JP2013165670A - Method for producing packed boiled rice - Google Patents

Method for producing packed boiled rice Download PDF

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JP2013165670A
JP2013165670A JP2012030879A JP2012030879A JP2013165670A JP 2013165670 A JP2013165670 A JP 2013165670A JP 2012030879 A JP2012030879 A JP 2012030879A JP 2012030879 A JP2012030879 A JP 2012030879A JP 2013165670 A JP2013165670 A JP 2013165670A
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rice
container
water
rice cooking
supplying
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Hirofumi Amano
裕文 天野
Tomizo Fujita
富三 藤田
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Satake Engineering Co Ltd
Satake Corp
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Satake Engineering Co Ltd
Satake Corp
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Priority to JP2012030879A priority Critical patent/JP2013165670A/en
Priority to KR1020130004612A priority patent/KR20130094230A/en
Publication of JP2013165670A publication Critical patent/JP2013165670A/en
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    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
    • A23L7/10—Cereal-derived products
    • A23L7/196—Products in which the original granular shape is maintained, e.g. parboiled rice
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
    • A23L27/20—Synthetic spices, flavouring agents or condiments
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
    • A23L3/015—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with pressure variation, shock, acceleration or shear stress or cavitation

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  • Health & Medical Sciences (AREA)
  • Nutrition Science (AREA)
  • Life Sciences & Earth Sciences (AREA)
  • Chemical & Material Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Cereal-Derived Products (AREA)

Abstract

PROBLEM TO BE SOLVED: To provide a low-cost type producing method, not requiring a soaking process in a method of producing aseptic packed boiled rice.SOLUTION: In order to solve the problem, rice not yet soaked is charged into a container in a rice supplying process in the method for producing the packed boiled rice including: the rice supplying process of charging a predetermined amount of rice into the container whose upper part is opened; a rice boiling water supplying process of supplying a predetermined amount of rice boiling water into the container; a rice boiling process of boiling the rice by heating the contents in the container; seasoning liquid adding process of charging a seasoning liquid and an ingredient material supplying process of charging an ingredient material after the rice boiling process; a sealing process of sealing the container after the processes; and a pressurization sterilizing process of sterilizing the container after sealing by pressurization.

Description

本発明は、包装米飯の製造方法に関するものである。   The present invention relates to a method for producing packaged cooked rice.

近年、一人前ずつ包装された加工米飯を電子レンジで数分間加熱するか、熱湯中で十数分間加熱するだけでご飯が出来上がる加工米飯が登場している。これは包装米飯（無菌パック米飯）と称される商品で、独身者や共働きの家庭に普及してきている。   In recent years, cooked cooked rice that has been cooked for a few minutes in a microwave oven or heated in hot water for a few dozen minutes has appeared. This is a product called wrapping cooked rice (sterile packed cooked rice), which has become widespread in singles and working families.

従来、この種の包装米飯の製造方法としては、例えば、耐熱性の合成樹脂製容器に一人前の浸漬済みの米と炊飯水を供給し、加圧スチームを熱源とした炊飯機で炊飯した後、容器内のガス置換を行って密封し、商品とするものが知られている。   Conventionally, as a method for producing this type of packaged cooked rice, for example, after supplying a full-sized soaked rice and cooked water to a heat-resistant synthetic resin container, after cooking with a rice cooker using pressurized steam as a heat source A product is known that is replaced with gas in a container and sealed to obtain a product.

そして、このようにして製造された包装米飯は、容器が密封された状態で流通されるので微生物等による汚染が防止され、また、ガス置換を行っているため脱酸素剤が不要となるといったメリットがある。   The packaged cooked rice produced in this way is circulated with the container sealed, so that it is prevented from being contaminated by microorganisms and the like, and the oxygen replacement agent is unnecessary because of gas replacement. There is.

しかしながら、特許文献１に記載の包装米飯の製造方法は、浸漬済みの米を炊飯するため浸漬工程を設ける必要があり、このため、その浸漬工程を設けるためのイニシャルコストだけでなくランニングコストも生じるという問題があった。   However, the method for producing packaged cooked rice described in Patent Document 1 needs to provide a dipping process in order to cook the soaked rice. For this reason, not only the initial cost for providing the dipping process but also running costs arise. There was a problem.

特開平０６−０４６７７０号公報Japanese Patent Laid-Open No. 06-046770

本発明は上記問題点にかんがみ、加圧スチームを熱源とする無菌包装米飯の製造方法において、浸漬工程を必要としない安価型の製造方法を提供することを技術的課題とする。   In view of the above problems, an object of the present invention is to provide an inexpensive manufacturing method that does not require a dipping step in a method for manufacturing aseptic packaged rice using pressurized steam as a heat source.

そこで、本発明は上記問題を解決するために、上方が開口した容器に所定量の米を投入する米供給工程と、前記容器に所定量の炊飯水を供給する炊飯水供給工程と、前記容器内の内容物を加圧スチームにより加熱して前記米を炊飯する炊飯工程と、前記炊飯工程後に、調味液を投入する調味液添加工程及び具材を投入する具材供給工程と、上記工程後に容器を密封する密封工程と、前記密封後の容器を加圧殺菌する加圧殺菌工程と、を含む包装米飯の製造方法において、前記米供給工程で、未浸漬の米を容器に投入する、という技術的手段を講じた。   Therefore, in order to solve the above problems, the present invention provides a rice supply step of feeding a predetermined amount of rice into a container having an upper opening, a rice cooking water supply step of supplying a predetermined amount of cooked water to the container, and the container The rice cooking process of cooking the rice by heating the contents inside with pressurized steam, the seasoning liquid adding process of adding the seasoning liquid after the rice cooking process, the ingredient supplying process of adding the ingredients, and the above process In a method for producing packaged cooked rice including a sealing step for sealing a container and a pressure sterilization step for pressure sterilizing the sealed container, in the rice supply step, unimmersed rice is introduced into the container. Technical measures were taken.

また、本発明は、炊飯工程後の容器に補充水を供給することを特徴とし、前記補充水を前記調味液添加工程で供給する、あるいは、補充水を供給する工程を設ける、という技術的手段を講じた。   Further, the present invention is characterized in that supplementary water is supplied to the container after the rice cooking step, and the supplementary water is supplied in the seasoning liquid adding step or a step of supplying supplementary water is provided. Took.

さらに、前記炊飯水供給工程において、供給する炊飯水の量が、前記米供給工程で投入された米の量の３５重量％以下であることを特徴とする。   Furthermore, in the rice cooking water supply step, the amount of rice cooking water to be supplied is 35% by weight or less of the amount of rice charged in the rice supply step.

本発明の包装米飯の製造方法は、未浸漬の米を使用するので、浸漬工程を設ける必要がない。このため、浸漬工程に必要とされる設備を設ける必要がなく、その上、浸漬工程に必要な時間も削減可能となる。   Since the method for producing packaged cooked rice of the present invention uses unimmersed rice, there is no need to provide an immersion step. For this reason, it is not necessary to provide equipment required for the dipping process, and in addition, the time required for the dipping process can be reduced.

