JP3280916B2 - Production method of steamed cooked rice - Google Patents
Production method of steamed cooked riceInfo
- Publication number
- JP3280916B2 JP3280916B2 JP23887298A JP23887298A JP3280916B2 JP 3280916 B2 JP3280916 B2 JP 3280916B2 JP 23887298 A JP23887298 A JP 23887298A JP 23887298 A JP23887298 A JP 23887298A JP 3280916 B2 JP3280916 B2 JP 3280916B2
- Authority
- JP
- Japan
- Prior art keywords
- rice
- cooked rice
- steamed
- cooked
- weight
- 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
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- Freezing, Cooling And Drying Of Foods (AREA)
- Cereal-Derived Products (AREA)
Description
【０００１】[0001]
【発明の属する技術分野】本発明は、食感等が改良され
た蒸煮米飯の製造方法に関し、更に詳細には、蒸煮後の
飯粒同志の付着性の改善ができ、また米飯の風味、食
感、色調、艶等の改善もでき、特に、凍結に適した蒸煮
米飯の製造方法に関する。BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a method for producing cooked cooked rice with improved texture and the like, and more particularly, to the improvement of the adhesion of cooked rice grains and the flavor and texture of cooked rice. In particular, the present invention relates to a method for producing steamed cooked rice suitable for freezing.
【０００２】[0002]
【従来の技術】米飯は、一般に加熱によって澱粉が溶出
し、飯粒が相互に付着する傾向がある。この傾向は、特
に、ピラフ、炒飯、混飯の調理や、更にこれらを凍結す
る際において、飯粒同志の付着によるほぐれ作業性の低
下、並びに食感の低下等の問題が生じるため望ましくな
い。そこで、飯粒が相互に付着する傾向を抑制し、食感
等を改善するために、種々の炊飯用油脂組成物が提案さ
れている。例えば、食用油脂とレシチンと食品界面活性
剤とを含む炊飯油（特開平３−１７５９３７号公報）；
ゼラチン、若しくはゼラチンと食用油とからなる炊飯米
の炊飯時に添加する添加剤（特公昭６１−７３１１号公
報）；食用油脂とグリセリンクエン酸脂肪酸エステルか
らなる炊飯用油脂組成物（特開平７−２９８８４３号公
報）；液状油脂とポリグリセリン縮合リシノレイン酸エ
ステルと油溶性保存料からなる炊飯用油脂（特開平８−
１５４６０２号公報）等が提案されている。これらの使
用方法としては、いずれも炊飯時に添加混合することに
よって、炊飯に使用する水の中に均一分散させ、米に均
一に接触させる使用方法が記載されるのみである。2. Description of the Related Art Generally, cooked rice has a tendency that starch is eluted by heating and rice grains adhere to each other. This tendency is not desirable, especially when cooking pilaf, fried rice, and mixed rice, and further freezing them, causes problems such as a decrease in workability due to adhesion of rice grains and a decrease in texture. Therefore, various oil and fat compositions for cooking rice have been proposed in order to suppress the tendency of the rice grains to adhere to each other and improve the texture and the like. For example, cooking oil containing edible oil and fat, lecithin and a food surfactant (JP-A-3-175937);
Gelatin or an additive to be added during cooking of cooked rice comprising gelatin and edible oil (Japanese Patent Publication No. 61-7311); a cooked oil and fat composition comprising edible fat and glycerin citrate fatty acid ester No.); cooking oils and fats comprising liquid oils and fats, polyglycerin condensed ricinoleate, and oil-soluble preservatives
154602) and the like. As the method of using these, only the method of adding and mixing at the time of cooking rice so as to be uniformly dispersed in water used for cooking rice and uniformly contacting rice is described.
【０００３】一方、ポリグリセリン縮合リシノレイン酸
エステルと、モノ又はポリグリセリン脂肪酸エステルと
からなる乳化剤を含有する油脂からなる米飯類用油脂が
提案されている（特開平３−１７５９４０号公報）。こ
の公報には、分散性に優れた米飯類用油脂を、炊飯時、
蒸煮時、炊飯後又は蒸煮後に添加して使用できることが
開示されているが、実際の具体例においては炊飯時に添
加した例が示されるのみである。On the other hand, there has been proposed an oil and fat for cooked rice comprising an oil and fat containing an emulsifier comprising a polyglycerin condensed ricinoleate and a mono- or polyglycerin fatty acid ester (Japanese Patent Application Laid-Open No. 3-175940). According to this publication, fats and oils for cooked rice with excellent dispersibility,
It is disclosed that it can be used during cooking, after cooking or after cooking, but in an actual specific example, only an example of addition during cooking is shown.
