JP2824980B2 - Production method of cooked rice food - Google Patents
Production method of cooked rice foodInfo
- Publication number
- JP2824980B2 JP2824980B2 JP7332727A JP33272795A JP2824980B2 JP 2824980 B2 JP2824980 B2 JP 2824980B2 JP 7332727 A JP7332727 A JP 7332727A JP 33272795 A JP33272795 A JP 33272795A JP 2824980 B2 JP2824980 B2 JP 2824980B2
- Authority
- JP
- Japan
- Prior art keywords
- rice
- cooked
- food
- cooked rice
- edible casing
- 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.)
- Expired - Lifetime
Links
Landscapes
- Cereal-Derived Products (AREA)
- General Preparation And Processing Of Foods (AREA)
- Packages (AREA)
- Wrappers (AREA)
Description
【0001】[0001]
【発明の属する技術分野】この発明は、人造可食ケーシ
ング内にスープなどとともに詰め込んだ生米を御飯に炊
きあげて、食味,食感が良好な非常食または携帯食とす
るために実施する米飯食品の製造方法に関する。BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to rice cooked by boiling raw rice stuffed together with soup or the like in an artificial edible casing into cooked rice to obtain an emergency food or a portable food having a good taste and texture. It relates to a method for producing food.
【0002】[0002]
【従来の技術】従来から、災害時の非常食および保存食
として、また、登山やキャンプなどの携帯食として、レ
トルトパックの米飯食品が種々提供されるに及んでい
る。かかるレトルトパックの米飯食品は加熱調理を行っ
た米飯を真空袋内に詰め込んで冷凍または冷蔵により保
存可能としたものである。2. Description of the Related Art Various types of cooked rice foods in retort packs have been provided as emergency foods and preserved foods in the event of a disaster, and as portable foods for mountain climbing and camping. Cooked cooked rice in such a retort pack is prepared by packing cooked cooked rice in a vacuum bag and storing it by freezing or refrigeration.
【0003】[0003]
【発明が解決しようとする課題】しかしながら、かかる
従来のレトルトパックの米飯食品にあっては、真空袋内
の米飯が高温処理を受けているため、生米の澱粉質が分
解し、御飯として食用に供する際には、既に味が落ちて
食感も不十分であるという課題があった。However, in the conventional cooked rice food of the conventional retort pack, since the cooked rice in the vacuum bag is subjected to a high temperature treatment, the starchy quality of the raw rice is decomposed, and the cooked rice is edible as rice. However, there is a problem that the taste has already been reduced and the texture has been insufficient.
【0004】また、上記のような冷凍食品は冷凍保存さ
れているため、災害時の非常食やアウトドアでの携帯食
として利用しようとする場合に、電子レンジなどの加熱
手段による解凍を行わなければ、直ちに食用に供するこ
とができないという不便があった。さらに、レトルトパ
ックは、125℃以上で15分の加熱殺菌を必要として
おり、これにより常温保存が可能であるが、食する時1
2〜15分程度の加熱が必要であり、直ちに食用に供す
ることができない。[0004] Further, since the above-mentioned frozen foods are stored in a frozen state, if they are to be used as emergency foods in the event of a disaster or as portable foods outdoors, they must be thawed by heating means such as a microwave oven. However, there was an inconvenience that the food could not be served immediately. Furthermore, the retort pack requires heat sterilization at 125 ° C. or higher for 15 minutes, which allows it to be stored at room temperature.
It requires heating for about 2 to 15 minutes and cannot be used immediately for food.
【0005】一方、非常食,携帯食として手軽に加熱処
理などが行えるほか、加熱手段を用意することなく、あ
るいは熱湯加熱3分程度で、しかも手を汚さずに直ちに
食べることができる包装食品の出現が望まれている。[0005] On the other hand, in addition to easy heating treatment as emergency food and portable food, packaged foods that can be eaten immediately without preparing heating means or with hot water heating for about 3 minutes without soiling hands. Appearance is desired.
【0006】この発明は上記のような課題を解決するた
めになされたものであり、食味,食感が良好で、開封後
は手を汚さずに直ちに食用に供することができる米飯食
品を、人造可食材料の使用によって簡単に製造すること
ができる米飯食品の製造方法を得ることを目的とする。SUMMARY OF THE INVENTION The present invention has been made to solve the above-mentioned problems, and is intended to produce cooked rice food which has good taste and texture, and which can be immediately used for eating without opening the hands after opening. An object of the present invention is to provide a method for producing cooked rice food that can be easily produced by using edible materials.
