JPH04218348A - Boiled rice - Google Patents

Abstract

PURPOSE:To provide the boiled rice prevented in the pastiness of rice grains and improved in the flavor and texture, by treating water-absorbed rice having a specific water content with hot water, a broth, etc., and subsequently streaming up the water-absorbed rice. CONSTITUTION:Rice is treated with hot water and/or steam of >=60 deg.C to produce water-absorbed rice having a water content of 38-115 pts.wt. per 100 pts.wt. of the rice. The water-absorbed rice is stored in a refrigerator or in cold water or while water is continuously exchanged, or the rice is not stored. The rice is subsequently treated with hot water of >=70 deg.C, a broth, soup, Chinese soup or sauce of >=70 deg.C, followed by steaming up the treated rice.

Description

[Detailed description of the invention]

0001

[Field of Industrial Application] The present invention relates to a novel cooked rice, and more specifically, to a delicious cooked rice that does not cause the rice grains to become sticky, and which does not require adjusting the amount of water. This invention relates to cooked rice that can be produced in a desired amount freely and in a very short time without burning. Therefore, the present invention is not only useful as rice for home cooking, but also extremely useful as rice for large-scale cooking in cafeterias, restaurants, school lunches, and the like.

0002

BACKGROUND OF THE INVENTION Conventionally, rice has been cooked by heating water-absorbed rice over high heat until it comes to a boil, then heating over low heat for about 20 minutes, and then heating the rice unevenly for about 10 more minutes. Additionally, if there is a large amount of rice, boiling it in hot water is also done. In this method, washed or soaked rice is placed in boiling water, boiled, and then processed in the same manner as described above. Encyclopedia (newly revised edition)
” Tokyo Doubunshoin (1973-3-15) p. 346-34
7).

0003

[Problem to be solved by the invention] Although the rice cooked according to the conventional method is fluffy, the rice grains have elasticity and are not gelatinized, making it very delicious. To prepare such rice, delicate adjustments to the amount of water and heat are required, and there is no established industrial method that can control these multiple factors at the same time, especially when cooking in large quantities. .

[0004] Also, rice with soup stock and ingredients, such as cooked rice, tends to burn, making it more difficult to adjust the water level and heat, and rice with glutinous rice, such as okowa, takes an even longer time to cook. Such shortcomings are unavoidable.

[0005]

[Means for Solving the Problems] The present invention has been made for the purpose of solving the above-mentioned drawbacks all at once, and as a result of examination from various aspects, it has been found that it is difficult to achieve the above-mentioned objects in one step. We obtained the following knowledge.

[0006] We then considered a two-stage process, but it took a long time to finish cooking, and if we shortened the time, the conditions would become difficult, so we focused on a three-stage process, which had never been attempted before. As a result of various studies on the conditions and comprehensive checks, the present invention was completed.

[0007] That is, the cooked rice according to the present invention basically consists of boiling rice in the first step using hot water and/or steam at 60°C or higher to reduce the water content to 38 to 1% per 100 parts by weight of rice.
15 parts by weight of water-absorbed rice is prepared, and then in the second step, it is stored in refrigeration or the like without being stored, and 70 parts by weight is prepared.
It is characterized in that it is prepared by a three-step process, in which it is treated with hot water at a temperature of 70°C or above, or stock or sauce at a temperature of 70°C or above, and in the third step, it is steamed in steam or a pressure cooker for 30 seconds or more. However, these three
In the second step of the stage treatment, after processing with hot water of 70°C or higher or light sauce or stock, etc., process with strong stock, sauce, powder seasoning, or strongly seasoned ingredients. The present invention also includes cooked rice characterized by the fact that it is made of rice.

[0008] To carry out the present invention, first, in the first step, water-absorbing rice is prepared, which involves reducing the water content of rice to 100 parts by weight of rice using hot water and/or steam at 60°C or higher. It is necessary to prepare water-absorbing rice containing 38 to 115 parts by weight.

[0009] This water-absorbing rice is heat-treated in the manufacturing process as described above, so it has a sufficient shelf life in itself. Since harmful bacteria such as Bacillus subtilis are washed away or killed, the shelf life is further improved. In addition, in order to improve storage stability, the water-absorbed rice after the first step and/or the treated rice after the second step may be refrigerated and/or frozen in a conventional manner, or Storing water-absorbing rice by soaking it in water and storing it by changing the water constantly increases its shelf life.If it is refrigerated while changing the water, its shelf life further increases, and it can be stored for a long time without using preservatives. Moreover, the flavor, texture, and quality of the food are not compromised in the slightest.

