JPH0549420A - Method for preserving cooked rice - Google Patents
Method for preserving cooked riceInfo
- Publication number
- JPH0549420A JPH0549420A JP3289060A JP28906091A JPH0549420A JP H0549420 A JPH0549420 A JP H0549420A JP 3289060 A JP3289060 A JP 3289060A JP 28906091 A JP28906091 A JP 28906091A JP H0549420 A JPH0549420 A JP H0549420A
- Authority
- JP
- Japan
- Prior art keywords
- cooked rice
- cooked
- rice
- container
- carbon dioxide
- 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.)
- Pending
Links
Landscapes
- Cereal-Derived Products (AREA)
Abstract
Description
【０００１】[0001]
【産業上の利用分野】本発明は、炊きたての米飯の状態
を保持したまま長期間保管し、使用時に湯浴または電子
レンジなどにより簡単に炊きたての炊飯米を作ることが
できるようにした炊飯米の保存方法に関する。BACKGROUND OF THE INVENTION The present invention relates to cooked rice which can be stored for a long period of time while keeping the state of freshly cooked cooked rice so that freshly cooked cooked rice can be easily prepared by using a hot water bath or a microwave oven. Regarding how to save.
【０００２】[0002]
【従来の技術】炊飯米は、本来各家庭にて炊飯釜で炊い
て米食に供することが一般的であるが、炊飯までの洗米
や浸漬の手間がかかり該家族による少量の炊飯のために
米本来の美味みを引き出すことが難しいという問題点が
あった。2. Description of the Related Art Generally, cooked rice is generally cooked in a rice cooker at each home and used for rice meal. However, it takes time to wash or soak the rice until it is cooked by the family. There was a problem that it was difficult to bring out the original taste.
【０００３】また、米飯製造業者にあっては大量の炊飯
とその技術によって米本来の美味みを引き出すことは容
易であったが、一方その保存性から広範囲の流通には困
難さがあった。さらに、長期保存を目的として個人向け
の少量包装品が作られているが、これらのものは冷蔵保
管が必要であること、冷蔵しても微生物汚染を完全に抑
えることはできないので保存期間に限度があり、また冷
蔵温度においては米に含まれるデンプンが老化し易いこ
と等により速やかに消費しなければならないこと等の問
題点があった。In addition, it was easy for a rice cooker to bring out the original taste of rice by using a large amount of cooked rice and its technique, but on the other hand, it was difficult to distribute it over a wide range due to its storability. In addition, small-scale packages for individuals are made for the purpose of long-term storage, but these items require refrigeration storage and microbial contamination cannot be completely suppressed even when refrigerated, so the storage period is limited. However, there is a problem in that the starch contained in rice is likely to age at the refrigerating temperature and must be promptly consumed.
【０００４】また、常温保管可能米飯包装品にあっては
包装後微生物の死滅を目的として包装後湯浴殺菌や蒸気
殺菌などの再加熱処理を施しているがこの処理により風
味が劣化すること、加熱処理によるデンプンの餅化を起
こすと共に炊飯米粒の崩壊が起こり本来のコシが消失す
ること及び容器への盛り付けのソフト感が消失すること
等の問題点があった。In addition, in a packaged rice product that can be stored at room temperature, reheat treatment such as hot water bath sterilization or steam sterilization is performed after packaging for the purpose of killing microorganisms after packaging. However, this treatment deteriorates the flavor. There are problems such that the starch becomes moist due to the heat treatment, the rice grains are disintegrated, the original stiffness disappears, and the soft feeling of serving in the container disappears.
【０００５】[0005]
【発明が解決しようとする課題】本発明は、上記の従来
技術の問題点に鑑みてなされたものであり、その目的
は、家庭や職場さらには食堂の供食用として加熱処理だ
けで炊飯米の本来の美味みを有し、且つ手間も要せず、
しかも保存期間中における風味の劣化や微生物汚染が防
止されるようにしたこと、また、加熱処理をしなくとも
そのままの状態でも食に供することのできる炊飯米の保
存方法を提供することにある。DISCLOSURE OF THE INVENTION The present invention has been made in view of the above-mentioned problems of the prior art, and its purpose is to cook rice cooked only by heat treatment for serving at home, workplace or dining room. It has the original taste and requires no effort,
Moreover, it is intended to prevent deterioration of flavor and microbial contamination during the storage period, and to provide a method for preserving cooked rice that can be used as it is without heat treatment.
