JP2754799B2 - Production method of cold rice - Google Patents
Production method of cold riceInfo
- Publication number
- JP2754799B2 JP2754799B2 JP1296483A JP29648389A JP2754799B2 JP 2754799 B2 JP2754799 B2 JP 2754799B2 JP 1296483 A JP1296483 A JP 1296483A JP 29648389 A JP29648389 A JP 29648389A JP 2754799 B2 JP2754799 B2 JP 2754799B2
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- JP
- Japan
- Prior art keywords
- rice
- cooked
- water
- washed
- sterilized
- 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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Description
【発明の詳細な説明】 ＜産業上の利用分野＞ 本発明は米飯類を長期間常温流通させる米飯類の製造
方法に関するものである。詳しくは米飯類の品質改善を
目的として米および穀類を炊飯する前に洗米を低水分下
で蒸気缶処理して汚染耐熱菌を殺菌することを特徴とす
る美味な常温流通米飯類の製造方法に関する。DETAILED DESCRIPTION OF THE INVENTION <Field of Industrial Application> The present invention relates to a method for producing cooked rice in which cooked rice is distributed at room temperature for a long period of time. More specifically, the present invention relates to a method for producing delicious cold-cooked rice, which is characterized in that rice is washed in a steam can under low moisture to sterilize contaminating heat-resistant bacteria before cooking rice and grains for the purpose of improving the quality of cooked rice. .
＜従来の技術＞ 近年調理の簡便化、省力化が進んでいる。米飯に於い
ても簡単な手段で短時間で調理できる多種類の冷凍及び
レトルト米飯類が市場に出回っている。<Conventional Technology> In recent years, cooking has been simplified and labor has been reduced. Many types of frozen and retorted cooked rice that can be cooked in a short time by simple means are available on the market.
冷凍米飯類（白飯、赤飯、おこわ、ピラフ、等）は流
通及び貯蔵に制限がある。Frozen cooked rice (white rice, red rice, rice, pilaf, etc.) has limited distribution and storage.
レトルト米飯類の製造方法については数多くの方法が
知られている。例えば合成樹脂フィルム等の袋に熱水中
で２〜10分間湯炊きした米を充填、密封した後加圧殺菌
して保存用米飯を製造する方法（特公昭57−43222
号）、出来るだけ均一に含水させた洗米を袋に入れ加圧
殺菌して米粒表面が滑らかでべたつきの少ないレトルト
米飯を製造する方法（特開昭62−51959）、炊飯後レト
ルトパウチ内に御飯を充填、密封し加圧殺菌する方法
（特開昭56−72655）等が知られている。しかし、これ
らのレトルト米飯は家庭で味わう炊きたての風味、食感
を有していない。現市販の無菌化包装米飯は常圧炊飯で
製造しているため殺菌性の面で充分でなく問題が残る。Many methods are known for producing retort cooked rice. For example, a method in which rice cooked in hot water for 2 to 10 minutes is filled in a bag made of a synthetic resin film or the like, sealed, sterilized under pressure, and then cooked to produce cooked rice (Japanese Patent Publication No. 57-43222)
No.), a method of producing retorted cooked rice with a smooth and less sticky rice grain by putting rice washed in a bag as evenly as possible into water and sterilizing under pressure (JP-A-62-51959). Is filled, sealed, and pasteurized (JP-A-56-72655). However, these retort cooked rice do not have the freshly cooked flavor and texture that can be enjoyed at home. The sterile packaged rice cooked on the market today is cooked with normal-pressure cooked rice, which is not sufficient in terms of bactericidal properties and leaves a problem.
また精米を洗米し、更に紫外線、マイクロ波、オゾン
の何れかで無菌状態になるまで殺菌し、それを無菌袋に
真空で袋詰めしたすぐ炊ける米の加工方法（特開昭61−
5750）が知られている。しかし実際には何れの方法でも
米に汚染している菌は完全殺菌する事は至難である。籾
または玄米を100℃で30〜60分間処理する保存方法（パ
ーボイルライス）が知られている。この処理を施して搗
精、炊飯した御飯は味、色、臭い等の品質面で満足出来
ない。Further, a method of processing ready-to-cook rice, which is polished and washed with ultraviolet light, microwave, or ozone until it becomes sterile, and then packaged in a sterile bag under vacuum (Japanese Patent Application Laid-open No. Sho 61-61).
