JPS63141554A - Forming of cooked rice - Google Patents
Forming of cooked riceInfo
- Publication number
- JPS63141554A JPS63141554A JP61291128A JP29112886A JPS63141554A JP S63141554 A JPS63141554 A JP S63141554A JP 61291128 A JP61291128 A JP 61291128A JP 29112886 A JP29112886 A JP 29112886A JP S63141554 A JPS63141554 A JP S63141554A
- Authority
- JP
- Japan
- Prior art keywords
- cooked rice
- rice
- frozen
- bag
- state
- 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
- 235000007164 Oryza sativa Nutrition 0.000 title claims abstract description 93
- 235000009566 rice Nutrition 0.000 title claims abstract description 93
- 240000007594 Oryza sativa Species 0.000 title 1
- 241000209094 Oryza Species 0.000 claims abstract description 92
- 238000004806 packaging method and process Methods 0.000 claims abstract description 8
- 238000000034 method Methods 0.000 claims description 4
- 238000010257 thawing Methods 0.000 abstract description 11
- 235000013339 cereals Nutrition 0.000 abstract description 3
- 238000007710 freezing Methods 0.000 abstract description 3
- 230000008014 freezing Effects 0.000 abstract description 3
- 230000008961 swelling Effects 0.000 abstract 1
- 238000000465 moulding Methods 0.000 description 13
- 238000007789 sealing Methods 0.000 description 6
- 230000000694 effects Effects 0.000 description 5
- 239000002245 particle Substances 0.000 description 5
- 238000010411 cooking Methods 0.000 description 4
- 238000007796 conventional method Methods 0.000 description 3
- 238000010438 heat treatment Methods 0.000 description 3
- 235000021067 refined food Nutrition 0.000 description 2
- 238000007493 shaping process Methods 0.000 description 2
- 206010011224 Cough Diseases 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 238000004519 manufacturing process Methods 0.000 description 1
- 230000003647 oxidation Effects 0.000 description 1
- 238000007254 oxidation reaction Methods 0.000 description 1
- 238000004321 preservation Methods 0.000 description 1
- 230000001737 promoting effect Effects 0.000 description 1
- 229920003002 synthetic resin Polymers 0.000 description 1
- 239000000057 synthetic resin Substances 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）
本発明は米飯の成形方法、さらに詳しくは、袋等の包装
体に収納された握飯等の加工食品としての米飯を成形す
るための成形方法に関する。Detailed Description of the Invention (Industrial Application Field) The present invention relates to a method for molding cooked rice, and more specifically, a method for molding cooked rice as a processed food such as rice balls stored in a package such as a bag. Regarding.
（従来の技術〉
従来、この種の米飯加工食品を製造するに際しては、米
飯の成形は袋等の包装体への収納前に行われていたちの
である。(Prior Art) Conventionally, when producing this type of cooked rice processed food, the rice is shaped before being placed in a package such as a bag.
すなわち、先ず炊飯された米飯を成形機により所望の形
状に成形し、次に成形された米飯を袋等の包装体に収納
して包装し、包装された米飯を保存のため必要に応じて
冷却し、その後、これが解凍されて商品として販売され
ていたものである。That is, first, cooked rice is molded into a desired shape using a molding machine, then the molded rice is stored in a package such as a bag and packaged, and the wrapped rice is cooled as necessary for preservation. This was then thawed and sold as a product.
（発明が解決しようとする問題点）
しかしながら、上記従来の方法によれば、米飯が予め所
望形状に成形された後に収納されていたため、次のよう
な種々の問題点が生じていた。(Problems to be Solved by the Invention) However, according to the above-mentioned conventional method, the cooked rice is stored after being formed into a desired shape in advance, resulting in the following various problems.
（イ）米飯を成形するための成形機１作業が必要となり
、従って全体としての装置が大形化するとともに作業が
煩雑となり、しかも米飯が装置に触れることにより、不
衛生になり易いという問題点があった。(b) One molding machine operation is required to mold the cooked rice, which increases the size of the entire device and complicates the work.Moreover, there is a problem that it is easy to cause unsanitary conditions due to the cooked rice coming into contact with the device. was there.
