JP3062771B2 - Production method of rose-shaped frozen rice - Google Patents

Description

DETAILED DESCRIPTION OF THE INVENTION

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a method for producing frozen frozen rice, and more particularly to a method for freezing rice obtained by cooking non-glutinous rice by a conventional method.

[0002]

2. Description of the Related Art Various methods have been proposed as means for producing frozen cooked rice. However, in the conventional method, it was difficult to freeze the rice obtained by cooking non-glutinous rice in a conventional manner in a good condition.

[0003] For example, in a method of putting a cold agent such as dry ice together with cooked rice in a rotating drum and freezing it while mixing and stirring, or a method of stirring the cooked rice while applying cold air to simultaneously disintegrate and freeze the rice, the stickiness is high. When cooked rice was cooked, the cooked rice was not sufficiently loosened, and roses were sometimes incomplete.

[0004] Furthermore, in the method of sprinkling fats and oils before or after cooking rice, it is difficult to apply the method to white rice, because roses are easily formed but fats and oils remain.

[0005] Here, the applicant of the present invention has provided a method of adding rice to rice cooked with a reduced amount of water, adding water substantially corresponding to the reduced amount of water, and freezing the rice while bulking the rice (Japanese Patent Publication No. 62-62135). Gazette). However, when this method is applied to rice made of non-glutinous rice, the amount of water during cooking is small,
The core remained in the rice, and the amount of water added after the rice was cooked was too large, so that the rice after thawing became watery, and it was not possible to obtain good rose-shaped frozen rice.

Therefore, an object of the present invention is to provide a method for producing a rose-shaped frozen rice which can easily be converted into rice made of non-glutinous rice cooked by a conventional method and can be frozen in a good condition.

[0007]

Means for Solving the Problems In order to achieve the above-mentioned object, a method for producing rose-shaped frozen rice according to the present invention comprises the steps of: cooling rice obtained by cooking non-glutinous rice by a conventional method; Water is added to the cooked rice in an amount of 3% or more and less than 10% with respect to the cooked rice amount, and the rice is loosened and frozen.

First, the cooked rice which is an object of the present invention is obtained by cooking non-glutinous rice by a conventional method as described above. That is, generally, non-glutinous rice, which is eaten as white rice, is cooked and cooked by a general household and industrial and commercial rice cooking methods.

The above rice cooking method is not particularly limited. In addition to the ordinary rice cooking method in which rice and water are put in a kettle and heating, the soaked rice conveyed by a conveyor is steamed, and then the rice in the container is steamed. A steam rice cooking method in which hot water is put into the hot water or a hot water shower is used can be adopted. The amount of water for rice during cooking is usually the same as the amount of water when eating as it is, and is adjusted according to softening and hardening.

[0010] The rice cooked by the ordinary method as described above,
First, it is cooled to 50 ° C. or less. The cooling method is not particularly limited either.The cooked rice is placed in the kettle, the lid of the kettle is removed and the cooker is left alone, or a cool air is applied. It is possible to adopt a method in which the layers are left in a layered state or cooled by cold air.

When the cooling temperature exceeds 50 ° C., when water is added to the cooked rice in the next step, the added water is immediately absorbed by the cooked rice, and the water is added to give the cooked rice lubricity. That the goal cannot be achieved. Further, cooked rice that has absorbed water becomes more difficult to break into cooked rice because of the increased stickiness. For this reason, the temperature of the cooked rice after cooling must be such that the temperature of not only the surface but also the entire cooked rice including the central part is 50 ° C. or less, and it is desirable to cool the rice to the lowest possible temperature. If the temperature is set to 0 ° C. or lower, the surface may freeze before it is disintegrated. Therefore, it is natural that the surface is not cooled to 0 ° C. or lower.

During cooling, the water in the cooked rice evaporates. However, since the amount of evaporation of the water does not cause any particular problem, it is not necessary to perform an operation to keep the amount of water evaporation within a specific range.

Next, after cooling, the rice is added with water of 3% or more and less than 10% to be loosened. At this time, if the amount of water added is less than 3%, sufficient lubricity cannot be given to cooked rice, and if 10% or more of water is added, the rice becomes watery when thawed after freezing, and the stickiness of the rice grain surface is reduced. Instead, for example, the cooked rice is washed with hot water and drained.