5750) is known. However, it is very difficult to completely sterilize bacteria contaminating rice by any method. A preservation method (parboiled rice) for treating paddy or brown rice at 100 ° C. for 30 to 60 minutes is known. Rice cooked and cooked by this treatment is not satisfactory in terms of quality such as taste, color and smell.
＜発明が解決しようとしている問題点＞ 米穀類に汚染している耐熱菌を完全に殺菌出来る加熱
条件下で美味しい（レトルト臭等の異臭がなく、外観
的、食感的、味的に欠点が無い）御飯、米穀類食品を製
造する事は難しい。これが本発明が解決しようとしてい
る問題点、目的である。<Problems to be Solved by the Invention> Delicious under heating conditions that can completely sterilize heat-resistant bacteria contaminating rice grains (no defects such as retort odor, appearance, texture and taste) No) It is difficult to manufacture rice and rice cereal foods. This is the problem or object that the present invention is trying to solve.
＜問題点を解決する為の手段＞ 米穀類には黴、Pseudomonas属を初めとする非耐熱
菌、Bacillus subtilis、B.cereus、等のBacillus属、C
lostridium属の耐熱菌がミクロフローラとして見いださ
れる。常温流通米飯類を加工する際最大の課題は耐熱菌
の除去、殺菌である。レトルト米飯類は米飯類、容器共
にF0＝４以上の加圧殺菌をおこなって耐熱菌に因る腐敗
を防止している（法的にも義務ずけられている）。しか
し現在市販流通しているレトルト米飯類はいわゆる品質
の低下、レトルト臭の発生等の問題があり、美味しい米
飯類とはなっていない。<Means for solving the problems> Bacillus such as mold, Pseudomonas and other non-thermostable bacteria, Bacillus subtilis, B. cereus, etc.
Heat resistant bacteria of the genus lostridium are found as microflora. The biggest issue when processing cold-cooked rice is removal and sterilization of heat-resistant bacteria. Both retort cooked rice and cooked rice are autoclaved with F 0 = 4 or more to prevent rot due to heat-resistant bacteria (legally obliged). However, retort cooked rice currently on the market has problems such as deterioration of quality and generation of retort odor, and is not a delicious cooked rice.
本発明者らは上記課題の解決につき長年、鋭意検討を
重ねた結果、米に汚染している耐熱菌の殺菌処理と米飯
類の炊飯、加工処理を分ける事によりそれが可能となっ
た。The inventors of the present invention have made intensive studies for solving the above-mentioned problem for many years, and as a result, the present invention has been made possible by separating sterilization of heat-resistant bacteria contaminating rice from cooking and processing of cooked rice.
玄米を搗精した精白米（以下省略して米）には14〜15
％前後の水分が含まれている。米を充分に浸漬すると25
〜30％（もち米は40％）の水分を含む。14-15 for milled brown rice (rice abbreviated below)
It contains about% moisture. 25 soaked rice
Contains ~ 30% moisture (40% for glutinous rice).
第一段階の殺菌を目的とした工程では洗米、浸漬した
米を、先ず米が煮崩れや過度に膨張、軟化をさせず、着
色＆異臭が着かないように、且つ充分に澱粉のα化が行
なえる限定水分条件下（処理前の米の水分16〜60％）で
以下の殺菌方法により加圧殺菌し耐熱菌を死滅させる。In the process of sterilization in the first stage, the washed and soaked rice is first converted into rice without disintegration, excessive swelling, softening, coloring and off-flavor, and sufficient gelatinization of starch. Under the limited moisture condition (moisture content of rice before treatment is 16 to 60%), heat sterilization is killed by pressure sterilization by the following sterilization method.
耐熱菌の殺菌は処理温度が高い程、短時間で死滅させ
る事が出来るので、食品の品質の褐変、変性、食感等の
劣化も少なくすることが出来る。The sterilization of heat-resistant bacteria can be killed in a shorter time as the treatment temperature is higher, so that browning, denaturation, deterioration of texture and the like of food quality can be reduced.
