JPH04117247A - Preparation of retort boiled rice - Google Patents
Preparation of retort boiled riceInfo
- Publication number
- JPH04117247A JPH04117247A JP2208357A JP20835790A JPH04117247A JP H04117247 A JPH04117247 A JP H04117247A JP 2208357 A JP2208357 A JP 2208357A JP 20835790 A JP20835790 A JP 20835790A JP H04117247 A JPH04117247 A JP H04117247A
- Authority
- JP
- Japan
- Prior art keywords
- rice
- water
- container
- day
- retort
- 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.)
- Granted
Links
- 235000007164 Oryza sativa Nutrition 0.000 title claims abstract description 144
- 235000009566 rice Nutrition 0.000 title claims abstract description 141
- 240000007594 Oryza sativa Species 0.000 title description 126
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 67
- MYMOFIZGZYHOMD-UHFFFAOYSA-N Dioxygen Chemical compound O=O MYMOFIZGZYHOMD-UHFFFAOYSA-N 0.000 claims abstract description 34
- 229910001882 dioxygen Inorganic materials 0.000 claims abstract description 34
- 229920005989 resin Polymers 0.000 claims abstract description 15
- 239000011347 resin Substances 0.000 claims abstract description 15
- OEPOKWHJYJXUGD-UHFFFAOYSA-N 2-(3-phenylmethoxyphenyl)-1,3-thiazole-4-carbaldehyde Chemical compound O=CC1=CSC(C=2C=C(OCC=3C=CC=CC=3)C=CC=2)=N1 OEPOKWHJYJXUGD-UHFFFAOYSA-N 0.000 claims abstract description 8
- 239000011261 inert gas Substances 0.000 claims abstract description 7
- 229910052782 aluminium Inorganic materials 0.000 claims abstract description 3
- XAGFODPZIPBFFR-UHFFFAOYSA-N aluminium Chemical compound [Al] XAGFODPZIPBFFR-UHFFFAOYSA-N 0.000 claims abstract description 3
- 239000011888 foil Substances 0.000 claims abstract description 3
- 241000209094 Oryza Species 0.000 claims abstract 18
- 239000002648 laminated material Substances 0.000 claims abstract 4
- 239000000463 material Substances 0.000 claims description 30
- 238000004519 manufacturing process Methods 0.000 claims description 14
- 229920000219 Ethylene vinyl alcohol Polymers 0.000 claims description 7
- VYPSYNLAJGMNEJ-UHFFFAOYSA-N Silicium dioxide Chemical compound O=[Si]=O VYPSYNLAJGMNEJ-UHFFFAOYSA-N 0.000 claims description 7
- 229910052814 silicon oxide Inorganic materials 0.000 claims description 7
- 229920006350 polyacrylonitrile resin Polymers 0.000 claims description 6
- VEXZGXHMUGYJMC-UHFFFAOYSA-M Chloride anion Chemical compound [Cl-] VEXZGXHMUGYJMC-UHFFFAOYSA-M 0.000 claims 1
- IJGRMHOSHXDMSA-UHFFFAOYSA-N Atomic nitrogen Chemical compound N#N IJGRMHOSHXDMSA-UHFFFAOYSA-N 0.000 abstract description 10
- 229910001873 dinitrogen Inorganic materials 0.000 abstract description 10
- 239000000796 flavoring agent Substances 0.000 abstract description 10
- 235000019634 flavors Nutrition 0.000 abstract description 10
- 230000001954 sterilising effect Effects 0.000 abstract description 6
- 238000007789 sealing Methods 0.000 abstract description 5
- 238000009835 boiling Methods 0.000 abstract description 2
- 238000000034 method Methods 0.000 description 23
- QVGXLLKOCUKJST-UHFFFAOYSA-N atomic oxygen Chemical compound [O] QVGXLLKOCUKJST-UHFFFAOYSA-N 0.000 description 22
- 239000001301 oxygen Substances 0.000 description 22
- 229910052760 oxygen Inorganic materials 0.000 description 22
- 238000010411 cooking Methods 0.000 description 11
- 239000000047 product Substances 0.000 description 10
- 239000004743 Polypropylene Substances 0.000 description 7
- 235000013339 cereals Nutrition 0.000 description 7
- -1 polypropylene Polymers 0.000 description 7
- 229920001155 polypropylene Polymers 0.000 description 7
- 238000007796 conventional method Methods 0.000 description 6
- 238000011156 evaluation Methods 0.000 description 6
- 235000021395 porridge Nutrition 0.000 description 5
- 238000004659 sterilization and disinfection Methods 0.000 description 5
- 235000013311 vegetables Nutrition 0.000 description 5
- 238000010521 absorption reaction Methods 0.000 description 4
- 238000003860 storage Methods 0.000 description 4
- 235000007189 Oryza longistaminata Nutrition 0.000 description 3
- 239000004698 Polyethylene Substances 0.000 description 3
- 244000184734 Pyrus japonica Species 0.000 description 3
- 238000004040 coloring Methods 0.000 description 3
- 230000006866 deterioration Effects 0.000 description 3
- 230000000694 effects Effects 0.000 description 3
- 230000007774 longterm Effects 0.000 description 3
- 230000035699 permeability Effects 0.000 description 3
- 229920000573 polyethylene Polymers 0.000 description 3
- 230000001953 sensory effect Effects 0.000 description 3
- 238000002791 soaking Methods 0.000 description 3
- RWSOTUBLDIXVET-UHFFFAOYSA-N Dihydrogen sulfide Chemical compound S RWSOTUBLDIXVET-UHFFFAOYSA-N 0.000 description 2
- 239000004677 Nylon Substances 0.000 description 2
- 240000001417 Vigna umbellata Species 0.000 description 2
- 235000011453 Vigna umbellata Nutrition 0.000 description 2
- 239000000945 filler Substances 0.000 description 2
- 229910000037 hydrogen sulfide Inorganic materials 0.000 description 2
- 238000007654 immersion Methods 0.000 description 2
- 229920001778 nylon Polymers 0.000 description 2
- 230000003647 oxidation Effects 0.000 description 2
- 238000007254 oxidation reaction Methods 0.000 description 2
- 239000005022 packaging material Substances 0.000 description 2
- 239000012466 permeate Substances 0.000 description 2
- 229920006267 polyester film Polymers 0.000 description 2
- 238000010926 purge Methods 0.000 description 2
- 239000003566 sealing material Substances 0.000 description 2
- 238000012360 testing method Methods 0.000 description 2
- 238000005406 washing Methods 0.000 description 2
