JPH0246261A - Production of readily loosened cooked rice - Google Patents

Abstract

PURPOSE:To produce cooked rice, having puffy rice grains, capable of providing a loosened state and excellent in texture by adding edible fats and oils to washed rice, cooking the rice under pressure and then rapidly removing steam for cooking therewith. CONSTITUTION:Raw rice washed with water is dipped in water for about 1hr to sufficiently absorb water. The washed rice is then drained and edible fats and oils, such as salad oil, in an amount of 2-12wt.% are then contained therein. A seasoning solution is subsequently added and the rice is placed in a steam type rice cooker and steamed under 0.5-1.0kg/cm<2> pressure. After cooking the rice, steam for cooking therewith is rapidly removed.

Description

DETAILED DESCRIPTION OF THE INVENTION [Industrial Field of Application] The present invention relates to a method for producing cooked rice that does not form into lumps and easily breaks into pieces.

[Conventional technology]

In recent years, so-called instant processed rice such as butter rice, pilaf, or mixed rice has become popular. This processed rice has already been seasoned and cooked.
Most of the non-commercial rice is frozen cooked rice that can be eaten by heating it in a frying pan or microwave.

However, conventional processed cooked rice of this type is in the form of blocks because it is prepared by packing the cooked rice into a bag or a tray.

Therefore, the heating tends to be uneven, which tends to result in poor taste, and there is also the disadvantage that it takes time to thaw and cook, especially in the case of freezing.

In order to eliminate these drawbacks, an invention has been proposed in which rice is treated with oil and fat and then cooked in a conventional manner so that the cooked rice does not form into lumps and becomes easily separated. Publication No. 56-55167).

By doing this, it is possible to obtain cooked rice in which the rice grains do not stick to each other to some extent, but this is presumably because oil and fat adhere to the surface of the rice grains and prevent the rice grains from sticking to each other during cooking.

More recently, this technology has been developed, for example,
There is also an invention disclosed in Japanese Patent No. 109144, in which washed rice grains are immersed in an aqueous solution in which edible fats and oils are emulsified using an emulsifier in water, and then cooked in a conventional manner.

[Problem to be solved by the invention]

This improves the dispersibility of the edible oil and fat, and when the rice grains after washing are immersed in an aqueous solution, the edible oil and fat is evenly applied to the surface of the rice grain, and it evenly penetrates into the surface layer, allowing the rice to be cooked. The expected effect is that the rice grains that have been removed will become more easily separated, but since the basic technology remains the same, some clumps will inevitably form.

Therefore, in the next process, a flaking process is absolutely necessary, which causes various problems such as an increase in the number of processing steps.

[Means to solve the problem]

The purpose of the present invention is to provide a rice cooking method that does not require the conventional flaking process as described above. Second, there is a method for producing cooked rice that tends to break into pieces, which is characterized by rapidly removing steam from a steamer.

Hereinafter, the method of the present invention for achieving the above object will be explained in detail with reference to the drawings. As shown in FIG. In step B, the washed rice 1 is soaked in water for about 1 hour to sufficiently absorb water, and then drained.

Next, put 1 liter of this drained washed rice into an appropriately sized container 2.
This is then put into the steam rice cooker 3 and cooked in the Mo-ni process C. At this time, seasoning liquid is added to the container 2.

In other words, the seasoning liquid consists of water, edible fats and oils such as salad oil, emulsifiers such as glycerin fatty acid esters, sucrose fatty acid esters, and sorbitan fatty acid esters, and seasonings such as soy sauce and sugar. It is prepared by mixing with etc. In this case, the amount of edible oil added is 2 to 1 % of the total weight of the seasoning liquid.
2%, and the amount of emulsifier added is 0.2 to 0.2% of the total weight of seasoning liquid B.
1.2% is preferred.

Then, as shown in FIG. 2, steam 5 at about 120°C is introduced into the steam rice cooker 3 from the steam inlet 4, and the temperature is 0.
Steam for 25-45 minutes while maintaining a pressure of 5-1,0 Kg/cm2.

