JPS6221495B2 - - Google Patents
Info
- Publication number
- JPS6221495B2 JPS6221495B2 JP54081647A JP8164779A JPS6221495B2 JP S6221495 B2 JPS6221495 B2 JP S6221495B2 JP 54081647 A JP54081647 A JP 54081647A JP 8164779 A JP8164779 A JP 8164779A JP S6221495 B2 JPS6221495 B2 JP S6221495B2
- Authority
- JP
- Japan
- Prior art keywords
- rice
- cooked rice
- liquid nitrogen
- pieces
- freezing
- 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
Links
- 235000007164 Oryza sativa Nutrition 0.000 claims description 45
- 240000007594 Oryza sativa Species 0.000 claims description 43
- 235000009566 rice Nutrition 0.000 claims description 36
- IJGRMHOSHXDMSA-UHFFFAOYSA-N Atomic nitrogen Chemical compound N#N IJGRMHOSHXDMSA-UHFFFAOYSA-N 0.000 claims description 28
- 239000007788 liquid Substances 0.000 claims description 16
- 229910052757 nitrogen Inorganic materials 0.000 claims description 14
- 238000007710 freezing Methods 0.000 claims description 12
- 230000008014 freezing Effects 0.000 claims description 12
- 238000000034 method Methods 0.000 claims description 10
- 235000007189 Oryza longistaminata Nutrition 0.000 claims description 9
- 238000007796 conventional method Methods 0.000 claims description 8
- 238000004519 manufacturing process Methods 0.000 claims description 6
- 241000209094 Oryza Species 0.000 claims 2
- 235000013339 cereals Nutrition 0.000 description 4
- 238000001816 cooling Methods 0.000 description 4
- 238000003756 stirring Methods 0.000 description 4
- 235000006089 Phaseolus angularis Nutrition 0.000 description 2
- 235000010711 Vigna angularis Nutrition 0.000 description 2
- 240000007098 Vigna angularis Species 0.000 description 2
- 239000000843 powder Substances 0.000 description 2
- 239000007921 spray Substances 0.000 description 2
- 238000010257 thawing Methods 0.000 description 2
- CURLTUGMZLYLDI-UHFFFAOYSA-N Carbon dioxide Chemical compound O=C=O CURLTUGMZLYLDI-UHFFFAOYSA-N 0.000 description 1
- 229920002472 Starch Polymers 0.000 description 1
- 230000032683 aging Effects 0.000 description 1
- 239000011449 brick Substances 0.000 description 1
- 235000011089 carbon dioxide Nutrition 0.000 description 1
- 238000010411 cooking Methods 0.000 description 1
- 239000007789 gas Substances 0.000 description 1
- 238000007654 immersion Methods 0.000 description 1
- 238000012423 maintenance Methods 0.000 description 1
- 239000000463 material Substances 0.000 description 1
- 239000002184 metal Substances 0.000 description 1
- 238000004806 packaging method and process Methods 0.000 description 1
- 238000007789 sealing Methods 0.000 description 1
- 230000035939 shock Effects 0.000 description 1
- 229910001220 stainless steel Inorganic materials 0.000 description 1
- 235000019698 starch Nutrition 0.000 description 1
- 239000008107 starch Substances 0.000 description 1
- 238000010025 steaming Methods 0.000 description 1
Landscapes
- Cereal-Derived Products (AREA)
Description
【発明の詳細な説明】
本発明は、バラ状の凍結米飯を製造する方法に
係り、特に赤飯の如く粘性のある米飯をバラ状に
凍結する方法に関する。DETAILED DESCRIPTION OF THE INVENTION The present invention relates to a method for producing frozen cooked rice in the form of individual pieces, and particularly to a method for freezing viscous cooked rice such as red rice in the form of individual pieces.