- 238000005303 weighing Methods 0.000 description 2
- 235000006089 Phaseolus angularis Nutrition 0.000 description 1
- 229920002472 Starch Polymers 0.000 description 1
- 240000007098 Vigna angularis Species 0.000 description 1
- 235000010711 Vigna angularis Nutrition 0.000 description 1
- 230000004888 barrier function Effects 0.000 description 1
- 229920006378 biaxially oriented polypropylene Polymers 0.000 description 1
- 239000011127 biaxially oriented polypropylene Substances 0.000 description 1
- 238000006243 chemical reaction Methods 0.000 description 1
- 239000007795 chemical reaction product Substances 0.000 description 1
- 238000000354 decomposition reaction Methods 0.000 description 1
- 230000007547 defect Effects 0.000 description 1
- 230000001419 dependent effect Effects 0.000 description 1
- 238000002845 discoloration Methods 0.000 description 1
- 238000005516 engineering process Methods 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 235000011194 food seasoning agent Nutrition 0.000 description 1
- 238000009776 industrial production Methods 0.000 description 1
- 239000004615 ingredient Substances 0.000 description 1
- 238000004898 kneading Methods 0.000 description 1
- 239000005001 laminate film Substances 0.000 description 1
- 239000010410 layer Substances 0.000 description 1
- 239000007788 liquid Substances 0.000 description 1
- 229910052751 metal Inorganic materials 0.000 description 1
- 239000002184 metal Substances 0.000 description 1
- 244000005700 microbiome Species 0.000 description 1
- 239000008239 natural water Substances 0.000 description 1
- 150000002825 nitriles Chemical class 0.000 description 1
- 239000011368 organic material Substances 0.000 description 1
- 230000001590 oxidative effect Effects 0.000 description 1
- 229920000728 polyester Polymers 0.000 description 1
- 239000004645 polyester resin Substances 0.000 description 1
- 229920001225 polyester resin Polymers 0.000 description 1
- 229920006395 saturated elastomer Polymers 0.000 description 1
- 239000002689 soil Substances 0.000 description 1
- 235000014347 soups Nutrition 0.000 description 1
- 239000008107 starch Substances 0.000 description 1
- 235000019698 starch Nutrition 0.000 description 1
- 238000010025 steaming Methods 0.000 description 1
- 239000008399 tap water Substances 0.000 description 1
- 235000020679 tap water Nutrition 0.000 description 1
- 238000012546 transfer Methods 0.000 description 1
Landscapes
- Cereal-Derived Products (AREA)
Abstract
Description
【発明の詳細な説明】
［産業上の利用分野］
本発明は生米より直接着色しないレトルト炊飯ごはんの
製造方法に関する。DETAILED DESCRIPTION OF THE INVENTION [Industrial Field of Application] The present invention relates to a method for producing retort-cooked rice that does not directly color raw rice.
［従来の技術］
従来、レトルト炊飯は常圧近辺で炊飯されたごはんを計
量し、容器に充填・密封した後、レトルトされたもので
ある。あるいは、パウチに生米と水を入れ、ｐＨを５．
０〜５．３に調整した後密封し、このパウチを所定形状
の整形容器に入れ、回転を与えながら１０５℃でレトル
トを行ない、ｐＨによる殺菌効果促進と、回転すること
により、伝熱を良くして１０５℃の比較的低い温度のレ
トルトでごはんの品質向上を意図した方法（特公昭５ｌ
−３３１７８）や、パウチに生米と水及びパウチ面積１
００ ａｍ２あたり５〜１５田ｌの空気または不活性ガ
スを封入することによって、レトルト中の圧力（１１０
℃、１ 、２ Ｋｇ／ ｃ ｍ２）によるパウチの圧迫
を防ぎ米粒の潰れをなくす方法（特開昭４８−６１６４
７）や容器に生米と水及び適量の空気を封入し、回転レ
トルトを行なうことによって、内容物への伝熱を良くす
る方法（特開昭５３−３５４５）があるが、いずれの方
法においても容器内に封入された酸素による酸化によっ
て、着色（褐色）は避けられなかった。[Prior Art] Conventionally, in retort rice cooking, rice is cooked at around normal pressure, weighed, filled into a container and sealed, and then retorted. Alternatively, put raw rice and water in a pouch and adjust the pH to 5.
After adjusting the pH to 0 to 5.3, the pouch is sealed, placed in a container with a predetermined shape, and retorted at 105°C while being rotated. A method intended to improve the quality of rice using a retort at a relatively low temperature of 105℃
-33178), raw rice and water in a pouch and pouch area 1
The pressure in the retort (110
℃, 1,2 Kg/cm2) A method for preventing rice grains from being crushed by preventing pressure on the pouch (Japanese Patent Laid-Open No. 48-6164
7) There is a method of sealing raw rice, water, and an appropriate amount of air in a container and performing a rotary retort to improve heat transfer to the contents (Japanese Patent Application Laid-open No. 53-3545). Coloration (brown) was unavoidable due to oxidation caused by the oxygen sealed in the container.
生米と水とを容器または袋に詰めてヘッドスペースの空
気を一部または全部を不活性ガスで置換することなく密
封した後レトルト条件化で炊飯すると、炊飯されたごは
んは褐色に着色する。これを回避するために容器または
袋のヘッドスペースの空気をすべて窒素ガス等の不活性
ガスで置換した後密封し、レトルト条件化で炊飯すると
、淡い青灰色に着色する。また、おかゆの様に生米に対
して使用する水の量が多い場合、水に溶存している酸素
ガスの量を無視することができなくなる。When uncooked rice and water are packed in a container or bag and sealed without replacing part or all of the air in the head space with an inert gas and then cooked under retort conditions, the cooked rice is colored brown. To avoid this, if all the air in the head space of the container or bag is replaced with an inert gas such as nitrogen gas and then sealed, and the rice is cooked under retort conditions, the rice will be colored pale blue-gray. Furthermore, when a large amount of water is used for raw rice, such as in porridge, the amount of oxygen gas dissolved in the water cannot be ignored.
溶存酸素ガスの多い天然水や上水道水を使用しておかゆ
を炊く場合、ヘッドスペース中の酸素ガス濃度を０にし
ても炊き上がったおかゆには着色は認められないし、ま
たにおいも着かない。これは系内に存在する酸素ガス量
が水の溶存酸素のみで適切な範囲内にあるためである。When cooking porridge using natural water or tap water that has a high amount of dissolved oxygen gas, even if the oxygen gas concentration in the headspace is reduced to 0, the cooked porridge will not be colored or have any odor. This is because the amount of oxygen gas present in the system is within an appropriate range with only dissolved oxygen in water.
