JPH0630717A - Production of retort pilaf filled in container - Google Patents

Abstract

PURPOSE:To obtain simply edible pilaf, filled in a container and excellent in dry and loose feeling and keeping quality in the distribution by washing specific mixed raw material rice, applying edible fats and oils, etc., thereto, then heating the raw material rice, subsequently mixing the heated raw material together with an ingredient material, etc., in a container and hermetically sealing the resultant mixture in the container and subsequently carrying out the hot-pressing and sterilization treatment. CONSTITUTION:Mixed raw material rice composed of nonglutinous rice and high-amylose rice is washed and sufficiently immersed in water. Edible fats and oils and an emulsifying agent are then added and applied to the surface of the respective mixed raw material rice. Heating is subsequently carried out by irradiation of microwaves. The resultant rice, together with an auxiliary material such as an ingredient material, is then mixed in a formed container of the type corresponding to a microwave oven and hermetically sealed. The obtained hermetically sealed rice and ingredient material are then subjected to hot-pressing and sterilization treatment to afford the objective pilaf.

Description

【発明の詳細な説明】Detailed Description of the Invention

【０００１】[0001]

【産業上の利用分野】本発明は容器詰めレトルトピラフ
の製造方法に関する。とくに、澱粉等の流出を行わず、
ピラフ特有のパサパサ感触を与えながらも、日本人が好
む特有の粘りを感ずることが出来き、なおかつ常温化で
の流通保存が出来る電子レンジ対応可能な容器詰めピラ
フの製造方法に関するものである。BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a method of manufacturing a container-filled retort pilaf. In particular, without leaking starch,
The present invention relates to a method for producing a container-filled pilaf that can be stored in a microwave oven and can be stored while being distributed and stored at room temperature, while giving a peculiar dry feeling to the pilaf and being able to feel the peculiar tenacity that Japanese people like.

【０００２】[0002]

【従来の技術】従来のレトルトピラフの製造方法とし
て、まず第１に、原料米を洗米して水に浸漬後、蒸煮蒸
焼することにより半炊きとした米飯に、調味料，かや
く，食用油を加え混合したものを合成樹脂容器に充填，
密封した後、高温加熱して炊飯と殺菌の双方を同時に行
う方法がある。2. Description of the Related Art First of all, as a conventional method for producing a retort pilaf, first of all, the raw rice is washed and immersed in water, then steamed and steamed to make half-cooked cooked rice, seasoning, oyster, and cooking oil. Add the mixture and add it to the synthetic resin container,
After sealing, there is a method of heating at high temperature to perform both rice cooking and sterilization at the same time.

【０００３】第２に、特開昭６２−２４４３５６号公報
に示されるように、洗米した原料米を水に浸漬し、その
後、蒸煮あるいは蒸熱処理により半炊き米飯とし、次に
２０℃以下の水に短時間浸漬し、さらに減圧下で脱水処
理し、これに調味料，食用油脂，具等を混入し、合成樹
脂容器に充填密封し、レトルト殺菌（加圧殺菌）する製
造方法がある。Secondly, as disclosed in Japanese Patent Laid-Open No. 62-244356, washed raw rice is dipped in water and then cooked or steam-heated to make half-cooked rice, and then water at 20 ° C. or lower. There is a manufacturing method of immersing in a short time, then dehydrating under reduced pressure, mixing seasonings, edible oils and fats, ingredients, etc., filling and sealing in a synthetic resin container, and retort sterilization (pressure sterilization).

【０００４】[0004]

【発明が解決しようとする課題】前記第１の従来法のピ
ラフ製造方法の調理は、簡単に出来るところから、広く
使用されているが、この種のピラフは一般にほぐれが悪
く、べとつくという問題点がある。前記第２の従来法の
ピラフ製造方法は、澱粉の流出により、元来日本人が好
む粘りがなくなり、米という食感を失うことが生じると
いう問題点がある。また、前記第１及び第２の従来法共
にレトルトパウチと呼ばれる容器袋のまま沸水の中で長
時間の加熱をした後、これを開封し皿の上に取り出して
食べるもの、又は、加熱しないで容器から中身を取り出
し、これをフライパン等で炒めるなどして皿の上にのせ
て食べなければならないなど、別途の皿などの容器が必
要であるという問題点がある。The cooking of the first conventional method for producing pilaf is widely used because it can be easily done, but this type of pilaf generally has a problem that it does not easily loosen and is sticky. There is. The second conventional method for producing pilaf has a problem that the outflow of starch causes the stickiness that Japanese people originally like to disappear and the texture of rice to be lost. Also, in both the first and second conventional methods, a container bag called a retort pouch is heated in boiling water for a long time as it is, and then opened and taken out on a plate, or it is not heated. There is a problem that a separate container such as a plate is required, for example, it is necessary to take out the contents from the container and stir it in a frying pan or the like to put it on a plate for eating.

