been converted into an alpha, and the water content thereof is 15% by weight to 6%.
Since it is the rice that has been cooked and stored at 0% by weight, the remaining non-pregelatinized rice starch is pregelatinized, and the lack of water will be replenished. Therefore, the cooking time is shortened and freshly cooked rice is obtained. That is, the effect of the above invention can be realized.
【００３３】請求項４の発明によれば、容器に所定量の
電磁炊飯用貯蔵米を収容し、必要に応じて具材及び調味
料を加えて、その状態で電磁波加熱をすれば、上記と同
じようにして、炊き立てのご飯や混ぜご飯の食感が得ら
れ、電磁波加熱時間も解凍及び加熱する時間だけとなっ
て、パンやカップ麺感覚で食べることが出来、調理時間
の取れない人や調理に不慣れな人にとって、時間や調理
技能が無くても利用でき、重宝である。According to the invention of claim 4, if a predetermined amount of stored rice for electromagnetic rice cooking is housed in a container, ingredients and seasonings are added if necessary, and electromagnetic heating is performed in that state, In the same way, people who can get the texture of freshly cooked rice and mixed rice and can eat like bread and cup noodles because the electromagnetic wave heating time is only the time to defrost and heat, people who can not take cooking time For those who are not familiar with cooking, it is useful because it can be used without time and cooking skills.
【図１】本発明の実施の形態を示す電磁炊飯用貯蔵米を
入れる容器の斜視図。FIG. 1 is a perspective view of a container for storing stored rice for electromagnetic rice cooking according to an embodiment of the present invention.
【図２】本発明の実施の形態を示す電磁炊飯用貯蔵米製
品の縦断面図。FIG. 2 is a longitudinal sectional view of a stored rice product for electromagnetic rice cooking showing an embodiment of the present invention.
【図３】本発明の実施の形態を示す電磁炊飯用貯蔵米の
作製状態の縦断面図。FIG. 3 is a vertical cross-sectional view of a state of preparation of stored rice for electromagnetic rice cooking showing an embodiment of the present invention.
【図４】本発明の実施の形態を示す電磁炊飯用貯蔵米の
作製状態の縦断面図。FIG. 4 is a vertical cross-sectional view showing a state of preparation of stored rice for electromagnetic rice cooking showing an embodiment of the present invention.
【図５】本発明の実施の形態を示す電磁炊飯用貯蔵米製
品の炊飯状態の縦断面図。FIG. 5 is a vertical cross-sectional view of a rice cooked state of a stored rice product for electromagnetic rice cooking showing an embodiment of the present invention.
【図６】本発明の他の実施の形態を示す電磁炊飯用貯蔵
米製品の縦断面図。FIG. 6 is a vertical cross-sectional view of a stored rice product for electromagnetic rice cooking showing another embodiment of the present invention.
【図７】本発明の他の実施の形態を示す電磁炊飯用貯蔵
米製品の縦断面図。FIG. 7 is a longitudinal sectional view of a stored rice product for electromagnetic rice cooking showing another embodiment of the present invention.
１、１ａ 電磁炊飯用貯蔵米製品 ２、２ａ アルファー化米 ３ 水 ３ａ 所定量の水 ３ｂ 未吸水の水 ３ｃ 氷 ４、４ａ 電磁炊飯用貯蔵米 ５ 容器 ６ 具材 ７ 調味料 ８ シール蓋 １０ 電子レンジ １１ 容器本体 １２ 鍔状取手 １３ 底 １４ 高台 １５ 載置面 1,1a Storage rice products for electromagnetic rice cooking 2, 2a Alpharized rice 3 water 3a Predetermined amount of water 3b Unabsorbed water 3c ice 4, 4a Storage rice for electromagnetic rice cooking 5 containers 6 ingredients 7 seasonings 8 seal lid 10 microwave oven 11 container body 12 collar-shaped handle 13 bottom 14 hill 15 Placement surface
Claims (4)
ァー化米の重量比１に対して重量比２〜０．５の割合で
水を加え、この加水を前記アルファー化米に所定量吸水
させたのち、未吸水の水と共に前記アルファー化米を冷
凍してなるものであり、該冷凍状況のままで前記アルフ
ァー化米を電磁波加熱により解凍且つ炊飯することを特
徴とする電磁炊飯用貯蔵米。1. Water is added at a weight ratio of 2 to 0.5 to a weight ratio of 1 of pregelatinized rice having a water content of 15% to 60% by weight, and a predetermined amount of this water is added to the pregelatinized rice. A storage for electromagnetic cooked rice, which comprises absorbing water and then freezing the pregelatinized rice together with unabsorbed water, and thawing and cooking the pregelatinized rice by electromagnetic heating in the frozen state. Rice.