比較的低温のレトルト条件で時間かけて炊飯するとこれ
らの着色を回避することは可能である。しかし、十分な
殺菌が行なうことができないので、製品の保存性の劣る
ものしかできなかった。また、製造に長い時間を必要と
するため、製品を製造するのに要するエネルギーも本発
明の方法に比べて多くを必要とする。It is possible to avoid this coloration by cooking rice for a long time under retort conditions at a relatively low temperature. However, because sufficient sterilization could not be carried out, products with poor shelf life were produced. Furthermore, since it takes a long time to manufacture, it also requires more energy than the method of the present invention to manufacture the product.
［発明が解決しようとする課題］
本発明は前記の問題点を鑑がみてなされたもので、着色
しないレトルト炊飯ごはんの製造方法である。[Problems to be Solved by the Invention] The present invention has been made in view of the above-mentioned problems, and is a method for producing retort-cooked rice without coloring.
［課題を解決するための手段］
熱または酸素による着色（褐色）は、米の成分の一部と
酸素とが反応した生成物、あるいは、分解した生成物が
原因と考えられる。褐変条件は酸素だけでなく温度と時
間も関係しているものと考えられる。通常、家庭で使用
する圧力釜程度の温度ではこの褐変現象は起らない。し
かし、食品工業関係で広く使用されている高温レトルト
条件（１２０℃以上）では、一定量以上の酸素ガスが系
内に存在すると炊飯されたごはんの表面が着色する。こ
の高温レトルト条件では褐色に着色しない酸素ガスの量
は生米１００ｇ当り１２ｍｌ以下である。酸素ガスの量
が１２ｍｌを越すと炊き上がった白米の風味がなくなる
。また、酸素ガスの量を徐々に下げ、ヘッドスペース中
の酸素ガスと使用する水に溶存する酸素ガスの合計量が
生米１００ｇ当り４ないしＯｍｌになると、今度は肉眼
で判別できる程度に青灰色に着色し、硫化水素臭が発生
してくる。従って、ヘッドスペース中の酸素ガスの量と
使用する水に溶存する酸素ガスの合計量が生米１００ｇ
当り４ないし１２ｍｌ （４００ｍｌの容器に米１００
ｇ入れた場合で溶存酸素ガス量が無視できる程度の量の
場合、ヘッドスペース中の酸素ガス濃度は２〜６％）に
なるように窒素ガス等の不活性ガスで置換した後、密封
した後高温レトルト条件で炊飯を行なうと、着色しない
白米のごはんが炊飯でき、風味を損うこともない。[Means for Solving the Problems] Coloration (brown color) caused by heat or oxygen is thought to be caused by a reaction product between some of the rice components and oxygen, or a decomposition product. It is thought that the browning conditions are related not only to oxygen but also to temperature and time. Normally, this browning phenomenon does not occur at the temperature of a pressure cooker used at home. However, under high-temperature retort conditions (120° C. or higher) widely used in the food industry, the surface of cooked rice becomes discolored if a certain amount of oxygen gas is present in the system. Under these high-temperature retort conditions, the amount of oxygen gas that does not turn brown is 12 ml or less per 100 g of raw rice. If the amount of oxygen gas exceeds 12 ml, the flavor of cooked white rice will be lost. In addition, if the amount of oxygen gas is gradually lowered and the total amount of oxygen gas in the head space and oxygen gas dissolved in the water used becomes 4 to 0 ml per 100 g of uncooked rice, it will become a blue-gray color that can be discerned with the naked eye. becomes colored and gives off a hydrogen sulfide odor. Therefore, the total amount of oxygen gas in the head space and oxygen gas dissolved in the water used is 100g of uncooked rice.
4 to 12ml per serving (100ml of rice in a 400ml container)
If the amount of dissolved oxygen gas is negligible when the headspace is filled with 1.5 g, the headspace is replaced with an inert gas such as nitrogen gas so that the oxygen gas concentration in the headspace is 2 to 6%, and then sealed. When rice is cooked under high-temperature retort conditions, white rice that does not become colored can be cooked without losing flavor.
従来の米飯レトルトパックは次の２通りの方法で製造さ
れている。Conventional rice retort packs are manufactured using the following two methods.
■常圧近辺で炊飯あるいは、蒸煮による炊飯後、適温ま
で冷却し、レトルト容器に計量し、ヘッドスペース（空
間部分）を窒素ガス等で置換した後、シールし、レトル
トに付す。あるいは、比較的低温の条件下でレトルト殺
菌する。■After cooking rice at around normal pressure or by steaming, cool to an appropriate temperature, weigh into a retort container, replace the head space with nitrogen gas, etc., seal, and place in the retort. Alternatively, retort sterilization is performed under relatively low temperature conditions.
■レトルト容器に所定の生米と水を計量した後、ヘッド
スペース部分を窒素ガス等の不活性ガスで置換した後シ
ールし、レトルト条件下で炊飯と殺菌を同時に行なう。■After measuring the specified amount of raw rice and water into a retort container, the head space is replaced with an inert gas such as nitrogen gas, and then sealed, allowing rice to be cooked and sterilized simultaneously under retort conditions.
この場合、使用する水に酸素ガスがほとんど溶存してい
ない場合、例えば、−旦煮沸して冷却した水を使用して
炊飯した場合、ごはんに淡い青灰色に着色する。In this case, if there is almost no oxygen gas dissolved in the water used, for example, if rice is cooked using water that has been boiled and cooled, the rice will be colored pale blue-gray.
方法■についての欠点は、前述の通りで青灰色に着色す
る。このため白米についてはその欠点が現れる。しかし
、計量が簡単で、エネルギー効率が優れている。着色面
だけを比較すれば、赤飯や、山菜ごはんの様なまぜごは
んについては比較的その欠点が現れにくい。しかし、風
味面では若干の硫化水素臭が発生する。また■の方法の
うちヘッドスペースの置換を行なわない場合は、風味面
では、むれ臭が発生する。これに対して本発明の方法に
よれば、方法■に近い方法で着色しない炊飯ごはんが得
られる。しかもエネルギー効率は方法■と同様優れてい
る。本発明の方法は方法■同様炊飯に当たって水蒸気等
によって逃げる水分がないため、使用する水の量が少な
く、従って、使用エネルギーが方法■に比較して１／２
ないし１／３ですむ。また計量に当たっても水に浸漬し
ただけの生米であるので流動性がよく自動化が容易で、
かつ製造時間が短時間ですむ。The disadvantage of method (2) is that it is colored blue-gray as described above. This is why white rice has its drawbacks. However, it is easy to measure and energy efficient. Comparing only the colored aspects, the defects are relatively less apparent in mixed rice such as sekihan and wild vegetable rice. However, in terms of flavor, there is a slight hydrogen sulfide odor. In addition, in the case of method (2) in which the head space is not replaced, a stuffy odor occurs in terms of flavor. On the other hand, according to the method of the present invention, cooked rice that is not colored can be obtained using a method similar to method (2). Moreover, the energy efficiency is as good as method ①. Similar to method (2), the method of the present invention uses less water because there is no moisture escaping by steam etc. during cooking, and therefore the energy used is 1/2 compared to method (2).