高い温度（100℃以上）で殺菌する方法としては被殺
菌物を裸のまま圧力釜で処理する方法、被殺菌物を金属
缶、びん、耐熱性プラスチックフィルム＆金属箔のラミ
ネートに入れて圧力釜で処理する方法がある。いずれの
方法に於いても被殺菌物の昇温＆冷却が均一に素早く出
来ることが肝要である。As a method of sterilizing at high temperature (100 ° C or higher), a method of treating an object to be sterilized in a pressure cooker while naked, putting the object to be sterilized in a metal can, a bottle, a laminate of heat-resistant plastic film & metal foil and a pressure cooker There is a method of processing. In any method, it is important that the temperature of the object to be sterilized and cooling can be uniformly and quickly increased.
蒸気缶処理条件として、好ましくは、F0＝１〜７（殺
菌温度110℃〜175℃、殺菌時間10秒〜45分間）、使用す
る蒸気の飽和度が50〜120％、加水時の洗米温度は室温
〜90℃、加水温度は10〜90℃である。As steam can treatment conditions, preferably, F 0 = 1 to 7 (sterilization temperature 110 ° C. to 175 ° C., sterilization time 10 seconds to 45 minutes), the saturation of steam used is 50 to 120%, and the rice washing temperature during water addition. Is from room temperature to 90 ° C, and the water addition temperature is from 10 to 90 ° C.
第二段階の調理を目的とした工程では殺菌処理米をも
とに上記の米を粒状でα−澱粉化する調理方法を適用す
ることが出来る。例えば白飯の場合は殺菌処理米に水又
はお湯を水分65％の御飯に仕上がる様に加え、好ましく
は釜の底に若干量の米の焦げが出来るように常圧下で炊
飯等を行い、米を充分にα化する。In the process for the second stage of cooking, a cooking method in which the above rice is granulated into α-starch based on pasteurized rice can be applied. For example, in the case of white rice, add water or hot water to the sterilized rice so as to finish the rice with a water content of 65%, and preferably cook the rice under normal pressure so that a small amount of rice can be burnt to the bottom of the pot. It is sufficiently α-formed.
即ち、殺菌処理米に適当量の水を加え加熱炊飯して、
含有水分が65％内外で、且つ御飯の粒の外周部分にフリ
ーの水分がなく、若干量の米の煎り匂いがするように調
理することにより美味しい白飯が得られる。That is, add an appropriate amount of water to the sterilized rice, cook and cook rice,
A delicious white rice can be obtained by cooking so that the water content is around 65% and the rice grain does not have free moisture in the outer peripheral part, and has a little amount of rice roasting smell.
米澱粉のα化に必要な最低限の水分は約30〜35％（ア
ミロペクチン含量により異なるが）であり、充分にα化
しなかった御飯は芯があり食感上好ましくなく、且つ老
化（β−澱粉化）が早くなる。The minimum water required for the pregelatinization of rice starch is about 30-35% (depending on the amylopectin content), and the rice that has not been pregelatinized sufficiently has a core and is not preferred in terms of texture, and aging (β- (Starch).
米を粒状でα−澱粉化する調理方法としては上記常圧
下での炊飯、多めの水で煮る、蒸す、炒める、煎る、湯
がく、揚げる等があり、いずれの方法も採用可能であ
る。Examples of the cooking method for converting rice into α-starch in a granular form include the above-mentioned rice cooking under normal pressure, boiling with a lot of water, steaming, frying, roasting, boiling and frying, and any of these methods can be adopted.
炊飯米は、好ましくは炊飯米の粒の外周部分にフリー
の水分がなく、且つ御飯全体の水分が均一で、粒に内部
より粒の外部が若干硬くなった状態の御飯（美味しい御
飯の条件）をつくるために一定時間（10〜20分間）蒸ら
し、真空条件下でフリーの水分を除去するか又は水分が
飛散する条件下で放置しする。Cooked rice is preferably cooked rice that has no free moisture in the outer peripheral portion of the cooked rice grains, and the moisture of the whole rice is uniform, and the outside of the grains is slightly harder than the inside of the grains (delicious rice conditions). Is steamed for a certain time (10-20 minutes) to remove free water under vacuum conditions, or left under conditions where water is scattered.
第三段階では、炊飯米を無菌充填し、シールを行う。
即ち、無菌処理された米飯類はクラス100〜1000以下の
クリーンルームあるいはクリーンブース内等で無菌充填
を行なう。無菌充填を行なう際に使用する設備、器具、
容器、シール材、脱酸素剤等は充分に殺菌した物を使用
する。In the third stage, cooked rice is aseptically filled and sealed.