【０００６】[0006]
【課題を解決するための手段】本発明は、炊飯した米飯
を炊飯直後の高温度の状態下でただちに容器内に盛り付
けて形を整え、速やかにその容器内に炭酸ガス、窒素ガ
ス、エチルアルコール蒸気の単味もしくはこれらの混合
ガスを充填密封することにある。According to the present invention, cooked cooked rice is immediately placed in a container in a high temperature state immediately after cooking to adjust the shape, and the carbon dioxide gas, nitrogen gas, and ethyl alcohol are quickly placed in the container. It consists in filling and sealing the plain steam or a mixed gas of these.
【０００７】[0007]
【作用】炊飯米を炊飯後に容器内に密封するとムレが発
生し、保存性の低減となることが指摘されていた。この
ムレの発生の原因は、容器に付着している微生物や外気
性菌による微生物汚染によるものであることを本発明者
らは実験の結果知見した。したがって、炊飯した米飯を
炊飯直後の高温度の状態下で容器内に盛り付けると微生
物はほとんど死滅しており、かつ高温状態においては炊
飯米からの蒸気の発散により外気性菌の付着しにくい状
態となる。さらによいことには、炊飯直後の米粒中の含
酸素及び米粒間の含酸素は非常に低い濃度となってお
り、冷やした炊飯米にみられる含酸素による密封後の袋
内酸素濃度の上昇に比べ、大幅に低減することができる
優位性を有する。炊飯直後の米飯を容器内に盛り付けす
る時の温度は５０℃を下回らないことが重要である。５
０℃未満の温度で容器内に盛り付けすると保存性が著し
く低減するので好ましくない。[Function] It has been pointed out that if rice cooked rice is sealed in a container after cooking, stuffiness occurs and the storage stability is reduced. The present inventors have found from experiments that the cause of this stuffiness is due to microbial contamination by microorganisms adhering to the container and external air bacteria. Therefore, when cooked cooked rice is placed in a container at a high temperature immediately after cooking, most of the microorganisms are killed, and at high temperatures, it is difficult for outside air bacteria to adhere due to the vapor emanation from the cooked rice. Become. Even better, the oxygen content in the rice grains immediately after cooking and the oxygen content between the rice grains are extremely low, which increases the oxygen concentration in the bag after sealing due to the oxygen content found in chilled cooked rice. In comparison, it has an advantage that it can be significantly reduced. It is important that the temperature at which the cooked rice is cooked in the container immediately after it is cooked does not fall below 50 ° C. 5
Placing it in a container at a temperature of less than 0 ° C. is not preferable because the storage property is significantly reduced.
【０００８】炭酸ガスを充填する目的は、ガビ菌及び酵
母菌の増殖抑制を図ることにあり、容器内の充填濃度は
２０〜９７ｖｏｌ％の範囲で使用される。窒素ガスの充
填目的は、制菌と炭酸ガスの水分・タンパク質などへの
溶解による密封用袋体のつぶれ防止を図ること、さらに
炭酸ガスの溶解によって起こりうる炊飯米の味覚への影
響を低減させることにある。その充填濃度は７７ｖｏｌ
％以下で使用される。炭酸ガス及び窒素ガス濃度は炊飯
米の包装状態及び形態によって適宜に調整されるもので
ある。エチルアルコールを蒸気状態で充填する目的は、
一般に使用されている液体噴霧では均一な充填が困難で
あり、高温な炊飯米に吹きつけた場合に液体エチルアル
コールが即座に気化してしまい容器表面に付着してしま
う問題、また液体の場合にはどうしても噴霧量が多くな
り、炊飯米の味覚への影響が大きくなる問題等を有す
る。しかるに、蒸気状態での噴霧では炊飯米温度と同様
の温度帯のため液体のような急激な飛散がみられず、浸
透が速やかである。また、蒸気による少量の充填のため
味覚への影響がほとんどみられない効果をもたらす。ま
た、エチルアルコールの充填密封により、炭酸ガスでは
十分に抑制されない酵母菌の増殖を抑制する作用をもた
らす。エチルアルコール蒸気濃度は３〜１０ｖｏｌ％の
範囲で使用される。本発明の方法にしたがえば、残存酸
素量としては密封直後で３％以下にすることができる。The purpose of filling the carbon dioxide gas is to suppress the growth of Gavi bacterium and yeast, and the filling concentration in the container is used in the range of 20 to 97 vol%. The purpose of filling nitrogen gas is to prevent crushing of the sealing bag due to bacteriolysis and dissolution of carbon dioxide in water and protein, and to reduce the effect on the taste of cooked rice that may occur due to dissolution of carbon dioxide. Especially. The filling concentration is 77vol
Used below%. The carbon dioxide gas and nitrogen gas concentrations are appropriately adjusted depending on the packaging state and form of cooked rice. The purpose of filling ethyl alcohol in a vapor state is to
Uniform filling is difficult with commonly used liquid spray, and when sprayed on hot cooked rice, the problem that liquid ethyl alcohol vaporizes immediately and adheres to the container surface. However, there is a problem that the amount of spray increases and the taste of cooked rice is greatly affected. However, spraying in the vapor state does not cause a rapid scattering like liquid because of the temperature range similar to the temperature of cooked rice, and the penetration is rapid. In addition, since a small amount of steam is used for filling, the taste is hardly affected. Further, the filling and sealing of ethyl alcohol brings about an effect of suppressing the growth of yeast which is not sufficiently suppressed by carbon dioxide gas. The ethyl alcohol vapor concentration is used in the range of 3 to 10 vol%. According to the method of the present invention, the residual oxygen amount can be reduced to 3% or less immediately after sealing.