【０００４】一般に、従来提案されている前述の各種米
飯用油脂組成物は、炊飯後に添加混合した場合、破砕米
が生じ易く工業的生産においては工程も煩雑化するため
に、炊飯時に添加することが意図されている。これは、
炊飯後の添加混合が意図されていないことに止まらな
い。即ち、炊飯後に添加した場合には前述の破砕米の発
生等が生じるために、このような炊飯後に添加混合する
方法は工業的に実施できないのが実状である。この点
は、蒸煮後の米飯に添加混合する場合も同様である。ま
た、炊飯時に使用する水を使用しない蒸煮時において
は、前述の各種米飯用油脂組成物を米に添加混合する方
法では、均一に接触・付着させることが困難であり、米
飯用油脂組成物による所望の効果が得られ難い。[0004] Generally, the above-mentioned various oil and fat compositions for cooked rice, which are conventionally added, are added at the time of rice cooking, because when added and mixed after rice cooking, broken rice is easily generated and the process becomes complicated in industrial production. Is intended. this is,
It does not stop that addition mixing after rice cooking is not intended. That is, when added after cooking rice, the above-mentioned generation of broken rice and the like occurs, and thus the method of adding and mixing after cooking rice cannot be practiced industrially. The same applies to the case of adding and mixing to cooked rice. In addition, during steaming without using water used for cooking rice, it is difficult to uniformly contact and adhere to the above-described method of adding and mixing various types of oil and fat compositions for cooked rice to rice. It is difficult to obtain the desired effect.
【０００５】[0005]
【発明が解決しようとする課題】本発明の目的は、蒸煮
後の飯粒同志の付着性の改善ができ、また米飯の風味、
食感、色調、艶等の改善もでき、特に、凍結に適した蒸
煮米飯の製造方法を提供することにある。SUMMARY OF THE INVENTION It is an object of the present invention to improve the adhesion of rice grains after steaming, and to improve the flavor of cooked rice,
An object of the present invention is to provide a method for producing steamed cooked rice suitable for freezing, which can improve texture, color tone, luster and the like.
【０００６】[0006]
【課題を解決するための手段】本発明によれば、水洗し
た生米を、蒸煮後の米の水分含有割合が２５〜４０重量
％となるように蒸煮する工程（Ａ）と、工程（Ａ）で得
られた米に、ゼラチンを含み、必要により食用油及び／
又は乳化剤を含む溶液を接触・付着させる工程（Ｂ）
と、工程（Ｂ）で得られた米を蒸煮して完全α化する工
程（Ｃ）と、必要により工程（Ｃ）で得られた米飯を凍
結する工程（Ｄ）を含むことを特徴とする蒸煮米飯の製
造方法が提供される。According to the present invention, there is provided a step (A) in which raw rice washed with water is steamed so that the water content of the steamed rice is 25 to 40% by weight, and a step (A). ) Containing the gelatin in the rice obtained in), edible oil and / or
Or a step of contacting and adhering a solution containing an emulsifier (B)
And a step (C) of steaming the rice obtained in the step (B) to make it completely α, and optionally a step (D) of freezing the rice obtained in the step (C). A method for producing steamed cooked rice is provided.
【０００７】[0007]
【発明の実施の形態】以下本発明を更に詳細に説明す
る。本発明の製造方法では、まず、水洗した生米に対し
て、特定の水分含有割合となるように蒸煮する工程
（Ａ）を行う。工程（Ａ）において、生米の蒸煮は、蒸
煮後の米の水分含有割合が２５〜４０重量％、好ましく
は２７〜３０重量％となる条件において蒸煮する。この
工程（Ａ）により得られる蒸煮後の米の水分含有割合が
２５重量％未満では、後述する工程（Ｂ）における浸漬
において、ゼラチンを含む溶液による所望効果の発現が
充分でなく、一方、４０重量％を超える場合には、最終
的に得られる米飯の食感が悪化する恐れがある。この米
の水分含有割合は、例えば、常圧加熱乾燥法等によって
測定することができる。BEST MODE FOR CARRYING OUT THE INVENTION Hereinafter, the present invention will be described in more detail. In the production method of the present invention, first, the step (A) of steaming raw rice washed with water to a specific water content ratio is performed. In the step (A), the raw rice is cooked under the condition that the moisture content of the cooked rice is 25 to 40% by weight, preferably 27 to 30% by weight. If the water content of the steamed rice obtained in this step (A) is less than 25% by weight, the desired effect of the solution containing gelatin is not sufficiently exhibited in the immersion in the step (B) described below, while 40 If the amount exceeds the weight percentage, the texture of the finally obtained cooked rice may be deteriorated. The moisture content of the rice can be measured by, for example, a normal pressure heating drying method or the like.