That is, aseptic rice is aseptically filled in a clean room or clean booth of class 100 to 1000 or less. Equipment and instruments used for aseptic filling
Containers, sealing materials, oxygen scavengers, etc. should be sufficiently sterilized.
実施例１ 市販搗精米（コシヒカリ：ササニシキ＝1:1）1kgを水
道水で充分洗米した。洗米した米を室温で90分間浸漬し
た。浸漬した米をガーゼ袋に入れ遠心脱水機（National
製NA−A202型洗濯機）で３分間、脱水処理して水を切っ
た。この米を直径31cmのステンレス製のざる２個に分け
て入れた。これを予め昇温しておいた電気オートクレー
ブ（トミー精工製SS−320型）に入れ、120℃、４分間殺
菌した。殺菌処理直ちに電気釜（東芝製RCK−10EST型）
に移し、米重量＋熱水重量の総重量が2.4kgになるよう
に熱水を加え炊飯した。炊飯米をクリーンベンチ内（ク
ラス100）で300ml容の殺菌済プラスチック容器に入れ、
殺菌済みトップ材シール（ニッカ製）で熱シールした。
これを室温で１週間保存した後、電子レンジで再加熱し
て５人のパネラーで評価した。評価は５人のパネラー
で、10点法による官能評価方法で実施した。Example 1 1 kg of commercial milled rice (Koshihikari: Sasanishiki = 1: 1) was thoroughly washed with tap water. The washed rice was soaked at room temperature for 90 minutes. Put the soaked rice in a gauze bag and centrifuge dehydrator (National
(NA-A202 type washing machine) for 3 minutes to remove water. The rice was divided into two pieces each made of stainless steel having a diameter of 31 cm. This was placed in an electric autoclave (SS-320, manufactured by Tommy Seiko), which had been heated in advance, and sterilized at 120 ° C. for 4 minutes. Electric kettle immediately after sterilization (RCK-10EST made by Toshiba)
Then, hot water was added to cook rice so that the total weight of rice weight + hot water weight became 2.4 kg. Put cooked rice in a 300ml sterilized plastic container in a clean bench (class 100),
Heat sealing was performed with a sterilized top material seal (made by Nikka).
After this was stored at room temperature for one week, it was reheated in a microwave oven and evaluated by five panelists. The evaluation was carried out by five panelists using a sensory evaluation method based on a 10-point method.
評価は市販されている無菌充填御飯と本発明の方法の
御飯を比較した。The evaluation compared the aseptic-filled rice on the market with the rice of the method of the present invention.
その結果を第１表に示す。 Table 1 shows the results.
本発明の方法の御飯は市販品に比べ評価各項目で同等
か良い点が得られた。The rice of the method of the present invention was equivalent or better in each evaluation item than the commercial product.
実施例２ 市販搗精米（コシヒカリ）1kgを水道水で充分洗米し
た。良く水切りを行い、500ml容アルミ蒸着パウチに洗
米250g入れ、富士インパルスシラーでシールした。これ
を小型レトルト釜（回収式、HISAKAWORKS LTD製、RCS−
40RTG型）で、F0＝４の処理を行った。処理を行った米
を電気釜（東芝製RCK−10EST型）に移し、米重量＋鳥が
らスープ（F0＝４処理済み）水重量の総重量が2.2kgに
なるようにスープ水を加え更に醤油30ml、日本酒30ml、
加え炊飯した。 Example 2 1 kg of commercially available milled rice (Koshihikari) was thoroughly washed with tap water. After well draining, 250 g of washed rice was put in a 500 ml aluminum pouch and sealed with Fuji Impulse Syrah. This is a small retort pot (collection type, HISAKAWORKS LTD, RCS-
40RTG type), and the processing of F 0 = 4 was performed. The treated rice is transferred to an electric kettle (RCK-10EST made by Toshiba), soup water is added so that the total weight of rice + bird soup (F 0 = 4 treated) water is 2.2 kg and further added. Soy sauce 30ml, sake 30ml,
In addition, cooked rice.
