JPH032506B2 - - Google Patents

Description

[Detailed description of the invention]

The present invention relates to a method for cooking rice, and more specifically, after impregnating rice filled in a non-airtight container having a predetermined volume or expansion limit volume with water, boiling water is used to cook rice in the container. The present invention relates to a method for producing containerized cooked rice by heating. Traditionally, this type of container-packed rice is known to be cooked using a bag with many small holes, but these rice cannot be eaten without adding hot water or drying. I needed to do something. For some time now, the applicant has developed a method of making rice balls, which are not made by directly squeezing and compacting cooked rice with the hands, but instead of making rice balls by filling them in a container or bag with a certain limited volume with many through-holes, by boiling the rice into boiling water. We are researching how to cook rice by heating it inside a rice ball, and then use the expansion power of the rice grains to compact them in a container or bag with a limited volume to obtain compacted rice like a rice ball. Ta. Therefore, in a precise sense, such rice balls in containers should rather be called rice ball analogues. The present invention uses an extremely simple container, does not require any special mechanical equipment, and is completely hygienic in its operation. The present invention provides a method for producing rice in a container that is substantially hygienically packaged, and also provides a container for storing rice used for such rice cooking and a novel cooked rice in a container. be. Therefore, an object of the present invention is to hygienically produce ball-shaped cooked rice similar to rice balls or bento boxes without using methods such as hand clenching or compaction using automatic machines. Another object of the present invention is to simply boil it in water or put it into boiling water for a suitable period of time, for example about 15 minutes.
By boiling for 20 minutes to 20 minutes, a pre-measured amount of rice filled into a non-airtight or porous container of a predetermined volume or expansion volume will soften and expand within the container, making it especially suitable for boiling water. There is no need to apply pressure higher than atmospheric pressure (if you wish, you can apply a light pressure with a lid).The cooked rice in this container can be compacted properly without containing excess water and in a sanitary manner. It is to be manufactured in Another object of the present invention is to measure and measure the cooked rice that expands and fills the container when boiled in boiling water so that it becomes a predetermined compacted state (including adjustment of the degree of hardness or softness). The purpose of the present invention is to prepare rice or preserved rice in sealed containers, and to provide preserved rice in containers in which a large number of the preserved rice in containers can be stored in separate airtight containers if necessary. be. Still another object of the present invention is to fill a predetermined amount of rice into a non-airtight container with a predetermined volume in order to provide cooked rice with different hardness or softness depending on people's preferences, and to fill it with boiling water. It is boiling inside. Another object of the present invention is to use a material such as polypropylene for the container that can withstand temperatures of about 120°C and prevent the rice from sticking, in order to make it easier to take out the cooked rice in the container (especially when it is in the form of a bag). is to use. Yet another object of the present invention is to provide a method for preparing (if desired) by heating, i.e. boiling, in hot water.
You can boil the rice with a loose lid, but it is better to leave the lid partially open. If the bag is shaped like a pouch or a cylindrical pot, you can remove the lid (preferably constructed to withstand internal pressure as described later) and eat with chopsticks, but if the bag is flexible, you can eat it with chopsticks. You don't necessarily have to take out the rice (of course you can push it out onto a plate, etc.), but you can eat it by holding the outside of the bag in your hand with a portion of the bag open to the extent that it's easy to eat. In other words, this can also foster good hygienic habits, which is desirable for outdoor meals. It goes without saying that purposes other than those mentioned above, such as seasoning of cooked rice, types of mixtures, timing of addition, etc., can be carried out as desired using common sense in conventional cooking. Hereinafter, in order to explain the simple rice cooking method of the present invention, it will be sufficient to refer to the drawings illustrating a container used therein. This is because there is no need to explain how to boil or boil rice in a container using illustrations. FIG. 1 shows an example of a bag-shaped container used in the simple rice cooking method according to the present invention.
3 and 3 show a cup-shaped and a roll-shaped plastic container, respectively, and FIG. 4 shows an irregularly shaped cloth bag-shaped container. Before explaining the structure of the container in each figure and the method of producing cooked rice using the same, suitable materials for the container of the present invention will be described. In order to achieve the above-mentioned objects of the present invention, the conditions that should be met by the container are as follows: 1. After filling with rice, rice grains should not be spilled outside the container, but air and water should be able to circulate. 2. Rice can be boiled in boiling water while still in the container. 3. When rice is soaked in water while still in the container, the water should be well distributed. For this purpose, it is permissible to repeatedly invert the container from the outside in water and hold it down by hand. 4. Container materials must withstand temperatures of around 120℃ and do not soften. 5. The adhesive at the joint of the bag opening is perfect, or the lid of the container is fully engaged with the main body. 6. Do not substantially expand beyond a predetermined volume (limited volume when the rice content expands). 7. It should peel off easily from the cooked grains. 8. Preferably, it should be colorless and transparent. etc. Fortunately for the applicant, in the food industry, so-called retort food containers and food containers have already been developed to meet the demands for various contents, safety and hygiene, and other multifaceted usage functions. Packaging materials made from a combination of different materials, namely laminated composite films, are already commercially available. It has been found that materials for retort food are suitable as containers and bag materials used in the present invention, and one example is as follows. retort food containers and laminated composite films (e.g. polyester 12 micron, polyethylene
25 microns) complies with the sanitary standards of the Ministry of Health and Welfare,