また、前記加圧殺菌工程前に補充水を容器に投入するので、加圧殺菌工程にて仕上げ炊飯を行えるとともに、加圧殺菌工程時に米飯の水分が具材に吸収されることを防止して食味の低下を防ぐことが可能となる。   In addition, since the replenishing water is put into the container before the pressure sterilization step, finishing rice can be cooked in the pressure sterilization step, and moisture of the cooked rice is prevented from being absorbed by the ingredients during the pressure sterilization step. It becomes possible to prevent a decrease in taste.

さらに、加圧殺菌工程で仕上げ炊飯を行うので、前記炊飯工程にて完全に炊飯を行う必要がない。このため、炊飯工程での炊飯水の量を少量にすることが可能となり、炊飯工程における炊飯水を加熱するための熱源のエネルギーを削減できる、という利点がある。 Furthermore, since finishing rice cooking is performed in the pressure sterilization process, it is not necessary to completely cook rice in the rice cooking process. For this reason, it becomes possible to make the quantity of the rice cooking water in a rice cooking process small, and there exists an advantage that the energy of the heat source for heating the rice cooking water in a rice cooking process can be reduced.

米供給工程及び炊飯水供給工程の説明図である。It is explanatory drawing of a rice supply process and a rice cooking water supply process. 炊飯工程の説明図である。It is explanatory drawing of a rice cooking process. 具材供給工程の説明図である。It is explanatory drawing of an ingredient supply process. ガス置換工程及び密封シール工程の説明図である。It is explanatory drawing of a gas replacement process and a sealing seal process. 加圧殺菌工程の説明図である。It is explanatory drawing of a pressure sterilization process. 本発明の製造工程のフローチャートである。It is a flowchart of the manufacturing process of this invention. 炊飯工程における加圧加熱装置９内の内圧及び炊飯水温度の変動を示した図である。It is the figure which showed the fluctuation | variation of the internal pressure in the pressurization heating apparatus 9 in a rice cooking process, and rice cooking water temperature.

以下、図面を参照しながら詳細に説明する。図６は、本発明の包装米飯の製造工程を示したフローチャートであって、本発明における包装米飯の製造方法を工程順に説明したものである。   Hereinafter, it will be described in detail with reference to the drawings. FIG. 6 is a flowchart showing a process for producing packaged cooked rice according to the present invention, and illustrates a method for producing packaged cooked rice according to the present invention in the order of steps.

図１は本発明の前処理工程となる容器供給工程（ステップＳ１）〜炊飯水供給工程（ステップＳ３）までの説明図である。図１において、符号２は容器自動供給部である。容器自動供給部２は、容器２ｃを多数積み重ねるとともに、複数列（例えば、４列）で待機させておく容器貯留部２ａと、該容器貯留部２ａ下部から各列の容器を1枚ずつ自動で取り出す容器供給部２ｂとからなり、容器２ｃは横４列で連続的にコンベア装置３に供給される。なお、容器２ｃには耐熱性の合成樹脂製容器を用いるとよい。 FIG. 1 is an explanatory view from a container supply step (step S1) to a rice cooking water supply step (step S3) which are pretreatment steps of the present invention. In FIG. 1, the code | symbol 2 is a container automatic supply part. The container automatic supply unit 2 stacks a large number of containers 2c and automatically waits for a plurality of rows (for example, four rows) of container storage units 2a and the containers in each row from the bottom of the container storage unit 2a one by one. It consists of a container supply unit 2b to be taken out, and the containers 2c are continuously supplied to the conveyor device 3 in four horizontal rows. Note that a heat-resistant synthetic resin container may be used as the container 2c.

前記コンベア装置３は、容器受けパレット３ｆ…が間隙をおいて多数取り付けられている。該容器受けパレット３ｆ…は、１枚のパレット３ｆに横４列、縦１列で４個の容器２ｃ…が収容可能であり、複数個の容器２ｃ…を整列させながら順次搬送させる構成になっている。   The conveyor device 3 has a large number of container receiving pallets 3f. The container receiving pallet 3f can accommodate four containers 2c in four rows and one column in one pallet 3f, and sequentially conveys a plurality of containers 2c in an aligned manner. ing.

前記容器受けパレット３ｆには、容器２ｃの下部を嵌め込むための孔が形成されており、容器２ｃは、前記孔に嵌め込まれた状態で容器受けパレット３ｆに収容される構造となっている。なお、パレットに収容される容器の個数は、４個に限定されるわけではなく、包装米飯の製造規模や条件によって、適宜増減させればよい。   The container receiving pallet 3f is formed with a hole for fitting the lower portion of the container 2c, and the container 2c is structured to be accommodated in the container receiving pallet 3f while being fitted into the hole. In addition, the number of containers accommodated in the pallet is not limited to four, and may be appropriately increased or decreased depending on the manufacturing scale and conditions of the packaged cooked rice.

前記容器自動供給部２の次の工程には、紫外線殺菌部４が設けられ、容器内を紫外線によって殺菌する。また、この工程の前又は後に異物吸引装置等を用いて容器２ｃ内の塵埃や異物を吸引除去することが望ましい。なお、この工程は省略することが可能である。   In the next step of the container automatic supply unit 2, an ultraviolet sterilization unit 4 is provided to sterilize the inside of the container with ultraviolet rays. Further, it is desirable to suck and remove dust and foreign matter in the container 2c using a foreign matter suction device or the like before or after this step. Note that this step can be omitted.

前記紫外線殺菌部４の次の工程には、米計量供給部５が設けられ、容器２ｃに所定量、例えば一人前の米が供給される（米供給工程（ステップＳ２））。米計量供給部５には、高速で計量・排出が可能な公知の組み合わせ計量機を採用すればよい。   In the next step of the ultraviolet sterilization unit 4, a rice metering supply unit 5 is provided, and a predetermined amount, for example, a portion of rice is supplied to the container 2c (rice supply step (step S2)). The rice weighing supply unit 5 may be a known combination weighing machine capable of weighing and discharging at high speed.

前記原料の米は、容器２ｃの底部に層厚が一様になるように投入するとよい。この様にすることで、炊飯時の加熱ムラを防ぐことができる。また、前記米は未浸漬の米であるため取り扱いが容易である。   The raw rice is preferably poured into the bottom of the container 2c so that the layer thickness is uniform. By doing in this way, the heating nonuniformity at the time of rice cooking can be prevented. Moreover, since the rice is unimmersed rice, it is easy to handle.