It only takes about 1/3 of the time. In addition, since it is raw rice that has just been soaked in water, it has good fluidity and is easy to automate when weighing.
Moreover, the manufacturing time is short.
また、あらかじめごはんを炊飯し、容器に充填する方法
の場合、容器への充填時、ごはんの粘着性による取扱い
の煩雑さや、ごはんのっぷれの問題が起こる。これに反
し本発明の場合、充填時は水を含んだ固い穀物粒である
ので米粒がつぶれることもなく、また、流動性もよく、
計量・充填が容易である。以上のような点から本発明に
よって得られるレトルト炊飯ごはんは従来のそれと比較
して商品価値の高いものが得られた。In addition, in the case of a method in which rice is cooked in advance and then filled into a container, there are problems such as complicated handling due to the stickiness of the rice and problems with overflowing rice when filling the container. On the other hand, in the case of the present invention, since the rice grains are hard grains containing water during filling, the rice grains do not get crushed and have good fluidity.
Easy to measure and fill. From the above points, the retort-cooked rice obtained by the present invention has a higher commercial value than conventional rice.
また容器の材料としては、約１年の長期保存性を付与す
るためには酸素透過量が２０℃において２ｍｌ／ｍ２−
日−ａｔｍ以下、水分透過量が２０℃において２ｇ／ｍ
２・日以下の性能を持つ材料が必要である。また、レト
ルト中においても約２時間内外の短時間とは言え、１２
０℃前後の高温となり、反応速度が速くなるので酸素お
よび水分透過量の少ない材料が好都合であり、１２０℃
において酸素透過量が５０ ｍ ｌ ７ｍ２・日・ａｔ
ｅ以下、水分透過量が５０ｇ／ｍ２・日以下の材料が望
ましい。これらの材料として、例えば、アルミニウム箔
、塩化ビニリデン樹脂、エチレンビニルアルコール共重
合体、ポリアクリロニトリル系樹脂、酸化ケイ素蒸着フ
ィルムなどを一層又はそれ以上含む積層体が挙げられる
。これらの材料のうち塩化ビニリデン樹脂、エチレンビ
ニルアルコール共重合体、ポリアクリロニトリル系樹脂
、酸化ケイ素蒸着フィルムなどのうち、少なくとも一つ
を中間層に用い、両サイドに、例えば、ポリプロピレン
、ポリエチレンなど、またはこれらにフィラーを混練し
た材料を使用した積層構造からなる容器を用いた場合、
本発明で得られる容器充填炊飯ごはんは加熱に当たって
、マイクロウェーブ（電子レンジ）による加熱が可能で
ある。酸化ケイ素蒸着フィルムのベースフィルムは特に
制限はないが、通常２軸延伸ポリエステル、２軸延伸ナ
イロン、２軸延伸ポリプロピレンなどが挙げられる。ま
た、容器の場合、蓋に用いる材質は、容器本体と同質で
ある必要はないが、フィルム等でシールをする場合、ヒ
ートシール性のよい組合せが必要となる。In addition, the material for the container must have an oxygen permeation rate of 2 ml/m2-2 at 20°C in order to have a long-term shelf life of approximately 1 year.
Below atm, water permeation amount is 2g/m at 20℃
A material with a performance of 2 days or less is required. In addition, even during retort, although it is a short time of about 2 hours, 12
Since the temperature is around 0℃ and the reaction rate is high, it is convenient to use materials with low oxygen and moisture permeation.
The oxygen permeation amount is 50ml 7m2・day・at
Materials with a water permeation rate of 50 g/m2·day or less are desirable. Examples of these materials include laminates containing one or more layers of aluminum foil, vinylidene chloride resin, ethylene vinyl alcohol copolymer, polyacrylonitrile resin, silicon oxide vapor-deposited film, and the like. Among these materials, at least one of vinylidene chloride resin, ethylene vinyl alcohol copolymer, polyacrylonitrile resin, silicon oxide vapor deposited film, etc. is used for the intermediate layer, and on both sides, for example, polypropylene, polyethylene, etc. When using a container with a laminated structure made of materials kneaded with filler,
The container-packed cooked rice obtained by the present invention can be heated using a microwave. The base film of the silicon oxide vapor-deposited film is not particularly limited, but usually includes biaxially oriented polyester, biaxially oriented nylon, biaxially oriented polypropylene, and the like. Further, in the case of a container, the material used for the lid does not need to be the same as the material of the container body, but when sealing with a film or the like, a combination with good heat sealability is required.
本発明の実施例では、容器の本体の材質にポリプロピレ
ンを用いたので、蓋のフィルムの材質にポリプロピレン
をベースとしたフィルムを用いたが、これに限定される
ことはない。この時蓋材の酸素ガス透過量も２０℃で２
ｍ ｌ ／ ｍ ２・日−ａｔｍ以下、水分透過量が
２ｇ／ｍ２・日取下の蓋材を用いることは言うまでもな
い。In the embodiment of the present invention, polypropylene was used as the material for the main body of the container, so a polypropylene-based film was used as the material for the lid film, but the invention is not limited to this. At this time, the amount of oxygen gas permeation through the lid material is also 2 at 20℃.
Needless to say, a lid material with a water permeation rate of ml/m 2 ·day-atm or less and a water permeation rate of 2 g/m 2 ·day is used.
酸素透過量の大きい材料からなる容器を用いると、蒸気
またはシャワ一方式のレトルト釜を用いた場合には、圧
力制御に用いる空気中の酸素の透過により、せっかく調
整した容器系内の酸素量４〜１２ｍｌ／生米１００ｇ
が崩れ、酸化褐変して着色するようになる。If a container made of a material with a high oxygen permeation rate is used, and if a steam or shower type retort pot is used, the amount of oxygen in the container system that has been adjusted will decrease due to the permeation of oxygen in the air used for pressure control. ~12ml/100g raw rice
It crumbles, turns brown due to oxidation, and becomes colored.