（ロ）元来、米飯は粘り気のあるものなるため、成形に
は馴染みにくく、よってこのような成形機による自動化
ラインには適さないものとなっていた。(b) Originally, cooked rice was sticky and difficult to mold, making it unsuitable for automated lines using such molding machines.
（ハ）さらに重要な点は、成形機の成形型内で成形され
る米飯は、一定の体積にこそ成形されてはいるものの、
重量が一定ではなく、その計量時の重量にバラツキがあ
り、しかも米飯が上記のように粘性のあるものなるため
に、米飯が成形機に付着し、よってこれが成形される米
飯の重量に一層誤差を生じさせる要因となり、従って米
飯の重量を略一定に統一して成形することができないと
いう問題点があった。(c) An even more important point is that although the cooked rice that is molded in the mold of the molding machine is molded to a certain volume,
Since the weight is not constant and the weight varies when measured, and the cooked rice is viscous as mentioned above, the cooked rice adheres to the molding machine, which causes further errors in the weight of the rice being molded. Therefore, there was a problem in that it was not possible to uniformly form cooked rice with a substantially constant weight.
（ニ）さらに、上記のように成形された米飯は、その成
形時において圧縮されているため、米の粒子間の隙間が
少なく、従って内部まで冷却されに＜＜、また一旦冷却
されても解凍に時間を要するという問題があった。(d) Furthermore, since the rice molded as described above is compressed during molding, there are few gaps between the rice particles, so the rice cannot be cooled to the inside, and even once cooled, it cannot be thawed. There was a problem in that it took time.
１本発明は上述のような問題点をすべて解決するために
なされたもので、袋等の包装体への収納前における成形
機による米飯の成形作業を不要とし、全体の作業を容易
にするとともに、米飯の冷却並びに解凍を短時間に行う
ことを目的とするものである。1. The present invention has been made to solve all of the above-mentioned problems, and it eliminates the need to mold rice using a molding machine before storing it in a package such as a bag, making the overall work easier. The purpose is to cool and thaw cooked rice in a short time.
（問題点を解決するための手段）
本発明は、このような目的を達成するために、従来のよ
うに袋等の包装体での包装前に米飯を成形するのではな
（、包装前には定形化されていない米飯を、包装後にそ
の包装状態のまま成形するという全く新規な着想によっ
て上記問題点を解決せんとするもので、その問題点を解
決するための手段は、炊飯された米飯をバラの状態で凍
結し、次に凍結された米飯を所望形状の袋等の包装体に
収納し、その後、前記凍結された米飯を解凍し、該米飯
を前記包装体に応した所望の形状に成形することにある
。(Means for Solving the Problems) In order to achieve the above object, the present invention does not mold the cooked rice before packaging it in a package such as a bag as in the past. attempts to solve the above-mentioned problems with a completely new idea of shaping unshaped cooked rice in its packaged state after packaging it. is frozen in bulk, then the frozen cooked rice is stored in a package such as a bag of a desired shape, and then the frozen cooked rice is thawed and the cooked rice is packaged in a desired shape according to the package. The purpose is to mold it into.
（作用）
すなわち米飯をバラの状態で凍結するために、凍結され
た米の粒子間には適度の隙間が生じ、よって米飯の凍結
及び解凍が比較的短時間に行えることとなり、又解凍さ
れた米飯は、膨張しながらいわゆる炊きたての状態にな
るとともに、その膨張時に包装体内の内圧により包装体
の形状に沿って成形されることとなるのである。(Function) In other words, in order to freeze the cooked rice in pieces, a suitable amount of space is created between the particles of the frozen rice, so that the cooked rice can be frozen and thawed in a relatively short period of time. The cooked rice expands to a so-called freshly cooked state, and when it expands, it is molded into the shape of the package by the internal pressure inside the package.
（実施例） 以下、本発明の実施例について説明する。(Example) Examples of the present invention will be described below.
先ず、炊飯された米飯を、バラの状態で冷却して凍結す
る。この場合、米の粒子は塊りを形成することなく、極
力分離されていることが好ましい。First, cooked rice is cooled and frozen in bulk. In this case, it is preferable that the rice particles are separated as much as possible without forming lumps.