【０００８】前記水分含有割合となるように蒸煮する条
件は、適宜選択することができ、例えば、通常、蒸気圧
０．０１〜０．１ｋｇｆ／ｃｍ3の範囲において、好ま
しくは、むらが生じないように常に一定の蒸気圧で、７
〜１５分間、特に８．５〜１０分間の条件において蒸煮
するのが好ましい。[0008] The conditions for steaming to obtain the above-mentioned water content ratio can be appropriately selected. For example, usually, when the vapor pressure is in the range of 0.01 to 0.1 kgf / cm 3 , preferably, no unevenness occurs. Always at a constant vapor pressure, 7
It is preferred to cook under conditions of up to 15 minutes, especially 8.5 to 10 minutes.
【０００９】本発明の製造方法では、工程（Ａ）で得ら
れた特定の水分含有割合の米に、ゼラチンを含む溶液を
接触・付着させる工程（Ｂ）を行う。工程（Ｂ）におい
て、工程（Ａ）で得られた特定の水分含有割合の米に、
ゼラチンを含む溶液を接触・付着させる方法は特に限定
されず、ゼラチンを含む溶液を噴霧し混合する方法、工
程（Ａ）で得られた特定の水分含有割合の米をゼラチン
を含む溶液に浸漬させる方法等が挙げられる。接触・付
着させる際に破砕米の発生を防止し、且つゼラチンを含
む溶液を米粒の表面に均一に接触・付着させることが容
易である点から浸漬させる方法が好ましい。In the production method of the present invention, a step (B) of contacting and adhering a solution containing gelatin to the rice having a specific water content obtained in the step (A) is performed. In the step (B), the rice having a specific water content ratio obtained in the step (A)
The method of contacting and adhering the solution containing gelatin is not particularly limited. A method of spraying and mixing the solution containing gelatin, and dipping the rice having a specific water content obtained in the step (A) into the solution containing gelatin. Method and the like. It is preferable to immerse the solution in order to prevent the generation of broken rice at the time of contact and adhesion, and to easily contact and adhere the solution containing gelatin uniformly to the surface of rice grains.
【００１０】前記ゼラチンを含む溶液は、ゼラチンが溶
解した溶液であれば特に限定されず、他の成分が溶解、
乳化若しくは分散された溶液であっても良い。他の成分
としては、例えば、食用油、乳化剤又はこれらの混合物
等が挙げられる。食用油の種類は特に限定されず、例え
ば、なたね油、コーン油、大豆油、パーム油等の植物性
食用油；ラード、牛脂、乳脂等の動物性食用油；これら
の硬化油、分別油、エステル交換油又はこれらの混合油
等が挙げられる。乳化剤の種類も特に限定されず、適宜
選択することができ、例えば、グリセリンクエン酸エス
テル、グリセリン脂肪酸エステル、ソルビタン脂肪酸エ
ステル、プロピレングリコール脂肪酸エステル、ショ糖
脂肪酸エステル又はこれらの混合物等が挙げられ、好ま
しくはグリセリン脂肪酸エステルが挙げられる。The solution containing gelatin is not particularly limited as long as it is a solution in which gelatin is dissolved.
It may be an emulsified or dispersed solution. Other components include, for example, edible oils, emulsifiers, and mixtures thereof. The type of the edible oil is not particularly limited. For example, vegetable edible oils such as rapeseed oil, corn oil, soybean oil, and palm oil; animal edible oils such as lard, tallow, milk fat; hardened oils, fractionated oils, and esters thereof Exchange oil or a mixed oil thereof is exemplified. The type of emulsifier is not particularly limited and can be appropriately selected, and examples thereof include glyceric acid ester, glycerin fatty acid ester, sorbitan fatty acid ester, propylene glycol fatty acid ester, sucrose fatty acid ester, and a mixture thereof, and the like. Is a glycerin fatty acid ester.