２０℃において酸素透過量の少ない材料でも塩化ビニリ
デン樹脂、エチレンビニールアルコール共重合体、ポリ
アクリロニトリル系樹脂の、いわゆる有機物からなる材
料は酸素透過性に温度依存性があり、１２０℃において
は、２０℃の数十倍〜数百倍になるので、蒸気またはシ
ャワ一方式よりは容器が酸素と介在しない熱水方式のレ
トルト釜が望ましい。また、酸素透過量の大きい材料か
らなる容器で保存すると、常温においても保存中に空気
中からの酸素の透過により酸化褐変が起こり、風味の劣
化および着色を生じ、保存性の劣るものとなる。水分透
過量の大きい材料からなる容器を用いると、レトルト中
に生米からごはんに炊き上がるにつれて、レトルト釜の
水が容器の中へ透過するようになり、所定の水分量より
多いごはんとなり、べとつきが生ずる。また、常温にお
ける保存中にごはんの水分が容器外へ透過逸散し、食感
の劣った固いバラバラのごはんとなり、保存性の劣るも
のとなる。Even for materials that have a small amount of oxygen permeation at 20°C, the oxygen permeability of so-called organic materials such as vinylidene chloride resin, ethylene vinyl alcohol copolymer, and polyacrylonitrile resins is temperature dependent; Therefore, it is preferable to use a hot water type retort pot, which does not involve oxygen in the container, than a steam or shower type. Furthermore, if the product is stored in a container made of a material with a large amount of oxygen permeation, oxidative browning occurs due to the permeation of oxygen from the air even at room temperature, resulting in flavor deterioration and coloring, resulting in poor storage stability. If a container made of a material with a high moisture permeability is used, as the rice is cooked from uncooked rice during the retort, the water in the retort pot will permeate into the container, resulting in rice that has more moisture than the specified amount and becomes sticky. occurs. Furthermore, during storage at room temperature, moisture in the rice permeates and evaporates out of the container, resulting in hard, crumbly rice with poor texture and poor shelf life.
従って、酸素ガスおよび水分透過性の低い包装材料を使
用することによってレトルト条件下で炊飯と殺菌を同時
に行なっても、着色しない、風味のよい、かつ、食感の
優れたごはんが得られ、常温で１年間、長期保存しても
劣化のないレトルト直後の品質を維持することが可能と
なる。Therefore, by using packaging materials with low oxygen gas and moisture permeability, even if rice is cooked and sterilized at the same time under retort conditions, rice that does not become discolored, has good flavor, and has excellent texture can be obtained, and can be kept at room temperature. It is possible to maintain the quality immediately after retorting without deterioration even after long-term storage for one year.
表１ 生米と吸水率 （２０℃）
また、包装材料が金属を含まない材料がらなっている場
合、例えば、酸素ガスおよび水分バリヤー材が塩化ビニ
リデン樹脂、エチレンビニールアルコール共重合体、ポ
リ７クリロニトリル系樹脂酸化ケイ素蒸着フィルムなど
の金属を含まない材料を中間層に、外面をポリプロピレ
ン、ポリエチレン、これらのフィラー混練、ポリエステ
ル樹脂などを用いると容器ごとマイクロウェーブ（電子
レンジ）処理により短時間に、簡便に加熱ができ、すぐ
に食に供することができる。また、中間層に上記材料を
用いれば、中身の見える、商品価値の優れた包装体を得
ることが可能である。Table 1 Raw rice and water absorption rate (20℃) In addition, if the packaging material is made of a material that does not contain metal, for example, the oxygen gas and moisture barrier material may be vinylidene chloride resin, ethylene vinyl alcohol copolymer, poly7 If a metal-free material such as nitrile resin silicon oxide vapor deposited film is used as the middle layer, and polypropylene, polyethylene, filler kneading of these materials, or polyester resin is used for the outer surface, the whole container can be heated in a microwave in a short time. It can be heated easily and can be eaten immediately. Furthermore, by using the above-mentioned materials for the intermediate layer, it is possible to obtain a package that allows the contents to be seen and has excellent commercial value.
生米と水量との関係 ２０℃における生米の吸水率は表１の通りである。Relationship between raw rice and water amount Table 1 shows the water absorption rate of raw rice at 20°C.
浸漬後１時間以上経過すると吸水率はほぼ一定となるの
で、本発明の実施例では浸漬時間は１時間とした。浸漬
の目的は澱粉質をほぐし、α化を容易にするための手段
であり、製造工程を簡略化すためには吸水率を飽和かつ
一定にすることが好ましい。また、使用する水の量は通
常の炊飯法では米１に対し１．５倍量加え、蒸気として
余分の水分を逃しながら炊飯を行なう。いわゆるカニの
穴が蒸気の逃げ道であるからふっくらとした炊き上がり
とするための炊飯技術である。Since the water absorption rate becomes approximately constant after 1 hour or more after immersion, the immersion time was set to 1 hour in the examples of the present invention. The purpose of soaking is to loosen starch and facilitate gelatinization, and in order to simplify the manufacturing process, it is preferable to keep the water absorption saturated and constant. In addition, in the normal rice cooking method, the amount of water used is 1.5 times the amount of water added per 1 portion of rice, and the rice is cooked while the excess water is released as steam. This cooking technique allows the rice to be cooked fluffy because the so-called holes in the crab provide an escape route for steam.
従って、本発明は密封容器での炊飯であるため、余分の
水分をカットし、米１に対し水を１とした。Therefore, since the present invention involves cooking rice in a sealed container, excess moisture is removed and the ratio of water is 1 part to 1 part of rice.
炊き上がりをよくするため、容器の空間部分を比較的多
くとり、レトルト殺菌技術でふっくらとした炊き上がり
を確保した。To ensure the rice cooks well, the container has a relatively large space, and retort sterilization technology ensures fluffy rice.
以下実施例によりさらに詳しく説明するが、これに限定
されるものではない。また、上述した通り使用する水に
溶存している酸素ガス量（表２）の影響を受けるので以
下の実施例では煮沸した水を窒素ガス雰囲気下で常温に
冷却し、酸素ガスをほとんど溶存していない水を使用し
た。この場合溶存している酸素ガス量は少なくその量を
無視してよい。実際の工業的な生産の場合、使用する水
の種類、温度により溶存している酸素ガス量が分るので
、この量を補正すればよい。The present invention will be explained in more detail below using Examples, but is not limited thereto. In addition, as mentioned above, it is affected by the amount of oxygen gas dissolved in the water used (Table 2), so in the following example, boiled water is cooled to room temperature in a nitrogen gas atmosphere to ensure that most of the oxygen gas is dissolved. Not using water. In this case, the amount of dissolved oxygen gas is small and can be ignored. In actual industrial production, the amount of dissolved oxygen gas can be determined depending on the type and temperature of the water used, so this amount can be corrected.