次に、凍結したバラ状態の米飯１を、第１図に示すよう
な合成樹脂製の略三角形状の包装用袋体２に充填し、そ
の袋体２の上部開口部の対面するフィルム３．４間を、
第２図のようにシール部５において熱シールすることに
よって袋体２を密閉し、これを冷凍庫等に入れて保存す
る。尚、この場合、米飯を計量して所定の重量に満たな
い場合には、その不足分の凍結米飯を上記熱シール前に
袋体２内に補充することが可能である。Next, the frozen cooked rice 1 in a bulk state is filled into a substantially triangular packaging bag 2 made of synthetic resin as shown in FIG. 1, and a film 3. 4 minutes,
As shown in FIG. 2, the bag body 2 is hermetically sealed by heat sealing at the sealing part 5, and then stored in a freezer or the like. In this case, if the weighed cooked rice is less than a predetermined weight, the bag body 2 can be replenished with the insufficient amount of frozen cooked rice before the heat sealing.
その後、前記米飯は、たとえば販売店等への供給時にお
いて冷凍庫から取り出されて、加熱により解凍されて成
形されるのである。すなわち、前記バラ状態で凍結され
た米飯は、加熱されることによって膨張し、その膨張時
に第３図のように前記袋体２の内圧により咳袋体２の形
状に沿って略三角形状に成形されることとなるのである
。又、このような米飯は、解凍前においては炊飯時のα
化の状態の後に瞬間的に凍結して成形されているため、
解凍後においても上記α化の状態がそのまま維持されて
おり、従ってこれを購入した購買者は炊きたてと略同じ
状態で食感を損なうことなく成形米飯を喫食できるので
ある。Thereafter, the cooked rice is taken out of the freezer, thawed by heating, and shaped, for example, when being supplied to a store or the like. That is, the boiled rice frozen in the bulk state is expanded by being heated, and at the time of expansion, it is shaped into a substantially triangular shape along the shape of the cough bag body 2 by the internal pressure of the bag body 2, as shown in FIG. It will be done. Also, before thawing this kind of rice, the α during cooking will be lower.
Because it is instantly frozen and molded after being in a state of oxidation,
Even after thawing, the pregelatinized state is maintained, and therefore, the purchaser can eat the shaped cooked rice in almost the same state as freshly cooked rice without any loss of texture.
このように、上記実施例では袋体での包装前に米飯を成
形せず、炊飯後のいわゆるバラ状態のまま凍結、包装し
、その後に加熱解凍して袋の形状に応じて米飯が成形さ
れるため、凍結、解凍に要する時間が短縮化されるとと
もに、包装前の成形機等による成形作業が不要で解凍時
に同時に米飯が成形されるため、全体としての作業が著
しく容易となるに至ったのである。In this way, in the above example, the cooked rice is not shaped before being packaged in a bag, but is frozen and packaged in its so-called loose state after cooking, and then heated and thawed to form the cooked rice according to the shape of the bag. As a result, the time required for freezing and thawing is shortened, and there is no need to use a molding machine before packaging, and the cooked rice is molded at the same time as it is thawed, making the overall work significantly easier. It is.
尚、上記実施例では米飯の収納後に、袋体２の上面開口
部の対面するフィルム３．４間をシールすることによっ
て袋体２を閉鎖してなるが、袋を閉鎖する手段はこれに
限らず、たとえば第４図のように一方のフィルムの上縁
から延長された封緘片６を封緘し、ラベル７を貼着する
ことによって閉鎖してもよく、また袋体は閉鎖すること
なく開口状態のままであってもよい。In the above embodiment, after storing the cooked rice, the bag body 2 is closed by sealing between the facing films 3 and 4 of the upper opening of the bag body 2, but the means for closing the bag is limited to this. Alternatively, the bag may be closed by sealing it with a sealing piece 6 extending from the upper edge of one film and pasting a label 7 as shown in FIG. 4, or the bag may be left in the open state without being closed. You can leave it as is.
又、袋の形状も該実施例の略三角形状に限らず、その形
状は問わない。Further, the shape of the bag is not limited to the substantially triangular shape of the embodiment, but any shape may be used.