【００１１】前記ゼラチンを含む溶液において、各成分
の濃度は、接触・付着させる方法によって、特に浸漬さ
せる方法の場合には、浸漬時間との関係において適宜選
択することができる。例えば、浸漬させる方法の場合、
工業的には、ゼラチン濃度は通常、１．０〜５．０重量
％、好ましくは２．０〜３．０重量％が望ましい。ゼラ
チン濃度が１．０重量％未満の場合には、得られる蒸煮
米飯のほぐれ性（付着性）や硬さが低下する恐れがあ
り、一方、５．０重量％未満の場合には、得られる蒸煮
米飯の色調や食感（風味）が低下する恐れがあるので好
ましくない。ゼラチンを含む溶液に食用油を含有させる
場合の食用油の濃度は、例えば、浸漬させる方法の場
合、工業的には、通常、０．１〜１．０重量％、好まし
くは０．３〜０．４重量％である。一方、乳化剤を含有
させる場合の乳化剤の濃度は、例えば、浸漬させる方法
の場合、工業的には、通常、０．０１〜１．０重量％、
好ましくは０．２〜０．３重量％である。In the solution containing gelatin, the concentration of each component can be appropriately selected depending on the method of contacting and adhering, especially in the case of the method of immersion, in relation to the immersion time. For example, in the case of the immersion method,
Industrially, the gelatin concentration is usually 1.0 to 5.0% by weight, preferably 2.0 to 3.0% by weight. If the gelatin concentration is less than 1.0% by weight, the looseness (adhesion) and hardness of the resulting cooked cooked rice may decrease, while if it is less than 5.0% by weight, it is obtained. It is not preferable because the color tone and texture (flavor) of the steamed cooked rice may decrease. When the edible oil is contained in a solution containing gelatin, the concentration of the edible oil is, for example, industrially 0.1 to 1.0% by weight, preferably 0.3 to 0% by weight in the case of immersion. 0.4% by weight. On the other hand, the concentration of the emulsifier when the emulsifier is contained is, for example, in the case of immersion, industrially, usually 0.01 to 1.0% by weight,
Preferably it is 0.2-0.3% by weight.
【００１２】工程（Ｂ）において、工程（Ａ）で得られ
た蒸煮した米に前記ゼラチンを含む溶液を接触・付着さ
せる条件は、所望の効果が得られるように適宜選択する
ことができる。例えば、浸漬させる方法の場合の浸漬条
件は、ゼラチン濃度等に応じて適宜選択できる。具体的
には、前記ゼラチンを含む溶液の液温は７０〜９５℃、
特に８０〜８８℃が好ましい。浸漬時間は、３．０〜
６．５分間、特に３．０〜６．０分間が好ましい。In the step (B), conditions for contacting and adhering the solution containing the gelatin to the steamed rice obtained in the step (A) can be appropriately selected so as to obtain a desired effect. For example, the immersion conditions in the immersion method can be appropriately selected according to the gelatin concentration and the like. Specifically, the solution temperature of the solution containing the gelatin is 70 to 95 ° C,
Particularly, 80 to 88 ° C is preferable. The immersion time is 3.0 to
6.5 minutes, particularly preferably 3.0 to 6.0 minutes.
【００１３】本発明の製造方法においては、工程（Ｂ）
で得られた米を、蒸煮して完全α化する工程（Ｃ）を行
う。この工程（Ｃ）により、蒸煮米飯が得られる。工程
（Ｃ）において蒸煮は、工程（Ｂ）で得られた浸漬後の
米を完全α化させる条件であれば特に限定されない。例
えば、通常、蒸気圧０．０１〜０．１ｋｇｆ／ｃｍ3の
範囲において、好ましくは、むらが生じないように常に
一定の蒸気圧で、１０〜２０分間、特に１４〜１６分間
の条件において蒸煮するのが好ましい。特に好ましく
は、工程（Ｃ）により得られる米飯の水分含有割合が、
５０〜６５重量％、より好ましくは５８〜６２重量％と
なる条件において蒸煮するのが望ましい。得られる米飯
の水分含有割合が５０重量％未満、若しくは６５重量％
を超える場合には、得られる蒸煮米飯のほぐれ性や硬さ
が特に低下する恐れがあるので好ましくない。本発明に
おいて、前記完全α化とは、例えば、得られる米飯のα
化を、日本薬学会編「衛生試験法注解」(でんぷんのα
化度(1990))に記載の方法により測定した際のα化度
が、約１００％である状態を言う。In the production method of the present invention, the step (B)
The step (C) of steaming the rice obtained in the above to complete alpha conversion is performed. By this step (C), cooked cooked rice is obtained. The steaming in the step (C) is not particularly limited as long as the rice after immersion obtained in the step (B) is completely gelatinized. For example, steaming is usually carried out at a vapor pressure of 0.01 to 0.1 kgf / cm 3 , preferably at a constant vapor pressure so as not to cause unevenness, for 10 to 20 minutes, particularly 14 to 16 minutes. Is preferred. Particularly preferably, the water content of the cooked rice obtained in the step (C) is
Steaming is desirably carried out under the conditions of 50 to 65% by weight, more preferably 58 to 62% by weight. The resulting cooked rice has a water content of less than 50% by weight or 65% by weight
It is not preferable that the ratio exceeds the limit, since the looseness and hardness of the resulting steamed cooked rice may be particularly reduced. In the present invention, the complete pregelatinization means, for example,
Of Pharmaceutical Society of Japan, `` Commentary on Hygiene Test Method '' (starch α
Degree of conversion (1990)) means a state where the degree of alpha conversion is about 100%.