表２ 水に対する酸素ガス溶解量（ｍｇ／Ｌ）出典：衛
生試験法注解
７０℃での実測値 ０．１５ ｍｇ／Ｌ参考例
従来から普通に行なわれているレトルトごはんの製造方
法を表２に示した。常圧で炊飯後計量し、ヘッドスペー
スを窒素ガス置換した後シールし、次いでレトルトに付
す方法である。Table 2 Amount of dissolved oxygen gas in water (mg/L) Source: Sanitary Testing Method Annotation Actual value measured at 70°C 0.15 mg/L Reference example Table 2 shows the conventional method of manufacturing retort rice. Indicated. This method involves weighing the rice after cooking it at normal pressure, replacing the head space with nitrogen gas, sealing it, and then retorting it.
表３ 従来の方法によるレトルト炊飯
ごはんの製造方法
大量の米
水 洗
浸 漬
（米／水＝１／１．５）
煮
炊
（常圧１００℃ ２〇一
実施例１
表４ 本発明の実施方法の概略
米（Ｊａｐｏｎｉｃａ） １人前
水 洗
↓
浸 漬 （米／水＝ １／１ ）
計量充填
シール
土
レトルト殺菌
（１２１℃、２５分）
（１）密封シール
生米１００ｇ当り、含有酸素ガス量が常温で８ｍｌにな
るように窒素ガス置換をした後シールを行なった。Table 3 Method for manufacturing retort-cooked rice using conventional methods Washing and soaking rice in large amounts of water (rice/water = 1/1.5) Boiling (normal pressure 100°C 201 Example 1 Table 4 Method of implementing the present invention Approximate rice (Japonica) 1 serving Wash ↓ Soak (rice/water = 1/1) Measure, fill and seal soil retort sterilization (121℃, 25 minutes) (1) The amount of oxygen gas contained per 100g of sealed raw rice After purging with nitrogen gas so that the volume was 8 ml at room temperature, sealing was performed.
表５ 酸素ガス量と着色、風味との関係生米１００ｇ当
りの酸素ガス量（ｍｌ）（２）レトルト殺菌
ふっくらとした炊き上がりを確保するためヘッドスペー
スを容器全体の容量の約５０％をとっているためレトル
ト条件は極めてむずかしく、１２５℃ｌ２Ｏ分、ＦＯ＝
５〜６、容器内圧とレトルト釜の圧力差を±１ｋｇに制
御した。炊き上がり、外観ともに炊飯ジャーと同等のも
のが得られ、微生物も完全に死滅した。Table 5 Relationship between oxygen gas amount and coloring and flavor Oxygen gas amount (ml) per 100g of uncooked rice (2) Retort sterilization In order to ensure fluffy cooked rice, the head space should be approximately 50% of the total container capacity. Therefore, the retort conditions are extremely difficult: 125℃ 12O min, FO=
5-6, the pressure difference between the container internal pressure and the retort pot was controlled to ±1 kg. When the rice was cooked, the appearance was the same as in a rice cooker, and all microorganisms were completely killed.
以上の条件化で得られたレトルト包装ごはんは常温流通
下で約１年の保存テストの結果何等の変色、変敗するこ
となく、炊き立てのごはんの食感が味わえることを確認
した。本発明で用いた容器はポリプロピレン樹脂／塩化
ビニリデン樹脂／ポリプロピレン樹脂からなる深さ５ｃ
ｍ、径１０゜５ｃｍ、容量４００ｍｌのトレーにポリエ
ステルフィルム／酸化ケイ素蒸着ポリエステルフィルム
／ポリプロピレンフィルムからなる蓋材をヒートシール
して用いた。この時、容器本体の酸素透過量は２０℃に
おいて０．８ｍｌ／ｍ”・日−ａｔｍであり、水分透過
量は０．１５ｇ／ｍ”・日であった。また、蓋材の酸素
透過量は２０℃において１゜１ ｍ １ ／ ｍ ２・
日・ａｔｍであり、水分透過量は２０℃において１．０
ｇ／ｍ２・日であった。これを容器全体として、２０℃
における酸素透過量及び水分透過量を実測した結果、酸
素透過量は０．０３０ｍｌ／個・日・ａｔｍ（０，８８
ｍｌ／ｍ２・日・ａｔｍ） 、水分透過量は０．０１２
ｇ／個・日・（０，３５ｇ／ｍ２・日）であった。The retort-packed rice obtained under the above conditions was stored at room temperature for about one year, and it was confirmed that the rice had the texture of freshly cooked rice without any discoloration or deterioration. The container used in the present invention is made of polypropylene resin/vinylidene chloride resin/polypropylene resin and has a depth of 5 cm.
A lid material consisting of a polyester film/silicon oxide vapor-deposited polyester film/polypropylene film was heat-sealed onto a tray having a diameter of 10°5 cm and a capacity of 400 ml. At this time, the amount of oxygen permeated through the container body was 0.8 ml/m''·day-atm at 20° C., and the amount of water permeated was 0.15 g/m″·day. In addition, the amount of oxygen permeation through the lid material is 1゜1 m 1 / m 2 at 20°C.
day・atm, and the amount of water permeation is 1.0 at 20°C.
g/m2·day. This as a whole container is heated to 20°C.
As a result of actually measuring the amount of oxygen permeation and the amount of water permeation in
ml/m2・day・atm), water permeation amount is 0.012
g/piece・day・(0.35 g/m2・day).
本発明と従来法との比較結果を表６に示した。Table 6 shows the comparison results between the present invention and the conventional method.
表６ 本発明と従来法との比較
実施例２
表７ 比較結果
白米ごはん
水浸漬米（Ｊａｐｏｎｉｃａ） ８５ ｇ水
５０ｇ水洗浸漬により生米６
７ｇは水を約１８ｇを吸水し、８５ｇになったので、さ
らに追加する水は５０ｇとした。容器は実施例１と全く
同様のものを用い、ヘッドスペースの酸素量が生米１０
０ｇあたり常温で８ｍｌになるように窒素ガス置換した
後、シールをした。シールをしたものを実施例１で記載
した方法によりレトルト条件で炊飯と殺菌を同時に行な
った。同じ生米を通常の方法で炊飯器で炊き上げたごは
ん（対照１）と、市販レトルト包装ごはん（対照２）と
味覚パネル２０名により官能評価を実施した。評価法は
炊飯器との２点比較による１０点満点法によった。Table 6 Comparison Example 2 between the present invention and the conventional method Table 7 Comparison results White rice soaked in water (Japonica) 85 g water
6 uncooked rice by washing and soaking in 50g water
7g absorbed about 18g of water, resulting in 85g, so 50g of water was added. The container used was exactly the same as in Example 1, and the amount of oxygen in the head space was 10% for uncooked rice.