さらに、米飯を収納する包装体の種類も該実施例のよう
な袋体に限らず、要は凍結した米飯を収納し、解凍によ
って米飯を成形しうるような包装体であれば、その種類
は問うものではない。Furthermore, the type of package for storing cooked rice is not limited to the bag as shown in this embodiment, but any type of package that can store frozen cooked rice and form the cooked rice by thawing can be used. It's not something to ask.
さらに、成形される米飯加工食品の種類も該実施例の握
り飯に限らない。Furthermore, the type of processed cooked rice food to be molded is not limited to the rice balls of this example.
さらに、該実施例では加熱によって凍結した米飯を解凍
、成形したが、この他自然解凍によって成形してもよく
、その解凍の手段は問わない。Further, in this example, frozen cooked rice was thawed and shaped by heating, but it may also be shaped by natural thawing, and the means of thawing is not limited.
さらに、解凍による米飯の成形は、上記実施例のように
販売店への供給前に行う他、たとえば販売時においては
米飯を凍結状態のまま販売し、購入した購買者が解凍し
て成形してもよいものである。Furthermore, in addition to thawing and shaping the cooked rice before supplying it to retailers as in the above example, for example, at the time of sale, the cooked rice is sold in a frozen state, and the purchaser defrosts and shapes it. It's also good.
尚、本発明にいう「バラの状態」とは、約１ｇ単位で分
１雑計量可能な状態、さらに詳しくは１ｇあたりの米の
粒子数がたとえば約２０〜３０粒等略一定であることを
意味するものである。In addition, the "loose state" as used in the present invention refers to a state in which it is possible to roughly measure the rice in units of about 1 g, and more specifically, a state in which the number of rice particles per 1 g is approximately constant, for example, about 20 to 30 grains. It means something.
（発明の効果）
本発明は以上のような特徴を存するため、次のような顕
著な効果を有するに至った。(Effects of the Invention) Since the present invention has the above characteristics, it has achieved the following remarkable effects.
（イ）いわゆるバラ状態のまま凍結、包装され、その後
、解凍してその解凍時に米飯が袋等の包装体の形状に沿
って自動的に成形されるため、従来のように袋収納前の
成形機による成形作業が不要となり、よって全体として
の作業が従来に比べて著しく容易になり作業能率が向上
して大量生産化を一層促進できるとともに、成形機が不
要になり、装置の簡略化を図ることができるという格別
顕著な効果を有するに至ったのである。(b) The cooked rice is frozen and packaged in its so-called bulk state, and then thawed and when it is thawed, the cooked rice is automatically formed according to the shape of the package such as a bag. This eliminates the need for molding work using a machine, making the overall work significantly easier than before, improving work efficiency and further promoting mass production, and eliminating the need for a molding machine, simplifying the equipment. This has resulted in the particularly remarkable effect of being able to do the following.
（ロ）しかも、米飯が成形機に触れることがないので、
非常に衛生的となる利点がある。(b) Moreover, since the rice never touches the molding machine,
It has the advantage of being very hygienic.
（ハ）バラ状態で凍結した米飯を包装体に収納するため
、炊飯後に成形された米飯を包装する従来の方法に比べ
て包装体への収納作業が著しく容易になるという効果が
ある。(c) Since cooked rice that has been frozen in bulk is stored in a package, there is an effect that the work of storing the rice in the package is significantly easier compared to the conventional method of packaging cooked rice that has been shaped after cooking.
（ニ）バラ状態のまま凍結、解凍されるため、従来のよ
うな予め成形された米飯に比べると米の粒子間の隙間が
多く、よって従来の方法に比べると、凍結、解凍が短時
間に行え、その所要時間が短縮されるという利点がある
。(d) Because the rice is frozen and thawed in bulk, there are more gaps between the rice particles compared to conventional pre-formed cooked rice, and therefore freezing and thawing can be done in a shorter time than with conventional methods. This has the advantage of reducing the amount of time required.
（ホ）さらに、炊飯後のバラ状態のままで米飯が凍結、
解凍して成形されるため、このようにして成形された米
飯は、いわゆる炊きたての状態の食感を維持することが
でき、その食感が従来に比べて著しく良好になるという
効果がある。(E) Furthermore, the rice freezes while still in its separate state after cooking.