[0014] The water is sprayed so as to spread as uniformly as possible over the whole cooked rice, and the cooked rice is loosened by stirring with a suitable stirring device. This loosening step and the subsequent freezing step are performed as quickly as possible while the added water is absorbed by the cooked rice or the water on the rice grain surface is reduced by evaporation and drying, and the lubricity is lost and the tackiness is not increased. It is necessary to do. As the stirring device used for loosening the cooked rice, a well-known stirring means used for conventional freezing of cooked rice in a rose shape can be used.

As described above, by adding an appropriate amount of water, appropriate lubricity can be imparted to the cooked rice surface, and the cooked rice can be easily disintegrated by stirring the cooked rice in this state. As the water to be added, a seasoning solution to which sugar or salt is added, or vinegar or soy sauce as an aqueous solution can be used as a substitute for water.

The rice which has been rose as described above is frozen immediately in the rose shape or in a suitable amount at a time. As the freezing method, similarly to the above-mentioned stirring device, a well-known freezing means used for conventional freezing of rice in a rose shape or freezing of various foods can be used.

Although the present invention is directed to non-glutinous rice, as is generally practiced, rose-freezing can also be performed on barley rice in which non-glutinous rice is slightly added with barley.

[0018]

Embodiments of the present invention will be described below.

Example 1 After washing 10 kg of polished rice consisting of non-glutinous rice, the diameter of the rice was about 60.
cm, and water was added thereto to make the total amount of rice and water 25 kg. The pot was covered with a lid, heated by gas fire for 20 minutes, and kept warm for 15 minutes to obtain cooked rice by a usual cooking method. Next, the lid of the kettle was opened, the lid was turned over, and the cooked rice was transferred onto the tray. The amount of cooked rice obtained was 23.5 kg. When the rice was cooled to 40 ° C. by blowing cold air, the weight of the rice became 22.6 kg.

Sprinkle 900 g (about 4% based on the cooked rice) of water on the cooled cooked rice and loosen it with a rice scoop to make it evenly rose. Frozen.

The obtained frozen cooked rice was placed on a plate, wrapped with a plastic film, heated and thawed by a microwave oven, and satisfactorily textured.

Example 2 After washing 10 kg of polished rice consisting of non-glutinous rice, the diameter of the rice was about 60.
cm, and water was added thereto to adjust the total amount of rice and water to 24.1 kg. The pot was covered with a lid and heated with gas fire for 20 minutes, and then kept warm for 15 minutes to obtain a slightly hardened cooked rice by a normal cooking method.

Next, the lid of the kettle was opened, the lid was turned over, the cooked rice was transferred to a tray, and cooled to 40 ° C. by blowing cold air, and the weight of the cooked rice became 22.6 kg.

Sprinkle 900 g (about 4% based on the cooked rice) of water on the cooled cooked rice with a rice scoop to disperse the cooked rice into a uniform rose, immediately put it into snowy dry ice, and stir it immediately. Frozen.

When the obtained frozen rice was thawed and eaten in the same manner as in Example 1, a satisfactory texture was obtained.

[0026]

As described above, according to the method for producing rose-shaped frozen cooked rice of the present invention, it is possible to easily obtain a rose-free frozen cooked rice having good texture without damage to cooked rice particles and containing no oil or fat. Can be.

──────────────────────────────────────────────────続 き Continuation of front page (72) Inventor Jun Yamazaki 1-16-7 Nishi-Shimbashi, Minato-ku, Tokyo Japan Oxygen Co., Ltd. (56) References JP-A-57-105151 (JP, A) JP-A Sho JP-A-51-115941 (JP, A) JP-A-57-65157 (JP, A) JP-A-57-5659 (JP, A) JP-A-59-109144 (JP, A) JP-A-60-234559 (JP, A A) JP-A-3-254651 (JP, A) JP-A-60-234556 (JP, A) (58) Fields investigated (Int. Cl. ⁷ , DB name) A23L 1/10

Claims (1)

(57) [Claims] Claims 1. Rice obtained by cooking non-glutinous rice by a conventional method,
A method for producing rose-shaped frozen cooked rice, comprising cooling the cooked rice to 50 ° C. or less, adding water of 3% or more to less than 10% of the amount of the cooked rice, loosening and adding the water.