JP4319598B2 - Retort cooked rice - Google Patents
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- JP4319598B2 JP4319598B2 JP2004237306A JP2004237306A JP4319598B2 JP 4319598 B2 JP4319598 B2 JP 4319598B2 JP 2004237306 A JP2004237306 A JP 2004237306A JP 2004237306 A JP2004237306 A JP 2004237306A JP 4319598 B2 JP4319598 B2 JP 4319598B2
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Description
この発明は、レトルト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 retort cooked rice.
レトルト米飯においては、米穀類と水及び調味料、具などを容器にレトルト容器に充填・密封した後、高温・高圧で殺菌調理していた。このとき、水分や調味料を均一にするために、レトルト釜内で回転させるのが一般的であるが、回転により米穀類の粒が崩れるという問題点があった。
また、炊飯後に無菌充填装置を用いて容器に充填する手法もあるが、炊飯調理、無菌充填のために高額な設備投資が必要となる。
更に、簡便な方法として、炊飯した米穀をレトルト容器に充填し密封した後に殺菌する手法もあるが、製造工程中に米穀類が糊状となり、器具や製造設備に付着し、衛生上、作業上のトラブルの原因ともなる。
Moreover, although there exists a method of filling a container using an aseptic filling apparatus after cooking rice, expensive capital investment is needed for cooking rice and aseptic filling.
Furthermore, as a simple method, there is a method of sterilizing cooked rice cereal after filling the retort container and sealing it, but the rice cereal becomes paste-like during the manufacturing process and adheres to equipment and manufacturing equipment. Cause trouble.
上記発明は、原料米を熱水槽で浸潰、加熱して米の表面をα化し、次いで前記前処理された処理米を充填した容器内へ冷却水を噴霧して前処理米を冷却すると共にほぐし、次いで前記前処理米の付着水分を水切りした後、レトルト容器において加圧加熱殺菌、調理を行うものである。 In the above invention, the raw rice is crushed in a hot water tank, heated to alpha the surface of the rice, and then the pretreated rice is cooled by spraying cooling water into a container filled with the pretreated rice. After loosening, and then draining the adhering moisture of the pretreated rice, pressure sterilization and cooking are performed in a retort container.
上記発明においては、ピラフなどに好適なパサパサした食感を得ることができるとされているが、米穀の調理において、炊きあげ前に原料米を熱水にさらすことは好ましくない。 In the said invention, although it is said that the crispy texture suitable for a pilaf etc. can be obtained, it is not preferable to expose raw material rice to hot water before cooking when cooking rice grains.
この発明は、米穀類の粒が型くずれせず、均質な状態のレトルト米飯を簡易な工程で得ることを課題とするものである。 This invention makes it a subject to obtain the retort cooked rice in a homogeneous state by the simple process, without the grain of rice grains being deformed.
この発明は、原料米穀を水洗、水に浸潰した後、95度C以上で蒸し、次いで水に浸潰して原料米穀の1.7〜2.0倍の重量になるように調整し、次いで水、調味料と共に容器に充填、密封し、加圧・加熱処理を施すことによりレトルト米飯を製造するものである。 In this invention, the raw rice grains are washed with water, crushed in water, steamed at 95 ° C. or higher, then submerged in water and adjusted to 1.7 to 2.0 times the weight of the raw rice grains, Retort cooked rice is produced by filling and sealing a container together with water and seasonings, and applying pressure and heat treatment.
前記原料米穀は、白米、玄米、発芽玄米、若しくはこれらと他の穀類とを混合したものである。
前記水洗後の水への浸潰は、原料米に吸水させるものであり、吸水により原料米穀の重量は浸潰前の1.3ないし1.4倍程度(水分量35〜40%程度)となる。浸潰時間は30分ないし120分程度とする。
浸潰の後、原料米穀の表面に付着した水の水切りを行い、常圧下、95度C以上の雰囲気中で蒸す。蒸し時間は10〜15分程度が適当である。
蒸し上がった原料米穀(蒸し米)を水にさらし、粒表面のぬめりを取ると共に、原料米穀(蒸し米)の重量が水洗前の原料米穀の1.7ないし2.0倍程度となるように調整する。このとき、原料米穀(蒸し米)の水分量は50ないし58%重量である。
この処理により、原料米は加水されつつも粒はつぶれにくく、粘らず付着しにくい状態となる。
前記重量が2.0倍(水分量58%程度)を超えると、べたつき、型くずれが生じ、重量が1.7倍(水分量50%程度)未満であると充填時の加水量を多くしなければならず、充填後の調理時に型くずれが生ずるおそれがある。
The raw rice cereal is white rice, brown rice, germinated brown rice, or a mixture of these with other cereals.