炊きあがった御飯に予め窒素ガス充填下でF0＝４の処
理を行ったマツタケ（短冊に切ったマツタケ300gに日本
酒40ml、醤油30ml加え窒素ガス充填包装レトルトF0＝４
処理）を加えかき混ぜ実施例１の方法にしたがってプラ
スチック容器に無菌充填し、保存後、電子レンジで加熱
して官能評価を実施した。Matsutake mushrooms prepared by pre-treating cooked rice with F 0 = 4 under nitrogen gas filling (300 g of striped matsutake mushrooms, 40 ml of sake, 30 ml of soy sauce, nitrogen gas filled retort F 0 = 4
Then, the mixture was stirred and mixed according to the method of Example 1 and aseptically filled in a plastic container. After storage, the mixture was heated in a microwave oven to perform a sensory evaluation.
通常炊飯のマツタケ御飯の評点7.4に対し本発明の方
法のマツタケ御飯は評点7.1が得られた。The matsutake rice of the method of the present invention obtained a rating of 7.1, whereas the matsutake rice of normal cooking was 7.4.
実施例３ 市販餅米2kgを水道水で充分洗米した。洗米した餅米
をササゲゆで汁液中で一晩浸漬した。ササゲ300gを予洗
後３時間浸漬した。浸漬した餅米とササゲを混ぜ、実施
例１の容器に充填した。これをオートクレーブでF0＝４
の殺菌をした。殺菌した餅米とササゲ煎り容器を直ち
に、予め殺菌処理しておいた蒸し器に入れ５分間蒸し
た。これを実施例１の方法にしたがって無菌充填シール
し、評価した。通常の赤飯に比べ、本方法の赤飯は遜色
ない評点が得られた。Example 3 2 kg of commercially available rice cake was thoroughly washed with tap water. The washed rice cake was soaked in cowpea boiled juice overnight. 300 g of cowpea was immersed for 3 hours after prewashing. The soaked rice cake and cowpea were mixed and filled in the container of Example 1. This is autoclaved to F 0 = 4
Was sterilized. The sterilized rice cake and cowpea roasting container were immediately placed in a steamer that had been sterilized in advance and steamed for 5 minutes. This was aseptically filled and sealed according to the method of Example 1 and evaluated. Compared to normal red rice, red rice obtained by this method gave comparable scores.
実施例４ アサリむき身600g、いちょう切りした大根200g及び人
参100gに昆布だし汁12カップと調味料を適量加えF0＝４
の殺菌した。これに実施例１の方法にしたがって殺菌し
た米８カップを加え、実施例１の方法にしたがって炊飯
した。これを実施例１の方法にしたがって無菌充填し、
シールし、電子レンジで加熱して評価した。Example 4 To 600 g of clam peeled meat, 200 g of grated chopped radish and 100 g of carrot, add 12 cups of kelp soup juice and an appropriate amount of seasoning, F 0 = 4
Sterilized. To this, 8 cups of rice sterilized according to the method of Example 1 were added, and rice was cooked according to the method of Example 1. This is aseptically filled according to the method of Example 1,
It was sealed, heated in a microwave oven, and evaluated.
通常のアサリ御飯に比べ、本方法のアサリ御飯は遜色
ない評点が得られた。Compared to ordinary clam rice, the clam rice of this method gave a comparable score.
実施例５ 洗米した米６カップをスープ液中で30分間浸漬した。
浸漬した米を予め薄切りしたタマネギ200gをバター大さ
じ２杯、サラダ油３杯、適量の胡椒、塩、ふどう酒、ソ
ースを加え強火で炒めておいた鍋にいれ炒めた。この処
理した米を実施例１の方法にしたがって殺菌した。殺菌
した米にスープ液、ぶどう酒と殺菌中にこぼれた汁で調
整したタレ液を加え軽く炒め混ぜ合わせた。これを実施
例１の方法にしたがって無菌充填、シールし、電子レン
ジで加熱した。Example 5 Six cups of washed rice were immersed in a soup solution for 30 minutes.
Two tablespoons of butter, 3 tablespoons of salad oil, an appropriate amount of pepper, salt, wine and sauce were added to 200 g of onions, which had been previously sliced and soaked in soaked rice. The treated rice was sterilized according to the method of Example 1. To the sterilized rice was added a soup solution, wine and a sauce solution prepared with juice spilled during sterilization, and the mixture was lightly fried and mixed. This was aseptically filled, sealed and heated in a microwave oven according to the method of Example 1.