前記米計量供給部５に供給する原料としては、市販されている無洗米が好ましいが、精白米、胚芽残存率の高い胚芽米、分搗き米及び玄米でもよい。なお、精白米、胚芽米、分搗き米等は、事前に洗米しておくことが望ましい。   As the raw material to be supplied to the rice metering unit 5, commercially available non-washed rice is preferable, but polished rice, embryo rice having a high germ survival rate, separated rice and brown rice may be used. In addition, it is desirable to wash polished rice, germinated rice, brewed rice, etc. in advance.

前記米計量供給部５の次の工程には、加水部６が設けられ、図示されていないノズルから各容器２ｃに炊飯水が供給される（炊飯水供給工程（ステップＳ３））。ところで次工程の炊飯工程では、バッチ式で炊飯を行うため、１バッチ（１ロット）で同時に炊飯する容器２ｃには、炊飯水を同時（同じタイミング）に投入することが好ましい。本発明では、浸漬工程を設けずに未浸漬の米を炊飯するため、同時に炊飯する米は、炊飯水を投入する時間も同一にすることが望ましい。本実施形態では、図１に示すように、加水部６にて、１６個の容器２ｃに同時に炊飯水を投入している。   In the next step of the rice metering and supplying unit 5, a hydration unit 6 is provided, and rice cooking water is supplied to each container 2c from a nozzle (not shown) (rice cooking water supplying step (step S3)). By the way, in the next rice cooking process, in order to cook rice by a batch type, it is preferable to add rice cooking water simultaneously (same timing) to the container 2c which cooks rice simultaneously by 1 batch (1 lot). In this invention, in order to cook unimmersed rice without providing an immersion process, it is desirable for the rice which cooks simultaneously to also make the time which introduces rice cooking water into the same. In the present embodiment, as shown in FIG. 1, the rice cooking water is poured into the 16 containers 2 c at the hydration unit 6 at the same time.

供給する前記炊飯水の量は、通常の製造方法に比べ削減することが可能である。なぜなら、本発明では加熱時に熱源に加圧スチームを使用し、かつ、容器２ｃの開口部を全て開口させたままで炊飯を行うので、前記加圧スチームが含有する水分を炊飯水の一部として利用できるからである。また、供給する炊飯水の量を必要最低限まで削減することで、加熱エネルギーを最小限にして加熱効率（生産効率）を向上させることができる。 The amount of the cooked rice water to be supplied can be reduced as compared with a normal manufacturing method. This is because, in the present invention, the pressure steam is used as a heat source at the time of heating, and rice cooking is performed with all the openings of the container 2c opened, so the moisture contained in the pressure steam is used as part of the rice cooking water. Because it can. Moreover, heating energy can be minimized and heating efficiency (production efficiency) can be improved by reducing the amount of rice cooking water supplied to the minimum necessary.

ところで、前記炊飯水は、後述の炊飯工程（ステップＳ４）での熱効率を考慮して、炊飯水に温水を使用することが望ましく、５０℃以上、より望ましくは６０℃〜８０℃程度の炊飯水を使用すればよい。常温の炊飯水を使用することも可能であるが、炊飯工程（ステップＳ４）での加熱時間が長くなってしまう。このため、本発明では別途加温装置（図示しない）を設け、炊飯水を所定の温度まで加熱してから容器２ｃに該炊飯水を投入している。   By the way, as for the rice cooking water, it is desirable to use hot water for the rice cooking water in consideration of thermal efficiency in the rice cooking process (step S4) described later, and it is preferably 50 ° C. or higher, more preferably about 60 ° C. to 80 ° C. Can be used. Although it is possible to use rice cooking water at room temperature, the heating time in the rice cooking process (step S4) becomes long. For this reason, in this invention, the heating apparatus (not shown) is provided separately, and after heating rice cooking water to predetermined temperature, this rice cooking water is thrown into the container 2c.

前記容器供給工程（ステップＳ１）〜炊飯水供給工程（ステップＳ３）の作用としては、図１に示すように、容器自動供給部２から容器２ｃが取り出されて容器受けパレット３ｆ…に供給され、容器２ｃは横４列、縦１列で整列されて順次搬送される。そして、紫外線殺菌部４により殺菌された後、容器２ｃは米計量供給部５に至る。 As an effect | action of the said container supply process (step S1)-rice cooking water supply process (step S3), as shown in FIG. 1, the container 2c is taken out from the container automatic supply part 2, and is supplied to the container receiving pallet 3f ... The containers 2c are arranged in four rows and one row and are sequentially conveyed. Then, after being sterilized by the ultraviolet sterilization unit 4, the container 2 c reaches the rice metering supply unit 5.

前記米計量供給部５では、容器２ｃ内にあらかじめ減菌された所定量の米が順次計量・供給される（ステップＳ２）。包装米飯（パック米飯）は個食用（一人用）の製造が主であり、供給する米の量は、６５グラム〜１００グラム程度である。本実施例では約８０ｇの米を供給している。   In the rice measuring and supplying unit 5, a predetermined amount of rice sterilized in advance in the container 2c is sequentially weighed and supplied (step S2). Packed cooked rice (packed cooked rice) is mainly produced for individual consumption (for one person), and the amount of rice to be supplied is about 65 to 100 grams. In this embodiment, about 80 g of rice is supplied.

次いで、容器２ｃ内には、加水部６で、あらかじめ殺菌された約７０℃の炊飯水（温水）が各容器２ｃの中に順次計量・供給される（ステップＳ３）。本実施例では約２７ｇ（ｃｃ）の炊飯水を供給している。炊飯水の供給後、容器２ｃは、次工程の加圧炊飯部２５に送られる。   Next, about 70 ° C. cooked rice water (warm water) sterilized in advance is sequentially weighed and supplied into each container 2c in the container 2c (step S3). In this embodiment, about 27 g (cc) of cooked rice water is supplied. After supplying the rice cooking water, the container 2c is sent to the pressurized rice cooking unit 25 in the next step.

前記加水部６での炊飯水投入工程（ステップＳ３）における炊飯水の供給量は、製造する包装米飯が目的とする米飯の硬さ等により適宜決定すればよい。本発明では、米の量の３５重量％以下、より望ましくは３０重量％〜３５重量％の範囲の炊飯水を炊飯工程で用いている。   What is necessary is just to determine suitably the supply amount of the rice cooking water in the rice cooking water injection | throwing-in process (step S3) in the said hydration part 6 with the hardness etc. of the rice cooked by the packaged rice to manufacture. In this invention, the rice cooking water of 35 weight% or less of the quantity of rice, More desirably, the range of 30 weight%-35 weight% is used in the rice cooking process.

図２は炊飯工程の説明図であり、加圧炊飯部２５では、比較的短時間で容器２ｃ内に供給された米に前記炊飯水を吸水させることを含む炊飯工程（ステップＳ４）が行われる。前記加水部６の下流には加圧炊飯部２５が設けられ、該加圧炊飯部２５で、加圧スチームを熱源として容器２ｃ内の米の炊飯が行われる。   FIG. 2 is an explanatory diagram of the rice cooking process, and in the pressurized rice cooking unit 25, the rice cooking process (step S4) including causing the rice supplied in the container 2c to absorb the rice cooking water in a relatively short time is performed. . A pressurized rice cooking unit 25 is provided downstream of the water adding unit 6, and rice is cooked in the container 2 c using the pressurized steam as a heat source.