It is transparent with the characteristic of 120°60 minutes, and as a result of experiments,
The swelling resistance against internal pressure was also good. Next, a container used in the present invention will be exemplarily described with reference to the drawings. First, to explain the basic shape of the rice ball shown in Fig. 1, Fig. A is a side view, and Fig. B is a plan view. A flexible bag-like container 10 is formed by welding materials (for example, polypropylene) together to form, for example, a substantially triangular rice ball shape at least from the front, and a part of the periphery, for example, 3' is left unfinished in order to fill it with rice. A large number of cross-shaped small holes or slits 4 are provided on the main surface of the welded portion. These small holes or slits are small enough to prevent rice grains from spilling out, and when the bag-shaped container 10 containing rice is immersed, the air inside is discharged and water can sufficiently penetrate into the bag. Therefore, if necessary, it would be preferable to perform normal auxiliary operations such as holding it down by hand. Although the peripheral edge portion 3 is shown to be quite thick in the figure for clarity, it is actually as thick as two sheets of composite film. Next, the process of filling rice (preferably unwashed rice) into the bag-shaped container 10 as described above will be described. Before filling the bag 10 with rice, a part of the peripheral edge 3, for example 3', is unwelded. The part is enlarged. The dotted line 3' in FIG. 1D shows the opened state of the bag 1' seen from the side as in FIG. 1A, and the dotted line 3' in FIG. 1E shows only the opening.
FIG. The rice filled from this opening 3' is the amount for one rice ball, which has been measured in advance using a metering cup or the like (see below for details).
After filling, the opening edge 3 is welded. This rice filling operation can be automated if desired, but the details thereof may be omitted in this application. Next, FIG. 2 shows the case of a cup-shaped container 20, the main body 21 of which is preferably made of the plastic material for retort food, and may be processed to provide air permeability or porosity (not shown). However, as shown in the figure, it may be a solid tip that does not allow water to pass through. This is for convenience when eating the rice inside the container. 22 is
The lid is openable and closable, and has a large number of small through holes 4 on its entire surface, as shown on the back side in FIG. 2B, allowing water, air, and steam to flow into and out of the container. The lid 22 has, for example, a pair of opposed protruding pieces 23 along its inner circumference, and opens the opening of the main body 21 by rotational engagement with a corresponding opposing protruding piece 24 (only a cross section is shown) along the outer circumference of the upper edge of the main body. Close. 25 is
The amount of rice stored in the pot-shaped main body 21 is determined to optimize the compacted state and moisture level of the final cooked rice, taking into consideration the expansion after cooking as described later. This means that the test results (first
Table). 3 and 4 show still other embodiments. For convenience of illustration, FIG. 3 illustrates the expanded state of cooked rice in a sausage-shaped or seaweed-shaped bag container 30 after cooking. Fig. 4 shows an irregularly shaped bag 40 made of not only plastic material but also cloth or paper.If the opening is closed with a thread 41 after filling with rice, moisture will be released as the rice expands. Similarly to other embodiments, the degree of is also adjusted. Also,
Although not shown in the drawings, it is possible to use a metal (e.g., aluminum) container specifically for the present invention, such as a bento box (the lid may also be made of metal), as will be explained later in the explanation of the rice cooking operation. It will be understood. The rice container used in the present invention has been described above, but the appropriate amount of rice to be filled will be explained based on the test report.Before that, the manufacturing process of the container-packed cooked rice of the present invention will be explained. In order to cook and expand and compact the rice contents as shown in Fig. 1C and Fig. 3 using the bag filled with the planned amount of rice as described above, these rice container bags 10, 20, and 3 are used.
0.40 is immersed in water, the air inside is expelled from the hole 4, and the rice is allowed to stand for an appropriate period of time, for example, 1 hour to allow the water to penetrate into the rice. Alternatively, after immersing it in water in the container from the beginning, it may be boiled as it is, or it may be added to another boiling water.
Of course, if you wish, you can boil the rice under slight pressure like the original rice cooker, but in any case, the rice cooking method of the present invention boils the rice in the container as it is (in other words, boils the rice in the container to the fullest). (boiled in a large amount of boiling water), therefore, the whole thing is further pressurized, and specifically, the use of a pressure cooker is similar to the concept of boiling objects. It is included. In this case,
For example, by lining the bottom of the rice cooker with cotton cloth,
It is desirable to prevent the lowest bag from coming into direct contact with the bottom of the pot. After about 15 to 20 minutes of boiling, the bag or container is taken out until the rice content has expanded as shown at 10', 20', and 30' in Figures 1, 2, and 3, respectively. As a result, it has a suitably rounded and taut shape and is filled with compressed cooked rice. To eat the rice ball in the bag in this state, the rice ball inside is removed by tearing off the bag body 1 by tearing off the notch 5 made in advance on the welded edge 3, and then eating the rice ball inside. However, in this case, if you eat the rice balls in order from the peeled part of the bag itself, you can avoid the need to hold the rice directly with your hands by holding the outside of the bag, so you can eat hygienically. This has the advantage of being able to Furthermore, since the inner surface of the bag body is made of a plastic film with low stickiness, it has the advantage that rice grains can easily be peeled off. Also, if you want to eat rice in a container, for example,
The illustrated lid 22 can be rotated and removed (in the case of a bento box shape (not shown), for example, an engagement groove may be provided in the lid so that it can be pulled out laterally), and a chopstick or the like may be used. Incidentally, sprinkling salt or bonito flakes, etc., boiling with flavored liquid, pre-mixing ingredients, etc. with the rice, or vacuum-packing multiple pieces at once are additional to the present invention. Needless to say, it can be applied to Next, we will exemplify the test results conducted on the bagged rice shown in Figure 1 in order to examine the method of determining the appropriate filling amount in relation to the variety of rice and the number of years of storage.
As shown in Table 1.