加熱後、みじん切りのパセリを振りかけて評価した。
大変美味しく食べることができた。After heating, chopped parsley was sprinkled to evaluate.
I was able to eat very delicious.
実施例６ 洗米した米６カップをスープ液中で２時間浸漬した。
別にカニ（缶詰）20g、卵４個、サラダ油大さじ１杯、
ごま油大さじ１杯、醤油＆酒各大さじ２杯と適量の調味
料を加え炒めた。これに浸漬した米を加え手早く切るよ
うに混ぜた。これを実施例１の方法にしたがって殺菌し
た。これを実施例１の容器に40gとスープ液200ml無菌的
に充填、シールした。保存後、これを電子レンジで加熱
して、みじん切のミツバを振りかけて評価したところ、
大変美味との評価を得た。Example 6 Six cups of washed rice were immersed in a soup solution for 2 hours.
Separately, 20g crab (canned), 4 eggs, 1 tablespoon of salad oil,
One tablespoon of sesame oil, two tablespoons of soy sauce and sake and an appropriate amount of seasoning were added and fried. The rice soaked in this was added and mixed so that it was cut quickly. This was sterilized according to the method of Example 1. This was aseptically filled and sealed in the container of Example 1 with 40 g and 200 ml of soup solution. After storage, this was heated in a microwave oven and sprinkled with minced honey, and evaluated.
It was evaluated as very delicious.
実施例７ 市販玄米1kgを水道水で充分洗米した。洗米した米を
室温で一晩浸漬した。これを実施例１の方法にしたがっ
て加圧殺菌した。殺菌処理後直ちに電気釜（東芝製RCK
−10EST型）に移し、米重量＋熱水重量の総重量が3.0kg
になるように熱水を加え炊飯した。これを実施例１の方
法にしたがって無菌充填、シールした。これを室温で１
週間保存した後、電子レンジで加熱して得た製品は、柔
らかく、口当りもよく食べることとの評価を得た。Example 7 1 kg of commercially available brown rice was thoroughly washed with tap water. The washed rice was soaked overnight at room temperature. This was pasteurized according to the method of Example 1. Immediately after sterilization, an electric kettle (RCK made by Toshiba)
-10EST type), the total weight of rice weight + hot water weight is 3.0kg
It was cooked with hot water. This was aseptically filled and sealed according to the method of Example 1. This at room temperature
After being stored for a week, the product obtained by heating in a microwave oven was evaluated to be soft and palatable.
実施例８ 市販玄米1kgを水道水で充分洗米した。洗米した米を
室温で一晩浸漬した。これを実施例１の方法にしたがっ
て加圧殺菌した。Example 8 1 kg of commercially available brown rice was thoroughly washed with tap water. The washed rice was soaked overnight at room temperature. This was pasteurized according to the method of Example 1.
殺菌処理後直ちにこれを沸騰水に漬けた後、５〜７分
間蒸した。これを実施例１の方法にしたがって無菌充
填、シールした。これを室温で１週間保存した後電子レ
ンジで加熱し、評価した。Immediately after the sterilization treatment, it was immersed in boiling water and steamed for 5 to 7 minutes. This was aseptically filled and sealed according to the method of Example 1. This was stored at room temperature for one week, heated in a microwave oven, and evaluated.
柔らかく、口当りもよく食べることができた。 It was soft and palatable.
実施例９ 市販糯米2kgを水道水で充分洗米した。洗米した糯米
を一晩浸漬した。これを実施例１の方法にしたがって加
圧殺菌した。殺菌処理後、直ちにこれを沸騰水に漬けた
後、３〜５分間蒸した。これを予め殺菌しておいた、き
ねでつき、丸偏平小餅にした。丸偏平小餅の両面を焼
き、別に殺菌、用意しておいた汁（大根、里芋、油菜、
鰹だし、白味噌）と共に実施例１の容器に無菌充填、シ
ールした。これを室温で１週間保存した後、電子レンジ
で加熱し、刻み三つ葉と荵を振りかけて評価した、大変
美味しく食べることができた。Example 9 Commercially available 2 kg of glutinous rice was thoroughly washed with tap water. The washed rice was soaked overnight. This was pasteurized according to the method of Example 1. Immediately after the sterilization treatment, it was immersed in boiling water and steamed for 3 to 5 minutes. This was sterilized in advance, glued with rice, and made into a round flat small rice cake. Bake both sides of Maruhei Komochi, sterilize separately, and prepare juice (radish, taro, oil vegetables,
Bonito soup and white miso) and aseptically filled in the container of Example 1 and sealed. After storing this at room temperature for one week, it was heated in a microwave oven, sprinkled with chopped trefoil and glued and evaluated.