ここで、加圧炊飯部２５を構成する加圧加熱装置９について説明する。加圧加熱装置９内には多数の容器２ｃを同時に投入可能であって、加圧スチームにより容器２ｃ内の米及び炊飯水を加熱するものである。前記加圧炊飯装置９内部には、容器２ｃを多段積み上げ可能にし、同時に多数の容器２ｃを加熱できるようにすることが望ましい。前記加圧加熱装置９には、例えば特開平７−１５５１２１号公報に記載されているような蒸気炊飯機を使用することができる。また、本発明では加圧スチームを直接、食品である米に接触させるので、蒸気クリーン装置を設けている。なお、容器２ｃは自動又は手動のどちらかの手段で加圧炊飯装置９に投入すればよい。   Here, the pressure heating apparatus 9 which comprises the pressure rice cooker 25 is demonstrated. A large number of containers 2c can be simultaneously charged into the pressure heating device 9, and the rice and the rice cooking water in the container 2c are heated by pressure steam. It is desirable to allow the containers 2c to be stacked in multiple stages inside the pressurized rice cooker 9 and to heat a large number of containers 2c at the same time. As the pressurizing and heating apparatus 9, for example, a steam rice cooker as described in JP-A-7-155121 can be used. Further, in the present invention, since the steam is directly brought into contact with rice as food, a steam cleaning device is provided. In addition, what is necessary is just to throw the container 2c into the pressurized rice cooker 9 by either an automatic or manual means.

この炊飯工程について、図７を用いて説明する。図７は、炊飯工程における加圧加熱装置９内の内圧及び炊飯水温度の変動を示している。   This rice cooking process will be described with reference to FIG. FIG. 7 shows fluctuations in the internal pressure and the temperature of the rice cooking water in the pressure heating apparatus 9 in the rice cooking process.

まず、前記加圧炊飯部２５に配設されている加圧加熱装置９に送られてきた複数の容器２ｃを、加圧加熱装置９内に収容する。その際には、炊飯水供給工程（ステップＳ３）にて同じタイミングで炊飯水が投入された容器２ｃのみを収容することが望ましい。   First, the plurality of containers 2 c that have been sent to the pressure heating device 9 disposed in the pressure rice cooker 25 are accommodated in the pressure heating device 9. In that case, it is desirable to accommodate only the container 2c into which the rice cooking water is thrown in at the same timing in the rice cooking water supply step (step S3).

このように複数の容器２ｃを収容した後は、加圧加熱装置９内に加圧スチームを投入し、該装置９内を加圧する。投入する加圧スチームによる前記加圧は、装置内の内圧が、０．２〜０．５ＭＰａ、好ましくは０．２５〜０．４ＭＰａ、より好ましくは０．３ＭＰａ〜０．３８ＭＰａ程度になるように行う。本実施例では、加圧加熱装置９内の内圧を０．３２ＭＰａまで加圧する。図７に示すように、０．３２ＭＰａまで加圧するのに要する時間は約２分である。なお、ここで言う０．３２ＭＰａは、大気圧よりも０．３２ＭＰａ高いことを示す。   After accommodating the plurality of containers 2c in this way, pressurized steam is introduced into the pressure heating device 9 to pressurize the device 9. The pressurization by the pressure steam to be added is performed so that the internal pressure in the apparatus becomes 0.2 to 0.5 MPa, preferably 0.25 to 0.4 MPa, more preferably about 0.3 MPa to 0.38 MPa. Do. In this embodiment, the internal pressure in the pressure heating device 9 is increased to 0.32 MPa. As shown in FIG. 7, the time required to pressurize to 0.32 MPa is about 2 minutes. In addition, 0.32 MPa said here shows that it is 0.32 MPa higher than atmospheric pressure.

前記加圧加熱装置９内の内圧と、加熱する炊飯水の沸点とには密接な関係があり、圧力値が高ければ当然沸点も高くなり、圧力値が低ければ沸点も低くなる。沸点が高くなりすぎると食味低下の原因となるおそれがあり、沸点が低いと米の吸水が十分に行えないので、これらを考慮して加圧加熱装置９内の適切な内圧を決定する必要がある。   There is a close relationship between the internal pressure in the pressure heating device 9 and the boiling point of the cooked rice water to be heated. The higher the pressure value, the higher the boiling point, and the lower the pressure value, the lower the boiling point. If the boiling point becomes too high, it may cause a decrease in taste, and if the boiling point is low, water cannot be sufficiently absorbed in the rice. Therefore, it is necessary to determine an appropriate internal pressure in the pressure heating apparatus 9 in consideration of these. is there.

前記炊飯工程（ステップＳ４）では、容器２ｃ内の内容物（米や炊飯水）を１００℃を超える温度、好ましくは１０２℃〜１４４℃、より好ましくは１４０℃以上まで加熱する。加圧加熱装置９内は加圧されているため、炊飯水を１００℃を超える温度に加熱することが可能である。本実施例では、加圧加熱装置９内の内圧を０．３２ＭＰａまで上げているので、水の沸点も上がり、１４４℃まで炊飯水の温度が上昇する。そして、この温度を維持した状態で所定の時間、炊飯（加熱）する。   In the rice cooking step (step S4), the contents (rice and cooked water) in the container 2c are heated to a temperature exceeding 100 ° C, preferably 102 ° C to 144 ° C, more preferably 140 ° C or higher. Since the inside of the pressure heating apparatus 9 is pressurized, the cooked rice water can be heated to a temperature exceeding 100 ° C. In this embodiment, since the internal pressure in the pressure heating device 9 is increased to 0.32 MPa, the boiling point of water is also increased, and the temperature of the cooked water is increased to 144 ° C. And it cooks (heats) for the predetermined time in the state which maintained this temperature.

前記時間は、容器２ｃに投入した米の量、炊飯水の沸点又は目的とする炊飯後の米飯の硬さ等の条件により適宜設定されるものである。本実施例では、図７に示すように、前記時間を４分に設定している。なお、加圧加熱装置９内の内圧が０．３２ＭＰａの時の該装置内のスチームの温度も１４４℃となる。   The said time is suitably set by conditions, such as the quantity of the rice thrown into the container 2c, the boiling point of cooked rice water, or the hardness of the cooked rice after the target rice cooking. In this embodiment, as shown in FIG. 7, the time is set to 4 minutes. When the internal pressure in the pressure heating device 9 is 0.32 MPa, the temperature of the steam in the device is also 144 ° C.

