JPH0448416B2 - - Google Patents

Description

[Detailed Description of the Invention] <Object of the Invention> Industrial Field of Application The present invention relates to a method for producing frozen foods such as sekihan and rice flour, and more specifically, the present invention relates to a method for producing frozen foods such as sekihan and rice flour. The present invention relates to a method for producing frozen sekihan and rice-based foods, which produce sekihan and rice-based foods that have a fluffy texture similar to that of rice.

Conventional Technology In recent years, large quantities of cooked or uncooked frozen and refrigerated foods have come onto the market, contributing to labor-saving cooking at home, restaurants, and school lunches. Many types of retort foods are available on the market because they can be prepared and provide the original taste of the food.

Among these, retort food sealed in a bag made of synthetic resin film has been developed for cooked rice.
For example, in Japanese Patent Publication No. 57-43222, washed rice is soaked in water, drained, boiled in boiling water for 2 to 10 minutes, drained, and then steamed.
A method was proposed to produce cooked rice for preservation by draining the water, sealing it in a container, and sterilizing it by heating.
No. 51959 states that rice grains are made to absorb moisture as uniformly as possible throughout the rice grains before being subjected to pressure and heat treatment.
A method for producing retort food has been proposed in which, by adjusting the content to 34 to 45%, rice that has the same fluffiness as home-cooked rice, has a smooth grain surface, and is less sticky is obtained.

In addition, Japanese Patent Application Laid-open No. 72655/1983 discloses a method in which washed rice is placed in a synthetic resin tray with many pores, placed in an electric rice cooker, and the water necessary for cooking is added to the rice cooker. After that, a method has been proposed in which the rice grains are left to cool to remove excess water on the surface and inside the rice grains, and then hermetically sealed in a retort pouch made of synthetic resin and sterilized using a pressure heating retort sterilizer.

However, these conventional techniques have the following essential drawbacks and cannot provide the taste of freshly cooked food that can be enjoyed at home.

In other words, in Japanese Patent Publication No. 57-43222, the rice is steamed in boiling water, then drained, and then washed with water, so that part of the gelatinized portion on the surface of the rice grains is dissolved and removed, and the resulting cooked rice is The surface of the rice becomes rough, the rice loses its luster, and a large amount of solid content flows out from the rice grains, reducing the yield and nutritional value of the resulting retort cooked rice.

In addition, in JP-A No. 56-72655, washed rice is filled in a synthetic resin tray with many pores, water necessary for cooking is added, and the rice is cooked in a rice cooker, so that part of the gelatinized portion remains in the pot. Like the former, it has the disadvantage of lower yield and nutritional value.

Furthermore, in JP-A No. 62-51959, the conditions that must be met in each process are also specified, and the common drawbacks of the former two methods seem to have been resolved, but all of these conditions are not met when cooking non-glutinous rice. When applied to the field of the present invention, i.e., to sekihan or okowa made mainly of glutinous rice, the resulting sekihan or okowa is hard on the top and sticky at the bottom, making it similar to sekihan or okowa prepared in a normal steamer. The texture and taste cannot be obtained.

Problems to be Solved by the Invention The present invention aims to solve these problems, and specifically, water is added to glutinous rice soaked in water, heated and impregnated while stirring, and the water-impregnated rice is heated to the bottom side. This process involves filling a plastic tray with ventilation holes in the interior, steaming it, and then freezing it, and then heating it in a microwave to produce fluffy sekihan and rice-like frozen foods. The purpose is to provide a manufacturing method.

<Structure of the invention> Means for solving the problems and their effects The present invention involves soaking glutinous rice or glutinous rice partially mixed with non-glutinous rice, draining the water, adding water, and heating while stirring. After filling the rice into a plastic tray with many ventilation holes evenly distributed on the bottom side, steaming was carried out. 10 minutes after the start of steaming, the rice was steamed while being sprinkled with water for 20 minutes. After that, steaming is continued for about 20 minutes, and then the product is cooled and frozen.

Hereinafter, the structure and operation of the means of the present invention will be explained as follows.

Sekihan and rice flour are usually made by steaming washed sticky rice in a steamer. This is mainly due to the following two points. In other words, (1) A well-made stiff rice is determined by the weight of the raw rice.
1.6 to 1.9 times (moisture content 37.5 to 47.4%). In the case of non-glutinous rice, it is 2.2 to 2.3 times (54.5 to 565% moisture). Therefore, the amount of water used during cooking is 0.6 to 0.9 times the weight of the raw rice + evaporation, which is only 0.8 to 1.0 times the weight of the raw rice. If you try to cook rice with this amount of water, the rice grains will stick out above the water surface and won't be able to absorb water evenly. Therefore,
You have to stir it often and cook it,
Glutinous rice becomes sticky at a lower temperature and in a shorter time than non-glutinous rice, so it burns more easily.