実施例10 豚肉150g、みじん切りトマト＆玉ねぎ各１個、荒ら切
り人参60g、薄切りマッシュルーム７〜８個、レーズン
大さじ３杯をサラダ油＆バターを入れた厚手鍋でよく炒
めた。これに充分洗米、浸漬、水切りした米４カップ加
え、混ぜ、実施例１の方法にしたがって加圧殺菌した。
殺菌処理後直ちにこれにカレー粉大さじ１杯溶いた沸騰
スープ３〜４カップを加え炒めた。これを実施例１の方
法にしたがって無菌充填、シールした。これを室温で１
週間保存した後、電子レンジで加熱し、評価し、美味な
ドライカレーであるとの評価を得た。Example 10 150 g of pork, 1 piece of chopped tomato and onion, 60 g of roasted carrot, 7 to 8 sliced mushrooms, and 3 tablespoons of raisin were thoroughly fried in a thick pot containing salad oil and butter. To this, 4 cups of thoroughly washed, dipped and drained rice were added, mixed, and sterilized by pressure according to the method of Example 1.
Immediately after the sterilization treatment, 3 to 4 cups of boiling soup in which 1 tablespoon of curry powder was dissolved was added and fried. This was aseptically filled and sealed according to the method of Example 1. This at room temperature
After storing for a week, it was heated in a microwave oven and evaluated to obtain a delicious dry curry.
実施例11 市販搗精米（あきたこまち）を連続洗米機（日本シス
テムアカデミー製、RwS−1000型）で洗米した。洗米10k
gを２時間浸漬した。浸漬後良く水切りを行い、500ml容
アルミ蒸着パウチに洗米を250g毎入れ、窒素ガス置換
（置換率80〜95％）後、富士インパルスシーラーでシー
ルした。これを小型レトルト釜（回収式、HISAKAWORKS
LTD製、RCS−40RTG型）で、F0＝４の処理を行った。こ
れを室温で１月間保存した。保存殺菌処理米60gを容器
（蓋付き陶器、全容180ml）に入れ、熱水53mlを入れ、
蓋して蒸器で６分間蒸しガスを止めそのままの状態で10
分間放置した。その後蒸器より取り出して、蓋を取り放
置冷却し、人肌程度に温度になった御飯を評価した。Example 11 Commercially milled rice (Akitakomachi) was washed with a continuous rice washing machine (RwS-1000, manufactured by Nippon System Academy). Rice washing 10k
g for 2 hours. After immersion, draining was performed well, and washed rice was put into a 500 ml aluminum vapor-deposited pouch every 250 g, and after nitrogen gas replacement (replacement ratio 80 to 95%), it was sealed with a Fuji impulse sealer. This is a small retort pot (collection type, HISAKAWORKS
LTD, RCS-40RTG type) and F 0 = 4. This was stored at room temperature for one month. Put 60g of pasteurized rice in a container (ceramic with lid, total volume 180ml), add 53ml of hot water,
Close and stop steaming gas for 6 minutes with a steamer.
Let stand for minutes. Thereafter, the rice was taken out of the steamer, the lid was removed, and the rice was allowed to cool.
洗米の手間も係らず、必要な分の御飯がたきたての状
態で美味しく食べることができた。Despite the hassle of washing the rice, the required amount of rice was eaten fresh and fresh.
実施例12 実施例１の方法で殺菌処理米を製造して真空冷却処理
後、殺菌した500ml容ポリプロピレン袋（厚さ0.05mm）
に300gと脱酸素剤を入れシールした。これを室温で１月
間保存した。Example 12 A sterilized 500 ml polypropylene bag (thickness 0.05 mm) was prepared by sterilizing rice according to the method of Example 1 and then subjected to vacuum cooling and sterilization.