【0007】[0007]
【課題を解決するための手段】請求項1の発明にかかる
米飯食品の製造方法は、人造可食ケーシングの中に少な
くとも生米,具,スープを詰め込み、さらに空気を注入
した後、この人造可食ケーシングを封止し、この封止を
行った人造可食ケーシングの複数箇所に小孔を穿設し
て、これを加熱蒸気に晒して御飯に炊きあげ、この炊き
あげた御飯を急速冷却するようにしたものである。According to a first aspect of the present invention, there is provided a method for producing cooked rice food, wherein at least raw rice, ingredients and soup are packed in a man-made edible casing, air is injected, and then the manmade food is cooked. The food casing is sealed, and small holes are drilled at a plurality of locations of the sealed artificial edible casing, and the holes are exposed to heated steam to cook the rice, and the cooked rice is rapidly cooled. It is like that.
【0008】また、請求項2の発明にかかる米飯食品の
製造方法は、前記急速冷却した後真空袋内に密封するよ
うにしたものである。さらに、請求項3の発明にかかる
米飯食品の製造方法は、人造可食ケーシング内で炊きあ
げられた御飯を密封した真空袋を、蒸気加熱し殺菌する
ようにしたものである。上記加熱蒸気は、90℃〜11
0℃の範囲が好ましい。Further, in the method for producing cooked rice food according to the second aspect of the present invention, the rice is rapidly cooled and then sealed in a vacuum bag. Further, in the method for producing cooked rice food according to the third aspect of the present invention, a vacuum bag in which rice cooked in an artificial edible casing is sealed is steam-heated and sterilized. The heating steam is 90 ° C. to 11
A range of 0 ° C. is preferred.
【0009】[0009]
【発明の実施の形態】以下、この発明の実施の一形態を
図について説明する。図2はこの発明により製造された
米飯食品Aを示す断面図であり、同図において、1は生
米が具やスープなどとともに炊きあげられた御飯、2は
この炊きあげられた御飯1を包む人造可食ケーシングの
膜、3はこの人造可食ケーシングの膜に包まれた御飯1
を密封包装した真空袋である。DETAILED DESCRIPTION OF THE PREFERRED EMBODIMENTS One embodiment of the present invention will be described below with reference to the drawings. FIG. 2 is a cross-sectional view showing cooked rice food A manufactured according to the present invention. In FIG. 2, reference numeral 1 denotes rice cooked with raw rice together with ingredients and soups, and 2 wraps the cooked rice 1. Membrane of artificial edible casing, 3 is rice 1 wrapped in the film of artificial edible casing
Is a vacuum bag that is hermetically packaged.
【0010】次に、この米飯食品Aの製造方法につい
て、図1に示す工程図に従って説明する。まず、食材の
詰め込み工程では、筒状のコラーゲンケーシングとして
の人造可食ケーシング11を用意する。この人造可食ケ
ーシング11は長尺のフィルム状筒状体を適当な長さに
切断したものからなり、その性質は高湿の加熱蒸気に晒
されると溶解するが、例えば90℃〜110℃の低温の
加熱蒸気に晒されても薄い膜が残る特徴を有する。Next, a method for producing the cooked rice food A will be described with reference to the process chart shown in FIG. First, in the foodstuff filling step, an artificial edible casing 11 as a tubular collagen casing is prepared. This artificial edible casing 11 is formed by cutting a long film-shaped cylindrical body into an appropriate length, and its property is that it dissolves when exposed to high-humidity heating steam. It has the feature that a thin film remains even when exposed to low-temperature heating steam.
【0011】また、この低温の加熱蒸気に晒された後に
できた膜は、天然蛋白質からなり、食用に供しても食感
上および食味上、御飯との違和感がなく、手を触れても
ベトつかないなどの特徴を有することが確かめられてい
る。The film formed after being exposed to the low-temperature heating steam is made of a natural protein. It has been confirmed that it has features such as not connecting.
【0012】次に、上記人造可食ケーシング11内に洗
米した生米を具,スープなどとともに食材12として詰
め込んだ後、空気13を注入して人造可食ケーシング1
1を膨らませ、これの両端を結束具などにより結束す
る。Next, after the washed rice is packed into the above-mentioned artificial edible casing 11 together with ingredients, soup and the like as food 12, air 13 is injected into the artificial edible casing 1.
1 is inflated, and both ends thereof are bound with a binding tool or the like.