[Table] The things that will be judged based on the grades in Table 1 are listed below. 1 Old rice absorbs more water than new rice. 2. When rice of the same brand is placed in bags of the same volume, the water absorption rate decreases as the amount of rice filled increases. Therefore, the rice is relatively hard. 3 According to tasting, the water absorption rate of new rice is 100% ~
Appropriate compaction degree (hardness) was obtained at 130% and 120% to 150% for old rice. 4 The smaller the amount of rice filled, the higher the water absorption rate.
The rice will be too soft. 5 During cooking, the rice inside the bag swells and the bag (the same applies to containers) swells, closing the pores and creating an appropriate internal pressure. It is thought that an appropriate state of cooking rice is formed inside the bag. 6. Therefore, when rice is properly cooked, the rice swells to the extent that sufficient internal pressure is created within the bag (and the container as well), and the free water is forced out and the rice is finished. Even though the bag was submerged in water, the water absorption rate is thought to be limited to a certain limit depending on the quality of the rice. The features of the present invention explained in detail above can be summarized into the following six items. 1. Since the bag-shaped container is made of heat-resistant stretched plastic film, when the rice content softens and expands, the bag-shaped container has sufficient compression force to keep it within the limited volume. 2 The amount of rice to be filled into a bag-like container needs to be adjusted according to the variety of rice (including whether it is new or old rice) and the number of months of storage. The optimum amount is determined by conducting a rice cooking test according to the invention. 3. During boiling, it is necessary that a sufficient amount of hot water be present throughout the boiling process so that the bag-like container is not excessively exposed. 4. During boiling, the boiling water is used to heat the rice and water in the bag-like container, without applying pressure with a heavy lid like in regular rice cooking (you can use a light lid if you wish). Excess water between the rice grains is drained away by the pressure created by the limited volume of the bag-like container. 5. At the end of the rice cooking process of the present invention, the bag-like container is subjected to internal pressure due to the expansion of the rice contained therein, but since it does not expand beyond its limited volume, its outer shape becomes taut. . 6.Finally, when the bag-like container in a taut state is removed from the boiling water, the cooked rice further evaporates water due to the heat it retains, creating air holes and becoming good-quality cooked rice. As described above, the containerized rice of the present invention can be made into new onigiri-shaped rice balls, bento boxes, or cups, which is hygienic, labor-efficient, and advantageous in terms of equipment, by simply boiling the rice without using a special automatic machine and without requiring any skill. Since it is possible to provide boiled rice in the form of rice, it can be said to be very useful as an emergency food or a simple food on a regular basis.