[0010] The water-absorbing rice thus prepared or the treated rice obtained by refrigerating or freezing it or soaking it in water is
In the process, it is treated with hot water of 70°C or higher, or stock, soup, or sauces of 70°C or higher.

[0011] In the second step, the water-absorbed rice or treated rice that has completed the first step is treated with hot water of 70°C or higher or light stock, and then processed with strong stock, soup, or Chinese soup. Alternatively, it is also possible to process with sauce, powdered seasonings (for example, powdered sauce, powdered soup, powdered soy sauce, powdered miso, powdered vinegar, and other powdered or granular seasonings), or strongly seasoned ingredients. .

[0012] Specific aspects of the treatment include soaking treatment, heating or boiling treatment, treatment at low temperature until water is completely absorbed, sprinkling treatment, and other treatments in which water, seasoning liquid, or seasoning is heated or unheated. Alternatively, any treatment can be used as appropriate as long as it comes into sufficient contact with the treated rice. The treatment contact time varies depending on the type of treatment, etc., but is approximately 30 seconds to 20 minutes. Also, depending on the type of food, the second process may be a sauce that absorbs water or adds flavor, although the quality may be slightly lower.
By using dashi soup etc. in place of the hot water in the first step, the second step can be skipped, or the third step can be done by mixing the soup stock, etc. with the sauce and soup stock in one container in the second step. I can do it.

[0013] The liquids to be processed include hot water (for example, for preparing white rice, kayu rice, and strong rice), dashi soup (for example, tea rice, kamameshi, cooked rice, rice porridge, ojiya, Japanese-style pilaf, chicken rice, gomoku rice, and wild vegetable rice). (for preparing pilaf, paella, risotto, chicken rice, omelet rice, butter rice), Chinese soup (for example, for preparing fried rice), sauces (for example, for preparing dry curry), thickening the flavor. You can use the attached tools.

[0014] In the second step of the present invention, when the water-absorbing rice prepared in the first step is treated with hot water of 70°C or higher and then further treated with stock, etc., the stock may be of a normal concentration, but Since the stock is processed with hot water of 70℃ or higher before processing, the remaining hot water may dilute the stock and give it a light taste.If you do not wish for such a light taste, use a darker It is best to use seasonings such as dashi stock or strongly seasoned powdered ingredients. This point also applies to the case where, prior to the stock processing, processing is performed with thin stock at 70° C. or higher instead of hot water.

[0015] The dark dashi stock may be a thick blend of the ingredients of the above-mentioned various dashi soups, soups, sauces, etc., a concentrated stock, a paste, a powder or granules, etc. It is widely used in the form of solidified or solidified forms. These thick dashi stocks include commercially available soup stocks, soup bases, tsuyu bases,
Concentrated soups, powdered or granulated seasonings, powdered soups,
Powdered sauce, powdered soy sauce, powdered miso, powdered vinegar, and other commercially available ingredients can be used as appropriate, and various deeply seasoned ingredients can also be used.

[0016] In this method, the time required for seasoning with stock etc. can be significantly shortened because it is possible to treat with boiling water at 70°C or higher or with thin stock soup before processing with stock etc. Not only that, but you can also use cold soup stock or the like to season it sufficiently. Furthermore, according to this method, powdered seasonings can also be used freely, so it is particularly suitable for industrialization or mass processing.

[0017] According to this method, the water-absorbed rice after the first step may be refrigerated and/or frozen and heated as is or after being treated with dashi soup or the like, but preferably this method is used. After being treated (for a short time) with hot water of 70° C. or higher in the second step, it is immediately treated with stock or the like, making it possible to season the food in a short time. Such a system is not only useful for cooking rice for general household use, but also for restaurants, restaurants, etc.
It is useful as cooked rice for businesses such as restaurants and cafeterias, and can provide the required amount of delicious cooked rice very quickly.

[0018] Also, in the second step, after being treated with hot water of 70°C or higher or diluted stock, this may be stored in a refrigerator and/or frozen, and taken out and further processed when necessary. It is possible. Such a method also provides excellent practical effects similar to those described above.

In the second step, in addition to the above-mentioned liquid or concentrate treatment, grains, beans, and ingredients are added as necessary. These may be heated, seasoned, cooked, or raw. The timing of these additions is not particularly limited, but when using raw materials, it is preferable to add them before the above-mentioned liquid or concentrate treatment.