Was sealed with 300 g of an oxygen scavenger. This was stored at room temperature for one month.
保存殺菌処理米85gを容器（ガラス蓋付き電子レンジ
用円形陶器、全容200ml）に入れ、熱水47mlを入れ蓋し
て電子レンジ（SHARP、RE−901、1000W）で３分間加熱
し、６分間そのままの状態で放置した。その後２分間加
熱し、電子レンジより取り出して、蓋を取り放置冷却
し、人肌程度の温度になった御飯を評価した。Put 85g of preservative sterilized rice in a container (circular pottery for microwave oven with glass lid, total volume 200ml), put hot water 47ml, cover and heat in microwave oven (SHARP, RE-901, 1000W) for 3 minutes and 6 minutes It was left as it was. Thereafter, the mixture was heated for 2 minutes, taken out of the microwave oven, the lid was taken off, and the mixture was allowed to cool, and the rice having a temperature of human skin was evaluated.
手軽に釜を用いずに、必要な分の御飯が、たきたての
状態で食べられた。Without using a kettle, the required amount of rice was eaten fresh.
（発明の効果） 微生物汚染の恐れが無いので長期間常温保存出来るの
でいつでも瞬時に美味な御飯を食べる事が出来る。又殺
菌処理米は微生物汚染が無いので常温保存できる。(Effect of the Invention) Since there is no fear of microbial contamination, it can be stored at room temperature for a long period of time, so that delicious rice can be eaten instantly at any time. Sterilized rice can be stored at room temperature because it is free of microbial contamination.
Claims (2)
気缶処理して汚染耐熱菌を殺菌し、次に殺菌処理した洗
米に加水して常圧炊飯あるいは蒸煮又は炒めを行った
後、これを無菌容器に充填し無菌包装することからなる
常温流通米飯の製造方法。1. During the production of cooked rice, the washed rice is steam-treated under low moisture to sterilize the heat-resistant bacteria, then sterilized, washed with water, and cooked under normal pressure or cooked or fried. Thereafter, a method for producing cold-cooked cooked rice, which comprises filling this into a sterile container and aseptically packaging.
囲であり、 蒸気缶処理条件としてはF0＝１〜７（殺菌温度110℃〜1
75℃、殺菌時間10秒〜45分間）範囲、使用する蒸気の飽
和度が50％〜120％、加水時の洗米の温度は室温〜90℃
の範囲、加水の温度は10℃〜90℃の範囲である請求項１
記載の方法。2. The water content of the washed rice during the sterilization treatment is in the range of 16 to 60%, and the steam can treatment conditions are F 0 = 1 to 7 (sterilization temperature 110 ° C. to 1 ° C.).
75 ° C, sterilization time 10 seconds to 45 minutes) range, the saturation of steam used is 50% to 120%, the temperature of rice washing when adding water is room temperature to 90 ° C
The temperature of the water is in the range of 10 ° C to 90 ° C.
The described method.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP1296483A JP2754799B2 (en) | 1989-11-15 | 1989-11-15 | Production method of cold rice |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP1296483A JP2754799B2 (en) | 1989-11-15 | 1989-11-15 | Production method of cold rice |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| JPH03155761A JPH03155761A (en) | 1991-07-03 |
| JP2754799B2 true JP2754799B2 (en) | 1998-05-20 |
Family
ID=17834142
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP1296483A Expired - Lifetime JP2754799B2 (en) | 1989-11-15 | 1989-11-15 | Production method of cold rice |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JP2754799B2 (en) |
Families Citing this family (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP2789752B2 (en) * | 1989-12-29 | 1998-08-20 | 味の素株式会社 | Method for producing aseptically filled cooked rice |
| JPH08332035A (en) * | 1995-06-07 | 1996-12-17 | Fujimori Kogyo Kk | Production of cooked rice grains excellent in preservability and sterilization of rice grains |
| TW332186B (en) * | 1995-10-25 | 1998-05-21 | Shinwa Kikai Kk | Manufacturing method for sterile rice package |
-
1989
- 1989-11-15 JP JP1296483A patent/JP2754799B2/en not_active Expired - Lifetime
Also Published As
| Publication number | Publication date |
|---|---|
| JPH03155761A (en) | 1991-07-03 |
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