The soaking in the water after washing is to make the raw rice absorb water, and the weight of the raw rice grain is about 1.3 to 1.4 times that of the pre-soaking (water content of about 35-40%). Become. The soaking time is about 30 to 120 minutes.
After smashing, water attached to the surface of the raw rice grains is drained and steamed in an atmosphere of 95 ° C. or higher under normal pressure. A steaming time of about 10 to 15 minutes is appropriate.
The steamed raw rice grain (steamed rice) is exposed to water, the grain surface is removed, and the weight of the raw rice grain (steamed rice) is about 1.7 to 2.0 times that of the raw rice grain before washing. adjust. At this time, the moisture content of the raw rice grains (steamed rice) is 50 to 58% by weight.
By this treatment, the raw rice is watered, but the grains are not easily crushed and are not sticky.
If the weight exceeds 2.0 times (water content of about 58%), stickiness and mold loss occur, and if the weight is less than 1.7 times (water content of about 50%), the amount of water added during filling must be increased. There is a risk that the mold may be deformed during cooking after filling.
表1は、原料米の生米の水分量と上記全工程における加水量、加水後の水分量の関係を示すものである。
上記のように処理された原料米を、水、調味料、必要に応じて具と共にレトルト容器に充填する。充填に際しては、調理後における穀類の水分量が55%ないし68%、好ましくは60%程度となるように調整する。
炊きあがり時の水分量と食感との関係は、表2のとおりである。
Table 2 shows the relationship between the amount of moisture and the texture when cooking.
以下この発明の実施例を説明する。 Examples of the present invention will be described below.
うるち白米3Kgを水洗して籠に入れ、1時間水に浸潰した後水切りする。このときの白米の重量は3.9Kg(原料うるち米の1.3倍)であった。これを95度C以上で13分間常圧で蒸した後、水に10分間浸潰する。水中で攪拌して米をほぐし、ぬめりをとり、水切り後、5.4Kg(原料うるち米の1.8倍)の吸水白米を得た。
この吸水白米140gと水30gとを耐熱トレー容器(レトルト容器)に充填し、密封包装し、レトルト釜で115度C、30分間加圧・加熱して調理・殺菌して常温流通可能なレトルト米飯を得た。
こjのレトルト米飯の水分は、容器内上部の米が60.7%、下部の米が58.1%であって、調理ムラはほとんど生じなかった。
3 kg of white rice is washed with water, placed in a bowl, soaked in water for 1 hour, and then drained. At this time, the weight of the white rice was 3.9 kg (1.3 times that of raw glutinous rice). This is steamed at 95 ° C. or higher for 13 minutes at normal pressure and then immersed in water for 10 minutes. Stirring in water loosens the rice, removes the slime, and after draining, 5.4 kg (1.8 times as much as the raw glutinous rice) of water-absorbed white rice was obtained.
140g of water-absorbed white rice and 30g of water are filled in a heat-resistant tray container (retort container), hermetically wrapped, and heated and heated in a retort kettle at 115 ° C for 30 minutes for cooking and sterilization. Got.
The water content of this retort rice was 60.7% for the upper rice in the container and 58.1% for the lower rice, and there was almost no cooking unevenness.
上記における、蒸し工程後の水の浸潰時間を変えることにより、異なる吸水倍率の原料米を得たところ、その状態は表3のとおりであった。
うるち白米10部、押麦1部、はとむぎ0.5部を混合した原料米穀3Kgを水洗して籠に入れ、1時間水に浸潰した後水切りする。このときの原料米穀の重量は原料米穀の1.3倍(3.9Kg)であった。これを95度C以上で13分間常圧で蒸した後、水に10分間浸潰する。水中で攪拌して米穀をほぐし、ぬめりをとり、水切りする。このとき吸水米穀の重量は、原料米穀の1.77倍(5.3Kg)であった。
他方、小豆0.15Kgを20時間水漬しておき、水切り後水洗した黍0.13Kgと共に、前記吸水米穀と混ぜ合わせ、五穀ごはんの吸水混合米穀5.75Kgを得た。
この吸水混合米穀140gと水32gとを耐熱トレー容器(レトルト容器)に充填し、密封包装し、レトルト釜で115度C、30分間加圧・加熱して調理・殺菌して常温流通可能なレトルト五穀ご飯を得た。
このレトルト五穀ご飯の水分は、容器内上部の米が60.7%、下部の米が58.1%であって、調理ムラはほとんど生じなかった。
3 kg of raw rice cereal mixed with 10 parts of uruchi white rice, 1 part of oats, and 0.5 part of hatomugi is washed with water, placed in a koji, and then immersed in water for 1 hour and then drained. The weight of the raw rice grains at this time was 1.3 times (3.9 kg) of the raw rice grains. This is steamed at 95 ° C. or higher for 13 minutes at normal pressure and then immersed in water for 10 minutes. Stir in the water to loosen the rice grains, remove the slime, and drain. At this time, the weight of the water-absorbed rice grains was 1.77 times (5.3 kg) that of the raw rice grains.