[0020] As the grains, in addition to glutinous grains such as glutinous rice, glutinous millet, glutinous millet, and glutinous corn, glutinous grains such as barley, buckwheat, millet, millet, sesame, corn, and millet are used alone or in combination. As beans, soybeans, adzuki beans, cowpeas, etc. are used alone or in combination. As the ingredients, ingredients used in cooked rice foods containing various ingredients such as vegetables, wild plants, seafood, ham, sausage, meat, seasonings, and spices are used as appropriate. These grains,
Beans and ingredients may be added in the third step depending on the processing state of the materials used.

[0021] Basically, in the present invention, it is necessary to perform a third step following the second step. The third step is
This is a step of steaming the heat-treated rice that has completed the second step in steam or a pressure cooker for 30 seconds or more. It is convenient to use a pressure cooker when using grains such as glutinous rice, beans, etc. without heat treatment, or when you want to steam them in a short time. As the pressure cooker, any pressure cooker commonly used in the food industry, food preparation industry, etc. may be used.

[0022] If necessary, the second or third step can be carried out by adding other types of cooked rice food to obtain a variety of cooked rice. As the other types of cooked rice foods, in addition to the cooked rice according to the present invention, various kinds of cooked rice foods prepared according to conventional methods with or without ingredients or containing glutinous grains can also be used as appropriate.

[0023] Therefore, by carrying out the third step in this manner, it is possible to immediately respond to orders for all kinds of cooked rice foods at restaurants and the like.

[0024] The present invention is characterized in that a second or third steaming step is organically added to the rice after the first or second step, and such two-stage and/or 3
By adopting a new stage heating process, there is no need for the delicate adjustment of water and heat, which is essential for conventional rice cooking, and there is no burning or undercooking of the rice. On the contrary, it is possible to cook any small amount of rice.

Therefore, the present invention is highly effective in that all types of cooked rice for home use to commercial use can be prepared on an industrial scale. What's more, you can freely control the ingredients, change the flavor to suit your tastes, and even mix in other types of cooked rice. It goes without saying that sekihan, strong rice, mixed rice, white rice, etc. can be prepared freely and at once, even in one container.

[0026] Furthermore, in the present invention, the first or second
After the process has been completed, the absorbed rice and/or treated rice are placed in a container, and if necessary, dashi soup or the like is added. The third step can also be performed for each container and article. According to this method, cooked rice containing containers and utensils can be directly produced, which is very convenient.

[0027] Examples of the above-mentioned containers include pots for kamameshi, rice bowls, pots made of aluminum foil, and cooking containers or utensils that do not allow water to pass through but allow only air and steam to pass through. The latter cooking containers or supplies include all commercially available containers and packaging supplies, such as bags, films, or wraps. Additionally, pots, containers, etc. may be covered with these films.

Examples of the present invention will be described below.

[0029]

[Example 1] After washing rice, soak it in water and then at 70°C.
Water-absorbed rice was prepared by absorbing about 70 parts by weight of water per 100 parts of rice using hot water, and the rice was temporarily stored at about 5°C in a refrigerator.

Approximately 10% of the glutinous rice soaked in water was added to the obtained treated rice, and this was steamed in a steamer for 20 minutes.

[0031] The resulting rice was very delicious and was exactly the same as if it had been properly cooked in a rice cooker.

[0032]

Example 2 The water-absorbing rice prepared in Example 1 was steamed for about 12 minutes in a pressure cooker with an internal capacity of 2 liters.

The rice thus obtained was fluffy and had a delicious texture without any stickiness on the surface, just like when cooked well in a conventional rice cooker. In addition, increasing the water content or increasing the pressure in the first step will shorten the time, but the conditions for storing and cooking the water-absorbing rice will become difficult.

[0034] Also, when water-absorbed rice and water, hot water, soup, or dashi soup were placed in a container such as an earthenware pot, a small aluminum pot, or a bowl, and the mixture was heated in a pressure cooker with a capacity of 2 liters for about 8 to 12 minutes, the contents were removed from the container. I was able to make very delicious kayu and porridge without any boiling over. Naturally, if the amount of water added increases, the soft kayū or rice porridge will boil over, so in the past it was necessary to carefully adjust the heat, but with the present invention, you can cook it without adjusting the heat. It is also unique in that it is extremely easy to prepare.

The same applies to Example 1, but it has become clear that according to the present invention, there is no need to adjust the amount of water, there is no burning, and the required amount of rice, kayu, etc. can be freely supplied in a short time. Ta.

[0036]

[Example 3] Prepare seasoned soup stock made from kelp and bonito flakes according to a conventional method, boil it, and then add 200 g of water-absorbing rice prepared according to Example 1 for 10 seconds. After soaking for 3 minutes, this was placed on a steamer, and then a topping consisting of cooked seasoned chicken and vegetables was placed on top and steamed for 7 minutes.