(2) Glutinous rice has greater water absorption than nonglutinous rice;
It absorbs about 40% of water after soaking for an hour. Approximately 30% water is required to gelatinize starch, so it is theoretically possible to gelatinize starch by steaming glutinous rice that has absorbed sufficient water. Therefore, in conjunction with reason (1), steaming sticky rice is easier to handle. However, if the rice is steamed using only the water from soaking, the rice will be very hard and stiff, and in order to achieve just the right amount of hardness, it is necessary to make up for the lack of water during steaming.

This is uchimizu (sprinkling water), which is performed once or twice depending on the preference for hardness, and is an operation that cannot be performed in the production of sekihan using a normal steamer.

The following tests were conducted to examine the steaming conditions for glutinous rice.

The plastic tray used in the test was
A 100mm x 140mm x 20mm tray with circular holes of 3mm in diameter spaced at 7-8mm intervals, with a total of 180 holes.
It is individual.

Test Example 1 When glutinous rice was soaked in water and absorbed approximately 40g of water per 100g of glutinous rice, it was filled into the plastic tray mentioned above and steamed in a household steamer.The weight reached the upper limit in 50 minutes and reached 150 to 155g. The amount was increased to a certain extent. When the surface was cooled and covered with polysheet to prevent it from becoming too dry, the weight was 140.
It decreased to ~145g. After freezing, wrap in a plastic bag, make some ventilation holes, and microwave (500W).
I cooked it by steaming it for 1 minute and 30 seconds, but it was too hard and tasteless.

Test Example 2 Similar to Test Example 1, glutinous rice was soaked in water and absorbed approximately 40g of water per 100g of glutinous rice, then filled into the plastic tray mentioned above, and steamed for 10 minutes.
20 while sprinkling 30g of water per tray in a mist.
Steaming continued for a minute. To further thoroughly steam
Steamed for 20 minutes.

The weight immediately after steaming was 170 to 175 g, and when this was frozen using the method described above, the weight was reduced to 160 to 165 g. When cooked using the same cooking method as above, the texture was gradually becoming softer compared to Test Example 1, but the surface was hard and the area in contact with the plastic tray at the bottom was soft because the glutinous rice had not absorbed enough water. The overall texture was uneven.

Test Example 3 25 g of water was added to 140 g of glutinous rice soaked in water in the same manner as in Test Examples 1 and 2, and heated while stirring to allow the glutinous rice to absorb all of the water. When the water absorption was finished, the temperature of the sticky rice reached 70°C and its weight was 160g. After steaming this for 10 minutes, we steamed it for 20 minutes while pouring 20g of mist water on it for 20 minutes, and then cooled it.
The weight was 180-190g, and after freezing it was reduced to 170-180g. When I tried it after defrosting it in the microwave, I found that it had been cooked in good condition, except for some sticky parts on the bottom or sides that were in contact with the plastic.

As for the sprinkling water conditions, as a result of preliminary tests, we found that if you spray the mist immediately after the start of steaming, the surface of the sticky rice is not gelatinized at all, so the sprinkling water will not stay inside the sticky rice but will escape to the bottom, resulting in a sticky bottom. It was also discovered that when water is sprinkled 20 minutes after steaming, the glutinous rice does not absorb water, and the glutinous rice dissolves in the water and becomes sticky. Therefore, it was determined that the best quality in terms of quality was to continue steaming for an additional 20 minutes after steaming for 20 minutes starting 10 minutes after the start of steaming.

Test Example 4 40 g of water was added to 140 g of glutinous rice soaked in water in the same manner as in Test Examples 1 and 2, and heated with moderate stirring. When the temperature reached 75° C., the entire amount of water was absorbed. The weight of sticky rice was 170g.
When this was steamed for 50 minutes in a regular steamer and cooled, it weighed 180-190g, and after freezing it weighed 170-180g.
The weight was reduced to g.

When I tasted the sticky rice after thawing it in the microwave, it was evenly steamed and had a good taste.
However, compared to Test Example 3, the adhesion of the glutinous rice to each other was a little worse, and there was less air between the rice grains, which was inferior to Test Example 3 in this respect.