【０００５】[0005]

【課題を解決するための手段】この発明は前記課題を解
決することを目的としてなされたものであって、その手
段とするところは、うるち米と高アミロース米からなる
混合原料米を洗米し、該混合原料米を水に充分に浸漬し
た後、食用油脂及び乳化剤を加えて各混合原料米表面に
付着させてから、マイクロ波の照射による加熱を施し、
具などの副原料と共に電子レンジ対応成型容器内に混入
し密封した後、加熱加圧殺菌処理するところにある。The present invention has been made for the purpose of solving the above-mentioned problems, and the means is to wash mixed raw rice consisting of non-glutinous rice and high amylose rice, After thoroughly dipping the mixed raw rice in water, add edible oil and fat and an emulsifier to adhere to the surface of each mixed raw rice, and then heat by microwave irradiation,
After mixing with auxiliary materials such as ingredients in a molding container compatible with a microwave oven and sealing the container, heat and pressure sterilization is performed.

【０００６】[0006]

【作用】前記手段において、原料とする米は、通常に流
通されているうるち米では、従来の方法を使用すると粘
りが強く、米本来の味を損なう。そこで高アミロース米
を使用することにより、米粒相互の分散を図った。すな
わち、うるち米によるピラフ加工適性はアミロースが低
いため、澱粉質の流出により炊飯終了時点では米粒表面
の粘度はかなり高い。そこで高アミロース米を使用して
レトルト殺菌をかけてみると、確かにピラフ特有のパサ
パサ感は得られる。しかしアミロペクチンが低いため、
口に入れた時のモサモサした感じはぬくえない。そこで
うるち米と高アミロース米を混合することにより、従来
にあった方法を使用することなく、レトルトピラフに求
められていたパサパサ感が得られるようになったのであ
る。In the above-mentioned means, when the conventional method is used for the non-sticky rice that is normally distributed, the rice used as a raw material has a strong stickiness and spoils the original taste of the rice. Therefore, we tried to disperse the rice grains by using high amylose rice. That is, since amylose is low in the suitability for processing pilaf with non-glutinous rice, the viscosity of rice grain surface is considerably high at the end of cooked rice due to the outflow of starch. Therefore, when high-amylose rice is used and subjected to retort sterilization, it certainly gives the dry feeling of pilaf. But because amylopectin is low,
When I put it in my mouth, I couldn't feel the dry feeling. Therefore, by mixing non-glutinous rice and high-amylose rice, the dry feeling required for retort pilaf can be obtained without using the conventional method.

【０００７】うるち米を重量比で５乃至９と高アミロー
ス米を重量比で１乃至５とからなる混合原料米を洗米し
てから、水に浸漬して十分に水を吸収させてから、フラ
イパン等に溶けた食用油脂と乳化剤とを混合原料米にま
んべんなく絡ませる。次いで、これらに電子レンジなど
で食品に照射するのと同じ例えば２４５０メガヘルツの
マイクロ波を照射して、混合原料米の米粒内部及び表面
に被膜を形成するためのコーティングを行う。このマイ
クロ波の照射時における急激な加熱に耐え得るために、
混合原料米であるうるち米及び高アミロース米のいずれ
も十分に水に浸漬して吸水させ、吸水率を上げておかね
ばならない。好ましい吸水率は１００〜１２０％位であ
る。これによって、急激な加熱に耐え得ると共に植物油
脂及び乳化剤を内部に浸透でき良好な被膜を米粒の内部
及び表面に形成できるのである。[0007] A mixed raw material rice comprising non-glutinous rice in a weight ratio of 5 to 9 and high amylose rice in a weight ratio of 1 to 5 is washed with rice and then immersed in water to absorb water sufficiently, and then a frying pan or the like. The edible oil and fat dissolved in the mixture and the emulsifier are evenly entwined with the mixed raw rice. Next, these are irradiated with microwaves of, for example, 2450 MHz, which are the same as those used for irradiating food with a microwave oven, to perform coating for forming a coating on the inside and surface of rice grains of mixed raw rice. In order to withstand the rapid heating during irradiation of this microwave,
Both the non-glutinous rice and the high amylose rice, which are mixed raw rice, must be sufficiently immersed in water to absorb water to increase the water absorption rate. The preferred water absorption is about 100 to 120%. As a result, it is possible to withstand rapid heating and to penetrate vegetable oils and fats and emulsifiers into the inside to form a good coating inside and on the surface of rice grains.