[0037] The obtained chicken rice does not require any adjustment of water, yet does not have the stickiness characteristic of steamed rice.
It had the same flavor and texture as chicken rice cooked in a normal pot. When done in a pressure cooker, the time was further shortened. In addition, 200g of water-absorbing rice was immersed in the boiling soup stock for 10 seconds to 3 minutes, then taken out and placed on a recently commercially available cooking paper that only allows steam to pass through, not water, along with seasoned gomoku ingredients. After putting it in a Tsutsumi steamer and steaming it for 7 minutes, delicious gomokumeshi was completed. Of course, in this case too, there was no need to adjust the amount of water at all.

[0038]

[Example 4] Water-absorbing rice 24 prepared according to Example 1
Obtained 0g.

[0039] Meanwhile, boil 60 ml of seasoned soup stock made from kelp and bonito flakes according to a conventional method, and add the water-absorbing rice prepared above into the boiling water until it has almost absorbed the water. When I put it in and steamed it for 10 minutes, a very pure flavored rice was steamed. When 60 ml of the above soup stock was placed in a single-serving container along with 240 g of the water-absorbed rice obtained in the first step and processed using a pressure cooker, delicious flavored rice was completed in about 10 minutes. Make a bag out of recently commercially available cooking paper that allows only steam to pass through and not water, and add 60 ml of seasoned dashi soup and 2 ounces of water-absorbing rice.
After mixing together 40g of the rice and steaming it in a steamer for 25 minutes, the result was delicious seasoned rice. When dashi soup was heated, delicious flavored rice was obtained in about 20 minutes.

[0040]Although it took some time, it was possible to prepare almost the same mixed rice by thoroughly mixing the deeply seasoned, dried and finely divided ingredients with 240g of the above-mentioned water-absorbing rice and steaming it for about 20 minutes. was completed. In this case as well, there is no need to adjust the amount of water at all, and it is also possible to freely place various ingredients on top of the rice, so all kinds of mixed rice can be prepared.

[0041]

[Example 5] Processed rice obtained in the second step of Examples 3 and 4 topped with toppings consisting of chicken and vegetables and flavored water-absorbing rice were placed in separate steamers, and then placed in a single pot. When steamed for 12 minutes, chicken rice and seasoned rice could be prepared at the same time.

[0042] These rices did not lose their flavor and texture even when the steaming time was slightly prolonged, and they maintained the flavor and texture of freshly cooked rice.

Therefore, according to the present invention, different orders can be fulfilled at the same time, which is very useful in restaurants, Chinese restaurants, etc.

[0044]

[Example 6] The seasoned processed rice obtained in the second step of Examples 3 and 4 was placed in a pressure cooker, and mitsuba was scattered on top of it, and the rice was processed for 5 minutes after the pressure rose. However, very delicious seasoned rice was obtained. In addition, when hot water was used for the dashi soup in the second step, delicious white rice was obtained.

[0045] Even though the obtained seasoned rice was pressure-cooked, the aroma of the mitsuba leaves was sufficiently preserved, and no volatilization of the aroma was observed.

In this case, although it depends on the amount of processing at one time, you can use commercially available kamameshi pots and bowls without using a steamer, dish towels, etc., or use recently commercially available kamameshi pots and bowls that do not allow water to pass through but only allow air or steam to pass through. Even when the rice was placed in or wrapped in cooking paper or a cooking container and steamed in a pressure cooker as described above, the same delicious rice for one meal was obtained.

In this case, if the food is placed in a single-serving container, use a container that can be heated directly over a direct fire, and store the food in a single-serving container in front of the customer.
It was also possible to perform a show-like presentation by heating the food over an open flame for 2 minutes, and there was no change in taste in that case.

Although it depends on the quality of the rice, if a pressure cooker was used or if the steaming time was slightly longer, delicious rice could be obtained even without the use of glutinous rice.

[0049]

[Example 7] After soaking rice in water, the rice was thoroughly washed, and then water was absorbed into about 65 parts by weight per 100 parts by weight of rice using hot water at 65°C to prepare water-absorbed rice.

When this water-absorbing rice was placed in a steamer and steamed for 20 minutes, it had the same excellent flavor and texture as if it had been properly cooked in a rice cooker. Using a pressure cooker, the same excellent rice was cooked in about 12 minutes.

[0051]

[Example 8] The water-absorbing rice obtained in Example 7 was soaked in hot water at 70°C for 30 minutes.
After being immersed for 2 to 3 minutes, the water was drained, and powdered soy sauce was sprinkled thereon and thoroughly mixed and stirred.