【０００９】本発明において使用される容器としては、
一般的にはガス不透過性のプラスチックトレイ及び包材
を用いるが、耐熱性を有する材質も使用される。その代
表例を次に示す。 トレイ：アルミニウム薄板、ポリエステル、耐熱性発泡
スチロールなど。 包 材：塩化ビニリデン／ポリアミド／ポリエチレン
ラミネート。塩化ビニリデン／ポリエステル／ポリエチ
レン ラミネート。ポリプロピレン／エチレン・ビニル
アルコール共重合／ポリエチレンラミネートなど。The container used in the present invention includes:
Generally, a gas impermeable plastic tray and a packaging material are used, but a material having heat resistance is also used. Typical examples are shown below. Tray: Aluminum sheet, polyester, heat resistant Styrofoam, etc. Packaging material: vinylidene chloride / polyamide / polyethylene
laminate. Vinylidene chloride / polyester / polyethylene laminate. Polypropylene / ethylene / vinyl alcohol copolymer / polyethylene laminate, etc.
【００１０】[0010]
【実施例１】常法によってウルチの白米を炊飯した炊飯
米の温度が５０℃に低下しないようにプラスチック製ト
レイ内に盛り付け形を整うた。盛り付け後の米飯表面温
度は６０℃であった。このものをただちにプラスチック
フィルム袋体内に入れた。使用した袋体は塩化ビニリデ
ン／ナイロン２０μ＋ポリエチレン４５μのラミネート
袋であった。次にこれを真空ガス充填包装機に装填し、
真空引きした後、炭酸ガス７５ｖｏｌ％＋窒素ガス２０
ｖｏｌ％＋エチルアルコール蒸気５ｖｏｌ％の３種混合
ガスを充填・密封した。斯かる試料を３０℃、相対湿度
７０％の恒温器に保管し、保管日数に対応して殺菌検査
と外観及び味覚を１０名の検査員によって官能検査を行
ない、その結果を表１に示した。[Example 1] Uruchi white rice cooked by a conventional method was prepared in a plastic tray so that the temperature of the cooked rice did not drop to 50 ° C. The surface temperature of the cooked rice after arranging was 60 ° C. This was immediately placed in a plastic film bag. The bag used was a laminated bag of vinylidene chloride / nylon 20μ + polyethylene 45μ. Then load it into the vacuum gas filling packaging machine,
After vacuuming, 75 vol% carbon dioxide + 20 nitrogen gas
A mixed gas of three kinds of vol% + ethyl alcohol vapor 5 vol% was filled and sealed. Such a sample was stored in an incubator at 30 ° C. and a relative humidity of 70%, and a sterilization test and a sensory test of appearance and taste were performed by 10 inspectors according to the number of storage days, and the results are shown in Table 1. ..
【００１１】[0011]
【表１】 [Table 1]
【００１２】[0012]
【実施例２】実施例１に示す炊飯米（６０℃）をプラス
チック製トレン内に盛り付けた後、例１で用いたと同様
のプラスチックフィルム袋体内に入れて真空引きした
後、それぞれの試料に炭酸ガス（９０ｖｏｌ％）、エチ
ルアルコール蒸気（７ｖｏｌ％）を充填し密封した。各
試料を３０℃、相対湿度７０％の状態下で保管し、保管
日数に対応させて各試料の発生菌数を検査した。その結
果を表２に示した。Example 2 The cooked rice (60 ° C.) shown in Example 1 was placed in a plastic tray, placed in a plastic film bag similar to that used in Example 1 and evacuated, and then each sample was carbonated. Gas (90 vol%) and ethyl alcohol vapor (7 vol%) were filled and sealed. Each sample was stored under the condition of 30 ° C. and 70% relative humidity, and the number of germs generated in each sample was examined according to the number of storage days. The results are shown in Table 2.