After the rice cooking is finished, the high-pressure steam inside the steam rice cooker 3 is rapidly vented in the steam venting step. That is, first, the valve of the steam inlet 4 is closed to stop the introduction of steam 5, and then the steam outlet 6 and the pulp of the drain 7 are opened.

As a result, the pressure inside the rice cooker 3, which had been maintained at 0.5 to 1.0 Kg/cm", is reduced to normal pressure, and at the same time, the steam 5 inside the rice cooker 3 is also turned off. It is discharged all at once from the outlet 6. Due to this rapid pressure reduction, each cooked rice grain becomes plump and swollen, and due to the expansion of each rice grain, a small gap is formed between each rice grain of the cooked rice.

In such a state, the high-pressure steam inside the rice cooker 3 is released outside at once, so the humidity inside the rice cooker 3 decreases, and the surface of each rice grain becomes dry. In particular, since each rice grain has just been cooked, it is at a high temperature of approximately 110°C.
Therefore, if the degree of drying is accelerated, the surface of not only the rice grains in the upper layer of the container 2 but also the rice grains in the bottom part will be dried evenly.

Since the surface of each rice grain is covered with an oil film and the oil film has been dried, the surface of the rice grain loses its adhesive strength and becomes easily broken into pieces.

Next, in the heat retention step F, after removing the steam 5,
Leave it warm for 20 minutes and steam the rice to obtain the finished rice.

Here, the results of various tests regarding the steaming conditions are presented in the first section.
Shown in the table.

Table 1 Next, the cooked rice 1 is taken out from the container 2, peeled off, and then frozen in a freezing step G depending on the purpose. In this freezing method, after cooling to 40° C., the material is rapidly frozen using liquefied gas such as co2N2.

Then, to the broken frozen cooked rice obtained above,
In the next ingredient filling process H, after adding ingredients such as meat, seafood, vegetables, etc., or mixing frozen rice and ingredients separately,
Packaging process! Then, fill containers such as bags and trays.

The frozen rice obtained in this way is completely rose-shaped.
It could be cooked in a frying pan or in a microwave for ~5 minutes, and had a good taste.

〔Example〕

(1) After washing 10 kg of rice with water for 2 minutes, it was immersed in water for 1 hour to allow the rice to fully absorb water, and then drained. The weight at that time was 13 kg.

(2) Next, the following materials (1) to (2) were prepared, and mixed well with a mixer to prepare 9.3 kg of seasoning liquid.

■, Salad oil...465 g.

■, glycerin fat Acid ester...46g0 ■Soy oil...1400g.

■Seasoning...30g.

■.Sand sugar...90g.

■、Wednesday ・ ・ ・ ・ ・ ・ 726
9g.

(3) The drained rice 1 from (1) and the seasoning liquid from (2) were placed together in a container 2 and heated in a steam rice cooker 3 at a steam pressure of 0.8 kg/cmZ for about 35 minutes. .

(4) After cooking, close the valve of steam inlet 4 and steam 5.
Stop the introduction of the steam rice cooker 3, then open the valves of the steam outlet 6 and drain 7 to rapidly release the steam, and cook the steam rice cooker 3 for 20 minutes.
I kept it warm inside and steamed the rice.

(5) After taking out the cooked rice from the steam rice cooker 3 and peeling it off, it was cooled to 40°C and quickly frozen using liquefied gas of CO2 and N2.

(6) When I put this in a frying pan, it had a good flakiness, and when I stir-fried it for 4 minutes and ate it, it had a good texture.

〔Effect of the invention〕

As mentioned above, the method for producing cooked rice according to the present invention is characterized by adding edible oil and fat to washed rice, cooking the rice under pressure, and then rapidly removing steam from the rice.
When rice grains are fluffy, they tend to fall apart easily and have a good texture.

[Brief explanation of the drawing]

Figure 1 is a block diagram showing the manufacturing process of the method of the present invention, Figure 2 is a block diagram showing the manufacturing process of the method of the present invention.
The figure is an explanatory conceptual diagram showing the rice cooking method of the present invention. H...Ingredients filling process, ■...Packaging process.

Claims (1)

[Claims] A method for producing cooked rice that tends to break into pieces, which is characterized by adding edible oil and fat to washed rice, cooking the rice under pressure, and then rapidly removing steam from the rice.