Since the rice is thawed and shaped, the rice thus shaped can maintain the texture of freshly cooked rice, and has the effect that the texture is significantly better than that of conventional rice.
（へ）さらに重要な点は、米飯がたとえばＩｇあたり約
２０〜３０粒というバラの状態で凍結されているため、
これが解凍して成形された場合の成形米飯の重量は略一
定となり、しかも米飯は当初凍結されていて包装体に付
着することがないために重量誤差が生ずるおそれもなく
、よって略一定の重量の成形米飯を提供できるという格
別な利点がある。(f) An even more important point is that cooked rice is frozen in bulk, with about 20 to 30 grains per Ig.
When this is thawed and molded, the weight of the molded cooked rice is approximately constant, and since the cooked rice is initially frozen and does not adhere to the package, there is no risk of weight errors, so the weight is approximately constant. It has the special advantage of being able to provide shaped cooked rice.
（ト）又、包装体の形状に応じて、米飯の形状も自在に
変更することが可能であり、従来のように成形型を何種
類もｆｓ備する必要もないのである。(g) Furthermore, the shape of the cooked rice can be changed freely according to the shape of the package, and there is no need to provide multiple types of molds as in the past.
第１図は凍結した米飯を袋に収納する工程を示す正面図
。
第２図は米飯の収納後、袋を閉鎖した状態を示し、（イ
）は正面図、（ロ）は（イ）のＡ−Ａ線断面図。
第３図は加熱、解凍後の断面図。
第４図は他実施例を示す正面図。Figure 1 is a front view showing the process of storing frozen cooked rice in a bag. FIG. 2 shows the bag closed after storing the cooked rice, with (a) being a front view and (b) being a sectional view taken along the line A-A of (b). Figure 3 is a cross-sectional view after heating and thawing. FIG. 4 is a front view showing another embodiment.
Claims (1)
米飯を所望形状の袋等の包装体に収納し、その後、前記
凍結された米飯を解凍して該米飯を前記包装体に応じた
所望の形状に成形することを特徴とする米飯の成形方法
。The cooked rice is frozen in bulk, then the frozen cooked rice is stored in a package such as a bag of a desired shape, and then the frozen cooked rice is thawed and the cooked rice is packaged according to the packaging. A method for forming cooked rice, characterized by forming it into a desired shape.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP61291128A JPS63141554A (en) | 1986-12-05 | 1986-12-05 | Forming of cooked rice |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP61291128A JPS63141554A (en) | 1986-12-05 | 1986-12-05 | Forming of cooked rice |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| JPS63141554A true JPS63141554A (en) | 1988-06-14 |
Family
ID=17764815
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP61291128A Pending JPS63141554A (en) | 1986-12-05 | 1986-12-05 | Forming of cooked rice |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JPS63141554A (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP2008182947A (en) * | 2007-01-30 | 2008-08-14 | Ajinomoto Co Inc | Method for molding boiled rice, and molded boiled rice |
Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS53124638A (en) * | 1977-04-08 | 1978-10-31 | Nagatanien Honpo Co Ltd | Production of onigiri |
| JPS5998658A (en) * | 1982-11-30 | 1984-06-07 | Hiroshi Asaga | Preparation of instantly servable rice-ball |
| JPS61187760A (en) * | 1985-02-15 | 1986-08-21 | Kodomo No Mori:Kk | Fasily cookable rice ball |
-
1986
- 1986-12-05 JP JP61291128A patent/JPS63141554A/en active Pending
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS53124638A (en) * | 1977-04-08 | 1978-10-31 | Nagatanien Honpo Co Ltd | Production of onigiri |
| JPS5998658A (en) * | 1982-11-30 | 1984-06-07 | Hiroshi Asaga | Preparation of instantly servable rice-ball |
| JPS61187760A (en) * | 1985-02-15 | 1986-08-21 | Kodomo No Mori:Kk | Fasily cookable rice ball |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP2008182947A (en) * | 2007-01-30 | 2008-08-14 | Ajinomoto Co Inc | Method for molding boiled rice, and molded boiled rice |
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