【００１３】[0013]
【表２】 [Table 2]
【００１４】[0014]
【比較例】清浄室内で４０℃に冷やした炊飯米について
２０ｖｏｌ％の窒素ガス単体と前記実施例で示したガス
組成の混合ガスを充填密封したものと、高温（６０℃）
のままで前記窒素ガスと混合ガスを充填密封したものに
ついて、実施例に記載の方法にしたがって試験を行なっ
て、一般生菌数を測定し、その結果を表３に示した。[Comparative Example] Cooked rice cooled to 40 ° C. in a clean room, filled with 20 vol% nitrogen gas alone and mixed gas having the gas composition shown in the above example, and sealed at a high temperature (60 ° C.)
The nitrogen gas and the mixed gas which had been filled and sealed as they were were subjected to a test according to the method described in Examples to measure the number of general viable cells.
【００１５】[0015]
【表３】 上記の実施例及び比較例に見られるように、本発明の保
存法によるものは顕著な保存効果をもたらすことができ
る。[Table 3] As seen in the above Examples and Comparative Examples, the preservation method of the present invention can bring about a remarkable preservation effect.
【００１６】[0016]
【発明の効果】以上説明したように本発明の保存法によ
れば、炊飯米を長期保存することができ、しかも食感の
優れた炊飯米を消費時に手軽に食くすることできる効果
をもたらす。As described above, according to the preserving method of the present invention, the cooked rice can be preserved for a long period of time, and the cooked rice having an excellent texture can be easily eaten at the time of consumption. ..
───────────────────────────────────────────────────── フロントページの続き (72)発明者 金子 晴海 東京都千代田区三崎町３−３−23昭和炭酸 株式会社内 (72)発明者 江口 泰司 愛知県名古屋市東区白壁３−20−19 ─────────────────────────────────────────────────── ─── Continued Front Page (72) Inventor Harumi Kaneko 3-3-23 Misakicho, Chiyoda-ku, Tokyo Within Showa Carbon Co., Ltd. (72) Inventor Taiji Eguchi 3-20-19 Shirahaka, Higashi-ku, Nagoya-shi, Aichi
Claims (1)
高温度の状態下で容器内に盛り付け、速やかに該容器内
に炭酸ガス、窒素ガス、エチルアルコール蒸気の単味も
しくはこれらの混合ガスを充填密封することを特徴とす
る炊飯米の保存方法。1. Cooked cooked rice according to a conventional method is placed in a container at a high temperature immediately after cooking and promptly filled with carbon dioxide, nitrogen gas, ethyl alcohol vapor alone or a mixed gas thereof. A method for storing cooked rice, which is characterized by filling and sealing.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP3289060A JPH0549420A (en) | 1991-08-16 | 1991-08-16 | Method for preserving cooked rice |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP3289060A JPH0549420A (en) | 1991-08-16 | 1991-08-16 | Method for preserving cooked rice |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| JPH0549420A true JPH0549420A (en) | 1993-03-02 |
Family
ID=17738305
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP3289060A Pending JPH0549420A (en) | 1991-08-16 | 1991-08-16 | Method for preserving cooked rice |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JPH0549420A (en) |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPH0767559A (en) * | 1993-09-03 | 1995-03-14 | Takano:Kk | Aseptically packed cooked rice |
| JP2015008689A (en) * | 2013-06-28 | 2015-01-19 | 株式会社木村海産 | Packaged food product, manufacturing apparatus of packaged food product, and preservation method of processed food product |
Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS5282470A (en) * | 1975-12-29 | 1977-07-09 | Seiko Epson Corp | Electronic watch |
| JPS56117767A (en) * | 1980-02-19 | 1981-09-16 | Mitsubishi Gas Chem Co Inc | Preservation of cooked rice |
| JPS5722680A (en) * | 1980-07-13 | 1982-02-05 | Furointo Sangyo Kk | Storage of food product |
| JPS6010701A (en) * | 1983-06-30 | 1985-01-19 | 株式会社村田製作所 | Positive temperature coefficient thermistor |
-
1991
- 1991-08-16 JP JP3289060A patent/JPH0549420A/en active Pending
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS5282470A (en) * | 1975-12-29 | 1977-07-09 | Seiko Epson Corp | Electronic watch |
| JPS56117767A (en) * | 1980-02-19 | 1981-09-16 | Mitsubishi Gas Chem Co Inc | Preservation of cooked rice |
| JPS5722680A (en) * | 1980-07-13 | 1982-02-05 | Furointo Sangyo Kk | Storage of food product |
| JPS6010701A (en) * | 1983-06-30 | 1985-01-19 | 株式会社村田製作所 | Positive temperature coefficient thermistor |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPH0767559A (en) * | 1993-09-03 | 1995-03-14 | Takano:Kk | Aseptically packed cooked rice |
| JP2015008689A (en) * | 2013-06-28 | 2015-01-19 | 株式会社木村海産 | Packaged food product, manufacturing apparatus of packaged food product, and preservation method of processed food product |
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