【００１４】本発明の製造方法では、更に所望により、
工程（Ｃ）で得られた蒸煮米飯に、例えば、予め熱処理
等を施した、畜肉、魚肉、野菜等の各種具材や、調味料
等を添加混合することによって、混飯、ピラフ、炒飯等
とすることもできる。In the production method of the present invention, if desired,
Mixed rice, pilaf, fried rice, etc. can be obtained by adding and mixing various ingredients such as animal meat, fish meat, vegetables, etc., and seasonings, etc., to the steamed cooked rice obtained in the step (C), for example, which has been previously heat-treated. It can also be.
【００１５】本発明の製造方法では、前記工程（Ｃ）で
得られた蒸煮米飯若しくはこの蒸煮米飯に前記各種具材
や調味料等を添加混合したものを凍結する工程（Ｄ）を
行うこともでき、この工程（Ｄ）によって冷凍食品とす
ることができる。In the production method of the present invention, a step (D) of freezing the cooked rice obtained in the step (C) or a mixture obtained by adding the above-mentioned various ingredients and seasonings to the cooked rice may be performed. The frozen food can be obtained by this step (D).
【００１６】工程（Ｄ）において、凍結は、公知の方法
で行うことができ、例えば−４０℃〜−１８℃程度で凍
結することができる。凍結によって得られる冷凍食品
は、電子レンジ、フライパン、熱湯等の各種解凍加熱処
理を施すことにより食することができる。本発明の蒸煮
米飯を用いることによって、この解凍加熱処理を施した
場合にも、飯粒同志の付着性、即ちほぐれ性等は良好に
保持することができる。In the step (D), freezing can be performed by a known method, for example, freezing at about -40 ° C to -18 ° C. Frozen foods obtained by freezing can be eaten by subjecting them to various thawing and heating treatments such as a microwave oven, a frying pan, and boiling water. By using the steamed cooked rice of the present invention, even when the thawing heat treatment is performed, the adhesion of the rice grains, that is, the loosening property, etc. can be favorably maintained.
【００１７】本発明の製造方法により得られる蒸煮米
飯、若しくは前述の各種具剤や調味料等を添加混合した
ものは、各種所望の容器に入れ、常温流通食品、冷蔵食
品、冷凍食品とすることができる他、レトルト食品とす
ることも可能である。The steamed cooked rice obtained by the production method of the present invention, or a mixture obtained by adding the above-mentioned various ingredients and seasonings, etc., is put into various desired containers to obtain a normal-temperature distribution food, a refrigerated food, and a frozen food. In addition, it is also possible to make it a retort food.
【００１８】[0018]
【発明の効果】本発明の製造方法では、特定水分含有割
合となるように生米を蒸煮した後、ゼラチンを含む溶液
を接触・付着させ、再度蒸煮を行うので、得られる蒸煮
米飯は、飯粒同志の付着性が改善され、また米飯の風
味、食感、色調、艶等の改善も良好であり、凍結後の解
凍加熱処理によってもこのような効果の維持が期待でき
るので、特に、蒸煮米飯を含む各種冷凍食品として有用
である。According to the production method of the present invention, raw rice is steamed so as to have a specific water content, then a solution containing gelatin is brought into contact with and adhered to the rice, and steaming is performed again. The adhesion of comrades is improved, the flavor, texture, color tone, gloss, etc. of the cooked rice are also improved, and such effects can be expected to be maintained by thawing heat treatment after freezing. It is useful as various frozen foods containing.