このように所定の時間加熱した後は、徐々に加圧加熱装置９内の内圧を大気圧まで下げていく。降圧開始から２分程度経過した時点で大気圧になるように、加圧加熱装置９内の内圧を下げる。   Thus, after heating for a predetermined time, the internal pressure in the pressure heating apparatus 9 is gradually lowered to atmospheric pressure. The internal pressure in the pressure heating device 9 is lowered so that the atmospheric pressure is reached when about 2 minutes have passed since the start of the pressure reduction.

前記加圧加熱装置９内の内圧を常圧（大気圧）まで降圧させる際、加圧加熱装置９内の沸点が１００℃まで下がるため、それに伴って容器２ｃ内の炊飯水の沸点も下がるので、容器２ｃ内の１００℃を超える温度まで加熱された炊飯水が沸騰した状態のまま、大気圧まで減圧するようにする。降圧時には容器２ｃ内の炊飯水の全てが沸騰するので、沸騰している炊飯水の活発な動きによって容器２ｃ内の米をムラなく均一に炊飯することが可能となる。すなわち、炊飯に必要な熱を効率良く利用することができる。   When the internal pressure in the pressurizing / heating device 9 is reduced to normal pressure (atmospheric pressure), the boiling point in the pressurizing / heating device 9 is lowered to 100 ° C., and accordingly, the boiling point of the cooked water in the container 2c is also lowered. The rice cooking water heated to a temperature exceeding 100 ° C. in the container 2c is boiled and the pressure is reduced to atmospheric pressure. Since all the rice cooking water in the container 2c is boiled at the time of pressure reduction, the rice in the container 2c can be cooked uniformly and uniformly by vigorous movement of the boiling rice cooking water. That is, the heat required for cooking rice can be used efficiently.

前記加圧加熱装置９内の内圧が大気圧と同レベルまで降圧された時点で炊飯工程（ステップＳ４）は終了する。この時点で、加水部６にて供給された炊飯水は全て米に吸水されている。このため、加圧加熱装置９から取り出された容器２ｃ内に炊飯水が単体で残留していることはない。判りやすく言い換えれば、容器２ｃを傾けても炊飯水がこぼれることはない。本発明において、加圧した状態で炊飯を行うのは、短時間で原料である米に炊飯水を十分に吸収させるためである。   The rice cooking process (step S4) ends when the internal pressure in the pressurizing and heating device 9 is lowered to the same level as the atmospheric pressure. At this time, all the cooked water supplied in the hydration unit 6 is absorbed by the rice. For this reason, rice cooking water does not remain in the container 2c taken out from the pressure heating device 9 alone. In other words, the cooked rice water does not spill even when the container 2c is tilted. In the present invention, the reason why rice is cooked in a pressurized state is to allow rice, which is a raw material, to sufficiently absorb rice cooking water in a short time.

なお、前記炊飯工程に必要な時間は、自由に変更することができるので、米飯の製造条件に合わせて、６分〜１０分、好ましくは７分〜９分の間で適切に変更すればよい。本実施例では、図７に示すように、８分としている。   In addition, since the time required for the said rice cooking process can be changed freely, according to the manufacturing conditions of cooked rice, what is necessary is just to change suitably between 7 minutes-9 minutes preferably. . In this embodiment, as shown in FIG.

ところで、炊飯工程では熱源としてスチームを使用するので、加圧加熱装置９内に結露水が発生することがある。このため、図示していないが、加圧加熱装置９に結露水を排出するための手段、例えばドレントラップ等を配設することが望ましい。   By the way, since steam is used as a heat source in the rice cooking process, condensed water may be generated in the pressure heating apparatus 9. For this reason, although not shown, it is desirable to arrange means for discharging condensed water, such as a drain trap, in the pressure heating device 9.

前記炊飯工程（ステップＳ４）が終了した容器２ｃは、図３に示す調味液添加部１０に送られる。図３は炊飯工程の後工程となる具材供給工程等を説明するための図であり、炊飯工程が終了した容器２ｃは、手動的又は自動的に加圧加熱装置９から調味液添加部１０が設けられたコンベア１４に搬送される。コンベア１４上には、調味液添加部１０、具材供給部１１、撹拌部１２及び成形部１３が配設されている。   The container 2c after the rice cooking step (step S4) is sent to the seasoning liquid addition unit 10 shown in FIG. FIG. 3 is a diagram for explaining an ingredient supply process and the like which are subsequent processes of the rice cooking process. The container 2c after the rice cooking process is manually or automatically supplied from the pressure heating device 9 to the seasoning liquid addition unit 10. Is conveyed to a conveyor 14 provided with On the conveyor 14, the seasoning liquid addition part 10, the ingredient supply part 11, the stirring part 12, and the shaping | molding part 13 are arrange | positioned.

前記調味液添加部１０では、後述の工程で投入する具材に合わせて調味液が添加される（調味液添加工程（ステップＳ５））。その際に油（食用）を添加してもよい。また、本発明では調味液と同時に補充水を投入する。この補充水の一部は、後述の加圧殺菌工程（ステップＳ１１）で仕上げ炊飯の炊飯水として使用される。なお、前記補充水は、米供給工程（ステップＳ２）で投入した米の量に対して８０重量％〜９５重量％の量であって、製造する包装米飯の種類によって適宜設定すればよい。   In the seasoning liquid addition unit 10, a seasoning liquid is added in accordance with ingredients to be added in a process described later (season liquid addition process (step S <b> 5)). At that time, oil (edible) may be added. In the present invention, replenishing water is added simultaneously with the seasoning liquid. A part of this supplementary water is used as rice cooking water for finishing rice cooking in the pressure sterilization step (step S11) described later. In addition, the said replenishment water is a quantity of 80 weight%-95 weight% with respect to the quantity of the rice thrown in by the rice supply process (step S2), Comprising: What is necessary is just to set suitably according to the kind of packaged rice to manufacture.

前記調味液添加部１０の次工程には具材供給部１１が設けられており、容器２ｃに具材が投入される（具材供給工程（ステップＳ６））。投入される具材としては、ニンジン、椎茸、ゴボウ、コーン、肉等の乾燥具材がある。例えば、ニンジン、椎茸及びゴボウを投入した場合は「炊き込みご飯」となり、ニンジン、コーン及び肉を投入した場合は「カレーピラフ」、ニンジン及び椎茸を投入した場合は「ちらし寿司」の包装米飯となる。前記調味液は具材に吸収され、前記補充水の一部も具材に吸収される。 In the next step of the seasoning liquid adding unit 10, an ingredient supply unit 11 is provided, and the ingredients are charged into the container 2c (the ingredient supply process (step S6)). Ingredients to be introduced include dry ingredients such as carrots, shiitake mushrooms, burdock, corn and meat. For example, if you add carrots, shiitake mushrooms and burdock, it will be “rice cooked”, if you add carrots, corn and meat, it will be “curry pilaf”; . The seasoning liquid is absorbed by the ingredients, and part of the replenishing water is also absorbed by the ingredients.