After purging with nitrogen gas so that the volume was 8 ml per 0 g at room temperature, it was sealed. The sealed rice was cooked and sterilized simultaneously under retort conditions using the method described in Example 1. Sensory evaluation was conducted by 20 taste panels using the same uncooked rice cooked in a rice cooker in a conventional manner (Control 1) and commercially available retort packaged rice (Control 2). The evaluation method was a 10-point scale based on a two-point comparison with the rice cooker.
以上、評価は炊飯器に比較した場合、若干落ちるが、市
販のレトルト包装ごはんとの比較においては各項目とも
優位であることがわかる。As can be seen from the above, although the evaluation is slightly lower when compared to rice cookers, it is superior in every category when compared to commercially available retort packaged rice.
米の種類、品質による吸水量の影響はほとんどなく、約
１０％程度の水量のふれは影響がない。The type and quality of rice has little effect on the amount of water absorbed, and a fluctuation of about 10% of the amount of water has no effect.
実施例３
赤飯
水洗もち米 １２０ｇ
煮た小豆 ２０ｇ
煮汁 ７５ｇ
表８ 赤飯の評価結果
赤飯の場合は、商品価値を高めるためごはん全体を均一
に小豆色にする必要があるため、小豆１０ｇを水１００
ｇで約２０分点た小豆２０ｇと煮汁を実施例１と同じ容
器に計量後加えて実施例１と同様にレトルト条件で炊飯
と殺菌を同時に行なった。煮汁が不足する場合は不足分
を水で補った。Example 3 Sekihan Washed glutinous rice 120g Boiled red beans 20g Boiled soup 75g Table 8 Evaluation results of red rice In the case of red rice, it is necessary to make the entire rice uniformly red bean-colored in order to increase the product value, so 10g of red beans are mixed with 100g of water.
20 g of adzuki beans that had been boiled for about 20 minutes and the broth were weighed and added to the same container as in Example 1, and the rice was cooked and sterilized at the same time under retort conditions in the same manner as in Example 1. If there was not enough broth, the shortage was made up with water.
官能テストの結果は表８に示す。対照３は通常の炊飯器
で炊飯したものであり、対照は４は市販レトルト赤飯で
ある。The results of the sensory test are shown in Table 8. Control 3 is rice cooked in a normal rice cooker, and Control 4 is commercially available retort red rice.
以上、外観において炊飯器によって炊き上げたごはんと
比較して若干劣ったが、市販品に比べてすべての項目に
ついて優位であった。As mentioned above, although the appearance was slightly inferior to rice cooked in a rice cooker, it was superior in all aspects compared to commercially available products.
実施例４
山菜ごはん
水浸漬うるち米
山菜
調味液
５ｇ
０ｇ
５ｇ
実施例１と同じ容器に各材料を充填し、ヘッドスペース
の酸素量が生米１００ｇ当り８ｍｌになるように窒素ガ
ス置換し、シールした後、実施例１と同様のレトルト条
件下で炊飯と殺菌を同時に行なった。対照５は通常の炊
飯器で炊飯したものであり、対照６は市販レトルト山菜
ごはんである。Example 4 Wild vegetable rice soaked in water Non-glutinous rice Wild vegetable seasoning liquid 5g 0g 5g Fill the same container as in Example 1 with each ingredient, replace with nitrogen gas so that the amount of oxygen in the head space is 8ml per 100g of raw rice, and seal. Rice was cooked and sterilized simultaneously under the same retort conditions as in Example 1. Control 5 is rice cooked in a normal rice cooker, and Control 6 is commercially available retort wild vegetable rice.
表９ 山菜ごはんの評価結果
の炊き上がりであり、市販品に比べてすべて優位であっ
た。Table 9: Evaluation results of cooked wild vegetable rice, all of which were superior to commercially available products.
実施例５
おかゆ
水浸漬床 ６０ｇ
水 ２４０ｇ
実施例２と同じように炊き上げた。なお、レトルト時間
は実施例２に比較して１０分短く処理した。官能評価の
結果は実施例２と同じであった。Example 5 Porridge water soaked bed 60g Water 240g Cooked in the same manner as in Example 2. Note that the retort time was 10 minutes shorter than in Example 2. The results of the sensory evaluation were the same as in Example 2.
炊き上がったおかゆは全がゆである。The cooked rice porridge is completely boiled.
炊飯器に炊き上がりに比較してレトルト品は若干炊き上
がりの外観が悪くなるが、市販品と同等実施例６
実施例２と同様にしてレトルト炊飯ごはんを製造した。Example 6 Retort-cooked rice was produced in the same manner as in Example 2, although the appearance of the retort product was slightly worse than that of the rice cooked in a rice cooker, but it was equivalent to the commercially available product.
対照としてトレーのシール材料を２軸延伸ナイロン／ポ
リエチレンラミネートフイルムを用いた。As a control, a biaxially stretched nylon/polyethylene laminate film was used as the tray sealing material.
その結果、対照品のごはんはべとべとした炊き上がりに
なり、水の量による再現性がなく、シール材料と加える
水の量を調節することによる制御は困難であった。As a result, the cooked rice in the control product was sticky and sticky, and there was no reproducibility depending on the amount of water, making it difficult to control by adjusting the sealing material and the amount of water added.
実施例７
実施例２において米を日本種（Ｊａｐｏｎｉｃａ）をイ
ンド種（Ｉｎｄｉｃａ）に変更して同様にレトルト炊飯
を行ない、日本種の米と同じ結果を得た。Example 7 In Example 2, the rice variety was changed from Japanese variety (Japonica) to Indian variety (Indica), and the rice was retort-cooked in the same manner as in Example 2, and the same results as with the Japanese variety of rice were obtained.
［発明の効果］
ヘッドスペースの不活性ガス置換を行なわない場合は、
外見上は褐色に着色し、風味面では、むれ奥が発生する
。これに対して本発明の方法によれば、着色しない、風
味の優れた炊飯ごはんが得られる。また本発明の方法は
炊飯に当たって水蒸気等によって逃げる水分がないため
、使用する水の量が少なく、従って、使用エネルギーが
従来法に比較して１／２ないし１／３ですむ。また計量
に当たっても水に浸漬しただけの生米であるので流動性
がよく自動化が容易で、かつ製造時間が短時間ですむ。[Effect of the invention] When the head space is not replaced with inert gas,
The color is brown in appearance, and the flavor is runny. On the other hand, according to the method of the present invention, cooked rice that is not colored and has an excellent flavor can be obtained. Furthermore, in the method of the present invention, since there is no moisture escaping by steam or the like during cooking, the amount of water used is small, and therefore the energy used is 1/2 to 1/3 compared to the conventional method. Furthermore, since the rice is raw rice that has just been soaked in water, it has good fluidity and is easy to automate, and the production time is short.