従来バラ状の凍結米飯を得る方法としては、た
き上げた米飯、あるいはこれを更に加工したもの
を一定の容器に入れて凍結するのが普通である
が、レンガ状に固型化されているため解凍に長時
間を要するばかりか、解凍後における米飯の表面
がほぐれ難く、著るしく食味を害する欠点があつ
た。このため近来においては解凍、調理に便利で
食味を害することがないばかりか、包装後の保存
が容易かつ安全なバラ状の凍結米飯が市販される
ようになつてきた。バラ状の凍結米飯の製造法と
しては、例えば特公昭49−48742号の発明にみら
れる如く米飯を約１cm〜２cm程度の厚さの層状に
広げ、これに液体窒素等の低温液化ガスを噴霧し
て凍結した後破砕し得られた破砕物を適宜の容器
内に収納する方法、あるいは特公昭53−36019号
の発明のように米飯を直接ロータリー形式の凍結
装置に供給し、該装置の入口端より出口端に撹拌
しつつ移送する過程でスノー状、又は細片状のド
ライアイスを供給して凍結し、バラ状の凍結米飯
を得る方法が周知である。しかし前者の方法によ
ると、約２cm以下の層状に米飯を広げねばならず
作業が繁雑になるばかりか、破砕機により凍結物
を破砕してバラ状にするため米飯粒の破損あるい
は破砕粉の生ずることは避けられず、赤飯等の如
く粘性の高い場合には混入されるアズキを含めて
破損の度合が大きく品質保持上殊に好ましくな
い。又後者の方法は、米飯を層状に広げる工程が
省けると共にバラ状化工程が破砕によらず凍結過
程における撹拌によるため、米飯粒の破損がなく
品質保持上問題はないが赤飯等を対象とした実施
は困難である。即ち、粘性の高い場合には凍結し
つつ撹拌する方法では、供給された米飯の中の米
飯塊が撹拌してもバラ状化しない場合があるため
である。 Conventionally, the conventional method for obtaining frozen cooked rice in the form of individual pieces is to put boiled rice or further processed rice into a certain container and freeze it, but since it is solidified into bricks, Not only does it take a long time to thaw, but the surface of the cooked rice is difficult to loosen after thawing, which seriously impairs the taste. For this reason, in recent years, frozen cooked rice in the form of individual pieces has become commercially available, which is not only convenient for thawing and cooking and does not impair taste, but also easy and safe to store after packaging. As a method for producing frozen cooked rice in the form of individual pieces, for example, as shown in the invention of Japanese Patent Publication No. 48742/1984, cooked rice is spread into a layer with a thickness of approximately 1 cm to 2 cm, and then low-temperature liquefied gas such as liquid nitrogen is sprayed onto the layer. Alternatively, as in the invention of Japanese Patent Publication No. 53-36019, cooked rice is directly fed to a rotary type freezing device and the crushed product is stored in an appropriate container. A well-known method is to supply and freeze dry ice in the form of snow or small pieces while stirring and transferring from the end to the outlet end, thereby obtaining frozen cooked rice in the form of individual pieces. However, according to the former method, the rice must be spread in a layer of approximately 2 cm or less, which not only complicates the work, but also causes the broken rice grains or the production of crushed powder because the frozen material is crushed into pieces using a crusher. This is unavoidable, and when the viscosity is high, such as red rice, the degree of damage including the adzuki beans mixed in is large, which is particularly unfavorable from the viewpoint of quality maintenance. In addition, the latter method eliminates the step of spreading the cooked rice into layers, and the bulking step involves stirring during the freezing process rather than crushing, so the rice grains are not damaged and there is no problem in maintaining quality, but it is suitable for red rice etc. Implementation is difficult. That is, in the case of high viscosity, if the method involves stirring while freezing, the cooked rice lumps in the supplied cooked rice may not become bulky even when stirred.
本発明者は以上のことから種々考究した結果赤
飯等の如く粘性の高い米飯をバラ状化する場合、
極低温下まで充分凍結する必要のあること、該凍
結は蒸し上げた米飯を予冷することなく行うこと
により破砕等の如き手段によらず簡単な衝撃を与
えるのみで容易にバラ状化できることを見出し
た。しかもバラ状化された米飯粒は破損せず、破
砕粉の全くない製品が得られた。本発明はこのよ
うな知見に基づくものであり、その特徴は常法に
よつて製造された赤飯等粘性の高い米飯をその製
造直後液体窒素液中に浸漬し、液体窒素温度又は
その温度近くまで冷却して凍結米飯とするととも
に、液体窒素中に保持してこれに衝撃あたえて崩
壊し、バラ状とするものである。 As a result of various studies based on the above, the present inventor has found that when breaking highly viscous cooked rice such as sekihan into pieces,
It was discovered that it is necessary to freeze the rice sufficiently to extremely low temperatures, and that by freezing the steamed rice without pre-cooling it, it can be easily broken into pieces by applying a simple impact without using any means such as crushing. Ta. Moreover, the broken cooked rice grains were not broken, and a product without any crushed powder was obtained. The present invention is based on this knowledge, and its feature is that highly viscous cooked rice, such as sekihan, produced by a conventional method is immersed in liquid nitrogen immediately after its production, and then heated to the liquid nitrogen temperature or close to it. The rice is cooled to form frozen cooked rice, which is then kept in liquid nitrogen and disintegrated into pieces by impact.