【0013】続いて、この人造可食ケーシング11の複
数箇所(3〜4箇所)に針の孔程度の通気用の小孔14
を穿ち、この小孔14を穿った人造可食ケーシング11
を蒸気加熱装置内に設置して、90℃〜110℃の低温
の加熱蒸気に晒すことにより、御飯を炊きあげる。この
とき、この人造可食ケーシング11は膜となって御飯を
包むこととなる。Subsequently, small holes 14 for ventilation, such as needle holes, are formed at a plurality of positions (3 to 4 positions) of the artificial edible casing 11.
And the artificial edible casing 11 having the small holes 14 formed therein.
Is placed in a steam heating device, and is exposed to a low-temperature heating steam of 90 ° C to 110 ° C to cook rice. At this time, the artificial edible casing 11 becomes a film and wraps the rice.
【0014】そして、この人造可食ケーシング11に収
容された状態の御飯を冷却装置内に送り込んで、急速冷
却を行う。このときの急速冷却の温度は例えば3℃程度
とする。なお、この急速冷却の操作に前後して、人造可
食ケーシング2の両端部を上記結束具などとともに除去
して、図1に示すような御飯収納体15とする。Then, the rice stored in the artificial edible casing 11 is fed into a cooling device to perform rapid cooling. The rapid cooling temperature at this time is, for example, about 3 ° C. Before and after the rapid cooling operation, both ends of the artificial edible casing 2 are removed together with the binding device and the like to obtain a rice storage body 15 as shown in FIG.
【0015】次に、この急速冷却した御飯収納体15を
真空袋16内に入れて真空引きした後、図示のように封
止して、これを加熱殺菌装置内に送り込んで90℃〜1
10℃の温度の加熱蒸気に約50分間晒して加熱殺菌を
行ない、この後、冷却して冷蔵庫内に収めて保存する。Next, the rapidly cooled rice container 15 is placed in a vacuum bag 16 and evacuated, then sealed as shown in the drawing, and sent into a heat sterilizer to be heated to 90 ° C. to 1 ° C.
Heat sterilization is performed by exposing it to heating steam at a temperature of 10 ° C. for about 50 minutes, and thereafter, it is cooled and stored in a refrigerator.
【0016】ところで、この発明における人造可食ケー
シング11はコラーゲン(天然蛋白質)からなり、12
0℃以上の温度では溶解し易く、これを薄いフィルムか
ら構成した場合にはケーシングとしての機能を果たし得
なくなる。The artificial edible casing 11 of the present invention is made of collagen (natural protein).
At a temperature of 0 ° C. or higher, it is easily melted, and when it is made of a thin film, it cannot function as a casing.
【0017】しかし、実験によれば、熱処理の方法およ
び内容物(食材)の膨張率について検討した結果、各種
の御飯の炊きあげに関しては、90℃〜110℃の蒸気
加熱方法を採用することで、人造可食ケーシング11が
炊飯処理にては完全に溶解せず、しかもこれで包んだ生
米の澱粉質を分解させず、食味,食感の良好な御飯を、
蒸気加熱によって炊きあげられることが確認された。However, according to experiments, as a result of studying the heat treatment method and the expansion rate of the contents (foodstuffs), it was found that a steam heating method at 90 ° C. to 110 ° C. was adopted for cooking various kinds of rice. In addition, the artificial edible casing 11 is not completely dissolved in the rice cooking process, and furthermore, does not decompose the starchy material of the raw rice wrapped in the edible casing 11 and has good taste and texture.
It was confirmed that it could be cooked by steam heating.
【0018】また、このようにして炊きあげられて真空
袋16内に収納された御飯は、この真空パック16を破
って人造可食ケーシング11とともに取り出すことによ
り、そのまま食べることができる。このとき、この人造
可食ケーシング11は上記蒸気加熱によって薄い膜2と
なって御飯を包んでいるため、手を触れてもベトつかず
手を汚さずに衛生的に口の中に入れることができ、ま
た、口の中に皮として残るようなこともない。The rice cooked in this manner and stored in the vacuum bag 16 can be eaten as it is by breaking the vacuum pack 16 and taking it out together with the artificial edible casing 11. At this time, since the artificial edible casing 11 wraps the rice as a thin film 2 by the steam heating, it is not sticky even if it is touched by hand, so that it can be sanitarily put into the mouth without soiling the hand. It can, and does not remain as a skin in the mouth.