【００１９】[0019]
【実施例】以下、実施例及び比較例により本発明を更に
詳細に説明するが本発明はこれらに限定されるものでは
ない。実施例１ 水洗した生米を、蒸気圧０．０５ｋｇｆ／ｃｍ3で１０
分間蒸煮した。蒸煮後の米の水分含有割合を常圧加熱乾
燥法により測定したところ、２８．４重量％であった。
次いで、得られた米を、ゼラチン濃度１．０重量％、液
温８５℃のゼラチン水溶液に５分間浸漬した後、ゼラチ
ン水溶液から米を取り出し、続いて蒸気圧０．０５ｋｇ
ｆ／ｃｍ3で１４分間蒸煮して蒸煮米飯を得た。得られ
た蒸煮米飯は、完全α化されており、水分含有割合は５
９．８重量％であった。この蒸煮米飯について以下に示
す各種評価基準に基づき、専門のパネルにより評価を行
った。結果を製造条件等と共に表１に示す。EXAMPLES Hereinafter, the present invention will be described in more detail with reference to Examples and Comparative Examples, but the present invention is not limited thereto. Example 1 Raw rice washed with water was dried at a steam pressure of 0.05 kgf / cm 3 for 10 minutes.
Cooked for a minute. The water content of the steamed rice was measured by a normal-pressure heating and drying method and found to be 28.4% by weight.
Next, the obtained rice is immersed in an aqueous gelatin solution having a gelatin concentration of 1.0% by weight and a liquid temperature of 85 ° C. for 5 minutes, and then the rice is taken out of the aqueous gelatin solution, followed by a vapor pressure of 0.05 kg.
Steamed at f / cm 3 for 14 minutes to obtain steamed cooked rice. The steamed cooked rice obtained is completely pregelatinized and has a water content of 5%.
It was 9.8% by weight. This steamed cooked rice was evaluated by a specialized panel based on the following various evaluation criteria. The results are shown in Table 1 together with the production conditions and the like.
【００２０】＜ほぐれ性評価＞ ●：米粒がバラバラで作業し易い、○：米粒のほとんど
がバラ状である、△：米粒の塊が僅かに見られる、×：
米粒の塊が多く作業がし難い。 ＜硬さ評価＞ ●：やや硬い、○：普通、△：やや柔らかい、×：ベタ
ベタする。 ＜色評価＞ ●：白色光沢がある、○：普通、△：やや光沢がない、
×：黄色。 ＜風味評価＞ ●：良好、○：普通、△：やや異味を感じる、×：悪
い。<Evaluation of looseness> ●: The rice grains are scattered and easy to work, ○: Most of the rice grains are loose, Δ: Lumps of rice grains are slightly observed, ×:
There are many lumps of rice grains, making it difficult to work. <Hardness evaluation> ●: somewhat hard, ○: normal, Δ: slightly soft, ×: sticky. <Color evaluation> ●: white glossy, ○: normal, Δ: slightly glossy,
X: Yellow. <Flavor evaluation> ●: good, ○: normal, Δ: slightly off-flavor, ×: bad.
【００２１】実施例２〜８、比較例１〜４ 表１に示す条件に従った以外は、実施例１と同様に蒸煮
米飯を調製し、実施例１と同様な評価を行った。結果を
表１に示す。なお、比較例１では、２回目の蒸煮を行わ
なかった。また、比較例２〜４では１回目の蒸煮によっ
て得られた米の水分含有割合が本発明のものと異なる条
件で行った。 Examples 2 to 8 and Comparative Examples 1 to 4 Steamed cooked rice was prepared and evaluated in the same manner as in Example 1 except that the conditions shown in Table 1 were used. Table 1 shows the results. In Comparative Example 1, the second steaming was not performed. In Comparative Examples 2 to 4, the conditions were such that the water content of the rice obtained by the first steaming was different from that of the present invention.
【００２２】[0022]
【表１】 [Table 1]
【００２３】実施例９ 水洗した生米を、蒸気圧０．０５ｋｇｆ／ｃｍ3で１０
分間蒸煮した。蒸煮後の米の水分含有割合を実施例１と
同様に測定したところ、２９．１重量％であった。次い
で、得られた米を、ゼラチン濃度２．０重量％及び植物
性食用油濃度０．１重量％、液温８２℃のゼラチン含有
水溶液に５分間浸漬した後、ゼラチン含有水溶液から米
を取り出し、続いて蒸気圧０．０５ｋｇｆ／ｃｍ3で１
４分間蒸煮して蒸煮米飯を得た。得られた蒸煮米飯は、
完全α化されており、水分含有割合は６０．２重量％で
あった。この蒸煮米飯について実施例１と同様に評価を
行った。結果を製造条件等と共に表２に示す。 Example 9 Raw rice washed with water was dried at a vapor pressure of 0.05 kgf / cm 3 for 10 days.