たアルファー化米の重量比１に対して、重量比０．３〜
０．１の割合で氷を加えてなるものであり、この状態の
ままで前記アルファー化米を電磁波加熱により解凍且つ
炊飯することを特徴とする電磁炊飯用貯蔵米。2. A weight ratio of 0.3 to 0.3 with respect to a weight ratio of 1 of frozen pregelatinized rice having a water content of 50% to 60% by weight.
Ice-added rice is added at a ratio of 0.1, and in this state, the pregelatinized rice is thawed and cooked by electromagnetic wave heating and cooked.
水工程を済ませた米を水蒸気で蒸し且つ必要に応じて水
蒸気で蒸す過程で加水して米澱粉の少なくとも一部をア
ルファー化して、更に必要に応じて乾燥しその蒸し米の
水分を１５重量％〜６０重量％にしたあと、無菌状態で
急冷してなる早炊き貯蔵米である請求項１又は２記載の
電磁炊飯用貯蔵米。3. The pregelatinized rice is prepared by preliminarily prewashing rice and absorbing water, steaming the steamed steam with water and optionally steaming it with steam to hydrolyze at least a part of the rice starch, 3. The stored rice for electromagnetic cooking according to claim 1 or 2, which is a fast-cooked stored rice which is dried as needed to adjust the water content of the steamed rice to 15% to 60% by weight and then rapidly cooled in an aseptic state.
米の所定量と、該所定量の電磁炊飯用貯蔵米を収容する
と共に炊飯できる容量の容器と、を少なくとも含んでな
り、必要に応じて具材及び調味料を加えてなることを特
徴とする電磁炊飯用貯蔵米製品。4. A container comprising at least a predetermined amount of the stored rice for electromagnetic rice cooking according to claim 1, 2 or 3, and a container having a capacity capable of storing the predetermined amount of stored rice for electromagnetic rice cooking. A stored rice product for electromagnetic rice cooking, which is prepared by adding ingredients and seasonings as needed.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP2001370736A JP3855228B2 (en) | 2001-10-30 | 2001-10-30 | Method for producing stored rice for electromagnetic cooking and method for producing the product |
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP2001370736A JP3855228B2 (en) | 2001-10-30 | 2001-10-30 | Method for producing stored rice for electromagnetic cooking and method for producing the product |
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| Publication Number | Publication Date |
|---|---|
| JP2003135009A true JP2003135009A (en) | 2003-05-13 |
| JP3855228B2 JP3855228B2 (en) | 2006-12-06 |
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP2009273392A (en) * | 2008-05-14 | 2009-11-26 | Q P Corp | Food product in microwavable container |
| CN114098420A (en) * | 2020-08-28 | 2022-03-01 | 佛山市顺德区美的电热电器制造有限公司 | Cooking appliance, control method, control device, and computer-readable storage medium |
-
2001
- 2001-10-30 JP JP2001370736A patent/JP3855228B2/en not_active Expired - Fee Related
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP2009273392A (en) * | 2008-05-14 | 2009-11-26 | Q P Corp | Food product in microwavable container |
| CN114098420A (en) * | 2020-08-28 | 2022-03-01 | 佛山市顺德区美的电热电器制造有限公司 | Cooking appliance, control method, control device, and computer-readable storage medium |
| CN114098420B (en) * | 2020-08-28 | 2022-11-25 | 佛山市顺德区美的电热电器制造有限公司 | Cooking appliance, control method, control device, and computer-readable storage medium |
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