【０００８】このうな被膜によって、食前に電子レンジ
で加熱したときにも、澱粉が米粒の外側に出ることがな
いのでべたつかず、パサパサした特有の舌触りを得ら
れ、しかも、口の中に入れて噛み始めると、米特有の粘
りが出てくるのである。[0008] With such a coating, the starch does not stick to the outside of the rice grains even when heated in a microwave oven before meals, so that it does not become greasy and gives a dry and unique texture to the touch. When you start chewing, the stickiness peculiar to rice comes out.

【０００９】次いで、電子レンジ対応成型容器の中に前
記のようにして得られた混合原料米と共に、例えば、カ
ニのムキ身等の具、調味液，化学調味料，香料野菜，色
素野菜，塩，コショウなどの副原料を入れて、撹拌し、
ガスバリヤー性の高いフィルムなどの密封部材で該電子
レンジ対応成形容器を密封した後、レトルト殺菌処理す
る。電子レンジのマイクロ波に耐えられる電子レンジ対
応成形容器の具体例としては、ポリプロピレン、エバー
ル、ポリプロピレンの薄シート３層の材質からなる合成
樹脂容器が挙げられる。また、ガスバリヤー性の高いフ
ィルムなどの密封部材としては、ナイロンフィルムが挙
げられる。密封時において、不活性ガスを使用して内部
の空気と置換した場合には、シェルライフを長くさせる
ことができる。Then, along with the mixed raw material rice obtained as described above, the ingredients such as crab meat and the like, seasoning liquid, chemical seasoning, perfume vegetables, pigment vegetables, salt are placed in a molding container for microwave oven. ， Put auxiliary ingredients such as pepper, stir,
After sealing the microwave-compatible molding container with a sealing member such as a film having a high gas barrier property, a retort sterilization process is performed. As a specific example of the microwave-compatible molding container capable of withstanding the microwave of the microwave oven, there is a synthetic resin container made of polypropylene, eval, and three thin sheet polypropylene layers. As a sealing member such as a film having a high gas barrier property, a nylon film can be used. At the time of sealing, when the inert gas is used to replace the internal air, the shell life can be lengthened.

【００１０】最後にこれをレトルトで加熱加圧殺菌す
る。これは通常の処理と同様で、具体的には例えば、圧
力1.2 〜2.2 気圧、温度１０５〜１３０℃位、時間２０
〜８０分位である。Finally, this is sterilized by heating under pressure in a retort. This is the same as the usual treatment, and specifically, for example, the pressure is 1.2 to 2.2 atm, the temperature is 105 to 130 ° C., and the time is 20 minutes.
~ 80 minutes.

【００１１】[0011]

【実施例】市販されているうるち米５００ｇ、鳥取県農
業試験場から試料米として供給された搗精度９２％の高
アミロース米１２０ｇを混合原料米として使用し、充分
洗米する。そして、水温５℃の水の中に１２０分間浸漬
した。この時点で、混合原料米重量は１０１０ｇを示し
た。次に、あらかじめ溶していたマーガリン３０ｇを、
温めていたフライパンの上に落し、そこに前記の混合原
料米１０１０ｇを入れ撹拌しながら約５分間炊めた。こ
の炊めた混合原料米を、大きい目の電子レンジ対応容器
の中へ入れ、蓋をして、約３分間マイクロ波による照射
を行った。[Examples] 500 g of commercially available non-glutinous rice and 120 g of high amylose rice with 92% pouring precision supplied as sample rice from the Tottori Prefectural Agricultural Experiment Station are used as mixed raw material rice and thoroughly washed. Then, it was immersed in water having a water temperature of 5 ° C. for 120 minutes. At this point, the weight of the mixed raw material rice was 1010 g. Next, 30 g of margarine previously dissolved
It was dropped on a frying pan which had been warmed, and 1010 g of the mixed raw material rice was put therein and cooked for about 5 minutes while stirring. The cooked mixed raw rice was put into a large-sized microwave oven-compatible container, the lid was closed, and irradiation with microwaves was performed for about 3 minutes.