【0019】また、この御飯は生米の澱粉質が良好に保
存されているため、食味,食感が良好であり、電子レン
ジなどによる解凍処理などを要することなく、あるいは
短時間(熱湯3分、電子レンジ1分程度)の加熱処理に
より、直ちに食用に供することができ、災害時の非常食
や登山,海外旅行などの携帯食として極めて有用であ
る。Further, since the starch quality of raw rice is well preserved, this rice has a good taste and texture, and does not require thawing treatment by a microwave oven or the like or for a short time (3 minutes in boiling water). (About 1 minute in a microwave oven), it can be used immediately for food, and is extremely useful as an emergency food at the time of disaster, as a portable food for mountain climbing, overseas travel and the like.
【0020】なお、このような米飯食品は上記のような
加熱殺菌などによって、冷蔵状態にて6カ月間の保存に
耐え、常温(フランキーテストで、38℃の温度、80
%の湿度で1カ月安定)で2カ月間であれば、美味しく
味わえることが確認されている。It should be noted that such cooked rice foods endure storage for 6 months in a refrigerated state by heat sterilization or the like as described above, and are stored at room temperature (Frankie test at a temperature of 38 ° C., 80 ° C.).
% Stable for 1 month at 2% humidity) for 2 months.
【0021】また、この米飯食品は災害時や登山などに
おいて汚れた川の水を利用して温めるなどして手軽に食
用に供することができるほか、具やスープなどの食材の
選択によって、ドライカレー,山菜御飯,五目御飯,エ
ビピラフなどの米飯食品を炊きあげることができ、ま
た、円状,四角状,三角状の人造可食ケーシングを用い
ることと合わせて形状を含むデザインを多様化すること
ができる。In addition, this cooked rice food can be easily used for edible use, for example, by warming using water from a dirty river during a disaster or mountain climbing. In addition, dry curry can be selected by selecting ingredients such as ingredients and soup. , Can cook rice food such as wild rice, gome rice, shrimp pilaf, etc. In addition to using circular, square and triangular artificial edible casings, it can diversify the design including shape. it can.
【0022】また、上記人造可食ケーシング11内に食
材12を詰め込む際に棒状物を挿入しておくことで、真
空袋16を除去した後は柄付き食品として手を汚さずに
食することができ、便利である。In addition, by inserting the rod-shaped material into the artificial edible casing 11 when filling the foodstuff 12 into the artificial edible casing 11, after the vacuum bag 16 is removed, the food can be eaten as a patterned food without soiling the hands. It is convenient.
【0023】さらに、鮭や鰹節を澱粉で固めてから、生
米と水を入れて炊くことにより、ステッキタイプのおに
ぎりができる。ここで、このおにぎりに後でのりを付け
て食することもできる。Further, a stick type rice ball can be prepared by solidifying salmon or bonito with starch, and then adding raw rice and water and cooking. Here, this rice ball can also be eaten with later glue.
【0024】また、上記米飯食品を半分に切り、天ぷら
のころもを付けて揚げることにより、ライスコロッケと
して食することもでき、さらに、輪切りにしてピザの具
として用いることも任意である。Also, the cooked rice food can be cut in half, fried with tempura and fried, so that it can be eaten as rice croquettes. It can also be arbitrarily sliced and used as a pizza ingredient.
【0025】[0025]
【発明の効果】以上のように、請求項1の発明によれ
ば、人造可食ケーシングの中に少なくとも生米,具,ス
ープを詰め込み、さらに空気を注入した後、この人造可
食ケーシングを封止し、この封止を行った人造可食ケー
シングの複数箇所に小孔を穿設して、これを90℃〜1
10℃の加熱蒸気に晒して御飯に炊きあげ、この炊きあ
げた御飯を急速冷却したものを真空袋内に密封するよう
にしたので、食味,食感が良好で開封後は、手を汚さず
に直ちに食用に供することができる多種,多様の米飯食
品を簡単かつローコストに製造できるという効果が得ら
れる。As described above, according to the first aspect of the present invention, at least raw rice, ingredients and soup are packed in the artificial edible casing, and after the air is injected, the artificial edible casing is sealed. The artificial edible casing having been sealed is provided with small holes at a plurality of positions, and the small holes are formed at 90 ° C to 1 ° C.
The cooked rice was cooked by baking it by exposing it to heated steam at 10 ° C. The cooked rice was rapidly cooled and sealed in a vacuum bag, so that the taste and texture were good, and after opening, the hands were not stained. Thus, it is possible to easily and inexpensively produce a wide variety of cooked rice foods that can be immediately used for food.