本発明では、炊飯工程後に具材を投入するので、炊飯工程で炊飯水を吸収するのは米だけであり、該米が炊飯水を十分に吸収することができる。また、炊飯工程後の米飯はある程度の吸水を行っているので、炊飯工程（ステップＳ４）後に調味液添加工程を設けることで前記米飯が必要以上に前記調味液を吸収することを防ぐことができる。 In this invention, since ingredients are thrown in after a rice cooking process, it is only rice that absorbs rice cooking water in a rice cooking process, and this rice can fully absorb rice cooking water. Moreover, since the cooked rice after a rice cooking process has absorbed water to some extent, it can prevent that the cooked rice absorbs the seasoning liquid more than necessary by providing a seasoning liquid addition process after the rice cooking process (step S4). .

具材が投入された前記容器２ｃは、撹拌部１２において、米飯と具材とが撹拌され、米飯中に具材がムラなく配分される（撹拌工程（ステップＳ７））。なお、前述の調味液添加工程にて調味液だけでなく補充水が投入されているので、具材と米飯との撹拌を容易に行うことが可能である。また、ここでの撹拌は機械を使用してもよいし、手作業によって撹拌してもよい。 In the container 2c charged with ingredients, the rice and ingredients are agitated in the agitation unit 12, and the ingredients are evenly distributed in the rice (agitation step (step S7)). In addition, since not only seasoning liquid but replenishment water is thrown in in the above-mentioned seasoning liquid addition process, it is possible to perform stirring with ingredients and cooked rice easily. Moreover, the stirring here may use a machine and may stir manually.

上記撹拌後は、次の成形部１３にて、各容器２ｃ内の内容物の層厚が均等になるように該内容物の上面（上層部）をならし、該上面を平らに成形する（成形工程（ステップＳ８））。上面を平らに成形することで、後工程の加圧殺菌工程において加熱ムラを防げるとともに、商品としての外観を向上させることができる。成形工程（ステップＳ８）が終了した容器２ｃは、図示しない搬送手段により次工程（ガス置換工程）に送られる。   After the stirring, the upper surface (upper layer portion) of the content is leveled so that the layer thickness of the content in each container 2c is uniform in the next molding unit 13, and the upper surface is molded flat ( Molding step (step S8)). By forming the upper surface flat, it is possible to prevent heating unevenness in the subsequent pressure sterilization step and to improve the appearance of the product. The container 2c that has completed the molding process (step S8) is sent to the next process (gas replacement process) by a conveying means (not shown).

ところで、成形後に炊飯調整用（米飯の硬さ調整用）の炊飯水を補充するようにしてもよい。また、本実施例では、調味液供給工程後に具材供給工程を設けているが、調味液供給工程と具材供給工程との順番を入れ換えてもよい。 By the way, you may make it replenish the rice cooking water for rice cooking adjustment (for the hardness adjustment of cooked rice) after shaping | molding. In the present embodiment, the ingredient supply process is provided after the seasoning liquid supply process, but the order of the seasoning liquid supply process and the ingredient supply process may be interchanged.

前記補充水は、本実施例では調味液添加工程（ステップＳ５）で添加されるが、補充水を供給する補充水供給工程を別途設けてもよい。この場合、調味液添加工程、具材供給工程及び補充水供給工程の三つの工程の順番は自由に設定すればよい。 The replenishing water is added in the seasoning liquid adding step (step S5) in the present embodiment, but a replenishing water supplying step for supplying replenishing water may be separately provided. In this case, what is necessary is just to set freely the order of three processes, a seasoning liquid addition process, an ingredient supply process, and a supplementary water supply process.

成形工程が終了した前記容器２ｃは、ガス置換を行って密封する。図４はガス置換工程（ステップＳ９）及び密封工程（ステップＳ１０）を説明するための図である。成形部１３から搬送された容器２ｃは、製品供給装置１５に送られ、製品整列装置１６によって、横４列、縦１列でパレットに整列して収容される。そして、コンベア装置１８上の密封包装部７に送られる。   The container 2c after the forming process is sealed by performing gas replacement. FIG. 4 is a diagram for explaining the gas replacement step (step S9) and the sealing step (step S10). The container 2c conveyed from the molding unit 13 is sent to the product supply device 15, and is accommodated by the product alignment device 16 in alignment with the pallet in four rows and one row. Then, it is sent to the sealed packaging part 7 on the conveyor device 18.

前記密封包装部７は、チャンバー２４内において、容器２ｃに対してガス置換の処理を行って上方開口部を密閉シール処理するものである。密封包装部７は、放射温度計１９とチャンバー２４とから構成され、チャンバー２４内には、線シール部２０、ローレットシール部２１及び容器フランジ冷却部２２が順次配設されている。   The hermetic packaging unit 7 performs a gas replacement process on the container 2c in the chamber 24 to hermetically seal the upper opening. The sealed packaging unit 7 includes a radiation thermometer 19 and a chamber 24, and a line seal unit 20, a knurled seal unit 21, and a container flange cooling unit 22 are sequentially disposed in the chamber 24.

前記放射温度計１９は、容器２ｃ内の温度を検知するように構成してある。前記チャンバー２４は、当該チャンバー２４内を窒素ガスや炭酸ガス等で充満させることで、容器２ｃ内のガス置換をするとともに、容器２ｃの上方開口部を密閉シール包装できるように構成してある。   The radiation thermometer 19 is configured to detect the temperature in the container 2c. The chamber 24 is configured so that the chamber 24 can be filled with nitrogen gas, carbon dioxide gas, or the like to replace the gas in the container 2c, and the upper opening of the container 2c can be hermetically sealed.

前記ローレットシール部２１は、前記線シール部２０で密閉シール包装された容器２ｃのシール面の捲れ防止のために、当該容器２ｃのシール面の周縁部をローレットシールするためのものである。さらに、前記容器フランジ冷却部２２は、ローレットシールした前記容器２ｃのシール面の周縁部を冷却するためのものである。   The knurled seal portion 21 is for knurling the peripheral edge portion of the seal surface of the container 2c in order to prevent the seal surface of the container 2c sealed and packaged by the line seal portion 20 from being swollen. Further, the container flange cooling part 22 is for cooling the peripheral part of the sealing surface of the container 2c which is knurled.

なお、上記製造フローにおいては、各容器２ｃは内部に米が入った状態で上方が開放状態となる区間があり、そのままの状態では雑菌などの異物が混入するおそれがあるので、雑菌等の異物混入を防止するために、密封包装部７にて密封包装が行われるまでの各工程をクリーンブース又はクリーンルーム内にて行うことが望ましい。   In the above manufacturing flow, each container 2c has a section in which the upper part is opened with rice inside, and foreign substances such as germs may be mixed in the state as it is. In order to prevent mixing, it is desirable to perform each process until sealing packaging is performed in the sealing packaging part 7 in a clean booth or a clean room.