Cooked for a minute. The water content of the steamed rice was measured in the same manner as in Example 1 and found to be 29.1% by weight. Next, the obtained rice was immersed in a gelatin-containing aqueous solution having a gelatin concentration of 2.0% by weight and a vegetable edible oil concentration of 0.1% by weight and a liquid temperature of 82 ° C. for 5 minutes, and then the rice was taken out of the gelatin-containing aqueous solution. Then, at a vapor pressure of 0.05 kgf / cm 3 ,
Steamed for 4 minutes to obtain steamed cooked rice. The resulting steamed cooked rice is
It was completely pregelatinized and had a water content of 60.2% by weight. This steamed cooked rice was evaluated in the same manner as in Example 1. The results are shown in Table 2 together with the production conditions and the like.
【００２４】実施例９〜２０、比較例５ 表２に示す条件に従った以外は、実施例８と同様に蒸煮
米飯を調製し、実施例１と同様な評価を行った。結果を
表２に示す。なお、比較例５では、浸漬及び２回目の蒸
煮を行わなかった。 Examples 9 to 20 and Comparative Example 5 Steamed cooked rice was prepared in the same manner as in Example 8, except that the conditions shown in Table 2 were used, and the same evaluation as in Example 1 was performed. Table 2 shows the results. In Comparative Example 5, immersion and the second steaming were not performed.
【００２５】[0025]
【表２】 [Table 2]
【００２６】参考例１ 水洗した生米１ｋｇに炊飯水１．０ｋｇを加え炊飯した
後、コーンサラダ油１０ｇを添加混合して白飯を得た。
得られた白飯について実施例１と同様な評価に加え、外
観の評価も行った。結果を表３に示す。なお、外観の評
価は、●：破砕が無く、艶もある、○：破砕は無いが、
艶も無い、△：艶はあるが、破砕が発生している、×：
艶も無く、破砕も発生している。 Reference Example 1 1.0 kg of cooked water was added to 1 kg of water-washed raw rice and cooked, and then 10 g of corn salad oil was added and mixed to obtain white rice.
The appearance of the obtained white rice was evaluated in addition to the same evaluation as in Example 1. Table 3 shows the results. The appearance was evaluated as follows: ●: no crush, glossy, ○: no crush,
No gloss, △: There is gloss, but crushing has occurred, ×:
It is dull and crushed.
【００２７】参考例２ 水洗した生米１ｋｇを蒸気圧０．０５ｋｇｆ／ｃｍ3で
２５分間蒸煮した後、コーンサラダ油１０ｇを添加混合
して蒸煮米飯を得た。得られた蒸煮米飯について参考例
１と同様な評価を行った。結果を表３に示す。 Reference Example 2 1 kg of washed rice was steamed at a steam pressure of 0.05 kgf / cm 3 for 25 minutes, and 10 g of corn salad oil was added and mixed to obtain steamed cooked rice. The obtained steamed cooked rice was evaluated in the same manner as in Reference Example 1. Table 3 shows the results.
【００２８】参考例３ 水洗した生米１ｋｇに、炊飯水１．０ｋｇと、レシチン
濃度１重量％及びグリセリン脂肪酸エステル濃度０．１
重量％を含む炊飯油とを添加混合して炊飯し、白飯を得
た。得られた白飯について参考例１と同様な評価を行っ
た。結果を表３に示す。 REFERENCE EXAMPLE 3 1.0 kg of cooked rice water, lecithin concentration of 1% by weight and glycerin fatty acid ester concentration of 0.1 were added to 1 kg of washed rice.
The resulting mixture was cooked by adding and mixing with rice cooking oil containing a weight percent to obtain white rice. The same evaluation as in Reference Example 1 was performed on the obtained white rice. Table 3 shows the results.