以下に本発明の実施例を赤飯について説明する
と、常法により蒸し上げた赤飯をセイロからステ
ンレス金網製でなるカゴに移した後、液体窒素の
充填してなる断熱された冷却槽中に浸漬する。そ
の際赤飯を一定形状化したり又はバラ状化した
り、あるいは予冷化する必要はない。冷却槽中に
浸漬された赤飯（約80mmφの塊り）は約40秒程度
でほぼ液体窒素温度迄冷却されるが、凍結終了後
液中に浸漬している凍結米飯塊に棒等適宜の用具
で衝撃を与えると赤飯塊はクズレル如き状態でバ
ラ状化した。又凍結終了後金網製カゴを液体窒素
中より引上げ、カゴを揺動することにより凍結米
飯に衝撃を与えても前記同様な状態でバラ状化す
ることが認められた。 In the following, an example of the present invention will be explained regarding red rice. After steaming red rice using a conventional method, it is transferred from a steamer to a basket made of stainless steel wire mesh, and then immersed in an insulated cooling tank filled with liquid nitrogen. . At this time, there is no need to shape the sekihan into a certain shape, break it into pieces, or pre-cool it. The red rice (a lump of about 80mmφ) immersed in the cooling tank is cooled down to almost liquid nitrogen temperature in about 40 seconds, but after freezing is complete, an appropriate tool such as a stick is placed on the frozen rice lump immersed in the liquid. When a shock was applied, the red rice mass broke into pieces, resembling kudzurel. Furthermore, even when the wire mesh basket was pulled out of the liquid nitrogen after freezing and the frozen cooked rice was subjected to impact by shaking the basket, it was observed that the frozen cooked rice broke into pieces in the same manner as described above.
更に本発明の方法では、常法で製造された赤飯
を所望量に小分けして包袋に収納し、これに適量
の液体窒素を注ぐか、液体窒素中に浸漬して冷却
し、ついで包袋を封止してわづかな衝撃を与える
ことによつて、包装内でバラ状化した凍結米飯が
得られる。 Furthermore, in the method of the present invention, sekihan prepared by a conventional method is divided into desired amounts and stored in wrapping bags, and then an appropriate amount of liquid nitrogen is poured into the rice, or it is immersed in liquid nitrogen to cool it, and then the rice is packed in wrapping bags. By sealing the package and applying a slight impact, frozen cooked rice that is broken into pieces inside the package can be obtained.
このようにして得られたバラ状凍結米飯は従来
法の如く、破砕機あるいは撹拌機構等の如く過大
な外力によるものでバラ状化したものではないた
め米飯粒は勿論のこと、混入したアズキにもバラ
状化工程による破損は認められず品質上極めて有
利である。 The frozen cooked rice obtained in this way is not broken into pieces by the excessive external force of a crusher or stirring mechanism, as is the case with conventional methods, so it contains not only rice grains but also adzuki beans mixed in. No damage was observed during the bulking process, which is extremely advantageous in terms of quality.
又、液体窒素の消費量も液中浸漬による凍結で
あり、かつ製造直後の比較的温度の高い状態の米
飯を予冷することなく凍結するにかかわらず従来
の液体窒素噴霧による凍結後破砕する方法に比較
して少なくて済む結果が得られた。これは、従来
法の如く金属製のトレイを冷却せずに済むことや
噴霧による凍結の如き液体窒素が飛散して損失し
ないこと等の理由によるものであり、更には凍結
処理時間が極めて短くて済み、でんぷんの老化防
止上有効であつて、食し時での復原製品の食感等
の品質を向上せしめる利点がある。 In addition, the amount of liquid nitrogen consumed is lower than that of the conventional method of freezing and crushing cooked rice using liquid nitrogen spray, even though freezing is done by immersion in liquid and the cooked rice is frozen at a relatively high temperature immediately after production without pre-cooling. The result was that it required less in comparison. This is because there is no need to cool the metal tray as in the conventional method, and there is no loss of liquid nitrogen due to scattering as in spray freezing.Furthermore, the freezing process time is extremely short. It is effective in preventing the aging of starch and has the advantage of improving the texture and other quality of the reconstituted product at the time of consumption.
Claims (1)
高い米飯を、製造直後液体窒素液中に浸漬して液
体窒素温度又はその温度近くまで冷却して凍結米
飯とするとともに、液体窒素液中に保持してこれ
に衝撃を与えて崩壊し、バラ状としたことを特徴
とする赤飯等のバラ状凍結方法。1. Immediately after production, highly viscous cooked rice such as red rice produced by a conventional method is immersed in a liquid nitrogen solution and cooled to the liquid nitrogen temperature or close to that temperature to make frozen cooked rice. A method for freezing red rice, etc. in bulk form, which is characterized by holding it in a container and collapsing it by applying an impact to make it into pieces.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP8164779A JPS565061A (en) | 1979-06-28 | 1979-06-28 | Freezing festive red rice, etc. in loose state |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP8164779A JPS565061A (en) | 1979-06-28 | 1979-06-28 | Freezing festive red rice, etc. in loose state |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| JPS565061A JPS565061A (en) | 1981-01-20 |
| JPS6221495B2 true JPS6221495B2 (en) | 1987-05-13 |
Family
ID=13752122
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP8164779A Granted JPS565061A (en) | 1979-06-28 | 1979-06-28 | Freezing festive red rice, etc. in loose state |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JPS565061A (en) |
Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS4948742A (en) * | 1972-09-08 | 1974-05-11 |
-
1979
- 1979-06-28 JP JP8164779A patent/JPS565061A/en active Granted
Patent Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS4948742A (en) * | 1972-09-08 | 1974-05-11 |
Also Published As
| Publication number | Publication date |
|---|---|
| JPS565061A (en) | 1981-01-20 |
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