前記ガス置換工程（ステップＳ９）及び密封工程（ステップＳ１０）の作用について説明する。成形工程が終了した容器２ｃは、製品供給装置１５及び製品整列装置１６を経て放射温度計１９を通過し、該放射温度計１９にて米飯の温度が検知されて製品の温度管理が行われ、この後、密封包装部７に搬入される。   The operation of the gas replacement step (step S9) and the sealing step (step S10) will be described. The container 2c that has completed the molding process passes through the radiation thermometer 19 through the product supply device 15 and the product alignment device 16, and the temperature of the cooked rice is detected by the radiation thermometer 19, and the product temperature is controlled. Thereafter, it is carried into the sealed packaging part 7.

前記密封包装部７では、容器２ｃのガス置換及び密封包装を行う。前記容器２ｃが密封包装部７のチャンバー２４内に搬入されると、まず、チャンバー２４の真空発生装置（図示せず）を作動してチャンバー２４内を真空状態下まで減圧し、容器２ｃ内の米飯を７５℃まで急冷させる。これにより、雑菌の繁殖を抑えるとともに、ガス置換の効率を高めることができる。前記減圧時には、当然、容器２ｃ内の空気も吸い出される。次いで、真空状態下のチャンバー２４内に窒素ガスや炭酸ガス等の不活性ガスを充満させてガス置換が行われる。   The sealed packaging unit 7 performs gas replacement and sealed packaging of the container 2c. When the container 2c is carried into the chamber 24 of the sealed packaging part 7, first, a vacuum generator (not shown) of the chamber 24 is operated to depressurize the chamber 24 to a vacuum state, Quickly cool the cooked rice to 75 ° C. As a result, it is possible to suppress the propagation of germs and increase the efficiency of gas replacement. When the pressure is reduced, the air in the container 2c is naturally sucked out. Next, gas replacement is performed by filling the chamber 24 under vacuum with an inert gas such as nitrogen gas or carbon dioxide gas.

ガス置換後の容器２ｃは、チャンバー２４内の線シール部２０でフランジの全周がシールされる。ローレットシール部２１では捲れ防止のローレットシールが容器２ｃに施され、次いで、容器フランジ冷却部２２にて冷却して容器２ｃの完全な密封包装が完了する。密封を炊飯後に行うのは、炊飯工程において、容器２ｃ内の内容物を加圧スチームに直接接触させるとともに、加圧加熱装置９内の内圧を昇圧及び降圧する際に、容器２ｃ内もスムーズに昇圧及び降圧させるためである。   After the gas replacement, the entire circumference of the flange of the container 2 c is sealed by the line seal portion 20 in the chamber 24. In the knurled seal portion 21, a knurled seal for preventing drooling is applied to the container 2 c, and then cooling is performed by the container flange cooling section 22 to complete the complete sealed packaging of the container 2 c. Sealing is performed after rice cooking, in the rice cooking process, the contents in the container 2c are brought into direct contact with the pressurized steam, and when the internal pressure in the pressurizing and heating apparatus 9 is increased and decreased, the container 2c is also smoothened. This is to increase and decrease the voltage.

上記密封包装完了後、容器２ｃは次工程に搬送される。図５は密封後の容器２ｃを殺菌するための加圧殺菌（レトルト）工程（ステップＳ１１）の説明図である。前記密封包装部７の次の工程には、加熱加圧殺菌部２３が配設されている。該加熱加圧殺菌部２３は、前工程で上方開口部が密封された容器２ｃを加圧殺菌処理（レトルト処理）するものである。 After the sealed packaging is completed, the container 2c is transported to the next process. FIG. 5 is an explanatory diagram of a pressure sterilization (retort) step (step S11) for sterilizing the sealed container 2c. In the next step of the hermetic packaging unit 7, a heat and pressure sterilization unit 23 is provided. The heat and pressure sterilization unit 23 performs a pressure sterilization process (retort process) on the container 2c whose upper opening is sealed in the previous process.

前記加熱加圧殺菌部２３は公知の装置（レトルト殺菌装置）を用いればよい。例えば、（株）日阪製作所製の高温高圧調理殺菌装置（商品名：フレーバーエース）を用いることができる。加熱加圧殺菌部２３は、図５に示すように、開閉扉２３ａを有し室内を密閉状態にできる処理槽２３ｂを備える。そして、該処理槽２３ｂには、加圧空気を密閉室内に供給する加圧空気供給管２３ｃが接続されるほか、密閉室内の加圧空気を排気する排気管２３ｄ、温水タンク２３ｇから密閉室内に熱水を供給する熱水供給管２３ｅ及び密閉室内で使用後の熱水を排出する配水管２３ｆがそれぞれ接続されたものとなっている。   The heat and pressure sterilization unit 23 may use a known device (retort sterilization device). For example, a high-temperature and high-pressure cooking sterilizer (trade name: Flavor Ace) manufactured by Nisaka Manufacturing Co., Ltd. can be used. As shown in FIG. 5, the heat and pressure sterilization unit 23 includes a processing tank 23 b that has an open / close door 23 a and can seal the inside of the room. The treatment tank 23b is connected to a pressurized air supply pipe 23c for supplying pressurized air into the sealed chamber, and is connected to the sealed chamber from an exhaust pipe 23d for exhausting the pressurized air in the sealed chamber and the hot water tank 23g. A hot water supply pipe 23e for supplying hot water and a water distribution pipe 23f for discharging hot water after use in a sealed room are connected to each other.

前記処理槽２３ｂで殺菌処理をする場合には、複数の前記容器２ｃを並べた整列皿を多段にしてこれを処理槽２３ｂに入れた後、後述する加熱加圧条件で制御運転する。上記装置は熱水中に容器２ｃを浸漬する熱水加熱式のものであるが、このほか、加熱スチームを室内に充満せて加熱させるスチーム加熱式のものを使用してもよい。   When the sterilization process is performed in the processing tank 23b, an alignment plate in which a plurality of the containers 2c are arranged in multiple stages is placed in the processing tank 23b, and then controlled and operated under the heating and pressurizing condition described later. Although the said apparatus is a hot-water heating type which immerses the container 2c in a hot water, you may use the steam heating-type thing which fills a room | chamber with a heating steam and heats it.