On the other hand, 0.15 kg of red beans were soaked for 20 hours, mixed with the water-absorbing rice grains together with 0.13 kg of rice bran washed with water after draining, and 5.75 kg of water-absorbing mixed rice grains of five-grain rice were obtained.
140g of water-absorbing mixed rice grains and 32g of water are filled in a heat-resistant tray container (retort container), hermetically packaged, and retort that can be distributed at room temperature by cooking and sterilizing by heating and heating at 115 ° C for 30 minutes in a retort kettle. Got five grains of rice.
The water content of this retort five-grain rice was 60.7% for the upper rice in the container and 58.1% for the lower rice, and there was almost no cooking unevenness.
上記における充填米量及び充填時の加水量を変化させてレトルト殺菌調理したところ、製品の仕上がり状態は表4のとおりであった。
また、上記における充填米の量を一定とし、加水量を変化させてレトルト殺菌調理したところ、製品の仕上がり状態は表5のとおりであった。
玄米4Kgを水洗した後、25〜28度Cの水に20時間浸潰して発芽させ、発芽玄米を得た。このときの重量は原料玄米の1.34倍(5.36Kg)であった。これを95度C以上で16分間常圧で蒸した後、水に10分間浸潰する。水中で攪拌して玄米をほぐし、ぬめりをとり、水切り後、発芽前原料玄米の1.72倍(6.88Kg)の吸水発芽玄米を得た。
この吸水発芽玄米140gと水32gとを耐熱トレー容器(レトルト容器)に充填し、密封包装し、レトルト釜で115度C、30分間加圧・加熱して調理・殺菌して常温流通可能なレトルト発芽玄米飯を得た。
このレトルト発芽玄米飯の水分は、容器内上部の米が56.4%、下部の米が58.0%であって、調理ムラはほとんど生じなかった。
After 4 kg of brown rice was washed with water, it was soaked in 25 to 28 ° C. water for 20 hours for germination to obtain germinated brown rice. The weight at this time was 1.34 times (5.36 kg) of the raw brown rice. This is steamed at 95 ° C. or higher for 16 minutes at normal pressure and then immersed in water for 10 minutes. After stirring in water, brown rice was loosened, dried, drained, and 1.72 times (6.88 kg) of water-absorbing germinated brown rice was obtained.
140g of this water-sprouting brown rice and 32g of water are filled in a heat-resistant tray container (retort container), hermetically wrapped, and retort that can be distributed at room temperature by cooking and sterilizing by heating and heating at 115 ° C for 30 minutes in a retort kettle. Germinated brown rice was obtained.
The water content of the retort germinated brown rice was 56.4% for the upper rice in the container and 58.0% for the lower rice, and almost no cooking unevenness occurred.
上記における、蒸し工程後の水の浸潰時間を変えることにより、異なる吸水倍率の原料発芽玄米を得たところ、その状態は表6のとおりであった。
上記における充填米量及び充填時の加水量を変化させてレトルト殺菌調理したところ、製品の仕上がり状態は表7、表8のとおりであった。
この発明は、簡便な方法で、型くずれなく均質な状態の白米、玄米、おこわなどのレトルト米飯を得ることができるものであり、産業上の利用可能性を有するものである。 The present invention can obtain retort cooked rice such as white rice, brown rice, and rice bran in a simple and uniform manner and has industrial applicability.
Claims (1)
次いで前記で蒸された蒸し米を水にさらして表面のぬめりを取ると共に原料米穀の1.7〜2.0倍の重量に調整し、
次いで前記調整された蒸し米の重量の14〜23%の水、調味料と共に容器に充填、密封し、加圧・加熱処理を施すことを特徴とする
レトルト米飯の製造方法。After washing the raw rice grains and immersing them in water to increase the weight of the raw rice grains 1.3 to 1.4 times that before the pulverization , steaming at 95 degrees or more,
The steamed rice was steamed with the adjusted to 1.7 to 2.0 times the weight of the raw material rice with exposure to water take slime table surface then,
Next, a method for producing retort cooked rice, comprising filling and sealing a container together with water and seasoning of 14 to 23% of the weight of the adjusted steamed rice, and applying pressure and heat treatment.
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