The present invention was completed based on these findings, and by heating frozen foods such as sekihan and rice flour in a microwave oven, it is possible to produce sekihan that has a fluffy texture similar to those steamed in a regular steamer. In order to obtain glutinous rice and rice, (1) add water to hydrated rice mixed with glutinous rice or partially non-glutinous rice and heat to hydrate while stirring; add water to rice and heat to hydrate while stirring; (2) The hydrated rice filled in this plastic tray is steamed and sprinkled with water for 20 minutes starting 10 minutes after the start of steaming. After steaming, continue steaming for about 20 minutes, then cool and freeze.

The reason for this is that when steamed rice is filled in a plastic tray with many evenly distributed ventilation holes and steamed, steam passes through the many evenly distributed ventilation holes and then passes between the rice grains, causing air to intervene between the rice grains. Because the rice is heated so that the rice grains do not adhere to each other.

In addition, the ventilation holes in the plastic tray provide a uniform dielectric heating effect to the frozen rice grains during cooking in a microwave oven, so that the quality of the frozen food is not impaired.

In addition, the sprinkling condition is from 10 minutes after the start of steaming.
By performing uchimizu for 20 minutes, you can add the missing amount of water and obtain frozen foods that have a firm texture even when cooked in a microwave oven. Frozen foods such as sekihan and steamed rice that have been sprinkled with water only once cannot have good quality and fluffy texture.

In addition, as shown in Test Example 3, immediately after steaming, the rice grains accumulate at the bottom of the plastic tray, and after 20 minutes of steaming, the rice grains dissolve in the water and become sticky, making it difficult to obtain good texture and taste. do not have.

As explained above, after filling moist glutinous rice into a plastic tray with many ventilation holes for even distribution, it was steamed and steamed while pouring water for 20 minutes starting 10 minutes after the start of steaming. By steaming for about 20 minutes and then cooling and freezing, it is possible to obtain good quality sekihan and rice that have a fluffy texture even when cooked in a microwave oven.

Example This will be further explained below using examples.

Example 1 After washing 10 kg of glutinous rice, it was soaked in red bean broth and left overnight. After draining the sticky rice but before washing it with water
It increased by 1.4 times. Add 1 kg of boiled red beans to 14 kg of this glutinous rice, add 4 kg of red bean broth, and heat in a double pot while stirring. All the water was absorbed into the sticky rice in about 15 minutes. The temperature at this time had reached 75°C. The total weight of sticky rice and red beans was 18 kg.

160 g of the above-mentioned plastic tray was filled and steamed in a continuous steamer. 10 minutes after the start of steaming, a mist of water was continued for 20 minutes, and then steamed for an additional 20 minutes so that 20 g of water was applied to each tray. After cooling, the mixture was frozen and packaged, yielding 170 g of good quality frozen red rice.

Example 2 A mixed rice of glutinous rice 7 and non-glutinous rice 3 was washed and then soaked in water overnight. When I drained the water the next day, the amount increased by about 1.3 times. Add 2 kg of seasoned wild vegetables, 800 g of soybean oil, 400 g of mirin, and 3 kg of water to 10 kg of mixed rice after soaking, and heat to 75°C while stirring in a double boiler. All the water was absorbed by the rice in about 15 minutes. When 180 g of the rice was packed in the plastic tray described above and the same procedure as in Example 1 was carried out, 180 g of frozen wild vegetable rice with a good texture was produced per tray.

<Effects of the Invention> As explained above, the present invention involves soaking glutinous rice or glutinous rice partially mixed with non-glutinous rice, draining the water, adding water and heating with stirring to make it hydrated. The hydrated rice was packed into a plastic tray with many ventilation holes evenly distributed on the bottom side, steamed, and steamed for 20 minutes starting from 10 minutes after the start of steaming.
It is characterized by continuing steaming for 20 minutes, cooling and freezing, and then defrosting and heating it in a microwave oven to produce sekihan and rice that have a fluffy texture similar to those steamed in a conventional steamer. Now I can eat some kind of food.

Claims (1)

[Claims] 1. Soak glutinous rice or glutinous rice with a portion of non-glutinous rice mixed in water, drain the water, add water and heat while stirring to make it hydrated, and then soak the hydrated rice in a large number of uniformly distributed rice on the bottom side. After filling a plastic tray with ventilation holes, steaming is performed, and after 10 minutes from the start of steaming, steaming is performed while sprinkling water for 20 minutes, and then steaming is continued for about 20 minutes, followed by cooling and freezing. A method for producing frozen foods such as microwaveable sekihan and rice flour.