密封包装済みの容器２ｃは、例えば、作業員やロボット等によって整列皿上に複数個並べられる一方、この整列皿は、多段状（例えば８段）に重ねる。次いで、この８段状の整列皿（複数の容器２ｃ）を１ロットとして、前記加熱加圧殺菌部２３（レトルト殺菌装置）の処理槽２３ｂ内に、開閉扉２３ａを開けて例えば３ロット（合計２４段）分の複数の容器２ｃを供給セットし、開閉扉２３ａを閉めて処理槽２３ｂ内を密閉状態にする。次いで、前記処理槽２３ｂ内に加圧空気を供給するとともに熱水を供給し、処理槽２３ｂ内の温度を例えば１１５℃まで上昇させて３５分間この状態を保持して加熱加圧殺菌処理を施す。これにより、完全に密封包装された容器２ｃ内の米飯は、完全に殺菌処理されるとともに、前記補充水が吸収され前記米飯の芯部等の仕上げ炊飯処理がなされて完全アルファ化（アルファ化度１００％）したものとなる（水分は６０重量％〜６５重量％程度）。   For example, a plurality of sealed containers 2c are arranged on an alignment plate by an operator, a robot, or the like, and the alignment plates are stacked in multiple stages (for example, 8 levels). Next, the eight-stage alignment dish (a plurality of containers 2c) is taken as one lot, and the open / close door 23a is opened in the treatment tank 23b of the heat and pressure sterilization unit 23 (retort sterilizer), for example, 3 lots (total) 24 stages) of a plurality of containers 2c are supplied and set, and the open / close door 23a is closed to make the inside of the processing tank 23b sealed. Next, pressurized air is supplied into the processing tank 23b and hot water is supplied, and the temperature in the processing tank 23b is raised to, for example, 115 ° C., and this state is maintained for 35 minutes to perform a heat and pressure sterilization process. . As a result, the cooked rice in the completely sealed and packaged container 2c is completely sterilized, and the replenished water is absorbed and the finished rice cooking process such as the core of the cooked rice is carried out to complete alphaization (degree of alpha conversion). 100%) (water content is about 60% to 65% by weight).

また、前記具材供給工程で投入された具材には、調味液添加工程にて添加された調味液と同工程で供給された補充水とが、加圧殺菌工程で適度に吸収される。このため、炊飯工程後の米飯の水分を前記具材が吸収してしまうことを防ぐことができ、食味の低下を防ぐ効果がある。 Moreover, the seasoning liquid added in the seasoning liquid addition process and the replenishment water supplied in the same process are appropriately absorbed in the ingredients supplied in the ingredient supply process in the pressure sterilization process. For this reason, it can prevent that the said ingredients absorb the water | moisture content of the cooked rice after a rice cooking process, and there exists an effect which prevents the fall of a taste.

前記加熱加圧殺菌部２３でレトルト処理が完了した容器２ｃは、処理槽２３ｂから取り出され、除水作業が行われた後、ピンホールチェック及びウェイトチェック等の検査を行ってから包装梱包し、製品として出荷される。   The container 2c that has undergone the retort processing in the heat and pressure sterilization unit 23 is taken out from the processing tank 23b, and after water removal work is performed, after performing inspections such as a pinhole check and a weight check, it is packaged and packed. Shipped as a product.

本発明の製造方法は、包装米飯だけではなく、加熱方法が同様であれば、それ以外の食品の製造方法にも適用できる。   The production method of the present invention can be applied not only to packaged cooked rice, but also to other food production methods as long as the heating method is the same.

２ 容器自動供給部
３ コンベア装置
４ 紫外線殺菌部
５ 米計量供給部
６ 加水部
７ 密封包装部
９ 加圧加熱装置
１０ 調味液添加部
１１ 具材供給部
１２ 撹拌部
１３ 成形部
１４ コンベア
１５ 製品供給装置
１６ 製品整列装置
１８ コンベア装置
１９ 放射温度計
２０ 線シール部
２１ ローレットシール部
２２ 容器フランジ冷却部
２３ 加熱加圧殺菌部
２４ チャンバー
２５ 加圧炊飯部
DESCRIPTION OF SYMBOLS 2 Container automatic supply part 3 Conveyor apparatus 4 Ultraviolet sterilization part 5 Rice measurement supply part 6 Hydrolysis part 7 Sealing packaging part 9 Pressurizing heating apparatus 10 Seasoning liquid addition part 11 Ingredient supply part 12 Stirring part 13 Molding part 14 Conveyor 15 Product supply Device 16 Product alignment device 18 Conveyor device 19 Radiation thermometer 20 Wire seal part 21 Knurl seal part 22 Container flange cooling part 23 Heating and pressure sterilization part 24 Chamber 25 Pressure rice cooking part

Claims (4)

上方が開口した容器に所定量の米を供給する米供給工程と、
前記容器に所定量の炊飯水を供給する炊飯水供給工程と、
前記容器内の内容物を加熱して前記米を炊飯する炊飯工程と、
該炊飯工程後に調味液を添加する調味液添加工程及び具材を供給する具材供給工程と、
上記工程の後に容器を密封する密封工程と、
前記密封後の容器の内容物を加圧殺菌する加圧殺菌工程と、
を含む包装米飯の製造方法であって、
前記米供給工程で、未浸漬の米を容器に投入することを特徴とする包装米飯の製造方法。 A rice supplying step of supplying a predetermined amount of rice to a container having an upper opening;
A rice cooking water supply step of supplying a predetermined amount of rice cooking water to the container;
A rice cooking step of cooking the rice by heating the contents in the container;
A seasoning liquid addition step of adding a seasoning liquid after the rice cooking step and an ingredient supply step of supplying ingredients;
A sealing step of sealing the container after the above steps;
A pressure sterilization step of pressure sterilizing the contents of the sealed container;
A method for producing packaged cooked rice containing
In the rice supplying step, unimmersed rice is put into a container. 前記調味液添加工程において、調味液に加え補充水を供給することを特徴とする請求項１に記載の包装米飯の製造方法。 The method for producing packaged cooked rice according to claim 1, wherein in the seasoning liquid addition step, supplementary water is supplied in addition to the seasoning liquid. 前記炊飯工程後の容器に補充水を供給する工程を含むことを特徴とする請求項１に記載の包装米飯の製造方法。 The method for producing packaged cooked rice according to claim 1, comprising a step of supplying supplementary water to the container after the rice cooking step. 前記炊飯水供給工程において、供給する炊飯水の量が、前記米供給工程で投入された米の量の３５重量％以下であることを特徴とする請求項１乃至請求項３のいずれかに記載の包装米飯の製造方法。
The amount of cooked rice water to be supplied in the rice cooked water supply step is 35% by weight or less of the amount of rice introduced in the rice supply step. Method for packaging rice.
JP2012030879A 2012-02-15 2012-02-15 Method for producing packed boiled rice Pending JP2013165670A (en)

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JP2021176292A (en) * 2020-05-09 2021-11-11 エースシステム株式会社 Method for producing individually packaged, non-immersed, cooked rice
WO2021229826A1 (en) * 2020-05-09 2021-11-18 エースシステム株式会社 Method for producing cooked rice for individual consumption using non-immersed rice
CN115802903A (en) * 2020-05-09 2023-03-14 爱伊斯有限公司 Method for preparing rice for single meal using non-soaked rice

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