【0026】また、請求項2の発明によれば、密封した
真空袋を90℃〜110℃にて蒸気加熱するようにした
ので、所期の殺菌効果が十分に得られ、冷蔵保存が6カ
月、常温保存が2カ月と十分に長い期間に及び、この期
間内で美味しい米飯食品を市場に広く提供できるという
効果が得られる。According to the second aspect of the present invention, the sealed vacuum bag is steam-heated at 90 ° C. to 110 ° C., so that the desired sterilizing effect can be sufficiently obtained, and refrigerated storage can be performed for 6 months. In addition, the room temperature storage is performed for a sufficiently long period of two months, and within this period, an effect that delicious rice food can be widely provided to the market can be obtained.
【図1】この発明の米飯食品の製造方法を示す製造工程
図である。FIG. 1 is a production process diagram showing a method for producing cooked rice food of the present invention.
【図2】この発明の方法により形成された米飯食品を示
す断面図である。FIG. 2 is a cross-sectional view showing cooked rice food products formed by the method of the present invention.
11 人造可食ケーシング 12 食材 13 空気 14 小孔 16 真空袋 11 Artificial edible casing 12 Foodstuff 13 Air 14 Small hole 16 Vacuum bag
───────────────────────────────────────────────────── フロントページの続き (58)調査した分野(Int.Cl.6,DB名) A23L 1/10 A23L 1/00 B65D 81/20 B65D 65/46──────────────────────────────────────────────────続 き Continued on the front page (58) Field surveyed (Int.Cl. 6 , DB name) A23L 1/10 A23L 1/00 B65D 81/20 B65D 65/46
Claims (4)
米,具,スープを詰め込み、さらに空気を注入した後、
この人造可食ケーシングを封止し、この封止を行った人
造可食ケーシングの複数箇所に小孔を穿設して、これを
加熱蒸気に晒して御飯に炊きあげ、この炊きあげた御飯
を急速冷却することを特徴とする米飯食品の製造方法。Claims 1. At least raw rice, ingredients and soup are packed in an artificial edible casing, and after air is injected,
This artificial edible casing is sealed, small holes are drilled at a plurality of locations of the sealed artificial edible casing, exposed to heated steam and cooked on rice, and the cooked rice is cooked. A method for producing cooked rice food, characterized by rapid cooling.
米,具,スープを詰め込み、さらに空気を注入した後、
この人造可食ケーシングを封止し、この封止を行った人
造可食ケーシングの複数箇所に小孔を穿設して、これを
加熱蒸気に晒して御飯に炊きあげ、この炊きあげた御飯
を急速冷却したものを真空袋内に密封することを特徴と
する米飯食品の製造方法。2. At least raw rice, ingredients and soup are packed in an artificial edible casing and air is further injected.
This artificial edible casing is sealed, small holes are drilled at a plurality of locations of the sealed artificial edible casing, exposed to heated steam and cooked on rice, and the cooked rice is cooked. A method for producing cooked rice food, wherein a rapidly cooled product is sealed in a vacuum bag.
を特徴とする請求項2に記載の米飯食品の製造方法。3. The method for producing cooked rice food according to claim 2, wherein the sealed vacuum bag is heated with steam.
ることを特徴とする請求項1または3記載の米飯食品の
製造方法。4. The method for producing cooked rice food according to claim 1, wherein the heating steam has a temperature of 90 ° C. to 110 ° C.
Priority Applications (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
JP7332727A JP2824980B2 (en) | 1995-11-28 | 1995-11-28 | Production method of cooked rice food |
Applications Claiming Priority (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
JP7332727A JP2824980B2 (en) | 1995-11-28 | 1995-11-28 | Production method of cooked rice food |
Publications (2)
Publication Number | Publication Date |
---|---|
JPH09149767A JPH09149767A (en) | 1997-06-10 |
JP2824980B2 true JP2824980B2 (en) | 1998-11-18 |
Family
ID=18258196
Family Applications (1)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
JP7332727A Expired - Lifetime JP2824980B2 (en) | 1995-11-28 | 1995-11-28 | Production method of cooked rice food |
Country Status (1)
Country | Link |
---|---|
JP (1) | JP2824980B2 (en) |
-
1995
- 1995-11-28 JP JP7332727A patent/JP2824980B2/en not_active Expired - Lifetime
Also Published As
Publication number | Publication date |
---|---|
JPH09149767A (en) | 1997-06-10 |
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