【００２９】[0029]
【表３】 [Table 3]
───────────────────────────────────────────────────── フロントページの続き (56)参考文献 特開 平７−115924（ＪＰ，Ａ) 特開 昭63−87951（ＪＰ，Ａ) 特開 平４−218348（ＪＰ，Ａ) 特開 昭62−244356（ＪＰ，Ａ) 特開 平２−227037（ＪＰ，Ａ) 特開 平３−290159（ＪＰ，Ａ) 特開 昭63−24863（ＪＰ，Ａ) 特開 平７−298843（ＪＰ，Ａ) 特開 平３−175940（ＪＰ，Ａ) 特公 昭61−7311（ＪＰ，Ｂ１) (58)調査した分野(Int.Cl.7，ＤＢ名) A23L 1/10 ──────────────────────────────────────────────────続 き Continuation of the front page (56) References JP-A-7-115924 (JP, A) JP-A-63-87951 (JP, A) JP-A-4-218348 (JP, A) JP-A 62-1987 244356 (JP, A) JP-A-2-227037 (JP, A) JP-A-3-290159 (JP, A) JP-A-63-24863 (JP, A) JP-A-7-298843 (JP, A) JP-A-3-175940 (JP, A) JP-B-61-7311 (JP, B1) (58) Fields investigated (Int. Cl. 7 , DB name) A23L 1/10
Claims (3)
割合が２５〜４０重量％となるように蒸煮する工程
（Ａ）と、工程（Ａ）で得られた米に、ゼラチンを含む
溶液を接触・付着させる工程（Ｂ）と、工程（Ｂ）で得
られた米を蒸煮して完全α化する工程（Ｃ）とを含むこ
とを特徴とする蒸煮米飯の製造方法。1. A step (A) of steaming the washed rice so that the water content of the steamed rice becomes 25 to 40% by weight, and adding gelatin to the rice obtained in the step (A). A method for producing steamed cooked rice, comprising: a step (B) of contacting and adhering a solution containing the solution; and a step (C) of steaming the rice obtained in the step (B) to make it completely gelatinized.
及び／又は乳化剤を含むことを特徴とする請求項１に記
載の蒸煮米飯の製造方法。2. The method for producing steamed cooked rice according to claim 1, wherein the solution containing gelatin further contains an edible oil and / or an emulsifier.
程（Ｄ）を更に含む請求項１又は２に記載の蒸煮米飯の
製造方法。3. The method for producing steamed cooked rice according to claim 1, further comprising a step (D) of freezing the cooked rice obtained in the step (C).
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP23887298A JP3280916B2 (en) | 1998-08-25 | 1998-08-25 | Production method of steamed cooked rice |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP23887298A JP3280916B2 (en) | 1998-08-25 | 1998-08-25 | Production method of steamed cooked rice |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| JP2000060459A JP2000060459A (en) | 2000-02-29 |
| JP3280916B2 true JP3280916B2 (en) | 2002-05-13 |
Family
ID=17036525
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| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP23887298A Expired - Lifetime JP3280916B2 (en) | 1998-08-25 | 1998-08-25 | Production method of steamed cooked rice |
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| Country | Link |
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Families Citing this family (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP4875729B2 (en) * | 2009-06-15 | 2012-02-15 | 兼松株式会社 | Manufacturing method of Okow rice ball |
Family Cites Families (10)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS5526831A (en) * | 1978-08-16 | 1980-02-26 | Nichirei:Kk | Preparation of rice having improved texture |
| JPS62244356A (en) * | 1986-04-15 | 1987-10-24 | Toyo Suisan Kk | Production of pilaf packed in container |
| JPS6324863A (en) * | 1986-07-16 | 1988-02-02 | Daikei:Kk | Cooking of rice with steam |
| JPH0732677B2 (en) * | 1986-10-02 | 1995-04-12 | ハウス食品株式会社 | Manufacturing method of seasoned cooked rice |
| JP2561161B2 (en) * | 1988-11-26 | 1996-12-04 | ハウス食品株式会社 | Manufacturing method of packed rice |
| JPH03175940A (en) * | 1989-09-28 | 1991-07-31 | Nippon Oil & Fats Co Ltd | Oil and fat for cooked rice |
| JPH04218348A (en) * | 1990-02-23 | 1992-08-07 | Aika:Kk | Boiled rice |
| JPH03290159A (en) * | 1990-04-06 | 1991-12-19 | Miwako Kondo | Method for processing and preparing food |
| JPH07115924A (en) * | 1993-01-20 | 1995-05-09 | Snow Brand Milk Prod Co Ltd | Frozen cooked rice and its production |
| JPH07298843A (en) * | 1994-05-02 | 1995-11-14 | Tsukishima Shokuhin Kogyo Kk | Oil and fat composition for rice cooking |
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1998
- 1998-08-25 JP JP23887298A patent/JP3280916B2/en not_active Expired - Lifetime
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