[Brief explanation of the drawing]

FIG. 1 is an explanatory diagram illustrating a bag-shaped container as an example of the container used for manufacturing the container-packed cooked rice according to the present invention, FIG. 2 is an explanatory diagram showing a cup-shaped container as the container,
The figure is a schematic diagram showing a spirally shaped one, and FIG. 4 is a schematic diagram showing an irregularly shaped one. 1...Composite film, 3...Bag periphery, 3'...
...Periphery in open state, 4...Small hole, 5...Notch,
10...Bag-shaped container, 10'...Bagged rice after cooking,
20...Cup-shaped container, 30...Nori roll-shaped container,
40... Irregular bag, 21... Container body, 22...
Lid, 23, 24... Engaging protrusion, 25... Rice, 2
0', 30'...Rice in a container after cooking.

Claims (1)

[Claims] 1. A simple rice cooker made of a heat-resistant and expansion-resistant material, which has a plurality of small through-holes that do not allow at least rice grains of white rice or glutinous rice to pass through, and a filling opening that should be closed after filling an appropriate amount of rice grains. container. 2. The simple rice cooking container according to claim 1, wherein the container is a plastic bag. 3. Rice grains filled in a container made of a heat-resistant and expansion-resistant material that has a plurality of small through-holes that do not allow rice grains of polished rice or glutinous rice to pass through, and a filling opening that should be closed after filling with rice grains, A simple rice cooking method characterized by boiling the entire container in boiling water. 4. Before boiling the rice grains filled in the container,
4. The simple rice cooking method according to claim 3, further comprising the step of impregnating the rice grains in the container with water. 5. The simple rice cooking method according to claim 3 or 4, wherein the container is a plastic bag. 6. The appropriate filling amount of the rice grains is adjusted appropriately according to the limited volume of the container and the degree of expansion of the rice grains during cooking. Simple rice cooking method described in.