[0052] When this was placed in a steamer and steamed for 10 minutes, tea rice was obtained that had the same excellent flavor, texture, and gloss as the rice that had been cooked from the beginning in a steamer. Of course, when using a pressure cooker, the time was significantly reduced, and the finished product was completely similar to the above.

[0053]

[Example 9] The water-absorbing rice obtained in Example 7 was once refrigerated in a refrigerator. After sufficiently pouring boiling water into the refrigerated water-absorbing rice, it was immersed in a rich soup prepared by dissolving 120 g of commercially available soup stock in 5 liters of hot water, and seasoning was applied. Then, I drained the water.

When this was placed in a steamer and steamed for 15 minutes, Western-style seasoned rice was obtained which had the same excellent flavor and texture as those prepared in a conventional manner.

[0055] When using a pressure cooker, steaming can be carried out by placing a small container in the pressure cooker, or by placing it in a cooking sheet or cooking container that allows only air and steam to pass through. Similar to the above, extremely delicious Western-style seasoned rice could be obtained in just about 10 minutes.

[0056] The seasoned rice thus obtained may be eaten as it is, or is suitable as a garnish for meat or fish dishes or as a hot vegetable.Furthermore, it can be further cooked by adding various ingredients. It was confirmed that it can be advantageously used as a basic material for

[0057]

Effects of the Invention According to the present invention, by developing a new two-stage and/or three-stage heat treatment method, it is possible to prepare the required amount of various types of rice without the need for adjusting the amount of water at all and without burning. It can be prepared freely and in a short time. In addition, the resulting rice was completely similar in terms of both flavor and texture to the rice that had been successfully cooked using a regular rice cooker.

Claims (11)

[Claims] Claim 1: In the first step, water-absorbed rice is prepared using hot water and/or steam at a temperature of 60°C or higher to have a moisture content of 38 to 115 parts by weight per 100 parts by weight of rice, and then this is In the second step, refrigerated or soaked in water and stored, or stored with constant water changes, or without storage,
It is characterized by being treated with hot water of 70°C or higher, or stock, soup, Chinese soup, sauce, etc. of 70°C or higher, and then steamed in steam or a pressure cooker for 30 seconds or more in the third step. Cooked rice using stage heating. Claim 2: In the second step, the product is treated with hot water of 70°C or higher or light stock, and then processed into strong stock, soup, Chinese soup or sauce, powdered seasoning, or darkly seasoned ingredients. etc., and then claim 1
2. The cooked rice according to claim 1, which is obtained by performing the third step in the same manner as in the above. 3. The cooked rice according to claim 1 or 2, characterized in that in the second step, the cooked rice is treated with hot water of 70° C. or higher or diluted stock, and then refrigerated and/or frozen. . 4. In the first step, water-absorbed rice is prepared using hot water and/or steam at a temperature of 60°C or higher to have a moisture content of 38 to 115 parts by weight per 100 parts by weight of rice, and then this is The cooked rice is steamed for one minute or more in steam or a pressure cooker in a second step without being stored, either by refrigeration or by soaking in water and constantly changing the water. 5. The water-absorbed rice after the first step of claim 4 or the treated rice after the second step of claims 1 to 3 is placed in a kamameshi pot, a bowl, or in an air-filled container without passing water. Place or wrap it in a cooking container or utensil that only allows steam to pass through.
Next, in claim 4, the second step is carried out, and in other cases, the third step is carried out, and the product is steamed in steam or a pressure cooker for 30 seconds or more. Cooked rice as described in . 6. The water-absorbed rice and/or treated rice according to claims 1 to 4 are mixed with an appropriate amount of hot water and/or stock soup in a second step, and the container or article according to claim 5 is prepared. or put it in other containers or wrap it in the third stage.
A three-stage heated rice food product characterized by being steamed in a steam or pressure cooker for more than a second. 7. In the second step, soup stock, concentrated type, paste type, powder or granule type, and/or solid type, flavored ingredients, etc. are used. The cooked rice according to any one of claims 1 to 6. 8. In the second or third step, grains and/or
The cooked rice according to any one of claims 1 to 7, characterized in that it is made by adding beans or legumes. [Claim 9] The grains are glutinous rice, glutinous millet, glutinous millet, glutinous corn, barley, buckwheat, millet, millet, millet, sesame,
9. The cooked rice according to claim 8, wherein the rice is selected from corn, and the beans are selected from soybeans, red beans, and cowpeas. 10. The cooked rice according to claim 1, wherein ingredients are added in the second or third step. 11. Any one of claims 1 to 10, characterized in that different types of cooked rice foods are steamed simultaneously in the second step of claim 4 and the third step of other items. Cooked rice as described in .