【００１２】なお、この時、混合原料米粒内部のどの辺
まで食用油脂と乳化剤が浸入したかを調査した。食用油
脂及び乳化剤自体は無色に近いものであるから、可容性
のある赤色カーミンを使って同じ行程を行い測定した
所、マイクロ波の照射前と照射後はかなりの差が生じて
いることが判明した。At this time, it was investigated to which side inside the mixed raw rice grains the edible oil and fat and the emulsifier penetrated. Since edible oils and fats and emulsifiers themselves are nearly colorless, the same process was carried out using a red carmine, which was tolerable, and it was found that there was a considerable difference between before and after microwave irradiation. found.

【００１３】前記マイクロ波の照射処理後の混合原料米
の重量は１０２０ｇであった。これに副原料として、別
加熱処理を施したカニのむき身と色素野菜を加え、撹拌
を行い、更に、化学調味料，塩，コショウ，香料を添加
したスープを加えたものを５等分して約２２０ｇとして
から、５個の箱型の電子レンジ対応成型容器にそれぞれ
入れた。そして更に、９７％不活性ガスで電子レンジ対
応成型容器内の空気の置換を行なってから、ナイロンフ
ィルムで電子レンジ対応成型容器を密封した後、レトル
トで１．８気圧、１１８℃で３１分間の加圧加熱殺菌を
行い、これを放冷して最後製品とした。The weight of the mixed raw material rice after the microwave irradiation treatment was 1020 g. Separately heated crab meat and dyed vegetables were added as auxiliary materials, and the mixture was stirred, and the soup with added chemical seasoning, salt, pepper, and flavor was added and divided into 5 equal parts. After the weight was set to about 220 g, each was put into five box-shaped molding containers compatible with a microwave oven. Further, after replacing the air in the microwave-compatible molding container with 97% inert gas, and sealing the microwave-compatible molding container with a nylon film, the retort was used for 1.8 minutes at 118 ° C. for 31 minutes. It was sterilized by heating under pressure and allowed to cool to obtain the final product.

【００１４】この製品を５カ月間常温にて保存後、電子
レンジで３分間熱を加えて５人の人に食してもらったと
ころ、５人すべての人から、べたつきがなく非常にほぐ
れの良いピラフであるとの試食結果を得た。After storing this product at room temperature for 5 months, it was heated in a microwave oven for 3 minutes and then eaten by 5 people. All 5 people had no stickiness and had very good looseness. The tasting result that it is a pilaf was obtained.

【００１５】[0015]

【発明の効果】この発明の製造方法によって得られたレ
トルトピラフは、電子レンジにそのままの状態で入れる
ことができ、しかも、電子レンジ対応成型容器がそのま
ま皿の役割を果たすために、別途皿などの容器を準備す
る必要がなく、スプーンのみ準備すればよいので、簡単
に食することができる。The retort pilaf obtained by the manufacturing method of the present invention can be put in a microwave oven as it is, and since the molding container corresponding to the microwave oven serves as a dish as it is, a separate dish or the like is used. You don't need to prepare the container, and you only need to prepare a spoon, so you can easily eat.

【００１６】また、食前に電子レンジで加熱した後にお
いて、米粒間のべたつきがなくパサパサした特有の舌触
りを得られ、ほぐれが良好で、しかも口の中に入れて噛
み始めると、米特有の粘りが出てくるので、副原料と相
まって美味なピラフを得ることが出来る。Further, after heating in a microwave oven before meals, a sticky peculiar texture with no stickiness between rice grains was obtained, good looseness was obtained, and when sticking in the mouth and chewing, peculiar stickiness of rice was obtained. Since it comes out, you can get delicious pilaf with the auxiliary materials.

Claims (1)

【特許請求の範囲】[Claims] 【請求項１】 うるち米と高アミロース米からなる混合
原料米を洗米し、該混合原料米を水に充分に浸漬した
後、食用油脂及び乳化剤を加えて各混合原料米表面に付
着させてから、マイクロ波の照射による加熱を施し、具
などの副原料と共に電子レンジ対応成型容器内に混入し
密封した後、加熱加圧殺菌処理することを特徴とする容
器詰めレトルトピラフの製造法。1. A mixed raw material rice consisting of non-glutinous rice and high amylose rice is washed, and the mixed raw material rice is sufficiently immersed in water, and then edible oils and fats and an emulsifier are added to adhere to each mixed raw material rice surface, A method for producing a container-packed retort pilaf, which comprises heating by microwave irradiation, mixing with auxiliary materials such as ingredients in a molding container compatible with a microwave oven, sealing the mixture, and sterilizing by heating under pressure.