また、あらかじめごはんを炊飯し、容器に充填する従来
法の場合、容器への充填時、ごはんの粘着性による取扱
いの煩雑さや、ごはんのっぷれの問題が起こる。これに
反し本発明の場合、充填時は水を含んだ固い穀物粒であ
るので米粒がつぶれることもなく、また、流動性もよく
、計量・充填が容易である。容器は、酸素透過量及び水
分透過量の少ない材料を用いているので常温における長
期間の保存にも品質を損うことなく、レトルト直後の品
質を維持することができる。以上のような点から本発明
によって得られるレトルト炊飯ごはんは従来のそれと比
較して商品価値の高いものが得られた。Furthermore, in the conventional method of cooking rice in advance and filling it into a container, problems arise such as complicated handling due to the stickiness of the rice and overflowing rice when filling the container. On the other hand, in the case of the present invention, since the rice grains are hard grains containing water during filling, the rice grains are not crushed and have good fluidity, making it easy to measure and fill. Since the container is made of a material with low oxygen permeation and water permeation, the quality can be maintained even after long-term storage at room temperature, and the quality immediately after retorting can be maintained. From the above points, the retort-cooked rice obtained by the present invention has a higher commercial value than conventional rice.
Claims (5)
酸素ガス量を常温で生米１００ｇ当り４ないし１２ｍｌ
になるように不活性ガスで調整し、密封した後レトルト
によって炊飯と殺菌を同時に行なうことを特徴とするレ
トルト炊飯ごはんの製造方法。(1) Fill a container with raw rice and water, and adjust the amount of oxygen gas in the filled container system to 4 to 12 ml per 100 g of raw rice at room temperature.
A method for producing retort-cooked rice, which is characterized in that the rice is adjusted with an inert gas so that the rice is cooked and the rice is sterilized at the same time in a retort after the rice is sealed.
ａｔｍ以下、水分透過量が２ｇ／ｍ＾２・日以下の材料
を少なくとも１層を含む積層材料からなる容器であるこ
とを特徴とする請求項１記載のレトルト炊飯ごはんの製
造方法。(2) Oxygen gas permeation rate at 20℃ is 2ml/m^2・day・
2. The method for producing retort-cooked rice according to claim 1, wherein the container is made of a laminated material containing at least one layer of material having a water permeation rate of 2 g/m^2.day or less.
ａｔｍ以下、水分透過量が２ｇ／ｍ＾２・日以下の材料
がアルミニウム箔、塩化ピニデン樹脂、エチレンビニル
アルコール共重合樹脂、ポリアクリロニトリル系樹脂、
酸化ケイ素蒸着フィルムの少なくとも１層を含む積層材
料からなることを特徴とする請求項２記載のレトルト炊
飯ごはんの製造方法。(3) Oxygen gas permeation rate at 20℃ is 2ml/m^2・day・
ATM or less, and materials with a water permeation rate of 2 g/m^2/day or less include aluminum foil, pinidene chloride resin, ethylene vinyl alcohol copolymer resin, polyacrylonitrile resin,
3. The method for producing retort-cooked rice according to claim 2, characterized in that it is made of a laminated material containing at least one layer of silicon oxide vapor-deposited film.
ａｔｍ以下、水分透過量が２ｇ／ｍ＾２・日以下の材料
が塩化ビニリデン樹脂、エチレンビニルアルコール共重
合樹脂、ポリアクリロニトリル系樹脂、酸化ケイ素蒸着
フィルムの少なくとも１層を含む積層材料からなること
を特徴とするマイクロウェーブ処理可能な請求項２記載
のレトルト炊飯ごはんの製造方法。(4) Oxygen gas permeation rate at 20℃ is 2ml/m^2・day・
Atm or less, the material with a water permeation rate of 2 g/m^2/day or less is a laminated material containing at least one layer of vinylidene chloride resin, ethylene vinyl alcohol copolymer resin, polyacrylonitrile resin, and silicon oxide vapor-deposited film. The method for producing retort-cooked rice according to claim 2, which is characterized in that it can be processed by microwaves.
ａｔｍ以下、水分透過量が２ｇ／ｍ＾２・日以下の材料
が２軸延伸された塩化ビニリデン樹脂、エチレンビニル
アルコール共重合樹脂、ポリアクリロニトリル系樹脂で
あることを特徴とする請求項２記載のレトルト炊飯ごは
んの製造方法。(5) Oxygen gas permeation rate at 20℃ is 2ml/m^2・day・
3. The material according to claim 2, wherein the material having a water permeation rate of 2 g/m^2.day or less is biaxially stretched vinylidene chloride resin, ethylene vinyl alcohol copolymer resin, or polyacrylonitrile resin. A method for producing retort-cooked rice.
Applications Claiming Priority (4)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP12423090 | 1990-05-16 | ||
| JP2-124230 | 1990-05-16 | ||
| JP16535990 | 1990-06-22 | ||
| JP2-165359 | 1990-06-22 |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| JPH04117247A true JPH04117247A (en) | 1992-04-17 |
| JPH0824538B2 JPH0824538B2 (en) | 1996-03-13 |
Family
ID=26460942
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP2208357A Expired - Lifetime JPH0824538B2 (en) | 1990-05-16 | 1990-08-07 | Retort cooked rice production method |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JPH0824538B2 (en) |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP2011010559A (en) * | 2009-06-30 | 2011-01-20 | Nippon Ajikikou Co Ltd | Method for producing packaged cooked rice |
| US8973453B2 (en) | 2010-01-18 | 2015-03-10 | Smc Kabushiki Kaisha | Feed screw mechanism |
-
1990
- 1990-08-07 JP JP2208357A patent/JPH0824538B2/en not_active Expired - Lifetime
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP2011010559A (en) * | 2009-06-30 | 2011-01-20 | Nippon Ajikikou Co Ltd | Method for producing packaged cooked rice |
| US8973453B2 (en) | 2010-01-18 | 2015-03-10 | Smc Kabushiki Kaisha | Feed screw mechanism |
Also Published As
| Publication number | Publication date |
|---|---|
| JPH0824538B2 (en) | 1996-03-13 |
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